This course is designed mainly for students in nursing and health related professions. Topics covered include history, morphology, classification, control, growth, transmission and pathogenicity of selected bacteria, viruses, rickettsias, fungi and parasites. There will be 4 hours lecture every week and 2 two-hour laboratories each week. Pre-requisites: BIOL 111 and BIOL 112.
This module will cover;Defination;biotechnology and traditional fermented foods,contribution of modern biotechnology to the improvement on traditional fermented foods;enzymes in food processing and new products development,impact of biotechnology on food flavor and color industry;plant biotechnology and genetically modified foods;meat quality improvement through biotechnology applications;biotechnology and food safety;public perception of genetically modified foods.Prerequisites:NUTR 234
FDNT 213 Food Biotechnology Laboratory
This course will also expose the students to practical's relevant to the applications of biotechnology to indigenous food production and fermentation processes. This practical's will be taken concurrent with FDNT 200.As the instructor I will schedule protocols which will require your participation.
This course explores the study of descriptive and experimental animal embryology, and molecular aspects of development. Topics covered include gametogenesis, fertilization, cleavage, gastrulation, and organogenesis, and differentiation, molecular control of developmental processes and aspects of experimental embryology. The laboratory deals with gametogenesis, fertilization, cleavage, gastrulation, organogenesis with special emphasis on chick development.