MICROBIOLOGY

The purpose of this course is to familiarize students with operations of latest biochemical equipment and with methods of assimilation and dissemination of information. Students will expose to laboratories housing specialized equipment

This course is about morphology and biostratography of major groups of microfossil; biological origin and accumulation of petroleum and sedimentary basis; microbial aspects of gneiss petroleum. Microbial indicators in oil prospecting; tertiary recovery of oil by means of microorganisms, microbial degradation of petroleum products and use of microorganisms in oil clean-up operations; oil spillage; hydrocarbonoclastic bacteria; Metallomonass bacteria that cause rusting of oil pipes; role of microorganisms in corrosion of oil field equipment; aspects of biomining and bioexploration.

The course is a prerequisite of General Microbiology. It encompasses the Nature of epidemiological investigations. Also, the Spectrum of infections; herd’s immunity and latency of infections; multifactorial systems in epidemics; Zoonoses, Antigenic drifts; Biological products for recommended immunization schedules; international control of infectious diseases; statistical application to epidemiology.

The course is about principles and concepts in plant pathology, some diseases of plants, animal and especially those prevalent Nigeria. The geographical distribution of the pathogens, their isolation, morphology, life cycles, sources of inoculums, transmission and the effects on the host, etiology, cultural characteristics and clinical manifestations of specific bacterial, viral and fl, ungal pathogens of plants; major microbial diseases of some economic crops e.g. cocoa, oil palm, cashew, coffee, rubber, kolanut, maize, cassava, cowpea, groundnut and sorghum; symptoms, etiology, transmission and control, methods and technique of plant protection, cultural practices, se of chemicals, biocontrol, application of biotechnology in plant pathology

This course is aimed at introducing the students to the basic concepts of fermentation; aerobic and anaerobic fermentation , alcoholic fermentation resulting in the production of bread, beer, wine and vinegar. Acid fermentation resulting into the production of cheese, butter, yoghurt etc. Malolactic fermentation processes.

The course is a prerequisite of General Parasitology. It encompasses the Biology of some parasites of man and domestic animals in the tropics. These include classification, distribution, incidence, morphology, natural history, pathogenicity, laboratory diagnosis, therapeutic and prophylactic measures. Immunology of parasitic infections and the role of vectors in the transmission of parasitic diseases will also be taught. A broad and multi disciplinary approach to the complex and dynamic relationship between parasites and their hoists. Covering life-cycles, Ecology, Physiology; Both prototions and helminthes will be considered with emphasis on the most important parasites of humans studies include: Immune response to parasites; Chronicity of infection and its significance; Host pathology; Evasion of host responses by parasites; Serodiagnosis, vaccination, chemotheraphy and drug resistance; Genetic resistance to parasitic infection; Relevance of parasitic infections to society; Indepth study of malaria with focus on the pathology; Immunology and chemotheraphy of this most important human parasitic infection.

Food analysis in its simplest definition is the resolution of the components of food into its proximate or ultimate parts;the determination of the chemical of foreign substances it may contain .lf an unknown sample is presented to food analyst ,the initial requirement may be how to make the representative samples for analysis and to ascertain what substances are present in it .lt could be to determine the impurities or the extent of spoilage in a given food sample or perharps to confirm certain specified impurities.The practical way of solving these fundermental problems lie within the province of qualitative and quantitative analysis.As a practical course , the focus is to impact useful skills on the students within the realm of qualitative and quantitative analysis of foods. Topics to cover include :sampling and treatment of food and food products for analysis; proximate analysis of foods;analysis of sugar and fruit products;analysis of milk and diary products;analysis of fresh foods;analysis of fermented products(beer, wine& vinegar) and analysis of oil rancidity.

This course is about principles and practice of food processing; Techniques of processing and preservation of Nigerian foods with regards to their physiochemical properties; Canning containers; Outline of canning operations: Principal storage organisms in canned foods; Use of radiation in food preservation; Insects contamination as spoilage organisms: Laboratory examination of canned foods; Methods of detecting contaminants in foods; Prevention and control of food spoilage using physic-chemical strategies.

Microbes and Ecological theory; Physiological, metabolical and genetic adaptation of microorganisms to their environment; Microbial Interactions; Microorganisms in ecosystem; Microbial bioconversions.

The course is a prerequisite of General Microbiology 1 (MCB201). It encompasses the Origin and concept of parasitism. Defence mechanisms of the host against pathogens. Physiology and biochemistry of plant and animal pathogens as related to the production of toxins, enzymes, antibiotics and proteins. Mechanisms of variation in pathogens and nature of disease resistance in living organisms.

MCB 508 is a course that will help student appreciate the relevance of some phytochemicals and zoochemicals naturally present in food in the promotion of human health. Hitherto, these food components which are not necessary part of the nutrients known in food have been found to be responsible for the good health of early men who live on food from the wild. The importance of probiotics (friendly bacteria) and prebiotics in promoting intestinal health will also be emphasised. Some African foods and their health promoting properties will also be x-rayed

Characteristics of soil environment, microbial and fauna of soil, microbial activities in soil, nitrogen cycle, carbon cycle, mineral transformation by microorganisms, ecological relationship among the soil pathogens, effect of pesticide of peptides on soil microorganisms, biodegradation and biofuel generation, effect of physical properties of soil pathogens, aspect of biogeochemical cycles.

Characteristics of soil environment, microbial and fauna of soil, microbial activities in soil, nitrogen cycle, carbon cycle, mineral transformation by microorganisms, ecological relationship among the soil pathogens, effect of pesticide of peptides on soil microorganisms, biodegradation and biofuel generation, effect of physical properties of soil pathogens, aspect of biogeochemical cycles.