Introduction to farm animals, their breeds and brief history of their origin. Modern production, management and health practices especially with respect to cattle, small ruminants (sheep and goats), swine, poultry and rabbits. Constraints to commercial production and concept of health maintenance in farm animals.
This course is designed to introduce students to the basic concept of Biochemistry as a discipline. Foundational topics such as the definition and scope of Biochemistry, cell, acidity and alkalinity and the properties and biological functions of the major biomolecules (carbohydrates, proteins, lipids and nucleic acids) will be covered. This course is important for students of Biochemistry, other biological sciences, agricultural sciences and Chemistry.
This course is an important course for the chemistry students, it is meant to expose the student to the interesting chemistry of carbon in organic chemistry. The topics to cover include: Carbon in Organic chemistry, the concept of hybridization, structures and shapes of organic compounds, factors affecting organic reactions, bond breaking during organic reactions, types of reactions simple treatments of functional groups and analysis to identify functional groups.
Importance and scope of agriculture. Land and its uses with particular reference to agriculture. Introductory crop production. Agricultural ecology of Nigeria. Agronomy of some arable crops. Land preparation. Harvesting, processing and reservation method. Farm tools and machinery including tractor driving and by-products. Basic farm management techniques. Fisheries and wildlife production. Forest products. General introduction to livestock production and health.
This course is designed to review the global food situation with emphasis on Nigeria. Students will be introduced to foods of plant and animal origin and their micro flora. The proximate composition and some natural chemical constituents of foods, the nutritional status of different foods, basic physical, chemical and biological principles of food processing and preservation will be looked into. They will also be taught engineering units and dimensions applicable to the food industry and the use of flow charts, equations and stoichiometry.
This course is designed to provide students with knowledge of elements of statistics â€“Data collection, analysis and interpretations; Sampling techniques; Probability and non-probability sampling - Simple random sampling, stratified sampling, purposive sampling. Computations of arithmetic mean, mode, median, variance and standard deviation. Students will also be acquainted with the Elementary concept of probability, Rules of Probability, joint Probability, Conditional Probability, Discrete and Continuous Random Variables, Binomial probability distribution, Normal Distributions and Normal approximation for a binomial distribution; Correlation and Regression analyses; Statistical independence; Permutation and combination; Hypotheses testing. Tests of significance in agricultural research and experimentation design. Review of research methods, Research methodology.
This course is an introductory course in soil science designed primarily for all 200 level students in the Department of Crop, Soil and Pest Management, Agric Resource and Economics, Agric Extension and Communication, Animal Production and Health, Ecotourism and Wildlife Management, fisheries and Aquaculture Technology, Forestry Technology, and Agric Engineering Departments. However, it also meets the need of students in other fields, as a course that provides basic knowledge of soil science. Basic Soil Science generally deals with how soil is formed from primary rocks and minerals, the transformation factors and processes that give rise to different soils on the earth surface, the dynamic chemical entity and several external factors that react together to make the soil an indispensible national resource to plants, animals and humans. As a practical course, the focus is to impart useful skills on the students in order to enhance their knowledge in soil science, and the basic use of soil to different field, soil management principles, and soil compositions with the aim of preparing them for other specialised applications to be encountered at higher levels. Topics to be covered include
This course is an exploratory, first course in botany and plant physiology designed primarily for students in Crop Science. It also meets the need of students in other agriculture related fields, as a beginner course that provides both theoretical and practical rudimentary knowledge in plant anatomy and physiology. The course focuses on plant structure and function including the cell, tissue and organs, the stem, roots, leaves, flowers, fruits and seeds. It also explores some important processes in plant such as photosynthesis, respiration, translocation of materials, as well as plant growth and development. Classification of economically important plant families is also a major component of the course. All of these are taught to the students in the classroom and in the laboratory.
This will involve field planting. Each student will be allocated a field plot for the planting and management of an arable crop. Students will be exposed to practical work in animal production and health, fisheries and wildlife management, and crop and forestry nurseries.
This course is designed to broaden studentsâ€™ knowledge about the forest as a renewable natural resource. It topics on the features of the forest ecosystem, the distribution of the forest in Nigeria, classification of forest resources, important indigenous tree species, characteristics of the tropical forest, importance of the forest, meaning of forestry, silviculture, plantation forestry, natural forest; deforestation; land use problems in the tropics. The agroforestry aspect shall include: concept of agroforestry; historic developments and socio-economic rationale of agroforestry; agroforestry systems and practices; classification of agroforestry systems; multidisciplinary approach to land- use; sustainability and adaptability criteria; biological and economic considerations.