Courses: 4th Year 2nd Sem., B. Sc. Microbiology
MCB422: Public Health(2 credit units)
Sources of infections and routes of transmission in the community, Epidemiology of diseases, Mode of disease transmission Community health, hygiene and sanitation: Water and sewage sanitation, Safe waste disposal preparations Hygiene and literacy; community education and participation, Community diseases control and management; vector control, prophylaxis, vaccination and chemotherapy.
MCB432: Pathogenic Bacteriology(2 credit units)
Host-parasite relationships, Pathogenic microorganisms & disease virulence, spectrum & symptoms of infection, treatment and control Koch’s postulations, Methods of isolation of pathogens.
MCB442: Pathogenic Bacteriology(2 credit units)
History of pathogenic bacteriology, Host-parasite relationship, Mechanism for bacterial pathogen city and virulence factors in pathogenic bacteria, Normal bacterial flora in human tissues and organs and their role in health and diseases, Pathogenesis, epidemiology, treatment, prevention and control of diseases caused by bacteria, Laboratory techniques for isolation, characterization and identification of pathogenic bacteria.
MCB462: Analytical Microbiology and Quality Control(2 credit units)
Microorganisms as agents in qualitative analysis, selection of test organisms for assays of antibiotics, amino acids and vitamins, response of microorganisms used in assays, total number, number of viable individuals, total nitrogen, dry weight, pH, turbidity. Aspects of quality control principles and methods of microbiological quality control, Plant and equipment, the importance of microbiological standards and legislation, codex alimentarius, the Food standards and legislation in Nigeria.
MCB412: Research Project(6 credit units)
Each final year students is required to carry out an original research project under the supervision of an academic staff member. The findings of the research are presented by the student at a Departmental Seminar. A thesis (based on the project) is prepared, bound and submitted by the student for evaluation by the Department, and is defended in a viva voce before an External Examiner.
CHM482: Food Chemistry(2 credit units)
Definition of food; Classification, structure, nomenclature, physical and chemical properties of proteins, carbohydrates and lipids, Extraction/isolation of starch, sugar and vegetable oils; Vitamins, additives, coloring, sweetening, flavor and aroma substances; Food processing, preservation and toxicity.
MCB452: Waste and waste Management(2 credit units)
Causes of wastes generation (industrialization, population explosion etc) Classification of wastes and their effects on the environment e.g. disease spread, breeding sites for mosquitoes, flies, insects vectors and dirty environment etc, wastes of food industries and different methods of waste disposal and their suitability or otherwise, effluent wastes treatment and conversion of wastes or utilization as raw material, recycling, gaseous wastes control, federal laws regarding generation and disposal of wastes.
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