FAT

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 an interdisplinary and exploratory, first course in ecotourism and wildlife management designed primarily for all the students in School of Agriculture and Agricultural Technology with the exception of students in the Department of Food Science Technology . Since this is the first course to be taken by the 200 level students of the Department of Ecotourism and wildlife Management as well as students from other department it is a course that provide brief explanation to ecotourism practise in Nigeria and management of wildlife . This course will expose the students to the concept of ecotourism and its impacts on the ecology, social and economy of Nigeria. The importance of wildlife species with emphasis on Nigeria species will be emphasise in the course of the lecture. As a practical course, the students will be led to Prof.T.A.Afolayan Wildlife Park for sight seen of some animals in the Zoo and some flora resources in situ. This will enhance their conservation consciousness for renewable natural resources. Topics to be covered include Tourist suppliers and activities (wildlife viewing, bird identification, visiting cultural and historical sites, camping, sport fishing, swimming, etc.) Importance of tourism to Nigeria economy. Ethics of tourism. Tourism planning, organization and community partnership. Tourism and sustainable environmental practices. Renewable natural resources, availability, distribution and potential. The importance of wildlife species (with emphasis on Nigeria species). Classification, Morphology and distribution of important fauna species. Identification and management of Game reserves, National Parks and other conservation areas in Nigeria and West Africa countries. Significance of wildlife management and production. Field techniques in Wildlife Management. Introductory Game ranching and domestication

This course is designed mainly for students in Fisheries, Aquaculture and related disciplines. It is an introductory course which prepare students for both theoretical and practical courses in higher levels. Topics to be covered include Principles and problems of fish production, Management and conservation of West African fish resources. Fisheries recreation and amenities. Fisheries park, zoo, sport fishing, marine park. Identification, nomenclature, morphology and evolution of some selected West African fish species. Identification of common aquatic and terrestrial organisms of food value in fisheries. Principles of aquaculture, cultivable fish species in Nigeria.

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.

- History of Computers - Characteristics of a Computer System - Introductory to Programming - Strategies and techniques for application development - structured programming - problem decomposition and organization - basic debugging skills - visual basic programming language

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 students’ 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.

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 mainly for students in Fisheries, Aquaculture and related disciplines. It is an introductory course which prepare students for both theoretical and practical courses in higher levels. Topics to be covered include Principles and problems of fish production, Management and conservation of West African fish resources. Fisheries recreation and amenities. Fisheries park, zoo, sport fishing, marine park. Identification, nomenclature, morphology and evolution of some selected West African fish species. Identification of common aquatic and terrestrial organisms of food value in fisheries. Principles of aquaculture, cultivable fish species in Nigeria.