This module will cover differrent topics and at the end of htis module the learner will be able to demonstrate knowledge and understanding of socio-economic, legal and administrative aspects of integrated water resources management (IWRM), to understand and apply ethical values to planning and management of water resources, to establish current challenges in achieving ethically equitable access to/distribution of water; to demonstrate the role of gender-sensitivity in water supply services and water conservation; to develop and explain water-related laws (different legal and administrative arrangements) and how they related with sustainable water management, to explain and demonstrate the role of indigenous knowledge in watershed planning and management.
This module aims to equip the students with basic skills to interact with the technology in teaching and learning activities
The ultimate goal of this module on educational technology and information is to give you an understanding of the meaning of educational technology theories and issues, what they are and how they can be applied in teaching profession. It also aims to help you develop skills in information and communication technology. The course will expose you to the required knowledge and skills for the production of improvised instructional materials.
A blended learning approach combines face to face classroom methods with computer-mediated activities to form an integrated instructional approach. For example, a blended approach to a traditional, face to face course might mean that the class meets once per week instead of the usual three-session format.
Enzymology is the study of enzymes, their kinetics, structure, and function, as well as their relation to each other
This course introduces learners to major literary genres such as oral literature, Drama, poetry , prose, fictional and non- fictional( Biographies, autobiographies). Various literary works from different times and cultures will be explored. The course shall define different genres of literature, draw a distinction between oral and written literature; identify educational values to facilitate the use of sample texts to closely study each of these genres with a view to understanding generic elements like themes, characterisation, plot, style, language use among other things.
This is the component of Biological Sciences which aims to equip students with knowledge and practical skills in microbiological analysis of food and other biological materials. It provides to the students knowledge and skills in culture media preparations: Broth and Slid Media. microbial culture: Spread and Pour Plating, Microbial Colony Isolation, and Biochemical Tests for microbial confirmation.
In this module, students will have opportunities to improve individual basic techniques learnt previously in trimester one. The module will emphasise rational occupation of the playground in Sitting volleyball, Netball, Goalball and Rugby. Rules of the games and tactics be studied and applied.
Advanced Biochemistry is a course that will cover the biochemical processes and cycles. It is meant to be taught right after Biochemistry I which is about cell biology and biomolecules. Students are advised to attend and revise Biochemistry I before coming to classes of Advanced Biochemistry.
At the end of the module, students will possess basic knowledge and minimum of skills required in probability and statistics, methodology of research in the field of food science & technology. It also provides an introductory understanding of research design and be familiar with significant treatment effects on the key fundamentals of food science experimentation, microorganisms growth in food science experiments, nutrient availability in techniques applied to food and in knowledge of acceptance of newly developed products. It will also bring about an understanding some of the common options for software analysis.
This course is taught by Mr Phenias Nsabimana. It gives basic concepts of Food Analysis.
At the completion of this module, students are expected to have a sound knowledge in processing technology and preservation of cash crops derived food products. This includes all the processing operations of different food products according to the nature, composition and structure of the raw materials.
Molecular biology is a branch of biology that concerns the molecular basis of biological activity between biomolecules in the various systems of a cell, including the interactions between DNA, RNA, proteins and their biosynthesis, as well as the regulation of these interactions.
Genetics is a branch of biology concerned with the study of genes, genetic variation, and heredity in organisms.