The module aims at: Understanding classification of animals based on different characters, gain effective knowledge on types of parasites and their life cycle and explain the different types of mouth parts in insect with demonstration. Evaluate the classes of chordate and their general characters and describe the difference between vertebrate and invertebrate animals.
General Introduction
1. Welcome to the module of "Introduction to Food Sciences
2. This module aims at introducing students to the fundamental processes underlying food behavior, food safety and food processing with an emphasis on physical and chemical aspects. It also explains the role of Food Science and Technology in human society and shows the important causes and factors of food decay and its prevention as well as the Agri-Food Value Chain.
3. Intended learning outcomes
After the module, you will be able to:
(i) Define food, its source, role in health according to its nutrients as well as its decaying causes and preservation
(ii) Apply Food primary and secondary preparation and processing
(iii) Identify stages in agri-food value chain
This module aims to equip students with knowledge and skills in Practical Microbiology. In this module, the students acquire knowledge and skills in the diversity of microorganisms like bacteria and fungi characteristics of different groups of microorganisms, the culture media preparations, and microbial culture techniques.
Lecturers Contact :
Dr. Isaie Mushimiyimana
e-mail: sinoindia4@gmail.com
Learning outcomes
Having successfully completed the module, the student should be able to
- Review microbial groups
- Explain microbial taxonomy
- Describe the conventional and modern methods of microbial analysis
- Discuss the impact of the environment on microbial physiology
Indicative contents
The module of General Microbiology is provided to the students in two complementary learning units: Fundamentals of Microbiology and Laboratory Microbiology.
Laboratory Microbiology: Overview of microorganisms, Laboratory Code of Practices, the media culture preparations: solid versus liquid media/broths preparations, Aseptic working conditions, sampling and sample preparation, spread and pour plating, determination of total bacterial counts, yeasts counts, coliforms, biochemical tests to identify microorganisms.
Indicative Resources
Books:
-Abderrahman Maftah and Raymond Julian (2003) BiologieMoleculaire . 2 e Edition -Bruce A. , Dennis B. , Karen H. , Alexander J. , Julian L. , Martin , R. , Keith R . and Peter , W . (2003). Essential cell Biology. Second Edition.
-David L.N. and Michael M. C. (2008) . Principles of Biochemistry. Fifth Edition .
-Reginal H. Garrett and Charles M. Grisham (2000) . Biochimie
- Toratora J.G. , Funke R.B. and Case , L.C. (1992) . Microbiology – An introduction.
Key websites and on-line resources
- www.life.umd.edu/classroom/bsci424/BSCI223WebSiteFiles/
Advanced Biochemistry is a course that will cover the biochemical processes and cycles. students are advised to revise cell biology and biomolecules.