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Biochemistry

Brief History of the Department of Applied Biological Sciences

The Department of Applied Biological Sciences is a foundation Department in the State University of Medical and Applied Sciences, Igbo-Eno, Enugu State. It came into existence with the enactment of the University Act by the Enugu State House of Assembly in 2022. The Department started out offering single honours Standard Four-Year Degree Programmes in (1) Applied Microbiology and Brewing, (2) Biochemistry and (3) Molecular Biology, Genetics and Biotechnology

 

Philosophy

As a pioneer the Department of Applied Biological Sciences, is at the forefront of teaching and learning, research and development, knowledge creation and dissemination in the field of Microbiology and Brewing, Biochemistry and cutting edge and foundational field of Molecular Biology, Genetics and Biotechnology.

The scope of Applied Microbiology and Brewing encompasses the core areas of Industrial, and Food Microbiology and Brewing Science and Technology as well as Environmental Microbiology (including Climate Change studies) without compromising on the fundamental areas of Medical Microbiology needed to make graduates of the programme to be well-rounded and robust Microbiologists. The scheme of this programme is robust enough to enable the graduate to be market ready for the rapidly changing fermentation, food and brewing / winery and distillery industries while at the same time being suitably equipped for clinical, diagnostic, biomedical and research environments.

Objectives

The programme is designed to:

  • give students a sound exposure to the theory and practice of Microbiology, Brewing and Distillery.
  • equip students with adequate research techniques to enable them function as lecturers in universities and other tertiary institutions, research officers and consultants in the many fields of application of Microbiology and microorganisms.
  • equip students with adequate practical knowledge and hands-on experience to enable them become self-reliant as producers of many analytical, food and industrial products from microbial activities.
  • produce world class microbiologists who can compete with their counterparts the world over and fit into advanced programmes within the country and outside it.

Job Opportunities

Students, on successful graduation, can take up careers such as lecturing and/or research in Universities, Polytechnics and Biomedical Research Centres. They can find employment opportunities in some government agencies such as centres for disease control, Food and Drug Administration agencies, water corporations, waste management agencies, environmental control and protection agencies, environmental impact assessment agencies and other quality control agencies.

Graduates can also find employment in a variety of industrial (e.g. food/ pharmaceutical industries) establishments as well as in medical, public health, agricultural and veterinary laboratories. Opportunities also exist for graduates in the fermentation industries as represented by the breweries, alcohol distilleries, as well soft drink and fruit juice production industries.

 

 Entry Requirements

  • UTME Entry Requirements

Candidates who have satisfied the minimum university requirements for admission are required to have obtained credit level passes in English Language, Biology, Chemistry, Physics and Mathematics in the West African School Certificate (WASSC)/ General Certificate of Education (GCE)/Senior Secondary School Certificate Examination (SSSCE), National Examination Council (NECO) or any other acceptable equivalent certificate.

 

Stress Areas

Foundational Courses in Microbiology                                 –           0

Brewing and Distillery                                                           –           1

Food and Industrial Microbiology                                         –           2

Environmental Microbiology                                                 –           3

Medical Microbiology                                                           –           4

Students’ Industrial Work Experience Scheme (SIWES)      –           5

Seminar                                                                                  –           8

Project                                                                                   –           9

 

 

STANDARD FOUR-YEAR PROGRAMME

FIRST YEAR

First Semester

Course Code

Course Title

Units

Required Ancillary Courses

 

BIO 101

General Biology I

3

MTH 111

Elementary Mathematics I

3

MTH 121

Elementary Mathematics II

3

CHM 101

Basic Principles of Inorganic Chemistry

2

CHM 171

Basic Practical Chemistry

2

PHY 111

General Physics for Life Sciences I

2

PHY 191

Practical Physics

2

General Studies Courses

 

GSP 101

The Use of English I

2

 

TOTAL

19

 

 

Second Semester

Course Code

Course Title

Units

Core Courses

 

MCB 102

Introduction to Microbiology & Human Affair

2

Required Ancillary Courses

 

BIO 102

General Biology II

3

BIO 104

General Biology Practical

2

CHM 112

Basic Principles of Physical Chemistry

2

CHM 122

Basic Principles of Organic Chemistry

2

PHY 102

General Physics for Life Sciences II

2

PHY 104

General Physics for Life Sciences III

2

General Studies Courses

 

GSP 102

The Use of English II

2

GSP 202

The Social Environment & Peace Building

2

 

TOTAL

19

 

SECOND YEAR

First Semester

Course Code

Course Title

Units

Core Courses

 

MCB 201

General Microbiology I

2

Required Ancillary Courses

 

BCH 201

General Biochemistry I

2

CHM 201

General Inorganic Chemistry

2

CHM 211

General Physical Chemistry

2

CHM 221

General Organic Chemistry

2

CHM 273

Practical Organic Chemistry I

2

STA 201

Statistics for Life Sciences I

2

COS 101

Introduction to Computer Science

2

General Studies Courses

 

GSP 111

Use of the Library

2

GSP 205

Humanities I

2

GSP 207

Philosophy & Logic

1

 

TOTAL

21

 

Second Year

Second Semester

Course Code

Course Title

Units

Core Courses

 

MCB 202

General Microbiology II

2

MCB 204

Basic Mycology

2

MCB 232

Environmental Microbiology & Climate Change I

2

MCB 252

Student Industrial Work Experience Scheme I

3

Required Ancillary Courses

 

STA 202

Statistics for Life Sciences II

2

BCH 202

General Biochemistry II

2

CHM 232

Analytical Chemistry

2

COS 304

Computer Applications

2

General Studies Courses

 

GSP 208

Humanities II

2

 

TOTAL

19

 

 

 

 

THIRD YEAR

First Semester

Course Code

Course Title

Units

Core Courses

 

MCB 301

Microbial Physiology

2

MCB 311

Introduction to Brewing & Distilling

1

MCB 325

Food Microbiology I

2

MCB 335

Petroleum Microbiology

1

MCB 341

Medical Bacteriology

3

MCB 343

Diagnostic Microbiology

1

Required Ancillary Courses

 

BIO 351

General Genetics

2

BCH 351

Metabolic Pathways I

2

BCH 353

Metabolic Pathways III

2

BCH 303

Methods in Biochemistry

3

General Studies Courses

 

CED 341

Entrepreneurship

2

 

TOTAL

20

 

Second Semester

Course Code

Course Title

Units

Core Courses

 

MCB 302

Microbial Metabolism

2

MCB 304

Microbial Genetics

2

MCB 312

Physiology of Malting & Malting Grain

2

MCB 314

Biology of Brewing & Distillery Yeasts

1

MCB 324

Introduction to Fermentation Technology

1

MCB 332

Environmental Microbiology & Climate Change II

1

MCB 342

Medical Mycology

1

MCB 344

Immunology & Immunochemistry

3

MCB 346

Medical Parasitology

1

MCB 352

Student Industrial Work Experience Scheme II

3

General Studies Courses

 

CED 342

Business Development & Management

2

 

TOTAL

19

 

 

 

FOURTH YEAR

First Semester

Course Code

Course Title

Units

Core Courses

 

MCB 401

Analytical Microbiology & Quality Control

2

MCB 403

Molecular Biology & Genetic Engineering

2

MCB 411

Brewing Process & Industry

2

MCB 423

Industrial Microbiology & Biotechnology I

2

MCB 425

Food Microbiology II

2

MCB 431

Microbial Ecology

2

MCB 441

Virology

3

MCB 481

Seminar in Microbiology

2

 

TOTAL

17

 

 

 

Second Semester

Course Code

Course Title

Units

Core Courses

 

MCB 412

Winery & Distillery Process and Industry

2

MCB 424

Industrial Microbiology and Biotechnology II

2

MCB 432

Management of Food and Industrial Wastes

1

MCB 434

Environmental Impact Assessment

2

MCB 442

Principles of Epidemiology & Public Health

2

MCB 444

Pharmaceutical Microbiology

2

MBB 442

Genetically Modified Organisms and Molecules

1

MCB 492

Project

6

 

TOTAL

17

 

 

 

 

 

 

DESCRIPTION OF COURSES
MCB 102: Introduction to Microbiology & Human Affairs                                2 Units

Introduction to Microbiology. History of development of Microbiology. Microbial Genetics. Microorganisms of medical importance (bacteria, fungi, protozoa, viruses). Growth and nutrition of microorganisms. Microorganisms and foods, food spoilage and preservation. Microbial metabolism and biochemistry (enzyme, energy metabolism, fermentation, EMP pathway, Kreb’s cycle). Uses of microorganisms in agriculture and industry, microbial biotechnology. Control of growth of microorganisms – sterilization, disinfection. Microorganisms in aquatic system: water and sewage microbiology. General characteristics, classification and economic importance of bacteriophages, fungi, algae and protozoa. Bacteria, viruses and bacteriophages, a general account. Laboratory cultivation of microorganisms and dynamics of population growth. Measurement of growth by different methods.

MCB 201: General Microbiology I                                                             2 Units

General review of the nature and biology of protozoa, fungi, algae, bacteria, archae and viruses. General characteristics, growth and reproduction of microorganisms. Microscopy, microbiology methods and instrumentation. Sterilization and disinfection. Microorganisms in various environments – soil, water, food etc. Industrial uses of microorganisms. Pathogenic role of microorganisms.

MCB 202: General Microbiology II                                                           2 Units

Review of the structure and organization of prokaryotic and eukaryotic cells. Principles and methodology of numerical taxonomy. Application of molecular biology in classification of microorganisms. Systematic classification of bacteria, fungi, protozoa and viruses. Physiology, ecology and laboratory identification of important species of microorganisms. Elemental cycles (carbon, nitrogen and phosphorus).

MCB 203: Biostatistics I                                                                              2 units

Introduction to biostatistics and probability: variability in the life sciences, descriptive statistics and graphical displays, data, sampling and study design, combinations and probabilities, conditional probabilities, Bayesian methods. Distribution and Confidence intervals: binomial distribution and confidence intervals, normal distribution, confidence interval of the mean, survival curves, introduction to paired comparisons, the Poisson distribution. Hypothesis testing: hypothesis testing, presentations, interpretation of p-values, multiple comparisons, comparison of central tendency (parametric and non-parametric). Clinical trials; linkage studies: Clinical trials, odd ratio, case control studies, More Bayesian methods (linkage, genetics).

MCB 204: Basic Mycology                                                                          2 Units

Introduction: general concepts – Fungi; Molds; Yeasts; Characteristics of fungi; Fungi morphology – single-celled; multicellular; dimorphism; structure – composition of cell walls, plasma membranes, and microtubules; Physiology – heterotrophics, aerobics, anaerobics, Lysine synthesis; Growth- reproduction and propagules – Asexual spores/ conidia; Sexual spores-oospores, ascospores, zygospores; classification; distribution: Terrestrial fungi, aquatic fungi; fungi of medical importance; Fungi of food and industrial importance; Basic mycological methods: fungal culture methods; staining techniques; microscopy of fungi, Ecology of fungi.

MCB 206: Biostatistics II                                                                             2 units

Correlation and Regression: Correlation, regression, determining sample sizes, statistical power. Chi-square methods: Chi square, contingency tables. Analysis of variance: ANOVA I, ANOVA II, data transformations. Statistical modeling: Modeling I (Signals & noise), Modeling II (Neurosciences/ neural networks); Design of Biological experiments, research methods in microbiology.

MCB 232: Environmental Microbiology and Climate Change I             1 Unit

Microbiology of sewage: methods of sewage treatment and disposal. Microorganisms and other organisms important in aquatic systems: Ecology of microorganisms in fresh water and marine ecosystems; water pollution and pollutants, self-purification, water treatment and management; water quality analyses. Disease transmission by water and microbial risk assessment. Contributions of water related human activity (i.e. marshes and marshlands, rice paddy, aquaculture, wetlands, water treatment plants) to climate change. Air pollution: sources; indices of air pollution; physical and microbiological properties of air in different environments.

MCB 252: Students’ Industrial Work Experience Scheme I                   3 Units

Industrial attachment for 3 months in Medical/ Public Health/ Industrial establishments; Students are visited periodically in their different places of work and their performance monitored through their supervisors. The students should be assessed using the log book, a report and a seminar.

 

MCB 301: Microbial Physiology                                                                 2 Units

(Pre-requisites: MCB 102 & either MCB 201 or 202)

Microbial cell: structure and functions. Microbial growth and nutrition. Microbial growth process: growth modes and factors affecting cell growth. Death of microorganisms. Microbial photosynthesis. Morphogenesis. Structure of the cell membrane. Transport of molecules across the cell membrane, including facilitated diffusion, mechanosensitive channels, ATP-driven ion motive pumps, ATP-driven cassette transporter family, phosphotransferase system. Microbial stress responses including osmotic stress and osmotolerance, oxidative stress, pH stress and acid tolerance, thermal stress and heat shock response. Modification of enzyme activity. Mechanisms of regulation. Cell to cell communication and quorum sensing.

MCB 302: Microbial Metabolism                                                               2 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB202)

Catabolism: The Embden-Meyerhof-Parnas (EMP) pathway; the pentose pathway (PP) or hexose monophosphate pathway; the Entner-Duodoroff (ED) pathway; the phosphoketolase (PK) pathway or Warburg Dickens pathway; the tricarboxylic acid cycle. Energy production: substrate-level phosphorylation; oxidative phosphorylation. Respiration: aerobic; nitrate; sulfate and carbonate. Fermentation balances: alcoholic; lactic; mixed acid; butanediol and butyric. Lipid metabolism. Anabolism: glyoxylate cycle and glucogenesis; photosynthesis.

MCB 304: Microbial Genetics                                                                    2 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Concept and scope of microbial genetics. DNA as genetic material and molecular basis of inheritance. A review of the chemistry of DNA and RNA. Gene expression: transcription; translation and regulation (examples with the LAC operon, TRP operon, Lambda lytic and lysogenic cycles). Mutation and mutagenesis. Types of mutants and their use in scientific studies. Genetic interaction amongst microorganisms: Recombination; complementation; conjugation; transduction; transformation; insertional sequences.

MCB 311: Introduction to Brewing and Distilling                                   1 Unit

Historical evolution of alcoholic beverage. Historical development of brewing and the beer, winery and distillery industries. Introduction to the brewing process and brewing requirements. Basic plan and operation of the brewery, winery and distillery. Brewing industry process flow. Safety in the brewing and distillery industries

 

MCB 312: Physiology of Malting and Malting Grains                             2 Units

Introduction to grain malting. History and evolution, Nature and types of malting grains, Stages in grain malting- cleaning, steeping, germination. Grain germination process; Physiological changes in germinating grains; Modifications associated with grain germination; Plant Hormonal impact in malting; Yeast nutrient mobilization during malting; Grain viability; Grain dormancy; Differences in malting regimes and malt quality; temperature, air, water relations during malting; types / diversity of malts/ qualities and functional properties of malt/ specialty malts; Microbiological quality of malt and impact on beer quality; Malt improvement strategies. Grain specific malting regimes and strategies. Malting equipment, automation and trends in malting. Kilning, Mashing and Worth preparation.

MCB 314: Biology of Brewing and Distillery Yeast                                  1 Unit

Brewing yeast. Functional history of brewing yeast. Taxonomy and ecology of brewing yeast. Structure and functional physiology of brewing yeast. Yeast nutrition. Ethanol production by yeast. Yeast growth and viability. Oxygen relation in yeast growth and ethanol production. Metabolism of wort by yeast, fermentation technologies and vessels, carbonation, beer maturation, treatments and stabilization. Yeast and beer quality. Wine yeasts and wine fermentation. Yeast improvement strategies.

MCB 324: Introduction to Fermentation Technology                              1 Unit

Definitions. The range of fermentation processes; microbial biomass, microbial enzymes, microbial metabolites. History and development of fermentation industry. Introduction to kinetics of microbial growth and product formation. Types of fermentation and culture types and their application; liquid-submerged, solid substrate and slurry type fermentations. Batch, continuous, fed-batch reactions. Bioreactor types and development.

MCB 325: Food Microbiology I                                                                  2 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

 Introduction and Scope of the food microbiology. Microbial groups important in food and food industries. Sources of food contamination/ contaminants- green plants and fruits, animals, sewage, water, air, handling and processing etc. Food Spoilage- concept, origin and specificity of spoilage types, principles underlying food spoilage. Concept of spoilage association in food contamination/ microbial ecology of foods – intrinsic factors, processing, extrinsic factors, implicit influences on primary association. Contamination, spoilage and preservation of specific foods and products – cereals, flours and pastas, sugars, syrups, starches and sweeteners, fruits and vegetables, meat and meat products, fish/shellfish/fish products and other marine foods, poultry and poultry products, dairy and dairy products, eggs and egg products, beverages (fruits juices and soft drinks). Microbiological indicators in food spoilage / food quality. Principles of food processing and preservation – asepsis, anaerobiosis and controlled environment, high temperature, low temperature, dehydration, irradiation, chemical additives, multiple hurdle techniques, introduction to HACCP; food and plant hygiène and sanitation, others. Food borne diseases – microbial food borne infections, microbial food borne intoxications, mycotoxins and mycotoxicosis, other gastrointestinal illnesses of food origin.

MCB 332: Environmental Microbiology and Climate Change II           1 Unit

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Nature of the soil and distribution of soil microorganisms. Methods used in determining the types and numbers of microorganisms in the soil. Biodegradation of organic matters, starch, pectins, cellulose etc. Microbial mineralization/ conversion of minerals (C, N, S, and P) and pesticides. Nitrogen fixation. Mycorrhizae and other plant – microbe associations / interactions in the soil. Nature and forms of soil pollution i.e. polychlorinated biphenyls (PCB), plastics, pesticides, dioxins, heavy metals, radionuclides and their transformations/ degradation in soil. Bioremediation in soil – approaches and techniques. Contributions of soil based human activity i.e. agriculture, mining, (bioleaching) etc., to climate change. Methylotrophy, Acid rain, green house effects. Use of microorganism in mineral extraction. Plant growth promoting microorganisms and biofertilizers.

MCB 335: Petroleum Microbiology                                                           1 Unit

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Historical developments in petroleum microbiology. Genesis of fossil fuels with emphasis on microbiological influence. Microbes in crude oil prospecting and recovery. Microbiology of oil drilling and corrosion of pipes and equipment. Petroleum hydrocarbons- composition and general characteristics. Acid mine drainage; Effects of oil spills on microbial ecology of seas and soils. Biodegradation and bioremediation of petroleum products. Environmental aspects of oil shale oxidation. Structures and recalcitrance of byproducts of the petroleum industry i.e. plastics, waxes, sprays, paints and oils etc. Microbial processes for recovering and upgrading petroleum fractions and hydrocarbons.

 

 

 

MCB 341: Medical Bacteriology                                                     3 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Introduction to Bacteriology. Host-parasite relationships. Mechanisms of bacterial pathogenicity and virulence factors of pathogenic bacteria. Measurement of virulence. Normal flora of human tissues and organ systems and their roles in health and disease. Sources and vectors of infection. Pathogenesis, epidemiology, treatment, prevention and control of diseases of different body systems – urinary tract infections, respiratory tract infections, diarrhoeal diseases, sexually transmitted infections. Bacterial resistance to antibiotics.

MCB 342: Medical Mycology                                                                      1 Unit

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Morphological and important physiological characteristics of dermatophytes and fungi causing subcutaneous and deep mycoses. Clinical features and epidemiology of mycotic infections- cutaneous, subcutaneous, deep mycoses. Pathogenic actinomycetes. Identification of common laboratory contaminants. Collection of clinical materials, isolation and identification of pathogenic fungi. Molecular and Serological Methods of Identification.

MCB 343: Diagnostic Microbiology                                                           2 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Laboratory techniques for the systematic isolation, characterization and identification of aetiologic agents (bacteria, fungi and protozoan parasites) of disease from specimens commonly encountered in clinical microbiology labs (respiratory, genitourinary, faecal and blood).

MCB 344: Immunology and Immunochemistry                                       3 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Basic concept of immunology. Innate and adaptive immunity. Ontology of cells of the immune system. Structure of antigens and antigenic determinants. Cellular response. Genetics of response to antigenic stimulation. Structure, genetics and classification of antibodies. Mechanism and theories of antibody formation. Antigen and antibody interactions. Role of lymphoid tissues and thymus in immune response. Hyper-sensitivity, immuno-pathology, auto-immunity, tumor and transplantation immunology.

MCB 346: Medical Parasitology                                                                 2 Units

Host – Parasite relations; Vectors; Parasitic protozoa – characteristics, mechanism of disease causation, diagnosis and epidemiology; Entamoeba histolytica, Trichomonas vaginalis, Giardia lamblia, Cryptosporidium; Parasitic helminths – characteristics, mechanism of disease causation, diagnosis and epidemiology; Nematodes – roundworms – Ascaris lumbricoides, Strongyloides stercoralis, Cestodes – Tapeworms – Taenia saginata, Taenia solium Taenia multiceps, Echinococcus granulosus; Trematodes – Flukes: Schistosomes; Malaria – characteristics, mechanism of disease causation, diagnosis and epidemiology; Some Ectoparasites of medical importance- characteristics, mechanism of disease causation, diagnosis and epidemiology; Hemoflagellates – characteristics, mechanism of disease causation, diagnosis and epidemiology; American Trypanosomiasis (Chagas Disease); African Trypanosomiasis (Sleeping Sickness); Cutaneous and Mucocutaneous Leishmaniasis; Visceral Leishmaniasis (Kala-Azar); Host defences against parasitic diseases.

MCB 352: Students’ Industrial Work Experience Scheme II                 3 Units

(Pre-requisites: MCB 102 & either MCB 201 or MCB 202)

Industrial attachment for 3 months in Medical/Public Health/Industrial establishments. Students are visited periodically in their different places of work and their performance monitored through their supervisors. The students should be assessed using the log book, a report and a seminar.

MCB 401: Analytical Microbiology and Quality Control                        2 Units

(Pre-requisites: MCB 201 & MCB 202)

General principles of analytical microbiology, concept of microbiological analysis, concept of microbial analysis. Microbiological analytical techniques (qualitative microbiological analytical techniques, quantitative microbiological techniques, culture methods for enumeration of microorganisms including basic principles, pour plate method, spread plate method, most probable number techniques, membrane filtration techniques, anaerobic counts. Microscopic methods (fluorescent microscopy, stainings & probes). Quantitative microscopic analysis (haemocytometers, dried film method etc). Non cultural methods for microbial enumeration (use of cell wall & cytoplasmic components). Immunological & serological analytical techniques serological analysis, immuno-magnetic techniques, enzyme linked immuno-absorbent assay (ELIZA) techniques). Instrumental techniques (spectrophotometry, centrifugation, chromatography, electrophoresis manometric etc). Enzymatic techniques (principles, applications, biosensors). Molecular analytical techniques (general principles, molecular typing & differentiation, multilocus enzyme electrophoresis, ribotyping, restriction fragment length polymorphism, cellular fatty acid analysis, rapid PCR methods).

MCB 403: Molecular Biology and Genetic Engineering                          2 Units

(Pre-requisites: MCB 201 & MCB 202)

Overview of DNA replication. Review of gene expression (transcription, translation and regulation). Principles of recombinant DNA technology: restriction enzymes, vectors and creation of DNA libraries. Molecular techniques for studying gene expression: Southern, northern and western blotting. Microorganisms as tools: Microbial enzymes, transformation, cloning and expression techniques. Human gene cloning, stem cell technologies and tissue engineering. DNA fingerprinting and forensic analysis. Genomics and bioinformatics. Ethical considerations in genetic engineering. Polymerase chain reaction (PCR); Gene Editing, Gene Sequencing, Restriction fragment length polymorphism (RFLP); Pulsed Field Gel Electrophoresis (PFGE); Nucleic Acid Hybridization –Solution phase hybridization, Solid phase hybridization, Dot hybridization, Sandwich hybridization, Southern blot hybridization, Northern blot hybridization, Clinical applications of hybridization techniques.

MCB 411: Brewing Process and Industry                                                             2 Units

Beer brewing. Hops and hop products. Chemistry and use of hops. Wort. Mashing and Wort production, boiling and hop extraction. Chemistry of wort; carbohydrates, nitrogenous compounds, vitamins chemical interactions during wort boiling: Carbohydrate-nitrogeneous compounds, protein-polyphenol interaction, hop constituent interaction etc, Wort clarification. Preparation of pitching yeast. Wort pitching. Fermentation conditions. Fermentation rooms and vessels. Accelerated fermentation and continuous fermentation. Low and High gravity brewing. Light beers, shandy and alcohol-free beers. Beer conditioning, clarification and pasteurization; packaging etc. Microbial contamination in the brewery; bacteria and wild yeasts in beer. Chemical and physical properties of beer, foam, gushing, haze etc. Nutritional value of beer. Beer flavour and beer quality. Beer spoilage.

African Traditional brews and Beers, raw materials and processes.

MCB 412: Winery and Distillery Process and Industry                                       2 Units

Wine Industry; grape types and wine types. The wine process, fermentation, clarification and packaging. Wine quality. Wine spoilage. Distillery Industry processes. Types of Spirit. Quality control in wine and distillery industries

 
 
MCB 423: Industrial Microbiology and Biotechnology I                        2 Units

(Pre-requisites: MCB 201 & MCB 202)

Definition, scope & nature of industrial microorganisms & biotechnology. Microorganisms of industrial importance and their major characteristics. Sources, isolation and screening for industrial microorganisms. Strains development, culture collection and maintenance. Formulation and preparation of media for industrial cultivation of microorganisms. Bioreactors for cultivation of microorganisms – design and operation. Sterilization of bioreactors, media and gasses. Mass transfer in bioreactors. Cell cultivation – culture systems (batch, repeated batch, fed-batch and continuous cultivation of microorganisms). Kinetics of microbial growth, substrate utilization and product formation in batch cultures. Bio-process monitoring and control. Scale-up of fermentation processes.

MCB 424: Industrial Microbiology and Biotechnology II                       2 Units

(Pre-requisites: MCB 201 & MCB 202)

Overproduction of metabolites by microorganisms. Industrial production of specific fermentation products (bio-ethanol, organic acids, antibiotics, vaccines, steroids, amino acids, vitamins, microbial enzymes (including enzyme purification, immobilization and applications). Microbial insecticides and bio-fertilizers. Microbial transformation (steroids etc). Down-stream processes – unit operations in recovery and purification of microbial products. Introduction to fermentation economics.

MCB 425: Food Microbiology II                                                                 2 Units

(Pre-requisites: MCB 201 & MCB 202)

Basic principles of food fermentation; fermentation in the food industries – fermentation involving carbohydrate rich foods, fermentation involving protein rich foods, fermentation involving oil seeds and fat rich foods. Use of fermentation in the production and preservation of specific foods – Alcoholic yeast fermentations (beer, wine, distilled liquors, cidars and hard cidars, other alcoholic beverages. Other yeast fermentations (bread, single cell proteins). Fermented foods of Africa (carbohydrate rich foods, protein rich foods, fermented oil seeds and food seasoning products, other fermented foods). Oriental fermented foods. Lactic acid fermentation / fermented vegetables (brine preservation of vegetables, sauerkraut, pickles, others). Acetic acid and related fermentations – vinegar. Fermented dairy products. Fermented meats, poultry and fish products. Food sanitation, microbiological quality control, methods and standards, Hazard analysis and plant hygiene. Food and plant sanitation, microbiological quality control, methods and standards, Hazard analysis and plant hygiene. Microbiology of the rumen and silage production. Waste handling in food industries.

MCB 431: Microbial Ecology                                                                      2 Units

(Pre-requisites: MCB 201 & MCB 202)

Microbes and ecological theory. Physiological, morphological and genetic adaptations of microorganisms to their environment and microbial interactions. Microorganisms in ecosystems. Biofilms: structure and composition. Microbial bioconversions. Impact of selected pollutants and xenobiotics in soil and water environments on microbial communities, systems and ecology. Microbial ecology in health and disease situations.

MCB 432: Management of Food and Industrial Wastes                          1 Unit

Characteristics of major agriculture, food, brewery, winery and fermentation wastes. Characteristics of organic waste of interest including biodegradable and partially biodegradable wastes. Treatment and reprocessing of major wastes: drying, aerobic and anaerobic, mesophilic and thermophilic processes. Reprocessing, enrichment and reuse of organic wastes in animal nutrition, biofertilizers, composting etc. Value addition to wastes. Major treatment methods. Economics of treatment of wastes and impact on food and industrial microbiological processes

MCB 434: Environmental Impact Assessment                                         2 Units

(Pre-requisites: MCB 201 & MCB 202)

Definitions and history of environmental impact assessment (EIA). EIA tasks and processes: generic environmental impact and EIA process in Nigeria. EIA procedural guidelines, techniques and methods. EIA report writing and environmental impact statement (EIS). Involving stakeholders/ participatory democracy. Environmental risk assessment. Evaluating EIA: Quality issues and emerging developments. Mitigation, monitoring and management of environmental impacts. Strategic EIA and other types of assessment. Health impact assessment and quantitative microbial risk assessment. Management of medical waste and refuse.

MCB 441: Virology                                                                                      3 Units

(Pre-requisites: MCB 201 & MCB 202)

Virology as a Science. The nature and features of viruses. Chemical composition and structure of the virion. Characteristics and classification of viruses. Replication, cultivation, assay and analysis of viruses using cell culture, embryonated egg and laboratory animals. Assay of infectivity using plaque assay. Purification and separation of virions. Interactions among viruses: recombination, reassortment, complementation, genetic reactivation, genomic masking and phenotypic mixing. Interference and interferon. Interactions between viruses and hosts: Persistent infections, viral cytopathic effects (CPE), cell transformation and oncogenesis. Pathogenesis and pathology of viral infections: Infections of the skin, respiratory tract, alimentary canal, nervous system, liver, systemic infections, and generalized infections with rashes. Immunity and immunopathology of viral infections. Techniques in vaccine development.

MCB 442: Principles of Epidemiology and Public Health                       2 Units

(Pre-requisites: MCB 201 & MCB 202)

Epidemiology: Definition and Aims, Historical Perspectives. Basic concepts/Principles. Multiple causation: Agent-Host-Environment & Person-Place-Time models. Descriptive Epidemiology. Analytical Epidemiology. Study Designs in Epidemiology: Cohort study, Cross-sectional study, Case control study. Investigation of outbreaks: Procedures (Steps) and size of investigation. Epidemiologic and Public Health Data: Statistical approaches and applications. Measures of Risk and Death. Epidemiological reporting. Public Health Measures for the Control of Disease: Control directed against the reservoir and against transmission of the pathogen, Immunization, Quarantine, Surveillance, and Pathogen eradication. Epidemiology, prevention and control: tropical diseases, water- and foodborne diseases, non-communicable diseases, hospital-acquired (nosocomial) infections, sexually transmitted diseases, zoonotic infections. Nigerian public health laws, policies and guidelines: Implementation and evaluation. Public services: Role of Government, voluntary and international agencies.

MCB 444: Pharmaceutical Microbiology                                                  3 Units

(Pre-requisites: MCB 201 & MCB 202)

The chemistry of synthetic chemotherapeutic agents and antibiotics. The mechanism of action and assay of antimicrobial agents. Concepts of antibiotic sensitivity and resistance related particularly to microbial physiology. Sterilization in hospitals, industry etc. Medical and non-medical uses of antibiotics. Antibiotic production and Quality control. Biopharmaceuticals and pharmaceutical biotechnology; Vaccine production and the concept of vaccination.

MCB 481: Seminar in Microbiology                                                          2 Units
(Pre-requisites: MCB 201 & MCB 202)

Under the supervision of a staff, the student is expected to select a seminar topic for detailed study, using library methods. The emphasis will be on recent advances in the chosen field. The course is expected to give the student the opportunity for independent thought and expression. The work is finally presented to staff and students and also written up.

MCB 492: Project                                                                                         6 Units
(Pre-requisites: MCB 201 & MCB 202)

Each student is expected to carry out a fairly detailed research investigation under the supervision of a staff in any special area in Microbiology, write it up as a project report and be examined for his/her knowledge of the work before a panel of external and internal examiners in an oral examination.