Students are introduced to classification of living organisms and the morphological characteristics of the following kingdoms of organisms: Prokaryotae, Protoctista, Fungi, Plantae and Animalia. The course also examines the life histories and adaptations of some selected members of the various kingdoms (e.g. Bacteria and Cyanobacteria, Protozoa) with particular emphasis on the Sporozoa, Zygomycota, Ascomycota and Basidiomycota, Chlorophyta, and Phaeophyta, Bryophyta, Lycophyta, Filinophyta, Gymnospermophyta, Angiospermophyta, Platyhelminthes, Nematoda, Arthropoda, Amphibia, Pisces, Reptilia, Aves, and Mammalia. 

This course aims at helping students to develop requisite laboratory skills in General Chemistry laboratory work includes basic techniques of qualitative and quantitative measurements such as gravimetric, colorimetric, thermometric and selected volumetric methods of analysis. Practical exercises undertaken in this course include calibration of analytical balance and volumetric glassware (burette and pipette), conductivity and pH measurements, determination of molecular properties and solubility products, qualitative analysis of mixtures of two or more metallic salts, and thermochemistry.

Engaging in academic work at the university is challenging. This course is aimed at equipping fresh students to make the transition from pre-university level to the university level. It assists them in engaging and succeeding in complex academic tasks in speaking, listening, reading and writing. It also provides an introduction to university studies by equipping students with skills that will help them to engage in academic discourse with confidence and fluency.

This course is intended to introduce students to some of the fundamental concepts and principles underlying Physics so as to develop the scientific problem-solving skills and logical reasoning of students. The knowledge acquired is for later application in allied programmes like Nursing, Optometry, Computer, Science, Science Education and Laboratory Technology.  The main topics treated include Physical quantities, vectors, Dynamics, Kinematics, Thermodynamics, Work, Energy and Power.

The course introduces students to various methods of data collection, presentation, analysis and interpretation of scientific data. Data collection methods include experimentation, field surveys, and direct observations. Concept of statistics, importance and misuse of statistics, sampling and its importance, sampling methods (simple random, systematic and stratified sampling) will be considered. Various types of data presentation (bar graph, pie chart, histogram, line graph, polygons and tables) will be discussed. Other areas are scales of measurement (nominal, ordinal, interval, ratio), measures of central tendency (mean, median, stem-and-leaf plot and box plots) and measures of dispersion (range, quartiles, inter-quartile range, percentiles, standard deviation, standard error, coefficient of variation). 

This course is an introductory Organic Laboratory Processes which seeks to enable students acquire basic laboratory skills for the techniques of crystallisation, melting and boiling point determination; simple, fractional and steam distillation; refluxing liquid-liquid extraction; paper, thin-layer and colour chromatography. 

This is a follow-up course on the first semester one. It takes students through writing correct sentences, devoid of ambiguity, through the paragraph and its appropriate development to the fully-developed essay. The course also emphasizes the importance and the processes of editing written work.

Topics to be treated for the course are; Introduction optics, waves, electricity and magnetism: reflection and refraction on plane surfaces; lens formulae, thin lens in contact, characteristics of wave motion, sound waves, resonance, static electricity; the coulomb ; electric potential, capacitors, current.

The course covers the structural and functional characterisation of the major macromolecules of the cell with special emphasis on DNA and proteins (the Nucleic acids, DNA replication and transcription, and protein synthesis linked in a historical perspective). The classification, properties and application of enzymes and coenzymes, the effects of pH and temperature on enzyme-catalysed reactions are some of the highlights of this course. Regulation of enzyme activity by organics including recent developments in the tools and techniques of DNA and protein isolation and characterization will be demonstrated during practical sessions. 

This course primarily deals with the human body and the associated systems involved in food delivery. The structure of the digestive system, in relation to its functions in digestion and absorption are key aspects of this course. Other focussed areas include blood physiology: blood and other fluid compartments of the body in relation to the transfer of nutrients and metabolites, pre-scientific ideas about foods, pioneers in nutrition, foods and food groups, nutrient contribution of foods, food habits and their influence on nutrition and ethnic diets. The nutritional requirements in pregnancy, lactation, infancy, childhood, adolescents and the aged, the relation between maternal diet and pregnancy outcomes, breastfeeding and nutrition of premature infants will also be discussed.

This course introduces students to cell theory and the generalised structure of plants and animal cells and the functions of the organelles. Types, structures and functions of mammalian tissues will be treated. Students will be introduced to basic histological methods-temporary and permanent preparations. The use of microtome in cutting sections and staining procedure will be emphasized. 

This course covers the representative elements of group I-VIII (including the alkali metals, alkaline earth metals). The non-metallic elements and elements of group IIB (viz Zn, Cd, and Hg). The chemistry of their oxides, hydroxides, halides, nitrites, and other salts will be discussed. The noble gases will be covered. The oxy-acids of non-metals will also be discussed together with their reduction potentials.

This course introduces students to practical preparation, separation, purification and identification of organic compounds

The course reviews the structure, function and the general properties of proteins. Chemical Kinetics: definition of kinetic terminologies, rate of chemical reactions, molecularity, order and rate constants, differential and integral methods of analysis. Zero, first and second order differential rate equations, factors affecting rate of chemical reactions will be discussed. Key highlights in this course include enzymatic proteins, the kinetics of enzyme catalysis and derivation of rate equation for single-substrate enzyme reaction. The effects of external factors (pH, substrate concentration, ionic strength and temperature) on the mechanism of enzyme-catalysed reactions will be discussed. Students will be introduced to enzyme-based assays, free energy diagrams; simple reversible inhibition; time-dependent inhibition; transition state theory; inhibition of one-substrate enzymatic reactions; allosteric interaction and the general regulation of enzyme activity. Selected methods of enzyme purification and characterization will be discussed during tutorial sessions. 

This course is designed to give biochemistry students the mechanistic understanding of physiological reactions with specific focus on metabolite and enzyme reactions. Topics covered will include mechanisms of substitution and elimination reactions of dienes; addition polymers of monoalkenes and dienes. The discussion will also include reaction of carbanions, aromaticity and electrophilic and nucleophilic substitution of benzenes and phenols.

The course covers the structure and function of genes; structure of DNA (A, B, and Z DNA); methods for sequencing DNA; DNA and chromosome structure; characteristics of eukaryote genomes; modification and processing of RNA; reverse transcription; retroviruses and the basic concepts in nucleic acid metabolism. The course also covers the handling and processing of recombinant DNA; laboratory methods demonstrating concepts and techniques in recombinant DNA and genetic modification of organisms. Application of recombinant DNA technology in medicine, food, pharmaceutical, agricultural, waste management and mining industries will be discussed.

The course emphasises the basic concepts in endocrinology focusing on hormones and their structure, biosynthesis, secretion, regulation and control. Other aspects of the course deal with the mechanism of signal transduction and the role of hormones in signal transduction. Also included are the methods of studying hormones and hormonal disorders. The pharmacological effects of hormones and hormone therapy will be treated.

The course covers aspects of microbial infections of food and water. Topics covered will include microbiological examination of potable water, microbial classification of raw foods, contamination of foods from natural sources, spoilage organisms and food borne pathogens. Special emphasis will be given to food borne pathogens; fungi, viruses, parasites poisoning, food infection and the effects of aflatoxins in foods. Cans, principles of canning, and other food preservation methods, use of microorganisms in food fermentation will also be studied. Microbiological food standards, good manufacturing practices, principles of cleaning, hazards in foods, risk, toxins and contaminants, Hazard Analysis & HACCP, perception of risks, stakeholders etc., will be examined.

The course covers the nature and scope of management.  Topics include managerial functions; organisational theories; goals of business organisations; economic and social responsibilities of management; decision making techniques and influence. The nature and types of organisation and their implications for organisational administration will also be discussed.  The course also exposes students to the organisational behaviour and human relations in management. The application of concepts such as leadership, motivation, communication and morale to the management of people and organisations will be discussed.  Students will also be introduced to the concept of time management, analysis and causes of change and how to manage change, innovation and control.

The course exposes students to the processes involved in the scientific method of investigation. There will be exercises in observational skills, making enquiries, formulation of hypotheses, and experimental designs in biological techniques, data acquisition, analysis and scientific presentation. Students will be taught how to do scientific presentations-oral and written. Students will be required to do literature review on specific topics and present them at seminars.

Topics selected to be covered include thermodynamics: Definition of system and surroundings, Energy, work and heat. The First Law of Thermodynamics, Hess’s law, enthalpy of reactions. Spontaneous changes: Entropy / Free Energy. The second law of thermodynamics, free energy changes and equilibrium constants will be discussed.  The principles of thermodynamics and their application to the energetics of the cell will also be discussed. There will be a review of the structure of mitochondrion and chloroplast and their relationship to the redox complexes of their respective electron transport system. The review will also include the link between ATP synthesis and sources of energy establishment of proton gradients, the concept of high energy compounds, the redox systems, and energetics of coupled reactions. ATP utilisation for the performance of cellular work, active membrane transport, activation for metabolism, and muscle contraction will be examined.

This course is concerned with the study of biochemical changes in human body under pathological conditions. It emphasises the biochemical basis of disorders such as acid / base imbalance and the abnormal metabolism of carbohydrates, lipids, proteins, amino acids, nucleic acids, bile pigments, vitamins and hormones. Inherited disorders in metabolism, the role of enzyme levels in prognosis of biochemical dysfunctions are major component of the course. Quality Assurance in clinical laboratory, organ (Liver, kidney, heart, pancreas, GIT etc) tests, the meaning and interpretation of findings both traditional and functional will be discussed.

The course offers an introduction to parasites in general, pathophysiology and tropical parasitic diseases such as malaria, trypanosomiasis, filariasis, schistosomiasis and gastrointestinal worm infestations. It also offers the understanding in the biochemistry of the causative agent in parasitic diseases with emphasis on host-parasite interrelationships. The course also discusses the key metabolic pathways of parasites or their host that can be exploited in the design of chemotherapeutic agents.

The course provides students with an overview of the organisation of protein structure; primary, secondary (alpha helices and beta sheets, turns, loops, paper clips) tertiary, quaternary, the concept of motif and domains and protein function. Emphasis is given to the determination of protein structure and conformational changes by UV/VIS, Infrared, fluorescence, CD, DLS, NMR, X-ray crystallography, calorimetry, microscopy and the use of Ramanchandran plot for quantification of alpha and beta elements. The use of myoglobin and haemoglobin to illustrate the phenomenon of protein-ligand binding and in models to explain allosteric interactions and the Bohrs’ effects will also be discussed. 

The course is designed to present the organisation of insect systems and metabolic processes. Topics include biochemical molecules and processes specific to insects, such as nature of insect fuel: metabolism; synthesis, storage, mobilisation, transport and utilisation in flight. There will also be discussion on the biochemistry of exoskeleton and regulation of metamorphosis; insect hormones affecting growth and development; insecticides and their modes of action; insecticidal proteins, biopesticide and mechanisms of insecticide resistance. Current trends in the application of molecular tools for the detection of resistance development in insects and approaches to insect control will be examined.

Students are taught how to manage the laboratory work areas and equipment such as laminar flow hoods, CO2 incubators, microscopes, preservations and storage vessels. The course also emphasises on important aspects of culture practices including tissue culture laboratory management and safety; the sterilisation: of tools, vessels and chemicals. The handling of cultures: cell, tissue, and organ, types of cells grown in culture, media preparation for plant and animal cultures, tissue culture, exchange of germplasms. Importance of tissue culture in agriculture and medicine will be discussed.

The course provides students with the understanding in xenobiotic metabolism with emphasis on factors that affect xenobiotic metabolism: chemical reactivity, uptake, distribution, activation, conjugation, and excretion of xenobiotics. Metabolic enzymes: cytochrome P-450, microsomal flavin-containing monooxygenases, prostaglandin synthetase, reduction enzymes, epoxide hydrolase and conjugating enzymes are treated. Their role in metabolic activation of carcinogenesis, mutagenesis, teratogenesis, pulmonary, hepatic and renal disease will be examined. 

The course is interdisciplinary and designed to introduce students into the use of engineering principles to analyze design and develop processes using biocatalyst. Topics include enzyme and microbial kinetics, thermodynamics, bioreactors, bioreactor design, the operation aspects of bioreactors from upstream to downstream and the other units of operation. Bioprocesses covered in the course include those involved in the formation of desirable compounds and products or in transformation, or destruction of unwanted toxic substances.

This course covers the biochemical principles underlying the traditional and modern preservation methods of food (plants and animals) such as smoking and salting animal product processing - milk and dairy products (cheese, yoghurt, ice cream) egg and egg product, fish processing, meat processing. Effects of processing and preparation methods on the nutrient content of foods. Methods of food packaging, economics of food processing, food additives, toxicants and food colour will also be discussed.