Special study in an identified area of animal science not treated in other courses. Recent advances and new research techniques will be discussed. This should be arranged with individual staff members prior to registration. Requires programme leader approval. Supervised individual research projects.  Written reports required. The course will usually be taken in specific area of need so identified as weak area of the student.

Methods in Molecular Nutrition Research, Perspectives in postgenomic nutrition research, Cellular Nutrient Homeostasis, Proliferation, and Apoptosis, Roles for Nutrients in Signal Transduction, Gene Expression, and Proteolysis, Glucose regulation of gene expression in mammals, Amino acid-dependent control of transcription in mammalian cells, Fatty acids and gene expression, Roles of RARs and RXRs in mediating the molecular mechanism of action of vitamin A, Regulation of gene expression by biotin, vitamin B6 and vitamin C, Selenium and vitamin E

Common terminologies, Outlines of Academic Integrity, ethics infrastructure, code of conduct, code of ethics, Important issues in plagiarism Academic integrity committee, Research ethics committee, data Management. Guideline about Science Research. Guideline about academic writing and publishing. Guideline about academic integrity breaches.

Introduction – sustainability and decision making
The three aspects of sustainability (environmental, social, economic). The importance of studying how the three aspects of sustainability are related and impact each other. Decision case studies and the importance of stakeholder roles. Decision making in complex situations, when different aspects of sustainability should be considered

Environmental sustainability: Animal husbandry and interactions with the environment and impacts on the atmospheric, aquatic and terrestrial environment. Technological opportunities for minimizing negative environmental impacts of animal activities. Natural resource and nutrient flows perspectives of international trade with fodder, animal derived food, live animals and other products related to the animal sector. Methods for assessing environmental impacts and sustainability of different animal production systems or uses, with a main focus on Life Cycle Assessment (LCA).

Social sustainability: Social sustainability in a historical perspective and the relation between animal related activities and social sustainability, Mapping: Determining contextually relevant dimensions of social sustainability such as material wellbeing, health, animal welfare, cultural vitality etc., Operationalization: Determination of the level of social sustainability of a given activity at farm, regional or national level, using relevant indicators.

Economic sustainability: Definitions of economic sustainability. The concepts of weak and strong sustainability. Differences between sustainability and economic optimization at farm versus societal levels. Measures to increase sustainability (regulatory and market-based).  Economic methods to assess sustainability (marginal trade-off, profit maximization, non-market valuation, cost-benefit)

Basic concepts of research, Planning and organization of experiments for data acquisition and analysis. Type of research methods, experimental designs, equipment and principles underlying their uses. Scientific periodicals and literature related to the subject. Form and style of writing research papers, review articles, research reports and thesis. Selection of research problem and preparation and submission of research projects. Interpretation and evaluation of research data, considerations and requirements for setting up a research laboratory.

Feed resources and nutrient quality of ingredients for poultry feeding standards/NRC requirement vs requirements in tropics for all classes of and/specie of poultry. Methods for metabolic studies and determination of protein utilization and quality of proteins utilized by poultry. Importance of vitamins and minerals for poultry and associated deficiency symptoms.

• Definitions and general principles of Organic Livestock Nutrition
• Nutritional management standards in organic farm
• General principles of conversion from conventional to organic livestock nutrition
• Prospects and challenges of organic livestock nutrition
• Nutrition: feeding standards and characteristics of feed resources for organic farm animal
• Organic feed formulation and compounding, feed preservation and storage
• Housing: housing standards and materials, adaptation and ecosystem, perimeter fencing and predator control
• Organic livestock nutrition system and health management
• Manure and waste management composting, ensilage
• Management of mitigating environmental greenhouse gases in organic farming systems

Practicals:     

1.    Land and livestock resources
2.    Characteristics of ruminant production systems
3.    Classification of ruminant production systems
a.    Traditional ruminant production systems
i.    Pastoral and agro-pastoral systems
ii.    Mixed system in the semi-arid, sub-humid and humid zones
b.    Non-traditional production systems
i.    Ranching systems
ii.    Smallholder beef and dairy systems
iii.    Production parameters of ruminant in non-traditional
systems- Beef     and Dairy systems
iv.    Feed resources in ruminant production systems
4.    Ruminant production and climate change
    Future impacts of climate change on the ruminant livestock
industry
5.    Greenhouse gas emissions and their role in ruminant
production systems
    Key features of livestock farming that relate to greenhouse
gas emissions
    Dairy, Beef, Goats and Sheep sectors
6.    Research measures to reduce net greenhouse gas emissions
and the potential     for further adoption by the industry
Measures for reduction of greenhouse gas emissions, removals and measures that avoid or displace greenhouse gas emissions
Carbon sensitive farming
7.    Organic ruminant production and climate change
Management-related differences in greenhouse gas emissions and differences in relation to farming system, such as organic versus conventional farming
8.    Definitions of farming systems. Roles of legumes in crop-
livestock systems. Integration of pastures in plantation and annual crops intensive feed garden fodder bank. Enhancing dry season feeding in farming systems. Fast growing nitrogen fixing trees and browse plants. Pastures and animal production systems.

This course aimed at different poultry production systems and the attendant effects of climate change on the efficiency of production. Students are expected to understand the problems of and opportunities available in systems of poultry production as well coordinate livestock issues with other agricultural disciplines. Students will therefore have a practical knowledge and appreciation of the contribution of poultry production systems to the agricultural industry worldwide.

Some considerations in raising sheep and goats. Breeds of sheep and goats. Production records. Determining the age of sheep and goats. Housing and equipment, fences, plans etc. sheep and goat feeding. Functions of vitamins and minerals. Feeding the dry and lactating ewe/doe. Management practices. Managing the kids/lambs, doe/ewe, tethering, dehorning, hoof trimming, castration. Identification practices. Goat/sheep disease: internal parasites, brucellosis, mastitis, foot rot, mange, bloat, poisonous plants etc.

Planning of experiments. Ways of increasing accuracy of experiments. Regression and correlation. Mixed models, completely randomized designs, randomized complete block, Latin squares, factorial experiments, confounding variables, split plots designs. Lattice designs, lattice squares, missing data, and analysis of results of a series of experiments. Analysis of data arising from animal production/breeding. Use of package programmes for analysis of data arising from animal experimentation.

Information Systems- Analysis, Design, implementation, and management of a computer-based information system that support a wide spectrum of key policy and investment priorities for effective Agriculture. Agricultural Knowledge Management – Basic concept of Agricultural Knowledge & Knowledge Management system(KMS) life cycle, exploration of tacit knowledge creation and capture, codification of knowledge and implementing systems to make use of knowledge base, technical aspects of Knowledge Management in Agriculture – Business Intelligence and Data Analytics techniques – data mining, Knowledge-based/ Expert systems, Machine learning, fuzzy-logic, data visualization, content management systems and Web 2.0 technologies.

Laboratory Practical: Hands–on productivity software Applications- Word processing, Database, Spreadsheet, presentation & Graphics software, GIS mapping Software, OLAP (on-line Analytical Processing), use of statistical
packages e.g. SAS /SPSS, Matlab software tool boxes e.g. Bioinformatics, fuzzy-logic etc

The module is  designed  to  be  an  upper-level in agricultural microeconomic  theory  to  deepen  student  knowledge  in topics  such  as consumer  and  producer  theory, game  theory, labor and  capital  markets, externalities, and  public  goods. The course is more algebra intensive than  an introductory-level microeconomics  courses.

Glass transitions in frozen foods and biomaterials, Microbiology of frozen foods, Thermo-physical properties of frozen foods, freezing loads and Freezing time calculation, Innovations in freezing process. Freezing methods and equipment, Cold store design and maintenance, Transportation of frozen foods, Retail display equipment and management, Household refrigerators and freezers, Monitoring and control of the cold chain. Quality and safety of frozen dairy products. Quality and safety of frozen meat and meat product, Quality and safety of frozen

Meat: Handling, transportation and storage. Curing of meat: Curing ingredients and curing methods. Meat smoking: Purpose, production, deposition of smoke on meats, methods of smoking, liquid smoke preparation and its application. Meat cookery and cooked meat products. Meat cooking: Sausages, classification, fermented meat products, sausage formulations, casings, extruders & additives. Herbs, spices & condiments in processed meats. Types of cured &smoked meats. Reduced & low fat meat products. Canned meat formulations, restructured meat products, procedures, raw materials & formulations. Development of functional meat products. Cold storage, food freezing of meat. Quality control and sanitation. Sensory analysis of meat, New developments in decontaminating raw meat. Visits to the meat industries.

Applications of statistical procedures in food processing, Descriptive statistics, Analysis of differences, Types of significance test, Association, correlation and regression and Experimental design. Sensory and consumer data: Introduction, The quality and nature of sensory and consumer data, Experimental design issues, Consumer data (sensory and survey), Trained panel sensory data, Analysis of relationships. Instrumental data: Introduction, Quality and nature of instrumental data, Sampling and replication, Experimental design issues, Statistical analysis of instrumental data, Chemical analysis applications, Analysis of relationships. Food product formulation: Introduction, Design application in food product development, Single ingredient effects, Two or more ingredients, Screening of many ingredients, Formulation by constraints. Statistical quality control: Introduction, Types of statistical quality control, Sampling procedures, Control charts, Acceptance sampling. Multivariate applications: Introduction, Multivariate methods and their characteristics, Multivariate modes, Relationship of consumer preference with sensory measures Principal component analysis, Chemometrics, Partial least square, Response surface methodology, Mixture design, Fractal analysis, Cluster analysis, ANN and Fuzzy logic

Practical: Applications of dimensionality reduction and discriminant function analysis, Nonparametric tests, Analysis of qualitative data, Analysis of data having random effects using Linear mixed effects models, Classification and prediction using artificial neural networks, Analysis of data with missing observations, Multiple linear regression analysis, Partial regression coefficients, Residuals and their applications in outlier detection, Study on robust parameter design and process robustness, Practice with Statistical Softwares.

Introduction - what are food additives, role of food additives in food processing, functions, classification, intentional and unintentional food additives, toxicology and safety evaluation of food additives, beneficial effects of food additives/toxic effects, food additives generally recognized as safe (GRAS), tolerance levels and toxic levels in foods-LD 50 values of food additives. Naturally occurring food additives, classification, role in food processing, health implications, food colors, natural and synthetic food colors, types, their chemical nature and their impact on health. Preservatives, what are preservatives, natural preservation, chemical preservatives, their chemical action on foods and human system, Antioxidants and chelating agents, their role in foods, types of antioxidants – natural and synthetic, chelating agents, their mode of action in foods with examples. Surface active agents, their mode of action in foods with examples, stabilizers and thickeners with examples and their role in food processing, bleaching and maturing agents, examples of bleaching agents, what is maturing, examples of maturing agents and their role in food processing. Starch modifiers, chemical nature, their role in food processing, buffers- acids and alkalis, examples, types, their role in food processing, Sweeteners, what are artificial sweeteners and non-nutritive sweeteners, their health implications, role in food processing Flavoring agents, natural and synthetic flavors, examples and their chemical nature, role of flavoring agents in food processing, Anti-caking agents, their role in food processing, Humectants- definition, their role in food processing.

Emerging technology in food processing- Active and intelligent packaging, membrane technology, high pressure processing, pulsed electric field intensity, Ultra sound. Supercritical fluid extraction: Concept, property of near critical fluids. Application of SCFE in food processing. Microwave and radio frequency, IR drying: Definition, Advantages, mechanism of heat generation, inductive heating in food processing and preservation. Application in food processing: microwave blanching, sterilization and finish drying. Hurdle technology: Types of preservation techniques and their principles, concept of hurdle technology and its application.

High Pressure processing: Types of equipment, mechanism of microbial inactivation. Effect of HPP on meat products, jam. Ultrasonic processing: Properties of ultrasonic, types of equipment, effect of ultrasonic treatment on microbial inactivation of food products etc. High intensity light generation system, Application of high intensity light in food processing, Pulse electric field-mechanism of inactivation, PEF generation system, PEF treatment chambers, Mechanism of ohmic heating and its application in liquid food processing, Principle of cold plasma technology and its generation systems and its application. Nanotechnology: Principles and its applications in foods.

Raw material source – implications in food processing.  Raw material needs of different sectors of the food industry.  Developments in local sourcing of raw materials in Nigeria’s food industry.  Raw materials alternatives.

This course will be taken at WAMCO Friesland Plc, Ibadan, Nigeria.
Status of dairy industry in Nigeria and West Africa. Pasteurization, Homogenization and Standardization of milk, manufacture of condensed milk, milk powder, cheese, ice-cream, cream, butter, ghee, Lactone, malted and flavoured beverages, lactose, evaporated and dried products, their evaluation and quality parameters, defects encountered during production, packaging and storage. Substitutes for milk and milk products. Casein and caseinates, lactose, whey protein concentrates and isolates, milk co-precipitates, and other by-products. Technology of baby foods, weaning foods, therapeutic foods. Fortification and enrichment. Probiotic milk product. Lactose free Milk Products, TQM in Food Industry. Technology of milk and dairy products.

Present status of traditional food products in Nigeria and West Africa; Globalization of traditional food products; Plans and policies of the Government and developmental agencies. Overview of heat-desiccated, coagulated, fried, fermented traditional food products from Animals especially poultry. Process technology for common Nigerian products, Process technology for Nigerian fried foods; Process technology for fermented traditional food and its improvement; Process technology for convenience traditional food products (ready to eat and serve); Use of natural and permitted synthetic preservatives and new packaging systems for traditional food products; Techno-economic aspects for establishing commercial units for traditional products

Food Packaging terminologies and definition. Functions of food packaging, Packaging environment. Selection of packaging materials based on food characteristics. Different packaging materials and their properties: Glass, Paper and paper board, Corrugated fibre board (CFB), Metal containers: Tin Plate and Aluminum, Composite containers, Collapsible tubes, Plastic Films, Laminations, Metalized films, Co extruded films. Testing of packaging material. Methods and systems of packaging such as Vacuum Packaging, controlled atmospheric packaging, Modified atmospheric packaging, Aseptic Packaging, Retort processing, Microwave packaging, Active Packaging, intelligent packaging, ecofriendly Edible packaging, Shrink and stretch packaging. Packaging of fresh and processed foods: Packaging of meat, Poultry and sea foods, Dairy Products, Packaging Design & Environmental Issues in Packaging: Food marketing and role of packaging- bar coding, Migration in food packaging. Regulations for packaging and food labeling.
Practical: Determination of WVTR and GTR in different packaging materials, Application of anti-microbial packaging for moisture sensitive foods, Application of MAP packaging in selected foods, Study of time temperature indicators, Determination of oxidative changes in packaged foods, Comparative evaluation of flexible and rigid packages for fragile foods, Packaging of foods under inert atmosphere, study textural characteristics of selected food materials under MAP storage, Shelf life evaluation of packaged food product. Visit to food packaging material manufacturing industry

Introduction, Food Regulations and Standards - Sampling methods - Sample preparation for analysis; Official Methods of Food Analysis. Moisture in foods - determination by different methods – determination of ash content of foods, determination of dietary fiber and crude fiber. Determination of Total fat in foods by different methods; Analysis of oils and fats for physical and chemical parameters, Quality standards, and adulterants; different methods of determination of protein and amino acids in foods; determination of total carbohydrates, starch, disaccharides and simple sugars in foods. Basic Principles- Spectrophotometric analysis of food additives and food Components -IR Spectroscopy in online determination of components in foods; AAS and ICP-AES in mineral elements and toxic metals analysis; Chromatographic Techniques- Basic principles and types of: Paper chromatography, thin layer chromatography, column chromatography, Ion exchange chromatography, HPTLC, HPLC, UHPLC, GC, GC-MS, Types of detectors, Uses and applications of chromatographic techniques.

This course will be taken at TUNS Farms, Osogbo, Nigeria and Obasanjo Farms, Ota, Ogun, Nigeria.
Meat industries in Nigeria and West Africa, slaughtering technique of animal and slaughtering practices, meat cuts and portions of meat. Post mortem changes in meat (Rigor Mortis), colour of meat. Meat processing-smoking and curing, prepared meat products including fermented meats, sausages, bacon. Frozen meat and meat storage, Packaging of meat products. Meat microbiology and safety, Meat plant hygiene – GMP and HACCP, By-products from meat industries and their utilization. Processing of poultry meat and eggs. Spoilage and control. By-product utilization, Value Added Products (Frozen chicken, dehydrated powders, Salami, Sausages). Egg Types and composition, quality check and grading of eggs, value added products (Frozen eggs, canned egg whites/yolks, pasteurized egg products, dried eggs, pickled eggs)

History and development of Microbiology-Importance and significance of microorganisms in Food Science. Factors affecting the growth of micro-organisms in food – Intrinsic and Extrinsic parameters. Determination of microorganisms and their products in food: Sampling, sample collection, transport and storage, sample preparation for analysis. Microscopic and culture dependent methods- Direct microscopic observation, culture, enumeration and isolation methods; Food spoilage: characteristic features, dynamics and significance of spoilage of different groups of foods - meat poultry and sea foods, milk and milk products, packed and canned foods. Food borne diseases: Bacterial food borne diseases (Staphylococcal intoxification, Botulism, Salmonellosis, Shigellosis, Enteropathogenic Escherichia Coli Diarrhoea,Clostridium Perfringens gastroenteritis, Bacillus cereus Gastroenteritics) Food Borne Viral Pathogens (Norwalk virus, Norovirus, Reovirus, Rotavirus, Astrovirus, Adenovirus, Parvovirus, Hepatitis A Virus) Food Borne Animal Parasites Protozoa –Giardiasis, Amebiasis, Toxoplasmosis, Sarcocystosis, Crypotosporiodiosis. Cysticercosis/Taeniasis. Roundworm – Trichinosis, Anisakiasis. Mycotoxins: Aflatoxicosis, Deoxyni valenol Mycotoxicosis, Ergotism. Drug resistance - phenomena and mechanism. Indicators of water and food safety and quality: Microbiological criteria of foods and their Significance. The HACCP and ISO systems for food safety.

Practical: Preparation of common laboratory and special media, staining: Gram’s staining methods, acid-fast, spore, capsule and flagellar staining, Motility of bacteria, Staining of yeast and molds, Identification of important molds and yeast. Microbiology of milk, meat and egg, Microbiology of water, Microbiology of hand and effect of sanitation on the hand microbiology in a small food joint, Microbiological analysis of typical processed food. Microbiological analysis of some common traditional unprocessed food

Processing and preservation of Food by heat, newer methods of thermal processing – batch and continuous. Processing and preservation by low temperature. Food irradiation, history and mechanism, the electro-magnetic spectrum, forms of radiant energy. Processing and preservation by drying, concentration and evaporation. Physical and chemical changes during drying, control of chemical changes, desirable and undesirable changes. Food Concentration- methods of food concentration, freeze concentration, Ultra-filtration, reverse osmosis. Processing and preservation by non-thermal methods. GRAS and legal aspects for gamma irradiation. Permissible limits for chemical preservatives. Use and application of enzymes and microorganism in processing and preservation of foods; food fermentations, pickling, smoking; Food additives; Definition, types and functions, permissible limits and safety aspects. Chemical Preservatives- type I and type II.
Practical: Blanching and browning control in Foods; dehydration of food products such as meat, egg and milk; application of freeze concentration and reverse osmosis; use of approved preservatives to preserve traditional food materials based on GRAS; preparation and standardization of traditional Nigerian fermented and smoked foods.

Students shall write report and present seminar on topical issues related to agricultural Mechanization and sustainable environment.

AMS 808:       Soil and Water Conservation (3 Units)

Soil-water-plant relationship and application in agricultural engineering projects.  Principles of soil conservation.  Classes, types and forms of soil erosion.  Classification, processes, factors, analysis and measurements of water erosion and wind erosion.  Erosion control measures. Soil conservation measures for sustainable agriculture. Sediment movement in channels. Hydraulics of control structures. Pier and abutment effects. Bunds and terraces design and establishment.

AMS 802:       Bio-fuel and Environment (3 Units)

Types/ classification of bio-fuel by state/ phase (solid or liquid); origin (animal or crop); etc. Sources of bio-fuel: wood/ forest materials, oil crop, cassava, sugar cane, animal waste, etc. Oil seed classifications. Bio gas production from animal waste. Production of briquettes from crop residues and solid agro-wastes. Thermodynamic properties of bio-fuels. Pollution characteristics and green house gas (GHG) emissions from bio-fuels. Handling wastes and pollution associated with bio-fuel utilization. Special case study on environmental impacts on bio-fuel utilization on selected West African countries.

Landscapes and water sheds in West Africa. Review of fluid dynamics. Hydrology in engineering. Soil and water as essential agricultural resources. Design of drainage and erosion control hydraulics structures for towns and cities. Flood prevention. Flood disaster management. Waterway engineering. Reclamation of waste agricultural soils. Soil-machinery interactions. Case studies on the impact of dams on selected cities and nations in West Africa. Hydrologic synthesis and simulation.

Waste water classification. Sewage and sewerage conditions. Methods of waste water detoxification and disposal. Well development. Water treatment. Potable water production. Drainage and waste water treatment. Nature of wastes, Impact on environment Waste and wastewater analysis Engineering analysis and design of systems for the collection, storage, treatment, transport, and utilization of disposable organic wastes and wastewaters. Field trips to operating systems and laboratory evaluation of materials and processes. Gaseous waste treatment. Waste recycling. Organic agriculture and its interactions with solid waste handling.

Subsistent agriculture and its implications. Mechanized agriculture: its entirety and practices. Upgrading subsistent agriculture into a business.  Concept and practices in Agri-business. Entrepreneurship in agriculture. Accounting principles and procedures in agriculture: Record keeping; preparation account statements and balance sheet, etc. Banking principles and banking systems.  Interactions with financial organization. Preparation of feasibility studies. Organizational studies and organization goals. Theories of motivation. Principle of team work in organizations. Sustainable mechanization for market oriented farming.

Agricultural activities and anthropogenicHYPERLINK "http://en.wikipedia.org/wiki/Human_impact_on_the_environment"global warming. Concept of carbon credits. Global energy balance and climate change. Green house gases (GHG) such as CO₂, Methane, Chlorofluorocarbons (CFC's), and Nitrous Oxide associated with crop farming, monoculture, agrochemical, animal husbandry, burning of fossil fuel, deforestation, agricultural wastes, etc. Multi-disciplinary approach of mitigating the effects of Climate Change: Policy, Legal and Economic Approach; Technical Approach; Research Approach; etc. Measurement and quantification of GHGs. Technology for carbon mitigating green house gas effects: Carbon Capture and Sequestration (CSS). Agricultural Mechanization practices for mitigating the effects of climate change. Economics of Agricultural mechanization for sustainability.