CCMAS Course Search

Structure, chemistry, properties and interactions of food constituents, nutrient-drug interaction, effects of these interactions on nutrient availability in foods; Health and consumer issues related additives, pesticide residues, contaminants, carcinogens, drugs/ hormones, and nutrient supplements in relation to content on natural and synthetic chemicals. Environmental factors affecting nutrient stability in food products. Food additives. Food borne diseases. Food safety, Good Manufacturing Practices, and concepts of Hazard Analysis and Critical Control Point (HACCP).

The course content will be delivered using FAO/INFOODS e-learning module as a teaching guide. Introduction to the chemical methods for determining the constituents of food and diets. Data presentation and nutritional interpretation of such data. Basic principle of food composition data, food composition tables and databases. Food description with emphasis on food selection and nomenclature. Food components: Definition and selection, calculation and conversion of components and units’ quality consideration and compilation including food component analysis. Quality consideration in food composition including quality data and biodiversity. Compilation of food composition data with emphasis on the compilation principles and recipe calculation. Biological assay; chromatography; introduction to basic analytical equipment.

Spermatogenesis, oogenesis; ovarian follicles; ovulation; corpus luteum; menstruation; uterine cycle; hormonal control of uterine cycle; fertilisation; cleavage; implantation; reproductive technologies-IVF/surrogacy/embryo transfer; embryo manipulation & potency/twinning; molecular embryology and transgenesis; gastrulation; notochord, neurulation; derivatives of the germ layers; folding of the embryo; fetal membranes; placenta; development of limbs and teratology. Growth and perinatology; congenital malformations – general introduction. The cardiovascular system, skin, structure of the nails and hair. Macrophagic system; cellular immunology; lymphoid organs; glands – endocrine and exocrine. Respiratory system. Digestive system. Urinary and genital systems. Electron micrograph studies of each organ.

Introductory chemistry of amino acids, their properties, reactions and biological functions. Classification of amino acids: neutral, basic and acidic; polar and non-polar; essential and non- essential amino acids. Peptides. Introductory chemistry and classification of proteins. Biological functions of proteins. Methods of their isolation, purification and identification. Primary, secondary, tertiary and quaternary structures of proteins. Basic principles of tests for proteins and amino acids. Introductory chemistry of carbohydrates, lipids and nucleic acids. Nomenclature of nucleosides and nucleotides, effects of acid and alkali on hydrolysis of nucleic acids.

Laboratory experiments designed to reflect the topics covered in BCH 201 and BCH 202. Introduction to laboratory methods and procedures employed in studying biochemical processes.

Cell structure and organisation. functions of cellular organelles. characteristics and classification of living things. chromosomes, genes their relationships and importance. General reproduction. Interrelationships of organisms (competitions, parasitism, predation, symbiosis, commensalisms, mutualism, saprophytism). Heredity and evolution (introduction to Darwinism and Lamarckism, Mendelian laws, explanation of key genetic terms). Elements of ecology and types of habitat.

Basic characteristics, identification and classification of viruses, bacteria and fungi. A generalised survey of the plant and animal kingdoms based mainly on the study of similarities and differences in the external features. Ecological adaptations. Briefs on physiology to include nutrition, respiration, circulatory systems, excretion, reproduction, growth and development.

Common laboratory hazards: prevention and first aid. Measurements in biology. Uses and care of microscope. Compound and dissecting microscope. Biological drawings and illustration, scaling, accuracy and proportion; use of common laboratory apparatus and laboratory experiments designed to illustrate the topics covered in BIO 101.

Anatomy of flowering plants, primary vegetative body: stem, leaf and root to show the mature tissues namely parenchyma, collenchyma, sclerenchyma, xylem and phloem. Types of fruits and seeds. Care and use of dissecting kits and other biological wares. Dissection and general histology of animal tissues based on vertebrate forms. Morphology and functions of epithelial, muscular, nervous and connective tissues. Examination of various groups of lower invertebrates under microscopes, identification of various groups of organisms in Animal Kingdom. And any experiment designed to emphasise the practical aspects of topics in BIO 102.

Atoms, molecules and chemical reactions. Modern electronic theory of atoms. Electronic configuration, periodicity and building up of the periodic table. Hybridization and shapes of simple molecules. Valence Forces. Structure of solids. Chemical equations and stoichiometry. Chemical bonding and intermolecular forces. Kinetic theory of matter. Elementary thermochemistry. Rates of reaction. Equilibrium and thermodynamics. Acids, bases and salts. Properties of gases. Redox reactions and introduction to electrochemistry. Radioactivity.