CCMAS Course Search

Classification and nomenclature of enzymes; Isolation and purification of enzymes; Specificity of enzymes action; Kinetics of single substrate enzyme catalyzed reaction; Enzyme inhibitions; Kinetics of multi-substrate enzyme-catalyzed reaction; Investigations of the structures of active site of enzymes; Applications of enzyme technology; immobilized enzymes; Use of enzymes in industries; medicine; agriculture etc; Ligand binding; Kinetics of multi-binding sites; Adair's equation; Sigmoidal kinetics and allosteric enzymes; MWC and KNF models of allosteric regulation; Sigmoidal kinetics in the absence of cooperative binding; Kinetics of fast reactions; Structure and mechanism of catalysis; Recent Advances in enzyme Technology

Non-starch polysaccharides; Natural processes involved in synthesis and degradation of foods; Photosynthesis; respiration; maturation; senescence; Chemical changes that occur in foods during and after processing; Food pigments and other colourants; Food flavor compounds; Effects of maturation and processing on pigments and flavor compounds

Microorganisms involved in fermentation; Nature and types of substrates for fermentation; Culture improvement for industrial purposes; Design and types of fermenters; Batch and continuous fermentation; Product recovery and purification; Enzyme and whole cell immobilization processes; Single cell protein products; Industrial applications

Detailed chemistry of specific foods; Role of intrinsic and extrinsic factors in microbial deterioration of foods; Microbial food-borne infections and food intoxications; Quality assurance in the food industry; Role of microbial enzymes in the food industry; Food production and processing; Indigenous fermented foods in Africa and Nigeria; Optimization of food processing methods; Use of prebiotics and probiotics in foods

The microflora of foods; Beneficial and harmful food microorganism; Food as a substrate for microbial propagation; Relationship of microorganisms to food spoilage including biochemical breakdown of nutrients; Food poisoning; type of microorganisms; toxin produced and mode of poisoning

The herbarium; and economic botany; Conservation and Taxonomy; Types of herbaria; the Herbarium building; purpose of a herbarium and the Herbarium labels; Herbarium materials; Preservation techniques; Introduction to Herbarium techniques and management; Storage methods; Seed banks and their management; Photography in Herbarium practice; Herbarium legislation

Occurrence of groundwater; Groundwater recharge as part of hydrological cycle; Ground water and well hydraulics; Exploration for groundwater - remote sensing; geological and geophysical methods; Groundwater extraction - Perforation methods; Well completion; Well Development; Pumping Test; Water quality and purification; Artificial recharge of groundwater; salt-water intrusion in coastal aquifers; Problems of water resources planning and management in Nigeria

Membrane structure and function; Membrane-linked phenomena; ion transport; Morphology of membranes; Membrane biogenesis; Membrane carbohydrates and cell surface specificity/antigenic projection; Ionophoric antibiotics; Membrane dynamics; Excitable membranes; Neurotransmitters; Membrane receptors and signaling/transduction; Photobiology; Photosynthesis and Calvin cycle; Recent advances in Membrane research; e.g; roles of liposomes etc

Review of intermediary metabolism of carbohydrates; proteins; lipids and nucleic acids; Recent advances in these areas; Regulations of metabolism; enzymatic and hormonal; Neurochemistry and neurological disorders

Ecological relationships amongst microorganisms with special reference to mutualism; competition; synergism and parasitism; Biochemistry of intra and inter-specific interactions; Simulation of microbial environments in continuous culture; Microbiology of extreme environments; Ecology of the rhizosphere; phylloplane and coral reefs