INTRODUCTION

Applied Microbiology and Brewing Sciences are interrelated biological sciences dealing with the study of the activities of microorganisms viz, bacterial, fungi, viruses, protozoa and microscopic forms, helminthes (worms).  These activities are as they relate to industrial processes, human and animal health, environment and agriculture.  Applied microbiology and brewing science are also related to other biological and Physical  Sciences as well as engineering.

MISSION

To be a premier academic unit providing demand-driven training, research and knowledge especially in modern and emerging techniques.

To catalyze development of vitality in the field of  Microbiology  and Brewing providing  quality teaching,  carrying out innovative  and demand-driven  research, feasibility studies, offering  professional and  consultancy services.

PHILOSOPHY

The philosophy of the Department is to produce graduates  that are well grounded in modern aspects of Applied Microbiology and Brewing, including the molecular aspects.  The students will have the option to specialize in either Applied Microbiology or Brewing Science.

The training of students in  Applied Microbiology aspect of the curriculum  gives the  students the opportunity to  work as microbiologists in food industries, pharmaceutical industries,  medical and research laboratories.  They can also be employed as quality control personnel in water corporation, breweries  and wineries.  Microbiologists  may serve in the staff of federal, state and local government  health and  agricultural departments.

A graduate of  Applied  Microbiology may also offer to apply for direct entry into  Medicine  or a diploma programme in Medical Laboratory Sciences, which gives them the licence to set up their own diagnostic laboratories.

The brewing aspect of the curriculum offers the student the opportunity to work in the breweries and wineries as well as in Biotechnology laboratories.

OBJECTIVES

(a)             Providing the students with an advanced knowledge of Microbiology and Brewing with a view to empowering the skills required for self reliance and lucracious employment.

(b)               Enlighten the students on the development of our country, with emphasis on “Research and Development”, employing the various microbiological concepts.

(c)                Providing broad based training to the students based on the NUC minimum Academic Standard (MACS).

 ENTRY REQUIREMENTS

The Department admits students either by entrance examination (Joint Admission and Matriculation Examination) for four-year program.  The Department also has a Continuing Education Program (CEP), which runs a six-year program.  The prospective students in any of these programs must satisfy both the  university and departmental admission requirements.

The university admits only those who possess a minimum of 5 credits in relevant subjects either in SSCE or GCE in not more than two sittings and who score the university’s minimum JAMB score for the year of admission.

The department admits candidates who meet the university admission requirements as well possess credit level passes in English, Chemistry, Biology or Health Science or Agricultural Science, Mathematics or Physics.

The direct entry admission is offered to candidates who possess Ordinary National Diploma or its equivalent with upper credit level passes.  Advanced General Certificate of Education level passes in Biology, Chemistry, Physics, Mathematics are acceptable.

The Continuing Education Program (CEP) admission requirements are the same for regular students.

INDUSTRIAL TRAINING

An Industrial Training Scheme of six months duration is undertaken during the second semester of the year three.  The scheme is designed to give the students opportunity to put into practice the theoretical knowledge they have acquired from the classroom.  It is envisaged that the scheme will help the students in job selection after graduation.

GRADUATION REQUIREMENTS

To be eligible for a B.Sc. degree in either Applied Microbiology and Brewing Science, a student must successfully complete the following:

• University  common courses
• Inter and intra Faculty courses
• Departmental courses
• Six months industrial training
• Satisfactory completion of an original project work and defence before an external examiner.

RULES AND REGULATIONS

These are stipulated by the University in the Student’s Handbook, which is given to each student in the first year of admission.

ORGANIZATIONAL STRUCTURE OF THE DEPARTMENT 

Academic staff 

 FOUR-YEAR ACADEMIC PROGRAMME

Year One

First semester

FOUR-YEAR ACADEMIC PROGRAMME

Year One

Second semester

FOUR-YEAR ACADEMIC PROGRAMME

Year Two

First  semester

Direct Entry and transfer students to take CSC 102

FOUR-YEAR ACADEMIC PROGRAMME

Year Two

Second   semester

FOUR-YEAR ACADEMIC PROGRAMME

Year Three

First   semester

FOUR-YEAR ACADEMIC PROGRAMME

Year Four

First   semester

 FOUR-YEAR ACADEMIC PROGRAMME

Year Four

Second    semester

CURRICULUM FOR UNDERGRADUATE CONTINUING EDUCATION PROGRAMME (CEP)

Year One

First semester

Year Two

First semester

Year Three 

First semester

Year Three

Second   semester

Year Five

First   semester

Year Five

Second    semester

Year Six

First   semester

Year Six

Second    semester

 COURSE DESCRIPTION

AMB 111: INTRODUCTORY MICROBIOLOGY AND BREWING (2 CREDITS)

Pre-requisites: BIO 101.

Microbial cell types-Prokaryotes and Eukaryotes; bacterial cell structure and function. The biology of bacteria, fungi, protozoa, algae and viruses. Ecological relationship and the role of microorganisms in natural and special environments such as soil water, milk, food industry and in disease. Definition and scope of Brewing Science, inter-relationship with other sciences, principles and application of Brewing Science in dealing with beer production, its supply, quality and safety. Physiology and biochemistry of cereals used in dealing with beer production), its supply, quality and safety. Physiology and biochemistry of cereals used in brewing: Barley; sorghum, maize, rice, millet, hops. Carrier opportunities for brewing scientists.

AMB 221: GENERAL MICROBIOLOGY 1 (2 CREDITS)

Pre-requisites: BIO 101, AMB 211.

Principles of microbial taxonomy. Phylogenetic and artificial classification. Numerical taxonomy. Use of molecular biology in microbial taxonomy. Role of culture collections.

Fine structure of prokaryotic cell. Detailed classification of bacteria and blue-green algae. Ecology and characterization of various genera of bacteria.

AMB231: MEDICAL PARASITOLOGY (2 CREDITS).

Pre-requisites: BIO 101, BIO 102

A survey of animal/plant parasites including their structures, life cycle, parasitic adaptations, host specificity and susceptibility. Geographical distribution, prevention and control. Physiology and metabolism of some selected parasites. Immunology of parasites. Immunology of parasitic infections. Economic importance of parasites.

AMB212: GENERAL MICROBIOLOGY LABORATORY (2 CREDITS).

Pre-requisites: AMB 211, AMB 221.

Techniques employed in culturing of microorganisms. Gram staining, and other staining techniques. Techniques employed in the study of microbial physiology and metabolism. Motility studies techniques will also be emphasized.

AMB222: GENERAL MICROBIOLOGY 11 (2 CREDITS)

Pre-requisites: AMB 211, AMB 221.

Taxonomy of eukaryotic microorganisms.

Fungi: Physiology and cell structure. Classification, ecology and economic importance of fungi.

Algae: Structure and physiology. Classification, ecology and economic importance.

Protozoa: Form, life cycle and nutrition. Classification of protozoa Physiology, ecology and classification of slime moulds.

AMB 232: PRINCIPLES OF BREWING SCIENCE AND TECHNOLOGY (2 CREDITS)

Pre-requisites: AMB 211, 221 and 222.

* Outline of malting and brewing

* Definition of malting, processes involved in malting.        Definition of brewing.

* Milling and mashing; boiling with hops, wort cooling

    and fermentation.    .

* Beer processing, types of beer.

* Other beverages and allied products.

* The brewing industry.

* Barley: the barley plant, barley cultivation and harvesting, evaluation and purchase of malted barley, pests in stored barley and malt.

* Sorghum: Taxonomy, cultivation, harvesting, evaluation and purchase, other local cereals used in brewing, physiological aspects of malted barley and other local cereals.

AMB301: MICROBIAL GENETICS AND MOLECULAR BIOLOGY (2 CREDITS).

Pre-requisites: AMB211,221,222 and BIO 201.

Brief review of classical genetics. The genetics of fungi, bacteria and viruses. Bacterial transformation, conjugations and transduction. Extra-chromosomal DNA (plasmids and episomes). Chromosome and gene mapping. Evidence of DNA as a genetic material. Mutation in microorganisms, natural selection and adaptation. Regulatory mechanisms of microorganism. Genetic code. Elements of genetic engineering.

AMB311: SOIL MICROBIOLOGY (2 CREDITS). 

Pre-requisies:AMB211,212,221 and 22.

Nature of soil components, texture, profile and soil as a microbial environment. Quantitative determination of soil

microorganisms and their ecology, decomposition of organic matter. Nitrogen cycle. Bacterial fertilizers. Transformation of phosphorus, sulphur, iron, pesticides, hydrocarbons etc. Microbial formation of petroleum. Plant root/soil microbes inter-relationship: rhizosphere, mycorhizae and root pathogens.

AMB 321: FOOD MICROBIOLOGY 1 (2 CREDITS).

Pre-requisites: AMB 211, 221 and 222.

Microorganisms important in food microbiology, various sources of contamination of food. Principles of food spoilage including factors affecting microbial growth and activity in foods. Principles of food preservation with detailed study on various preservation methods. Contamination, spoilage and preservation of specific food items: Milk and milk products; meat and meat products; fish and fish products; vegetables and fruits; egg and poultry, cereal and cereal products; heated canned foods.

AMB 331:BIOCHEMISTRY OF MALTING AND BREWING (2 CREDITS).

Pre-requisites: AMB 211, BCH 201.

Mashing: Mash composition, ingredients: Adjuncts. Enzymatic reactions; pH. Temperature adjustments; water

composition and mashing. Wort composition; wort boiling; chemical reactions during fermentation; Pasteur/crabtree effects; products of fermentation; their effects on beer

(quality control), abnormal fermentation.High gravity

brewing and its advantages. Selection of barley for malting, malting procedures. Biochemistry of malting, air-resting, use of gibberellins and bromate. Abrasion and acidulation. Malting system, formation of malanoid; and dimethyl sulphide in malting. Types of malts. Malt analysis.

AMB341: IMMUNOLOGY (3 CREDITS)

Pre-requisites: AMB 211, 221, 222 and 231.

Historical perspective and scope of immunology, Natural and acquired immunity. Role of lymphoid tissues and thymus and immune respons.es. Types of immune responses. The reagents in immune reactions. Antigen- Antibody reactions.

Mechanism and theories of antibody formation. Structure of antibodies. Structure of antigens. Immunoglobulins and serum proteins. Immunogenicity and immunologic specificity. Cytotoxicity and neutralization. Anamnestic response. Hypersensitivity. Immunopathology auto­immunity, tumor and transplantation immunology.

AMB 351: PATHOGENIC BACTERIOLOGY (3 CREDITS).

Pre-requisites: AMB 211, 221 and 222.

Representative genera and species of bacteria will be studied with particular reference to their role in pathogenesis of human diseases. Their virulent factors, clinical course, pathogenesis, laboratory diagnosis of selected bacterial diseases will be studied. Principles of disease control emphasized.

AMB361: INDUSTRIAL MICROBIOLOGY (2 CREDITS)

Pre-requisites: AMB 211, 221 and 222.

Nature of industrial microbiology. Microorganisms of

industrial importance. Aspects of the biology of moulds, yeasts, bacteria, actinomycetes and viruses of importance in various fermentations. Culture techniques and maintenance of selected cultures. Mutation, strain selection and development, hybridization. Media formulation and economics. Optimization of fermentation media at laboratory scale. Fermenter design and operation. Antifoams.

GIT399: INDUSTRIAL TRAINING (6).

A 6 - month industrial attachment in medical or industrial establishments is undertaken during the second semester of the third year.

AMB411: MICROBIAL PHYSIOLOGY AND METABOLISM (2).

Pre-requistes:AMB 211,221 and 222.

Anatomy of prokaryotic and eukaryotic cells:

* Comparison of both cell types

* The molecullar architecture and composition of microbial

cells and their methods of study.

Information macro molecules - DNA and RNA, proteins and enzymes. Nutrition and cultivation of microorganisms. Growth, reproduction and survival of microorganisms. Transport systems in microorganisms. Microbial differentiation.

Energy yielding metabolism:

* Nitrogenous compounds

* Lipids and other organic compounds * Bacterial and algal photosynthesis.

Bioenergetics: ATP; electron transport system. Biosysthesis of Carbohydrates, lipids and proteins. Purine and pyrimidine synthesis, of tetrapyrolles, terpenes and B - group vitamins. Regulation of metabolism.

AMB 421: BREWING MICROBIOLOGY (2 CREDITS)

Pre-requisites: AMB 211, 221, 222 and ICH 101.

Brewing yeasts; chemical composition especially of cell wall and relationship to flocculation; fining and head formation mechanism of flocculation, laboratory measurement. Mechanism of fining, yeast genetics and handling techniques, improvement of brewing strains" hybridization., ethanol tolerance of yeast. Isolation and identification of microbial contaminants of pitching yeast, methods. Assessment of various selective media. Determination of yeast viability. Microbiological analysis of beer.

AMB 431: VIROLOGY (2 CREDITS)

Pre-requisites: AMB 211, 221 and 222.

Systematic classification of viruses, general characteristics, growth and reproduction, viral variations, and morphology. Methods of viral cultivation and identification with special reference to tissue culture will be introduced.

Attention will be given to the viruses pathogenic to man and animals with emphasis on virulence, types of diseases produced, methods of control. The bacteriophage will be used in some of the laboratory practicals to demonstrate the characteristics of the viruses. Representative animal viruses will also be studied in the

laboratory to demonstrate the nature of viral virulence. Methods of  viral cultivation and identification will be studied.

AMB 441: INDUSTRIAL MICROBIOLOGY II (3 CREDITS).

Pre-requisites: AMB 361.

Biological chemical and physical aspects of fermentation.

Instrumentation and process control. Equipments used in fermentation industries. Agitation and aeration - theoretical and applied aspects. Aspects of chemical engineering. Batch verus continuous culture. Industrial sterilization. Extracellular enzyme recovery techniques. Ezyme characterization method.

AMB 451: ENVIRONMENTAL MICROBIOLOGY (2 CREDITS).

Pre-requisites: AMB 211, 411 and 311.

Microorganisms in our environment viz air, water, soil etc

waste disposal and role of microorganisms. Ecology of microorganisms in water. Pollution and self purification of water. Diseases transmitted by water. Microorganisms in ecosystem. Biological oxygen demand. Test for sewage and water techniques for microbiological examination of water.

Historical development of petroleum microbiology. Microbial corrosion. Microbial deterioration of such petroleum products as asphalt, domestic fuel oils, and jet aircraft fuel. Role of microorganisms in oxidation and elimination of petroleum and petrochemical spills. Microbial oxidation of hydrocarbons. Microbial products from hydrocarbon fermentations.

AMB 461: PHARMACEUTICAL MICROBIOLOGY (2 CREDITS)

            Pre-requisites: AMB 211, 221, 222, and 471.

Types of disinfectants and their mode of action. The chemistry of synthetic chemotherapeutic agents and antibiotics. Production and synthesis of antibiotics and anti-microbial agents. Quality control of pharmaceutical products. Concepts of growth and death in microorganisms. The mode of action,

sensitivity testing Of anti-microbial agents, mechanisms of drug resistance and seI1sitivity by microorganisms.

AMB 471: PATHOGENIC MYCOLOGY (2 CREDITS).

Pre-requisites; AMB 211, 221 and 222.

General characteristics of pathogenic fungi especially in their relationship to diseases. Principles of infection, pathogenesis and immunity, emphasis on mycological techniques for laboratory diagnosis. Principles of disease control are emphasized.

AMB481: MICROBIAL PLANT PATHOLOGY AND PEST CONTROL (2 CREDITS).

Pre-requisites: AMB 211, 221 and 222.

The course covers the history of plant pathology, non­parastitic diseases of plants, bacterial diseases, fungal              diseases and nematode diseases. Also to be covered are diseases incited by viruses, relationship of environment to diseases, development, and host parasite interactions. Methods of diseases control will also be covered as well as phaneroganic parasitic diseases.

Review of chemical pesticides - organochlorines, organophosphates and carbonates. History of the principles and practice of microbial control of agricultural and public health pests. Taxonomy and bionomics of the entomopathogenic viruses rickettsiae, bacteria, protozoa, fungi, nematodes and predators. Methods of isolation of the entomophathogens from natural environments. Pilot and large scale production/development of bio-insecticides. Application of bio-insecticides. Safety test$ for microbial control agents against man, animals and other non-target  organisms. Current status and prosp~ctso(miciobial control

AMB 401: HOPS AND WORT TREATMENT (2).

Hop cultivation, hop picking and drying and hop products. A physical evaluation of hops, hops chemistry, hop yield and resin content, hop essential oils. Decomposition of hop resins and essential oils from hops. Influence of hops resins and essential oils on finished beer. Methods of imparting hops character to beer wort boiling (Stabilization, flavour and colour reactions, coagulation, concentration, hop reactions). Wort filtrations, wort clarification, wort aeration and cooling. The whirlpool tank.

AMB491: POST FERMENTATION TECHNIQUES (2).

Secondary fermentation yeast content regulation, priming,carbonation of beer through secondary fermentation. Other additions for flavour enhancement. Chilling, filtration, bright beer tank (BBT), removal of common beer defects, haze, acetyl, sediments, flat taste, gushing, excessive bitterness, foam formation, importance and causes. Other additives to conditioning tanks. Clarification, stokes law, types of equipments for clarification, biological stabilization and its advantages, packaging.

AMB 444: MALTING AND ADJUNCT

TECHNOLOGY (2 CREDITS).

Selection of barley, sorghum, maize for malting and malting procedures. Biochemistry of malting, air - resting, use of gibberellins and bromate, abraision and acidulation. Malting enzymes, formation. of melanoid, dimethyl sulphide in malting, types of malts and malt analysis. Modem and traditional methods of milling dry milling and wet milling

Effects of milling on brewing qualities, preparation of adjuncts and types of adjuncts.

AMB 442: INDUSTRIAL MICROBIOLOGY III (3 CREDITS).

Pre-requisites: 361 and 441.

Development and prospects of enzyme technology. Biotechnology uses of enzymes as microorganisms in waste utilization. Production of industrial solvents, organic acids, amino acids and vitamins. Steroid transformation. Microbial insecticides. Production of rhizobia as legume inoculants. Biodeterioration of industrial materials. Patent and patent laws. Biochemistry of industrial fermentation.

AMB 422: FOOD MICROBIOLOGY 11 (2 CREDITS). 

Pre-requisites: AMB 211, 221, 222 and 321.

Food fermentation:

*      Biochemistry and Microbiology of fermented

        Nigerian foods and beverages such as garri, ogi,

        palm wine, burukutu/pito, foo-foo etc.

*      Single cell protein.

Food in relation to diseases:

* Food poisoning: Food interactions and infections - a

detailed study.

* Investigation of food - borne diseases outbreaks.   Microbiological specifications for foods. Assessment of         microbiological quality of foods indicator organisms.      Food sanitation, control and inspection agents.

AMB 412: ANALYTICAL AND QUALITY CONTROL MICROBIOLOGY (3 credits).

Pre-requisites: AMB 441 and 461

Microorganisms as reagents in quantitative analysis. Selection of test organisms for assays (antibiotics, amino. acids, vitamins etc.) Responses of microorganisms used in assays. Obtaining and measuring responses. Preparation of assay samples. Methods of assays. Interpretation of results. Aspects of microbiological standards and specifications. Water quality. Health of personnel.

AMB 452 DIAGNOSTIC MICROBIOLOGY (2 CREDITS).

Pre-requisites: AMB 222, 431 and 471.

Laboratory procedures for isolation and identification of microorganisms from patients. Serological diagnostic techniques.

Diagnostic Microbiology (2)

AMB 462: PRINCIPLES OF EPIDEMIOLOGY AND PUBLIC HEALTH (2 CREDITS).

Pre-requisites: AMB 351, 431 and 471.

Statistical applications of epidemiology. Nature of epidemiological investigations. Spectrum of infections. Latency of infections. Multifactorial system in epidemics. Zoonoses, Biological products for immunization. Recommended immunization schedules. International control of infection diseases.

AMB MICROBIAL ECOLOGY (2 CREDITS).

Symbiosis  in the microbial world. Ecology of microorganisms in fresh water, soil and air microbes  and ecological theory.  Microbial interactions.  Microorganisms in

AMB402: BREWING PLANT DATA AND LABORATORY ANALYSIS (2 CREDITS)

Statistical analysis of plant data, measurement of variation, classification of sampled data, central tendency, dispersion, range,  variance, standard deviation, construction of frequency distribution, control charts, sampling and sampling plans, evaluation of taste tests. Interpretation of laboratory analyses. Accuracy of methods, beer analysis. Original extract colour, apparent extract, real extract,alcohol by weight and volume, protein, reducing sugars, iodine reaction, bitterness units, iron, sulphur dioxide, copper, acidity, pH, air content carbon dioxide, foam and corrective data.

AMB 482: BREWHOUSE CONTAMINATION, HYGIENE AND SAFETY MEASURES (2 CREDITS).

Pre-requisites: AMB 401 and 491.

Specific hazards: explosive atmosphere, activated carbon, toxic atmosphere, carbon dioxide, ammonia, ozone. Mechanical hazards: lockout procedures, tank or vessels entry procedures. Slip and fall, protective clothing and equipment, eye protection. Microbial contaminants including bacteria, yeasts, moulds. Their sources and incidence during the brewing process. Their influences on the brewery raw materials, wort fermentation, conditioning and dispensing, non-microbial contamination.

AMB 492: PRACTICAL BREWING (2)

Intensive laboratory exercises in beer, wine and liquor production.