Page 41 - Handbook Bachelor Degree of Science Academic Session 20212022

Faculty of Science Handbook, Academic Session 2021/2022

Assessment Methods: SIJ 2017 MICROBIAL BIOCHEMISTRY
Continuous Assessment: 40%
Final Examination: 60% This course introduces students to basic biology of
microorganisms. This includes the diversity, its requirement
Main References: for nutrition and subsequently the pattern of growth which
1. Klaassen C. (2018). Casarett & Doull's Toxicology: The very much related to the mechanism of metabolism of the
Basic Science of Poisons, 9th edition. McGraw-Hill cell. It also looks into the mechanisms of phatogenicity and
Companies Inc. ISBN13: 9781259863745 its biochemical response towards antimicrobial agents. The
2. Gupta PK. (2016). Fundamentals of Toxicology: understanding of the biochemistry of the microorganism
has led to number of success in microbial application to
Essential Concepts and Applications. Elsevier Inc. agriculture, food and medicine.
3. Lee BM, Kacew S, Kim HK. (2017). Lu's Basic
Toxicology: Fundamentals, Target Organs, and Risk Assessment Methods:
Assessment. 7th Edition. CRC Press Continuous Assessment: 40%
Final Examination: 60%
SIJ 2015 TOXINOLOGY
Main References:
This course will introduce Biochemistry students to animal, 1. Voet D, Voet JG, Pratt CW. (2016). Fundamentals of
plant, and microbial toxins. Topics will cover the structure Biochemistry: Life at the Molecular Level. Wiley.
of these toxins, its mechanism of action, origin, effects on 2. Cowan MK. (2015). Microbiology Fundamentals: A
humans, and how these effects can be countered. Possible Clinical Approach. McGraw-Hill Higher Education.
exploitation of these toxins and therapeutics will also be 3. Okafor N and Okeke BC. (2017). Modern Industrial
discussed.
Microbiology and Biotechnology. 2 Edition. CRC Press.
Assessment Methods: Taylor and Francis.
Continuous Assessment: 40%
Final Examination: 60% SIJ 2018 FUNCTIONAL ANATOMY AND PHYSIOLOGY
Main References: This course presents a systemic, functional approach to the
1. Hodgson E. (2017). A textbook of Modern Toxicology. study of the human anatomy and physiology. Course starts
Wiley. with an introduction of anatomical terminology, organisation
2. Selected publications on toxinology - to be provided and an overview of cellular processes and tissue
during session. classification. Students will learn the gross and microscopic
3. Gupta PK. (2016). Fundamentals of Toxicology. functional anatomy and physiology of the following
Academic Press. systems: skeletal, muscular, nervous, endocrine,
circulatory, lymphatic, urinary and reproductive. The
practical component of the course is designed as parallels
SIJ 2016 FOOD PROCESS BIOCHEMISTRY
to reinforce concepts taught in lectures. Although the
subject is generally descriptive, students will be guided to
In this course, students are given the opportunity to explore
the principles of food biochemistry and learn about the explore dynamic changes to normal structure and functions
various processing methods involved in the production of of different body systems and their components due to
fresh and processed foods. Students will understand how diseases.
the principles of biology, chemistry and microbiology apply
in food quality, nutrition and safety. Students will gain an in Assessment Methods: 60%
Continuous Assessment:
depth understanding of current trends in food processing
and how these methods affect food composition, property Final Examination: 40%
and safety. Furthermore, students will be exposed to
hands-on food analytical methods as well as develop Main References:
innovative skills in the creation of a food product. At the end 1. Saladin, K. (2018). Anatomy and Physiology: The Unity
th
of this course, students will be able to apply the scientific of Form and Function, 8 Edition. McGraw-Hill.
principles to solve problems and create products related to 2. Martini, F.H. et al. (2017). Visual Anatomy and
the food industry. Physiology 3rd Edition. Pearson.
3. Roberts, A. (2016). The Human Body 2 Edition: The
nd
Assessment Methods: Definitive Visual Guide. DK.
Continuous Assessment: 50% 4. Selected references, materials and case-studies to be
Final Examination: 50% provided via SpectrUM.
Main References: SIJ 2019 BIOCHEMISTRY OF HORMONES
1. Barman K, Sharma S and Siddiquiy MW (2018).
Emerging Postharvest Treatment of Fruits and This module focuses on the endocrine system responsible
Vegetables 1st Edition. CRC Press. for monitoring changes in an animal's internal and external
2. Yilzid F. (2017). Advances in Food Biochemistry 51st environments, and directing the body to make any
ed. CRC Press necessary adjustments to its activities so that it adapts itself
3. Fox et al. (2016). Dairy Chemistry and Biochemistry. to these environmental changes. The underlying principles
2nd ed. Springer. of endocrinology, the central importance of the
4. Fellows PJ. (2016). Food Processing Technology. 4th hypothalamic-pituitary axis and the mechanisms involved in
ed. Woodhead Publishing. regulating hormone levels within tight parameters in an
integrated manner will be discussed. Each major endocrine
gland will be explored in turn and specific clinical disorders
will be used to illustrate the role of the endocrine organs in
the maintenance of whole body homeostasis. The systems
studied will include thyroid gland, parathyroid gland and
bone metabolism, adrenal gland, renal hormones (water
and salt balance), pancreatic hormones, gut hormones and
multiple endocrine neoplasia, gonadal function and

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