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Course Description Bachelor
of Technology: Agri-Production and Food Systems
Management Programme
BIOC 3101
Bio Conversion 3 Cr, 2 Lec, 2 Labs
- This course is designed to introduce students to
practices that can be adopted in the management of
environmental pollutants such as wastes from
agricultural operations, food processing firms, and
other commercial establishments. The focus will be
on environmental sustainability. Students will be
also be exposed to methods use to sample and
characterize waste, waste sampling techniques, water
quality and waste water treatment systems, methods
of treating solid waste in food systems operation
and process redesign to eliminate or reduce waste.
Concepts dealing with international standards such
as ISO 14000 will also be introduced.
COSC 3102
Management Information Systems 4
Cr, 2 Lec, 4 Labs - Information systems are
merely tools. Improper utilization, as with any
tool, can spell disaster for an organization. This
course is designed to be an introduction to the use
of information systems in organizations for all
functional areas of the organization for all
functional areas of the organization. Material
presented is selected to increase the student’s
literacy in this rapidly changing field, including
commonly used acronyms and emerging technologies. In
this course participants will learn, by lecture, the
key elements of information systems management.
Sessions will also cover some of the leading edge
technologies, studying the ways that these
technologies can be incorporated into an
organization.
FDSC 3102
Introduction to Human Nutrition 3
Cr, 2 Lec, 2 Labs - This course is intended to
expose students to the major nutrients in foods and
their impact on the human body. It gives an
understanding of the chemistry or macro and micro
nutrients, their metabolic and physiological roles
in the body in promoting good health; conditions
that result in excess or deficiency, dietary sources
and requirements.
FDSC 3103
Food Chemistry and Lab Methods 3
Cr, 2 Lec, 2 Labs - This course examines the
major naturally occurring components in food
products. Included will be sections on water,
carbohydrates, proteins, lipids, vitamins and
minerals. Students will do proximate analysis as
well as an individual lab-based project in which
they will learn sampling techniques for food
products, the identification of appropriate methods
of analysis. The students will perform these
analyses and interpret the results with reference to
expected food composition data.
FDSC 3104
Food Processing Technology 3 Cr, 2
Lec, 2 Labs - The objective of this course is to
provide an overall understanding of food processing
techniques, principles of food preservation and
current industrial products. Topics include basic
food chemistry, heating and canning, fermentation
and sanitation practices.
FDSC 3209
Food Microbiology and Sanitation 3
Cr, 2 Lec, 2 Labs - A study of the beneficial
and pathogenic organisms (Listeria, Salmonella, E.
coli 0157:H7) associated with food products will be
featured. An examination of the methods used to
prepare a variety of fermented food products using
beneficial organisms will be studied. In addition
HACCP (Hazard Analysis Critical Control Point) will
be studied from a microbiological hazard
perspective. The course will also include a section
on sanitation and techniques used to monitor
microbial contamination.
ECON 3203
Financial Management 3 Cr, 3 Lec, 0
Lab - This course introduces students to the
basic principles and procedures of financial
accounting relevant to any business. Topics
discussed in this class include, cash and accrual
accounting, recording transactions, adjusting
entries, preparation of financial statements capital
budgeting, accounts payable, accounts receivable,
inventories, cost of goods sold, investments and
internal control.
AGPT 3208
Integrated Production Systems Management
4 Cr, 2 Lec, 4 Labs - This course represents
a capstone course in the production area. This
course will concentrate on sustainable farming
systems. There will be some attempt to compare
farming systems used in Jamaica to those used in
other tropical countries. Some topics suggested for
this course are: Complementary animal production
systems, integrated bio systems (farming systems and
how it relates to bio-systems), animal and crop
interactions (mixed farming), organic farming,
subsistence versus commercial farming,
non-traditional crops, genetic improvement, soils,
and post harvest management and its relationship to
quality. ECON 3204 Management Accounting 3 Cr, 3 Lec,
0 Lab - This course introduces management accounting
principles, techniques and procedures. Topics
necessary for management planning, control and
decision making are examined. Areas of concentration
will include: Cost terms and behaviour,
Cost-volume-profit relationships, Variable costing,
Standard costing, Capital budgeting, and Profit
planning.
PLSC 3203
Agro forestry 3 Cr, 2 Lec, 2 Labs
- Agro forestry refers to the spatial or temporal
integration of multipurpose woody plants (trees
and/or shrubs) with annual or perennial crop and/or
with livestock. Agro forestry has been widely
advocated for small farms, particularly in the
topics, as an environmentally and economically
sustainable land use systems, arising from more or
less positive tree-crop interactions. Evidence
supporting these expectations will be critically
examined. This course will survey various indigenous
and introduced agro forestry systems from both a
biophysical and socio-economic perspective.
Interactions between woody and non-woody components
of agro forestry systems will be considered from the
standpoint of resource capture (light, water,
nutrients) both above and below ground, and their
conversion to usable products (food, fuel, fodder.
Fiber, soil improvement). In addition to field
trips, case studies and computer based sources of
information, laboratory sessions will provide
students with an opportunity to learn some of the
practical skills involved in woody plant management
(identification, propagation, planting, pruning,
measurement, and maintenance).
This course will provide students with
scientific, theoretical information and practical
hands on skills in the following topics: Course
introduction, International and Domestic agro
forestry systems, Fundamental Process, Extension
techniques for introducing agro forestry,
International and Domestic case studies, Community
forestry, Future of agro forestry, student
presentations.
RESM 3202
Research/Design & Statistics 3 Cr,
3 Lec, 0 Labs - The course is a study of
procedures employed in executing research across
academic disciplines and the methods of gathering
and analyzing data with special emphasis on
non-experimental research.
FDSC 4107
Food Quality Assurance 3 Cr, 2 Lec,
2 Labs - This course is designed to teach
students the various lab functions; manufacturing
processes and microbiological, chemical and
statistical techniques used to provide complete
quality assurance for the modern food industries. It
will integrate the knowledge learned in the
foundation courses of Food Microbiology, Food
Chemistry and Food Processing. A focus on the safety
and quality of food preparation systems will be
maintained throughout the course.
FDSC 4108
Food Security 3 Cr, 3 Lec, 0 Lab
- No society is insulated from food security
problems. In this course students are introduced to
global, regional, and local food security issues and
systems. Students will learn through a comparative
approach the focal food security issues in both a
developing and developed country context. In fact, a
comparison of the Caribbean to other regions around
the world will be pursued. Students will study the
availability, accessibility, affordability and
adequacy of food in determining food security
situations around the world. Students will also
study past successes and failures in enhancing food
security from the various country perspectives. The
interaction between international trade and food
security will also be studied.
MKT 4101
International Marketing 3 Cr, 3 Lec,
0 Lab - International Marketing is a survey
course which introduces the student to the
international trading system and applies the
principles of marketing to a global perspective.
Areas of concentration include:
- The international trading system
- Institutions involved in the regulation and
promotion of trade Ø The international financial
system
- Preparing for export
- Issues in product development for export
- Promotion and culture in international
marketing
- Export logistics
PLSC 4104
Integrated Pest Management 3 Cr, 2
Lec, 2 Labs - This course provides student with
theoretical and practical in integrated Pest
control. Topics to be covered include plant
pathogen/diseases and insect pests of economic
importance. Integrated Pest Management activities
and their relevance; economics of IPM in developing
countries; effects on various crops, implications
for international food trade, Integrated Pest
Management Ecology and control of selective
economically important insects of the world. IPM
usage in storage, seeds, quarantine possibilities
and problems of the utilization of natural and
synthetic pesticides. IPM/weeds, pathogens,
nematodes and specific controls. BULW 4101 Business
Law 3 Cr, 3 Lec, 0 Lab - This course is designed to
provide legal, ethical and social components to
business management education. In using an
interdisciplinary approach, the content of this
course will explore the fundamental principles of
law, the role of government, the legal systems,
philosophical ethics and social relationships that
or influence business activities in a global
context. The Jamaican and Caribbean legal systems
will be the major focus but references will be made
to social and legal arrangements in North America
namely: Canada and the United States of America.
FDSC 4205
Unit Processing Operations 3 Cr, 2
Lec, 2 Labs - Unit processing is designed to
provide in depth knowledge to students regarding
technologies used to preserve and process foods.
Emphasis will be placed on thermal processing to
include plant layout, thermal death curve, heat
penetration study, food spoilage, sugar base product
formulation and associated calculations, packaging
materials and processing of local products - ackee,
guava, otaheiti apple and jerk sauces.
AGPT 4207
Animal Products Technology 3 Cr, 2
Lec, 2 Labs - This is designed to teach students
the various methods of technology used in processing
and preservation of Animal Products. It is intended
to expose students to the processing and
preservation of meats, dairy products, poultry and
eggs; applying modern techniques used in Food
industries to create value added end products. It
will embrace the theoretical knowledge learnt from
the Science courses, and will combine this with
practical hands on training.
AGMT 4202
Human Resource Management 3 Cr, 3
Lec, 0 Lab - This course functions as an
introduction to Human Resource Management. It
includes a survey of personal policies. The
selection, placement, training and promotion of
employees. Emphasis in the course is on the roles,
responsibilities and activities of Human Resource
managers. The course is designed to get students
familiar with the modern role of Human Resource
Manager since the role of the Human Resource Manager
today is more technical, complex and of higher
strategic importance than ever before.
PHTC 4205
Post Harvest Technology 3 Cr, 2 Lec,
2 Labs - This course examines the principles and
practices fundamental to good post-harvest
management at all levels in the post-harvest system,
applicable to perishable horticulture produce in
tropical and sub-tropical climates. Students are
provided with the skills needed to evaluate existing
commodity management system design and introduce
improvement and communicate effectively with
producers, policy makers and with colleagues in
multi-disciplinary terms. The course also
investigates the operational and managerial
implications of rapidly changing technologies
relevant to post-harvest technology.
FDSC 4206
Introduction to Food Engineering 3 Cr, 2
Lec, 2 Labs - This course is designed to
introduce the students to the engineering aspects
and principles as applied to food processing and
equipment operation. It will focus on electrical and
mechanical principles, operation of small equipment
and maintenance, power, fluid handling and fluid
flow, mass balance, heat transfer, water and water
treatment, boilers, steam generation and maintenance
of boilers, cooling and refrigeration and
psychometry as used in food processing unit
operations.
AGMT 4203
Entrepreneurship 3 Cr, 3 Lec, 0 Lab
- This course allows students to develop an
understanding of the entrepreneurial process and the
basic functional areas of business. Areas of
concentration in the course includes, The role and
characteristics of entrepreneurs, Developing a
business plan, Evaluating a business opportunity,
Financing the small business, Marketing for small
business, Financial management for small business,
and Operations and human resource management.
ECON 4204
Managerial Economics 3 Cr, 3 Lec, 0
Lab - This course is designed to introduce
students to the economic theory of production,
resource utilization, and technological innovation
in the agricultural and agri-food sectors. Students
will not only apply theoretical concepts to
Caribbean applications but to problems faced by firm
managers in many world economics.FDSC 4206
FDSC 4207
Food Composition Science 3 Cr, 2
Lec, 2 Labs - This course is a study of the
functional and Chemical interactions of natural food
components with food ingredients and food additives.
Included will be a discussion on the selection of
appropriate starches, emulsifiers, antioxidants,
etc, for specific food systems.
FDSC 4207
Agri-Food Research 3 Cr, 3 Lec, 0 Lab
- The course allows students to do independent
research from its conception to completion, under
the supervision of a member of faculty. Each student
will choose a research project and a faculty advisor
in consultation with the course coordinator. Typical
projects may include a trial of plant or animal
growth based on fertilization/feeding, an analysis
of environmental contamination, a study of disease
prevalence in animal population, etc. In some
circumstances students may complete a series of case
studies by using primary scientific data collected
by another scientist. In most cases statistical
analysis of data is expected.
ENVS 4205
Project Development and Management 3 Cr,
3 Lec, 0 Lab - Systematic approach to project
development and management proposal writing; the
project cycle; skills, techniques, and methodologies
related to concepts of planned change for effective
management. Implementation of projects will also be
discussed. Students in the Eco-tourism program will
complete a Practicum in implementation of a project
while on the Cooperative Education Internship
Programme
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