COURSE SYNOPSES

Animal agriculture practiced in its most intense form has the potential for a serious

negative impact on the environment. The courses objective is to enhance students’

knowledge of the nature and underlying causes of the most pressing environmental

concerns, namely competition for land use, water quality, land degradation, pollution of

water resources, environmental waste management of animal products, deforestation, and

loss of biodiversity, providing an analysis of sustainable development, community based

natural resource management and climate change. The courses also cover the interactions

of biotic and abiotic components of natural environments; ecological principles,

ecosystems; natural selection, climate change and adaptation and other aspects of

evolution.

SEMESTER ONE (Year 1, Semester 1)

1. Cell and Molecular Biology

The course focuses on the structure of the mammalian cell as the fundamental functional

unit of the body, cellular and sub cellular organization and function, chemical and

biochemical composition. The different types of cells that make up different tissue types

and their functions and different mechanisms that make them respond to different stimuli

will be included. The course covers aspects on cellular multiplication and differentiation,

communication within and between cells and organs, production of polypeptides in

relation to genes and life processes and expression and regulation of genes at the molecular

level, and the chemical bases of inheritance, the concept of the gene, the genetic code and

gene expression will be explained under DNA replication, transcription and translation,

control of gene expression by focusing on differences in gene regulatory elements in the

eukaryotic and prokaryotic genome under topics such as promoters, transcription factors,

initiation complexes, chain termination methods, post transcriptional modifications;

enzymatic, ribosomal and elongation factors in translation. Major topics include genes and

chromosomes, DNA & RNA Structure, enzymes of DNA replication, Transcription,

Translation, Gene Regulation and the Operon Theory.

2. Introduction to Biochemistry

This course focuses on the application of chemistry to the study of biological processes at

the cellular and molecular levels. Students should be able to use the methods of chemistry,

physics, molecular biology and immunology to study the structure, behavior and functions

of complex molecules such as proteins, carbohydrates, lipids, nucleic acids and other bio-

molecules and cellular components found in biological material and the ways these

molecules interact to form cells, tissues and whole organisms. Topics covered include: cell

and biomolecules, regulation of biochemistry reactions, metabolic pathways and analytical

techniques.

3. Animal Genetics

The aim of this course is to develop student’s understanding of how differences in genes at the

molecular level evolve, how these differences affect traits relevant to animal production, ecology,

disease and how these genetic differences can be managed for the benefit of farmers and for genetic

conservation. Topics covered include: molecular biology, Mendellian genetics animal breeding,

selection and crossbreeding and genetics in animal production. Topics covered include: simple

mendelian genetics, molecular genetics, gene action, population genetics, quantitative genetics,

genetic parameters, selection, crossbreeding.

4. Communication Skills

This course equips students with strong framework for the development of practical

communication skills in organization settings. The course aims at stimulating thinking

about what, why, and how to communicate. Topics covered include: introduction to

communication, communication for academic purposes, non-verbal communication and

impression management, communication in organisations, conflict management and

resolution strategies, business writing, public speaking and presentation skills, technical

communication, development communication, persuasive communication, communication

and leadership, communication for organizational success

5. Information Technology and Computer Application

An introduction to History of computers, physical Structure of computers, software, windows

operating system, and practical use of packages i.e. word processing, spreadsheet, presentations,

the internet and web development, Computer Room Environment. This course is an introductory

course that aims to equip students with basic computer concepts and application skills.

Topics covered include: computer room environment; history of computers; computer

organisation and architecture: CPU, input devices, output devices, storage media; software:

system software, application software, antivirus; Windows operating system; the Internet;

word processing; spreadsheets; presentations.

6. Introduction to Statistics

Introduction to statistics: definition, uses of statistics(research, business, tourism,

agriculture). Probability: multiplication law, addition law, condition probability, tree

diagram, law of total probability. Probability distribution: random variables; discrete,

continuous. Binomial distributions: normal distributions. Measures of central tendency and

dispersion: mean, mode, range, variance, standard deviation, standard error of mean.

Parametric and non-parametric statistic. Sampling techniques: simple, random, stratified,

cluster, systematic. Data types, presentation and summarization techniques: tables, graphs,

charts. Regression and correlation: regression parameters, correlation coefficient,

coefficient of determination. Simple statistical inference: hypothesis testing, confidence

intervals, t-tests and chi-square tests. Practicals using appropriate statistical

packages(e.g,,SPSS, GENSTAT,SAS)

7. Farm Practice

This course addresses basic farm management skills, such as farm organization and

operation techniques. It is designed to equip students with basic knowledge required for

the operations and management of a livestock enterprise. It focuses on physiological

processes in livestock production including breeding, herd maintenance, nutrition,

assessment of health and welfare status of species, It enables students to carry out

routine livestock production tasks, be competent in using and maintaining a range of

machinery types in line with legislative requirements, maintenance and management of

farm buildings and understand practical management including accounting and budgeting

practices, which can help students create and maintain a successful livestock enterprise for

their farms .

SEMESTER TWO (Year 1, Semester 2)

1. Nutritional Biochemistry

This course encompasses the knowledge of nutrients and other food components with

emphasis on their functions and influence on mammalian physiology, health, and behavior.

Nutritional biochemistry is a sub discipline that is made up of the core knowledge,

concepts, and methodology related to the chemical properties of nutrients and other

dietary constituents and to their biochemical, metabolic, physiological, and epigenetic

functions. Students will be equipped with knowledge on the biochemical components that

identify metabolic pathways and elucidate the role of dietary components in regulating

metabolism and gene expression, associations among dietary components and diseases in

relation to subtle genetic variation, such as single nucleotide polymorphisms. Topics

covered include: introduction to nutritional biochemistry, chemical evaluation of feeds,

principles of animal nutritional, ruminant animal nutritional, non- ruminant animal

nutritional, digestion and absorption of nutrients, digestibility of feedstuffs, kinetics of

digestion and passage, theories of voluntary feed intake, metabolic functions and roles of

micro-nutrients and mineral nutrition.

2. Animal Physiology and Anatomy

The goal of this course is to equip students with knowledge of the mechanisms that operate in living

organisms ranging from sub cellular to the animal level, morphology, behavior, and environment of

an animal which is necessary to appreciate the importance of its physiological mechanisms and to

provide a framework in which to address physiological problems faced by animals. Animal anatomy

is concerned with knowledge of the muscle and bone structures of different animals and their

respective functions. The course also covers different organs of the animal body, interaction of

different tissues and organs, their functions and differences between species. Topics offered

include: skeletal system and muscles, digestive system, circulatory system and endocrinology,

reproductive system and urinary and respiratory systems, homoeostasis,

3. Introduction to Microbiology

Microbiology is the study of microorganisms, which are microscopic, unicellular, and cell-

cluster organisms. This includes the study of eukaryotes, prokaryotes and viruses. The

purpose of this course is to provide students with the basic concepts of microbiology as a

broad term that includes virology, mycology, parasitology and bacteriology. Topics covered

include: general microorganisms, microbial growth, growth culture and aseptic technique,

virology and applications in animal production.

4 Plant Biology

This course involves the scientific study of plant life and covers a wide range of scientific

disciplines concerned with the study of plants, algae and fungi, including structure, growth,

reproduction, metabolism, development, diseases, chemical properties, and evolutionary

relationships among taxonomic groups. The student will acquire knowledge about plants

in terms of the molecular, genetic and biochemical level through organelles, cells, tissues,

organs, function (physiology) of plant life, plant populations, and communities of plants.

The study of plants is vital in this programme as they are a fundamental part of life on

Earth, which generates the oxygen, food, fibres, fuel and medicine that allow humans and

other life forms to exist. Through photosynthesis, plants absorb carbon dioxide, a

greenhouse gas that in large amounts can affect global climate. Additionally, they prevent

soil erosion and are influential in the water cycle. Topics covered include: plant cell and

organelles, plant water relations, photosynthesis, photoperiodism, fruit and seed

formation, germination, seed dormancy, plant growth regulators, plant growth and

development and the biology of grasses and legumes (application to grassland/rangeland

science).

5 Introduction to Agricultural Economics

The purpose of this course is to provide the student with the basic issues, concepts and

tools in agricultural economics. It is the intention of the course to equip students with the

analytical skills which agricultural economists need for the study of supply, demand,

agricultural markets, and trade in developing countries. This will help the student in

identifying and analyzing the factors which influence the supply and demand of agricultural

products; allocate resources among alternative uses in such a way that costs are minimized

and profits are maximized; make informed decisions about what to produce (which

product or combination of products); how to produce (optimum levels of output); and how

to produce it (the best or most economical combination of inputs to use).

SEMESTER THREE (Year 2):

1. Reproductive Physiology

The course provides a physiological approach to reproductive processes in different

animals. The study includes anatomy of reproductive organs, gonadal structure and

function, endocrinology, estrous cycles, egg and sperm physiology, semen evaluation,

fertilization, gestation, parturition and artificial insemination. Topics covered include:

general structure and function of the male reproductive system, physiology of sperm,

general structure and function of female reproductive system, physiology of ovum

(follicular development),reproductive cycles, fertilization, gestation, parturition, factors

influencing fertility and reproductive disorders.

2. Feed Technology

The course covers the characteristics of feedstuffs used in livestock enterprises.

Composition, feed processing and feeding value of a variety of feed stuffs and diet

formulation for life-cycle feeding of animals, ration and feed formulation and nutritional

management of livestock, methods of processing and evaluating feeds, concepts of organic

farming, application of scientific principles and practices to quality control and

management of feed manufacturing with respect to their effects on animal performance

will be covered. Topics covered include: quality assurance, feed manufacturing process and

control, principles of feed formulation, monitoring the effects feed processing, changing

nutrient digestion and utilization by processing and feed additives.

3. Principles of Entrepreneurship

The aim of this course is to develop entrepreneurial acumen in students, to appreciate the

importance of entrepreneurship to the individual and in nation building, to analyse and

explain how PESTLEG factors affect the entrepreneur, design a bankable business plan,

Evaluate various options available to the entrepreneur to go global. Topics covered include:

Define entrepreneurship, Entrepreneurship and innovation, Understand the nature and

importance of entrepreneurship for economic development, Identify business

opportunities and generate business ideas, Develop a bankable business plan, Understand

the characteristics of a successful entrepreneur, Identify the challenges being faced by

Zimbabwean entrepreneurs, analyse the nature of business environment and apply

different tools and models to minimize the effects of the PESTLEG forces, identify different

ways of starting a business, Appreciate different supporters of entrepreneurship in

Zimbabwe, Understand marketing and management in Small to Medium Enterprises and

identify available options to go global.

4. Recombinant DNA Technology

Recombinant DNA technology involves a series of procedures and techniques used in

manipulating genetic material. This course aims to provide a thorough background to

recombinant DNA technology as applied to cutting and rejoining DNA fragments that do not

naturally occur together. Emphasis will be on techniques used to multiply, control, detect,

screen, alter, express and propagate the recombinant DNA in foreign host systems. Aspects

covered include; enzymology of recombinant DNA technology, hosts and vectors, microbial

genetics, DNA sequencing, DNA amplification by PCR, RNA labelling, site directed

mutagenesis, isolation of DNA/RNA, construction of DNA and cDNA libraries, screening

and characterization of recombinant DNA libraries and methods used, in vitro translation,

Northern/Southern blot analysis, restriction mapping, DNA cloning and expression and the

principles behind the analytical techniques used in recombinant DNA technology. Topics

covered include: basic techniques and enzymology, cloning vectors, cloning strategies and

recombinant screening.

5. Pasture, Rangeland Science and Technology

The course deals with pasture and grazing lands management and the technologies therein

involved. This course also aims at discussing some of these concerns including competition

for land use, water quality and use, global climate change etc in addition to investigating

aspects of wildlife and the influence of changes in human activity on wildlife at a local,

regional, and international scale and implications for sustainable wildlife conservation and

agriculture. Topics covered include: Introduction to pasture and rangeland science and

technologies, Principles of rangeland ecology, Veld and vegetation types of Zimbabwe,

Livestock-plant interactions in rangelands, Grazing and veld management, Herbage quality

and grazing management procedures, Veld condition assessment and planning, Veld

condition improvement, Principles of planted pasture production, Fodder crops production

and Community based natural resource management programs.

SEMESTER FOUR (Year 2):

1. Biometry

The course will cover population and sampling process; data collection and presentation;

descriptive statistics; probability distributions; inferential statistics; designed experiments;

and research project report, experimental design, data analyses and interpretation, report

writing and presentation of research results.

2. Animal Health Management

This course covers the immune system in animals including the physiological functioning of

the immune system in states of both health and disease; malfunctions of the immune

system in immunological disorders of the immune system in vitro, in situ, and in vivo. The

course will also cover the interaction of immune system with pathogenic microbes,

relationships between parasites (infectious and non infectious) and animal hosts, and their

interactions with animal diseases. Topics covered include: genesis and development of

parasitoses in animal host, taxonomy and systematics of parasites, morphology, life cycles,

living needs of parasites in environment and in animal host, diagnosis, treatment, and

prevention of animal diseases. The course will also cover types of animal diseases that are

transmitted to humans and the concerns for public health. Topics covered include: health

management in different species, infections diseases, immunology and vaccination,

metabolic diseases, reproductive diseases and drug use in food.

3. Animal Reproductive Technologies

Various techniques have been developed and refined to obtain a large number of offspring

from genetically superior animals or obtain offspring from infertile (or subfertile) animals.

This course aims to review developments and indicate which reproductive technologies

can be used commercially or in research. It begins by discussing artificial insemination and

how this has recently been refined in semen sexing technology, Embryo transfer, in vitro

embryo production technology, and the control of oestrus and ovulation are then reviewed.

Control of postpartum ovarian activity, seasonal breeding, multiple births and litter size,

pregnancy testing, parturition, the onset of puberty and more recent developments in

cloning are revieded. To take full advantage of the benefits of assisted reproductive

technologies, students must understand the basic physiology of the female and male

reproductive systems as well as various methods to synchronize reproductive cycles.

Topics covered include: artificial insemination, semen collection, semen preservation,

embryo technologies, heat detection, estrous synchronization and pregnancy diagnosis.

4. Animal Biotechnology

Animal biotechnology is the application of scientific and engineering principles to the

processing or production of materials by animals or aquatic species to provide goods and

services. Examples of animal biotechnology include generation of transgenic animals or

transgenic fish (animals or fish with one or more genes introduced by human intervention),

using gene knockout technology to generate animals in which a specific gene has been

inactivated, production of nearly identical animals by somatic cell nuclear transfer (also

referred to as clones), or production of infertile aquatic species. Animal biotechnology

examines the inner workings of the animal cell and the applications of this knowledge in

biotechnology. Topics covered include; Eukaryotic Systems; Methods Of Gene Transfer;

Animal And Tissue Culture; Somatic And Germline Gene Therapy; Transgenics; Breeding

Technologies And Immunotechnology.

5. Animal Improvement Technology

This course provides a comprehensive introduction to the issues on animal breeding with

emphasis on the unique and desirable traits such as high milk production, fertility, beef,

tolerance to parasites and the physical environment and resistance to diseases. Genetic

superiority of breeds is important to selection as farmers are continually improving their

stock. The goal of the course is to provide students with information on mating techniques,

outline how characteristics are passed from generation to generation, describe different

methods of gene expression and explain the benefits and efficacy of genetic changes over

environmental changes. The course will cover advanced topics in selecting and mating

livestock with the objective of making genetic improvement. Emphasis on breeding value

estimation and crossbreeding will be made. The course will cover the application of

scientific and technological advances to production practices in range livestock and feedlot

practices. Topics covered include: practical application of methods for genetic assessment

of animals, breeding programmes, development of appropriate liner models for analysis of

data, estimation of genetic parameter and measurement of genetic change in population.

SEMESTER FIVE AND SIX Year 3

INDUSTRIAL ATTACHMENT

Continuous Assessment

Industrial attachment report

SEMESTER SEVEN Year 4

1. Farm Business Management

The course covers farm management; reasons for studying livestock and farm

management; relationship between farm management and scope of farm management; role

of management on the farm (functions and activities of farm management), characteristics

of farming systems and factors influencing farm business management; characteristics of

large scale commercial, small scale commercial, communal, resettlement, and communal

farming in Zimbabwe; farm management information systems. Topics covered include:

functions of management, depreciation and asset valuation, income statement and its

analysis, closing inputs and outputs contributions, whole farm planning and cash flow

budgeting and human resource management.

2. Beef and Small Ruminant Production

The course will cover breeding, feeding, and management of beef herds, sheep and goat

flocks for profitable production of slaughter meat, wool and skins. Emphasis on commercial

cow-calf herds and application of current research to improve the efficiency of beef

production will be made. Topics covered include: introduction to beef and small ruminant

production, beef cattle management, small ruminant management, range management and

tractron animals and management.

3. Pig and Poultry Production

The course will cover breeding, feeding, and management of pigs and poultry for profitable

production. Emphasis on commercial broilers and layers will be made. The course will also

cover pig biology, management of pig’s environment and genetics to maximize profits. The

course will provide students with knowledge on the genetics, nutrition, reproduction,

housing, herd health and management practices of pigs and poultry. Topics covered

include: pig and poultry industry overview, breeds and systems of production,

management of pullets and piglets, management of waste matter, health management and

marketing of products.

4. Bioinformatics and Proteomics

This course explores the use of informatics technology to prepare, process and interpret

life sciences data. Involves the integration of algebra, statistics, computer programming,

information technology, web-based resource portals and tools, genome sequencing/ DNA

sequencing technologies, simple sequence analysis, biological databases sequence

annotation, phylogenetic analysis, microarrays, proteomics and introduction to

programming using perl, python, S-plus and linux/unix system. The course also includes an

understanding of the use and development of technologies involved in high throughput

processing of data. Emphasis will be placed on equipping students with hands-on skills

through tutorials and assessing these skills through a practical final examination.

5. Elective 1:(i) Small Stock Production

Small livestock production involves piggery, poultry, rabbitry as well as goat and sheep,

bees and fish production. These species have been farmed with numerous breeds

developed through rigorous breeding and selection programmes to improve productions

inevitably bettering profitability of operations thereof. Students will appreciate small

livestock as drought-resistant and having a quick turnover especially in drought prone

areas, benefits of small stock over breeding over other types of livestock and contribution

towards food security and livelihoods. The course also covers World distribution and

statistics, breeding, improvement, feeding, nutrition and management and infrastructure

development , health management and products processing and marketing for profitable

production, .

(ii): Animal Products Processing

The course will cover the technologies associated non-edible products,( bone, blood, hide

and skins, wool) by-products of seafood and poultry in addition to red meat, medicinal and

pharmaceutical processing and utilization of animal by-products, and animal product waste

disposal, processing, reduction and utilization. Efficient utilization of by-products has

direct impact on the economy and environmental pollution of the country. Non-utilization

or under utilization of by-products not only lead to loss of potential revenues but also lead

to the added and increasing cost of disposal of these products. Particular attention will be

paid to new products for the rendering industry, and to concerns over new animal diseases,

which might well be transferred by feeding low-temperature rendered products to animals.

Processing and handling of none edible food stuffs such as animal fibre, bees wax, blood

substitutes, leather oils, casein used in plastic and cosmetic industry e.t.c are also included.

The contribution of animal products to the livestock industry and to the economy is

explored.

SEMESTER EIGHT Year 4

1. Research Project

The Research Project is evaluated in two semesters Year 4: semester 1 and 2. To avail to

students more time to complete the research project, the research project will begin during

the attachment period and write up will be completed in Year 4, Semester 2. Research

topics will be chosen by students after consultation with their supervisors and if necessary,

resource persons from institutions with links to the School of agricultural science and

Technology.

2. Dairy Production and Technology

This course will cover the breeding, feeding, management, herd health and housing of dairy

cattle. Technologies and techniques peculiar to dairy production and milk processing will

also be covered. Topics covered include; History and development of commercial dairy in

Zimbabwe, Milking parlours (cow housing and handling facilities), Milking machines, Dairy

breeds, fertility and reproduction management, Calf and heifer rearing and Herd health.

3. Meat Science and Technology

The purpose of this course is to enable the student to become acquainted with scientific

principles involved in the conversion of muscle of meat. The course will first review the

anatomical, physiological, developmental and biochemical aspects of muscle as a basis for

understanding its conversion to meat. The course will introduce aspects of fresh and

processed Meat Technology, Meat preservation, and Meat Microbiology, as well as discuss

current issues in Meat Science.

4. Elective 2:(i)Wildlife Management

The course deals with special sectoral areas such as forestry, ostriches, crocodiles, grazing

lands, water, etc. The course also includes the significance of wildlife/livestock to society

and the relationships between humans and wildlife /livestock are also examined under the

following themes: diversity, wildlife and society wildlife protection human-wildlife and

implications for sustainable wildlife/livestock conservation. Topics covered include:

importance of wildlife, history of wildlife management, ownership and jurisdiction over

wildlife, wildlife management practices, hunting, fishing and trapping, concepts of wildlife

ecology, wildlife diseases and parasites and population dynamics of wildlife.

(ii) Animal Welfare and Bioethics

The course will cover various aspects, systems, principles and practices that should be

conducted in raising and keeping farm animals. The activities include care, management,

feeding, and administering medication. The course includes ethical behavior and integrity

in biotechnology, adherence to, violations and penalties associated with ethical practices in

animal production. Topics covered include: in general welfare concepts, feeding and

nutrition, husbandry and housing, behavior and welfare assessment and legislation and

welfare ethics.