Bachelor of Science Honours degree in Animal Products Processing Technology (HAPPT)
Programme Overview
To impart knowledge and practicals in value addition of animal products through agro-processing technologies.
Entry Requirements
Normal Entry
These will normally be as specified in the Faculty Regulations
Five ‘O‘ level subjects including English and any 2 ‘A‘ Level subjects with at least one science subject from the following; Biology, Chemistry, Agriculture, Geography, Physics. Applicants with good ‘O’ level Biology, Chemistry, Physics, Physical Science and Mathematics and any other ‘A’ level subjects can be considered.
Special Entry
For special entry, students with outstanding passes in a diploma with a livestock or wildlife bias can be admitted.
Mature Entry
Refer to Section 3.3 of the General Regulations.
Programme Structure
Level 1 Semester 1
Code Module Description Credits
HAWS 137 Fundamentals of Food Chemistry 12
HAWS 131 Introduction to Chemistry 12
HSC 135 Introduction to Information Technology 12
HAWS 134 Principles of Ecology 12
HAWS 133 Introduction to Microbiology 12
Level 1 Semester 2
Code Module Description Prerequisite Credits
HAWS 139 Cell Biology and Technology 12
AGRO 132 Introduction to Genetics 12
AGRO 134 Introduction to Statistics 12
HAWS 132 Introduction to Biochemistry 12
HAWS 131 Anatomy and Physiology of Animals 12
Level 2 Semester 1
Code Module Description Prerequisite Credits
HAWS 240 Introduction to Animal Products Processing and Preservation 12
HAWS 231 Statistical Methods and Experimental Designs AGRO 134 12
ENT 235 Entrepreneurship 12
HAWS 232 Animal Breeding and Reproductive Technologies AGRO 132 12
HAWS 239 Principles of Food Microbiology 12
Level 2 Semester 2
Code Module Description Prerequisite Credits
HAWS 235 Animal Health and Welfare HAWS 133, HAWS133 12
HAWS 236 Animal Nutrition HAWS 132 12
HAWS 432 Beef, Goats and Sheep Production 12
HAWS 434 Pig and Poultry Production 12
HAWS 440 Dairy Production 12
Level 3 Semester 1: Work-Related Learning
AGPR330 Work-Related Preliminary Report 30
Level 3 Semester 2: Work-Related Learning
AGPR331 Work-Related Learning Report 45
AGPR332 Employer’s Assessment Report 30
AGPR333 Academic Supervisor’s Report 45
Level 4 Semester 1
Code Module Description Prerequisite Credits
HAWS 430 Meat Technology 12
HAWS 433 Biotechnology in Animal Science HAWS 132, HAWS 232 12
HAWS 443 Dairy Science and Technology 12
Level 4 Semester 2
Code Module Description Prerequisite Credits
HAWS 438 Animal Products Processing Technology HAWS 131, HAWS 132 12
HAWS 439 Research Project AGRO 134, HAWS231 24
HAWS 236, HAWS 233, HAWS 231, HAWS 232
HAWS 444 Processing of Poultry and Fishery Products 12
- MODULE SYNOPSIS
HAWS 131 Anatomy and Physiology of Animals
Types of anatomy, general anatomy of organs and systems, descriptive terms for relative positions of animal structures, the skeletal system (osteology)- axial and appendicular skeletons, joints of the skeleton (Arthrology), muscles (myology), digestive system of monogastrics and ruminants, reproductive organs of the male and female, circulatory system, respiratory system, excretory system, nervous system and the endocrine system; Homoeostasis, blood, lymph and other body fluids-composition and their function; Blood circulation, cardiac cycle; Internal and external respiration; Digestion in ruminants and monogastric animals, rumen function; Physiology of kidneys: the nephron, rennin-angiotensin systems, acid base balance; Reproductive physiology of the male and female – foetal development of the gonads, puberty, folliculogenesis and mammary gland, milk secretion and composition, lactation cycle; Characteristics and functions of the nervous systems.
HAWS 132 Introduction to Biochemistry
Energy flows in biological systems; Structure of cells; Stereochemistry: positional, geometrical, and optical
isomerism; Chemistry of carbohydrates: classification, structure, functions, mobilization, and transport; Chemistry of proteins: amino acids their classification, structure, functions, mobilization and transport; Chemistry and functions of nucleic acids; and DNA and RNA, their functions and roles in life processes.
AGRO 132 Introduction to Genetics
Cell division: mitosis and meiosis; Nucleic acids, replication, and protein synthesis; Mendelian principles: segregation and independent assortment. Environmental effects and gene expression; Gene interaction and lethality; sex determination and sex linkage; Gene mutation and induced genetic change (biotechnology); Gene structure and regulation; and Population genetics, genetic biodiversity of agriculturally important plants and animals and conservation of genetic resources. Computing Relationships and the inbreeding coefficient uses of inbreeding. Quantitative genetics: the quantitative traits model, components of phenotypic and genetic variance and their estimation, genotype value, additive genetic or breeding value, dominance genetic value, epistemic genetic value, influence of selection, influence of inbreeding, the selection response, heritability and repeatability, genotype *environment interaction, phenotypic, genetic and environmental correlations.
HAWS 133 Introduction to Microbiology
Characteristics of eukaryotic and prokaryotic cells: micro-organisms viz. Bacteria, Fungi, Viruses, Viroid’s and Protozoa; Classification, morphology, nutrition, growth, replication and metabolism; Micro-organisms as agents of diseases (pathogens); Use of micro-organisms in industrial microbiology: cheese, beer, wine making, and in silage making; Immunology; Techniques of isolating and identifying micro-organisms; and Microscopy.
HAWS 139 Cell Biology and Biotechnology
Introduction to cell biology. History of cell Biology, cell theory, types of cells (prokaryotic and eukaryotic cells), Microscopy- Principle and Application of the Electron microscopy, cell division (amitosis, mitosis, meiosis), Structure and transportation across cell membrane. In the Biotechnology section the students should have a theoretical and practical knowledge of the instrumentation and techniques employed in a biotechnology laboratory. Students should gain an understanding of biological concepts used in the field of biotechnology such as recombinant DNA and production of biological molecules. Introduction to laboratory techniques currently used in the field of biotechnology such as, aseptic technique, pipetting and measurement, DNA extraction, gel electrophoresis and PCR.
HAWS 130 Introduction to Chemistry
The module will cover the basic chemical and scientific concepts and application in chemistry. Topics to be covered include states of matter and energy, atomic structure, stoichiometry involving reactions, thermochemistry, atomic structure, periodicity, chemical bonding, compounds, states of matter, colligative properties, redox, basic chemical calculations, acids and bases, and different types of reactions.
HAWS 137 Fundamentals of Food Chemistry
The module looks at the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing, and storage (food shelf life). The module will focus on the major food components (water, lipids, proteins, and carbohydrates) and their performance under different conditions of relevance to food processing. The role of food components in overall food quality. Students should be able to evaluate and explain the high complex nature of food that may result in desired and undesired reactions which are controlled by a variety of parameters.
HAWS 134 Principles of Ecology
Definitions and examples of ecological parameters. Hierarchy of organisation (molecular – biosphere). Population and community ecology – structure and development in relation to environmental factors, interaction, e.g. competition and other biotic factors Agricultural ecosystems, evolution, succession, and climax. Stability and productivity of ecosystems. Major ecosystem types of the world.
HAWS 239 Principles of Food Microbiology
The scope of this module is to understand the role of micro-organisms in food processing and quality. Knowledge of important micro-organisms associated with food and their characteristics, understand the role of micro-organisms in food spoilage, food-borne illness, intoxication and general food processing and quality. Microbiology and spoilage of animal products such as meat, milk etc. The function of beneficial micro-organisms in food manufacturing processes. Understanding of microbiological quality and control. Understanding of microbiological risk assessment (MRA) tools for evaluating microbiological risks in the food processing sector. Laboratory techniques useful in research, regulation, prevention and control of micro-organisms in food.
HAWS 240 Introduction to Food Processing, Preservation, and Safety
An integrated introduction to dairy and meat science and technology. An overview of the principles of food processes and preservation methods (for longer storage) that maintain the quality, edibility, or nutritional value of food. Meat preservation techniques. Application of various preservation techniques for preserving food (traditional to advanced) such as refrigeration and freezing, heat processing, dehydration, fermentation, high pressure, irradiation, pulsed electric field and packaging. Introduction of food safety, environmental issues, and food law. Water and waste management, Food microbiology, Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) and food labelling.
HAWS 232 Animal Breeding and Reproductive Technology
Breeding programmes; selection objectives, animal model evaluations, multiple trait selection; prediction of breeding values, selection response; mating systems; traits of economic importance in livestock, genetic diversity in animal populations, marker-assisted selection and genomic selection. Mating systems: random mating, positive and negative assortative mating. Breeding Systems: crossbreeding. Inbreeding, line breeding. Principles and practice in nucleus breeding schemes; records and data processing, computer applications in animal breeding. Biotechnology and animal improvement: Synchronization of oestrus, AI, MOET, sperm sexing, embryo sexing, Blood typing and DNA mapping, Cryopreservation, cloning, transgenic animals. Practical interaction in livestock improvement units/schemes.
HAWS 235 Animal Health and Welfare
Veterinary methods and techniques in the care and treatment of injured, sick and vulnerable animals. Immunology: types of immunity; origin, development and functions of the leucocytes, the primary and secondary immune responses; theory of vaccination. Antibiotics; types and mechanisms of action. Causes of disease, transmission, host specificity, host response and defence, evasion of immunity, diagnostic methods, disease prevention and control with reference to common viral, bacterial, rickettsial, protozoal, fungal diseases and endo/ecto-parasitism of livestock common in the in the tropical environment. Environmental influences on disease incidence and spread of disease. Statutory regulations and the movement of animals and trade in animal products. Importance of animal welfare; Marketing; Animal handling; Role of wildlife and humans in disease dynamics; Knowledge of the National, Regional and International legislation and rules in livestock production.
HAWS 236 Animal Nutrition
Classification and chemical value of animal feeds, dry forage and roughages, pastures, range plants, silages, energy contribution fees, protein supplementary feed, minerals and vitamin supplements, and feed additives; Chemical composition of feeds; biochemistry of feed constituents; Analysis of feeds- proximate analysis scheme, Van Soest and Moore systems; Stock-feed manufacturing and legislation in the animal feeds industry legislation, improving forage feed value; Digestibility will feedstuffs; Biochemical theories of voluntary feed intake; Kinetics of digestion and passage; and Metabolic functions and roles of micronutrients (vitamins and minerals).
HAWS 432 Beef Cattle, Goat and Sheep Production
The beef industry in Zimbabwe. Beef breeds and their characterization. Principles of beef production: Handling facilities, routine management tools and practices, health, reproduction, breeding, nutrition and grazing management. The beef management calendar. Beef herd dynamics, factors guiding choice of production policy. Beef Production systems. Pen and off-veld finishing systems. Transport and marketing of cattle. Meat quality, carcass grading and the economics of beef production. Practical interaction in beef enterprises. Characterisation of small ruminant breeds. Contribution to livestock industry. Reproduction, breeding, nutrition management. Handling facilities and routine management tools and activities. Production systems. Constraints and opportunities. Review of small ruminant research in Zimbabwe. Grading and processing of small ruminant products. Economics of small stock production. Practical interaction in production enterprises.
HAWS 440 Dairy Production
Economic importance of dairy industries in Zimbabwe and globally; Objectives of dairy enterprises; Breeds and types of cattle; Production systems; Factors limiting production; Breeding, genetic improvement of dairy cattle, breeding systems-crossbreeding, role of artificial insemination and other reproductive techniques; Reproductive management–bull, cow, heifer and calf rearing feeding and feeding systems; Milking management (dairy cattle only); Disease control, herd health and routine management operations; Marketing of live animals and products; Labour and financial management of operations, and economics of production.
HAWS 434 Pig and Poultry Production
Biology of the Chicken; Breeds & their origin, Reproductive Physiology, Respiratory Physiology. Poultry production systems. Principles of poultry production in Broiler, Layer, and Breeder stock management; Routine management practices, tools and equipment, Housing and environmental management, Factors affecting, and the management for reproductive efficiency in layers and breeder stock, Applied Breeding, Applied Nutrition, Poultry Health. Practical interaction in meat, egg, and breeding enterprises. Characterization of pig breeds. Pig production systems, and production options. Reproduction, health, breeding and nutritional management. Handling facilities, routine management tools and practices. Carcass quality, grading and marketing. Economics of pig production. Practical interaction in pig production enterprises.
HAWS 430 Meat Technology
This module covers theory and practice of meat processing from domestic animals (cattle, sheep, goats) and wildlife. Pre-slaughtering handling of animals, animal slaughter and slaughtering procedures; Evaluation of meat quality (inspection); Analysis of meat and meat products. Factors that affect meat quality (animal genetics, nutrition, and production system). Post mortem metabolism. The principles of meat processing, meat pigments, flavour and colour change. Meat preservation, storage, packaging, and transportation.
HAWS 443 Dairy Science and Technology
Production, processing and handling of milk and dairy products Physical, biochemical, and nutritional properties of milk components. Physical, enzymatic, and microbial transformation of milk. Understanding of milk processing procedures that include raw milk handling, homogenisation, membrane processing, fermentation, evaporation, dehydration, clarification, and heat treatment. Processing methods that are involved in the conversion of milk to other dairy products such as cheese, fermented foods, butter, milk powders, protein products and nutritional formulations.
HAWS 444 Processing of Poultry and Fishery Products
Production, processing, handling, and transportation of poultry and fishery products; Microbiology and spoilage of fish and fishery products; Fish science and technology. Basic principles in producing eggs, egg products, egg preservation (egg powder) and muscle-based products. Handling, storage, and grading of eggs. Measurement of egg quality and factors that affect egg quality. The role of chemical and physical processes in producing high quality fish and poultry products.
HAWS 438 Animal Products Processing Technology
The students should be able understand and identify the specific processing and preservation technologies (Industrial and traditional) used for animal products. Meat, fish, and meat products processing and preservation technologies. Features of modern abattoirs and slaughter houses for domestic animals. Technologies for egg and egg products production. Machinery and methods used in the dairy industry.
HAWS 445 Animal By-products Processing
This course discusses the potential use and types of by-products (blood, manure, hooves, bones, fat, egg shell, hide, sheep wool, feathers and brain) along with physical and chemical properties; management and processing technology that produces food, non-food and handcrafts of economic value to support environmentally-friendly industries of livestock. By products from wildlife such as horns, hides etc. Hides and skin processing (utilisation)- flaying, curing, tanning. Processing of abattoir by-products.
HAWS 439 Research Project
Explore research issues, research area selection, research concept development, research proposal writing, data collection and organization, data analyses and statistical indication, data interpretation and presentation, prototyping; presentation of research findings; research project write up.
CAREER OPPORTUNITIES
Employability: Process Development Scientist:
Role: Optimize manufacturing systems and goods.
Responsibilities: Devise and refine processes for product manufacture.
Implement process controls to ensure high-quality,
replicable production.
Scale up production processes via trials.
Improve efficiency and quality.
Validate new processes.
Work with product pipelines at various stages of
development.
Prospects: Opportunities in manufacturing companies across various sectors, including food, medicine, and cosmetics.
Consultants:
Roles: Nutritionists, Geneticists, Biotechnologists, Housing and Environment experts, and Management Quality Control professionals.
Responsibilities:
Provide expertise in their respective fields.
Advise on nutrition, genetics, biotechnology, and environmental aspects.
Ensure quality control in food processing.
Prospects: Diverse roles in animal feed, health, and environmental industries
Further Studies: Masters and Doctoral studies in animal feed, health, and environment.