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Faculty of AgricultureINTRODUCTIONThe Faculty of Agriculture, originallyfounded as the School of Agricultureunder the Department of Agriculturein 1914, plays a vital role in providingtrained human resources for the publicand private sectors in Mauritius as wellas in the region for the development ofagriculture and related fields.It is a continuing challenge to producehigh calibre graduates to meet thechanging needs of the agricultural sectorfor this millennium. The standard andquality of our degrees are maintainedto an internationally accepted levelby a system of moderation by externalexaminers from the United Kingdom,Australia and elsewhereFACILITIESThe Faculty has well equipped analyticallaboratories certified by the Board ofAgricultural Chemists of the Republic ofMauritius, for teaching and research. It alsohas a fully equipped computer laboratory. Allcomputers are connected to the Universitynetwork and to the Internet giving accessto electronic mail and the World WideWeb. The Faculty also has a 21-acre farm,including a nursery, a greenhouse, a cropmuseum, plant and animal laboratories,and an animal production unit, for handsonpractical training and for student andstaff research. The Farm provides varioussupport services including the maintenanceof the campus grounds.Mission Statement“Training human resources andfostering intellectual development& research in the agricultural andfood sectors.”The Mission of the Faculty is toprovide training at undergraduateand postgraduate levels in allareas of agriculture, horticultureincluding forestry, food scienceand biotechnology, throughquality teaching, research andconsultancy services consistentwith national agricultural goalsand policies.2

OBJECTIVESᎹ Initiate, expand, diversify and upgrade training and research in priority areas ofagriculture and food science so as to respond to the career aspirations of potential studentsand to the job market requirements.Ꮉ Carry out research and outreach in the exploration and modernization of agricultureand agriculture-related markets.Ꮉ Enhance links with industries andoverseas institutions for teaching, research, Structure of the Facultyconsultancy and outreach activities.Ꮉ Provide postgraduate training and research The Faculty of Agriculture consistsprogrammes for the professional development of of around 100 members of staff,graduates.administrative staff, farm & campusᎹ Provide in-service training to staff of grounds unit staff, academics andinstitutions in the agricultural and agro-industrialsectors.technical staff grouped into theAgricultural Production & SystemsᎹ Develop and offer specialized shorttraining programmes in line with the evolution in Department and Agricultural &agricultural and food sectors.Food Science Department.DEAN OF FACULTYHead,Department ofAgricultural &Food ScienceOfficerin-Charge,FarmAdministrativeOfficerHead,Department ofAgricultural Production& SystemsAcademic StaffTechnical StaffFarm/CampusStaffAdministrative& SupportStaffAcademic StaffTechnical StaffACTIVITIESTeaching, Research, Consultancy and Outreach Activities are carried out in:• Agricultural Chemistry• Biotechnology• Bioinformatics• Entomology• Botany• Animal Science & Production• Crop Science & Production• Molecular Biology• Plant Tissue Culture• Agribusiness• Aquaculture• Post-Harvest Technology• Agricultural Experimentation• Food Science & Technology• Other Agriculture and FoodScience related areas3

PROGRAMME OF STUDIES (ACADEMIC YEAR 2014/2015)ObjectivesOverviewOur Programmes of Studies promote intellectual skills (critical reasoning,understanding, problem solving), practical skills (research and methods) andpersonal skills (communication, planning and organisational abilities) to equipstudents for a career in research, extension, teaching, administration and enterprise.UndergraduateDuration1. BSc (Hons) Applied Biochemistry 3 Yrs FT2. BSc (Hons) Agricultural Science and Technology(with 6 months placement)3 1/2 Yrs FT3. BSc (Hons) Biotechnology 3 Yrs FT4. BSc (Hons) Crop Technology(Minor: Landscape Management)5. BSc (Hons) Food Science and Technology(Minor: Food Microbiology)(with 6 months placement)6. BSc (Hons) Food Science and Technology(Minor: Seafood Technology) (with 6 months placement)7. Diploma/ BSc (Hons) Agriscience and Technology (ForRodrigues)3 Yrs FT3 1/2 Yrs FT3 1/2 Yrs FT5 Yrs PTPostgraduate1. MSc Agribusiness Management(with 6 months placement)1 1/2 Yrs FT2. MSc Aquaculture & Ocean Studies 2 Yrs PT3. MSc Bioinformatics 2 Yrs PT4. MSc Tropical Animal Production 2 Yrs PTTraining Human Resourcesand Fostering IntellectualDevelopment and Researchin the Agricultural and FoodSectors”4

BSC (HONS) APPLIED BIOCHEMISTRYBiochemistry is central to all areas of the“biological” and “life” sciences. It aims to providean understanding of every aspect of the structureand function of living things at a molecular level.It is a practical laboratory science that appliesthe molecular approaches of chemistry to thevast variety of biological systems. Biochemistryencompasses the study of the chemical changesneeded for life processes, such as providingenergy and building block molecules from ourdiet, so that we may grow, move and reproduce.It is, therefore, the most important and broadest ofthe life sciences, spanning a wide range of areasfrom microbiology to plant and animal sciences.The impact of studies in biochemistry on modernlife is enormous. Understanding the pathology ofdiseases such as diabetes, cancer, heart disease,Alzheimer’s and Parkinson’s is built on research bybiochemists. This novel approach is allowing thedevelopment of innovative drugs and vaccines.Techniques such as DNA-fingerprinting haverevolutionised forensics and crime detection, whileDNA-chip technology has fuelled rapid advancesin gene research. Biotechnological applicationsin agriculture and genetically–modified cropsoffer enhanced resistance to pests and improvedyields. Scientists are able to probe the structure andfunction of specific biomolecules, understand howproteins work in exquisite detail, recognize howmetabolic pathways are regulated, decipher thehuman genome, analyse the expression of genes,identify molecular defects in human diseasesamongst others through research advances inthe field of biochemistry. In addition, the rapiddevelopment of bioinformatics over the lastdecade, has brought new tools for researchers touse in understanding the molecules of life, and inintegrating information into networks and systems.Biochemistry has shaped the new concepts ofstructural biology and molecular genetics.This programme will give learners a sound and broadbackground in biochemistry. It will aim to providetraining in the theoretical and practical aspectsof biochemistry and its applications. Learners willhave several opportunities to familiarise themselveswith biochemical methodology and to samplesome of its most exciting applications. The modularstructure of the programme, with a broad base at thebeginning, sample opportunities for specialisation atthe end, and the professional placement in the middle,will give learners both breadth and in-depth knowledge.As a versatile and knowledgeable biochemist, learnerswill have a broad choice of careers upon graduationincluding opportunities in industry particularly in thebiotechnology sector, university, private or state-ownedlaboratories as well as medical or veterinary schools.Upon successful completion of thisprogramme, learners will:• Gain a solid background in coreareas of Biochemistry including the structure,function, synthesis, characterization andanalysis of biomolecules as well as acquireknowledge on recent advances in molecularbiology, molecular cell biology, computationalmodeling and bioinformatics• Apply that basic understanding to thestudy of specific and more advanced topics inpure or applied life science disciplines• Be equipped with the up-to-date skillsrequired for immediate practice and ability touse their knowledge to the practical solutions ofreal existing problems• Gain an understanding of the basicmechanisms inherent to living systems• Acquire skills for laboratory proceduresand techniques, that will enable them to go formore specialist training later in their career• Gain hands-on experience in a numberof the practical methods and techniques used inbiological investigations• Develop skills in the applicationand interpretation of a range of appropriateexperimental techniques.• Develop biologically and statisticallysound research skills• Develop independent learning abilities• Develop the ability to comprehend,analyse and critique published information inbiology.• Develop the ability to formulatehypotheses and problem questions• Develop the ability to use integratedapproaches to problem solving.• Apply their knowledge andunderstanding in order to initiate and carry outan extended piece of work or project.5

BSC (HONS) AGRICULTURAL SCIENCE AND TECHNOLOGY(WITH 6 MONTHS PLACEMENT)and food sector, to become entrepreneurs,to develop and manage agribusiness, to workas research scientists. The placement aimsat equipping the graduating student with theability to(i) develop from dependence toindependence in learningThe changing socio-economic pattern ofMauritius has led to an increasing demandfor agricultural produce of good quality.Agricultural production is now increasinglybeing characterised by the use of moderntechnology. It is the Government policy andvision for the future to adopt a technologybasedapproach to render the localagricultural sector more productive, serviceoriented,sustainable and competitive whilstresponding to the environmental and ethicalstandards demanded by society.The growth linkages in agriculture (upstreamto suppliers of inputs, equipment andservices, and downstream in processing,marketing and consumption) are greaterthan in other sectors. This programmeaims at connecting science with needsand opportunities in agriculture to equipstudents with a broad spectrum of scientific,technical and managerial skills neededto contribute to the future success ofagriculture in Mauritius and elsewhere.Theprogramme aims at training the students insecuring long-term food security to reduceimports and sustain the transformation ofagricultural production systems.The programme offers the opportunity of a6-month work placement with the objectiveof preparing graduating students with theknowledge, skills and abilities, inter alia, tointeract with producers in the agricultural6(ii)think creatively(iii) develop an analytical approach toproblem-solving(iv) promote interpersonal skills (teamworkand communication).By the end of this programme, graduates willhave developed knowledge, abilities and skillsto:• Explain the scientific, economic, environmentaland business principles underpinningagricultural productivity and production;• Identify and evaluate appropriate agriculturaltechniques in the crop and animal sectorsto enhance efficiency of production andsecure long-term food security;• Identify and solve technological problemsencountered in current crop and livestockproduction systems;• Evaluate the wider consequences ofagricultural activities and promote sustainableagricultural practices;• Transfer relevant knowledge, skills andtechnology concepts to the producers and tosupport innovation;• Design, plan and carry out research inthe various fields of agriculture;• Manage agricultural enterprises andidentify new ventures in the agricultural sector;• Use appropriate scientific and statisticalmethods and evaluations for decision making invarious sectors of agriculture;• Demonstrate use of written and oralcommunication skills;• Embark on training programmes atpostgraduate level.

BSC (HONS) BIOTECHNOLOGYUpon successful completion of thisprogramme, learners will be able to:Biotechnology originates in the 1950’s, whenthe secret of life, DNA was disclosed by two UKresearchers, Watson and Crick. The term is nowdescribed as a multi-disciplinary science coveringa range of disciplines including molecular biology,genetics, biochemistry, analytical chemistry andbioprocess engineering. People’s lives have beeninfluenced by biotechnology for centuries as aresult of the use of microorganisms to producefood and drinks. The production of antibiotics bythe large-scale fermentation of microorganismsin the pharmaceutical industry has revolutionizedhealthcare. Biotechnological methods are nowbeing applied to provide solutions to variousproblems such as the use of novel drugs for thecure of cancer, AIDS and other diseases and canalso be exploited to provide environment friendlysolutions to very difficult problems such as themicrobial digestion of wastes for the productionof biogas. Biotechnology has also a crucial role toplay with respect to food security issues throughthe use of cell and tissue culture technology forrapid propagation of plants and techniques ofmolecular diagnosis.• Demonstrate a broad understanding ofthe concepts and applications of biotechnology;• Apply their knowledge of biotechnologyto solve various problematic issues;• Communicate effectively theinformation and arguments while showingcritical analytical skills;• Use a range of techniques to initiate andundertake the analysis of data and information;• Show practical competenciesand techniques in molecular biology andbiotechnology;• Depict the uncertainty, ambiguity andlimitations of knowledge in biotechnology;• Describe and comment on particularaspects of recent trends in biotechnology;• Apply their knowledge andunderstanding in order to initiate and carry outan extended piece of work or project.This programme is designed to provide studentswith grounding in the various disciplines mentionedhighlighting the recent possibilities for medical,pharmaceutical and agricultural applications whileconsidering the ethical issues.7

BSC (HONS) CROP TECHNOLOGY(MINOR: LANDSCAPE MANAGEMENT)On completion of this programme, learnerswill be able to:The agricultural sector plays a vital role inensuring food security, generating incomeand alleviating poverty. Self-sufficiency infood production needs to be addressed soas to cater for the growing population. Inorder to overcome the uncertainties facingour agro-industry, to ensure homogeneousquality products and competitive prices, thereis need to have broad access to appropriateinnovations, as well as the knowledge andskills. Furthermore, the Government ofMauritius is actively encouraging the use ofgreen, efficient and innovative productiontechnology.In line with the expansion of our tourismindustry with the development of the IRS,luxury hotels, villas and golf courses estates,this industry is becoming one of the mainavenues for economic diversification.Landscape is significant to tourismdevelopment in many aspects; landscapeshave the potential to enhance mental,physical and social wellbeing, and theseattributes are overwhelmingly importantgiven the beneficial impact on the qualityof life. This course therefore aims atintroducing landscape elements as effectiveways to promote sustainable tourismdevelopment as well as creating relaxed andrestorative environment with the applicationof efficient and innovative techniques ofcrop technology.• Explain the scientific, economic andbusiness principles underpinning crop productionmethods under various types of productionsystems;• Identify technological problems encounteredin current crop production systems;• Understand the principles that guidelandscape design in terms of patterns, focalpoints, balance and colours;• Set up, run and manage a business inlandscaping;• Design gardens & parks and implementsuch plans based on the aesthetic palette ofplants;• Understand the need for ecology,ecosystems, the erosion of genetic diversity ingreen spaces and how this affects landscapes;• Restore existing landscapes, whichhave been badly designed and under-managed;• Implement concepts of sustainabilityand good landscape design, management andimplementation practices in hotels and greenspaces;• Evaluate the wider consequences ofagricultural activities and promote sustainableagricultural practices;• Provide an understanding of the latesttechnologies used in agriculture including farmmachinery, hydroponics, greenhouses and tissueculture techniques; and• Appreciate the importance of crop improvementin agriculture using such techniquesas plant breeding and molecular biology methodsof marker assisted selection.8

BSC (HONS) FOOD SCIENCE AND TECHNOLOGY(MINOR: FOOD MICROBIOLOGY) (WITH 6 MONTHS PLACEMENT)The programme is designed to develop thenecessary attitude and competence for theapplication of scientific principles in foodprocessing, with particular emphasis on the useand control of microorganisms, in order to respondto the need to ensure food quality and mitigatethe incidence of food poisoning outbreaks in thecountry. It aims at preparing graduates for the foodsector including food industries, small and mediumfood enterprises, food authorities, food laboratoriesand food research institutions. Teaching willimpart knowledge, skills and values to developemployability and produce lifelong learners whocan think and act creatively. Teaching methods willfacilitate practical, interactive, critical, reflective andintegrative learning. Teaching modes of deliverywill include modules comprising all face-to-faceactivities, and modules with a mix of face-to-faceand on-line activities through e-learning platforms.The programme offers students the opportunityto undertake a 6-month work placement in afood organisation which has a food microbiologylaboratory, to contextualise learning within reallifesituations. Effective teaching and learning willcontribute to national capacity building towardsenhancing food safety, quality and security,as well as sustainable food production to fulfilconsumer, business, economic, social, ethical andenvironmental requirements.On completion of this programme, learners willbe able to:• Explain the microbiological, chemical, physical,nutritional and sensory properties of food, andthe factors which affect these properties duringmanufacture and storage;• Describe the structure, characteristics, role andsignificance of microorganisms in foods;• Explain the importance of food safety, quality, securityand sustainable food production systems;• Apply scientific principles to control the microbiological,chemical, physical, nutritional and sensory properties offood during manufacture and storage;• Apply methods of preservation and sustainableprocessing technologies to control deterioration andmicrobiological spoilage in foods;• Apply effective decontamination technologies andcontrol of proliferation of foodborne pathogens toproduce safe foods;• Describe key food laws and standards which impacton food business activities and the environment, withparticular emphasis on food hygiene, process hygieneand microbiological criteria;• Apply methods of food analysis to assess quality,nutritive value, safety and compliance with legalrequirements and standards;• Carry out sampling and laboratory procedures toisolate, enumerate, detect, identify and characterisemicroorganisms throughout the food chain, withparticular emphasis on food products and hygieneassessment of food processing plants;• Interpret microbiological data for necessary correctiveand preventive actions;• Use microbiological data and information to performfood safety risk assessment;• Participate in the development, implementation and maintenance of sustainable food safety managementsystems to protect consumer health and life;• Apply scientific principles in the use of microorganisms to develop new food ingredients and products;• Participate in the application of epidemiological methods in the investigation of food poisoning outbreaks;• Apply acquired knowledge and skills to the implementation of tasks and problem-solving in a food-relatedwork environment;• Participate in interactive communication and team-working to ensure effectiveness and efficiency ofacademic as well as professional activities;• Apply the steps involved in a research process;• Demonstrate effective written and oral scientific communication skills;• Make a positive contribution to the successful development of small and medium food enterprises, foodindustries and catering organisations;• Engage in enhancing the effectiveness and sustainability of the national food control system;• Embark on training programmes at postgraduate level.9

BSC (HONS) FOOD SCIENCE AND TECHNOLOGY(MINOR: SEAFOOD TECHNOLOGY) (WITH 6-MONTHS PLACEMENT)The programme is designed to developthe necessary attitude and competencefor the application of scientific principles infood processing, with particular emphasison technologies relevant to the seafoodindustry, in order to respond to the currentdevelopmental needs of the country. It aimsat preparing graduates for the food sectorincluding food industries, small and mediumfood enterprises, food authorities, foodlaboratories and food research institutions.Teaching will impart knowledge, skills andvalues to develop employability and producelifelong learners who can think and actcreatively. Teaching methods will facilitatepractical, interactive, critical, reflective andintegrative learning. Teaching modes ofdelivery will include modules comprisingall face-to-face activities, and modules witha mix of face-to-face and on-line activitiesthrough e-learning platforms.The programme offers students theopportunity to undertake a 6-month workplacement in a food organisation within theseafood sector, to contextualise learningwithin real-life situations. Effective teachingand learning will contribute to nationalcapacity building towards enhancingfood safety, quality and security, as wellas sustainable food production to fulfilconsumer, business, economic, social,ethical and environmental requirements.• Explain the chemical, physical, microbiological,nutritional and sensory properties of food,and the factors which affect these propertiesduring manufacture and storage, with particularemphasis on seafood products;• Establish the value of seafood productsfrom nutritional, health, quality and economicperspectives;• Explain the significance of food safety, quality,security and sustainable food productionsystems, with particular relevance to seafoodproducts;• Apply scientific principles to control thechemical, physical, microbiological, nutritionaland sensory properties of food during manufactureand storage, with particular relevance toseafood products;• Apply methods of preservation and sustainableprocessing technologies to control spoilagemechanisms in foods and to produce safefoods, with particular emphasis on seafoodproducts;• Describe key food laws and standards whichimpact on food business activities and the environment,especially pertaining to the seafoodsector;• Apply methods of food analysis to assessquality, nutritive value, safety and compliancewith legal requirements and standards;• Describe the application of food hygienethroughout the food chain, from “farm/sea totable”;• Participate in the development, implementationand maintenance of sustainable foodsafety management systems to protect consumerhealth and life;• Apply acquired knowledge and skills to theimplementation of tasks and problem-solving ina food-related work environment;• Participate in interactive communication andteam-working to ensure effectiveness and efficiencyof academic as well as professional activities;• Apply the steps involved in a research process;• Demonstrate effective written and oral scientific communication skills;• Make a positive contribution to the successful development of small and medium food enterprises,food industries and catering organisations;• Engage in enhancing the effectiveness and sustainability of the national food control system;• Embark on training programmes at postgraduate level.On completion of this programme, learnerswill be able to:10

DIPLOMA/BSC (HONS) AGRISCIENCE AND TECHNOLOGYThe changing socio-economic patternof Mauritius and Rodrigues has led to anincreasing demand for agricultural produceof good quality. Agricultural production isnow increasingly being characterised bythe use of modern technology. It is theGovernment policy and vision for the futureto adopt a technology-based approach torender the local agricultural sector moreproductive, service-oriented, sustainableand competitive whilst responding tothe environmental and ethical standardsdemanded by society.The further development of agricultureand its related industries is challenging andrequires appropriate knowledge, skills andtechnology concepts to keep pace with thelatest technological developments in thatsector. This has led to the need for welltrainedagricultural scientists who have thetechnical and practical skills in addition toin-depth knowledge of the science to meetthese new challenges facing the Mauritianagriculture.This programme aims to upgradeknowledge of in-service staff of the variousagricultural institutions in Mauritius with abroad spectrum of scientific, technical andmanagerial skills needed to contribute tothe future success of agriculture.On completion of this programme graduateswill have developed knowledge and skills to:• Explain scientific, economic and businessprinciples, underpinning crop and animalproduction;• Demonstrate relevant practical skillsin key areas of agricultural production;• Identify technological problems encounteredin current crop and livestock productionsystems;• Transfer relevant knowledge, skillsand technology concepts to the producersand to support innovation;• Design, plan and carry out research inthe various fields of agriculture;• Manage agricultural enterprises andidentify new ventures in the agricultural sector;• Support research, extension and othertechnical services in the agricultural sector.• Evaluate the wider consequences ofagricultural activities and promote sustainableagricultural practices.11

MSC AGRIBUSINESS MANAGEMENT(WITH 6 MONTHS PLACEMENT)On completion of this programme, learners willbe able to:The agribusiness sector is undergoing profoundchanges and reforms and is moving towardsa more market oriented environment withenvironmental pressures and changing consumertastes and expectations. This will require managerswho are able to undertake complex strategictasks and decision making in the actual globalagribusiness environment. This programme isdesigned to prepare graduates for careers typicallyin the following fields: public and private sectorcompanies involved in upstream and downstreamagricultural industries; national and internationalnon-governmental organisations who are involvedin the development of the agri-food economy; inconsultancy organisations in both rural and urbanareas for developing countries. The programme iswell suited for entrepreneurs who wish to set uptheir own business. Teaching and Learning willimpart knowledge, skills and values to enhanceemployability and produce lifelong learners whocan think and act creatively. Teaching methodswill strengthen in-depth, reflective and integrativelearning.A major innovation in this masters programmeis the opportunity for learners to experience a6-month work placement in an agribusinessrelatedorganisation to develop communicationskills, real-life problem solving and team-workingskills and entrepreneurial skills. Students will thusgraduate with a firm foundation for the real worldof work.• Develop agribusiness management skills;• Outline the economic, institutional, legal andsocial environment influencing the management of anagribusiness;• Recognise the need for optimisation of scarceresources while adapting to changing agriculturaltechnology;• Acquire practical skills in the management ofagribusinesses through case studies and site visits;• Review evolving national, regional andinternational market conditions for those products andservices provided by agribusinesses;• Develop strategies in making an agribusinessan economically viable and profitable enterprise;• Generate innovative ideas to inspire thedevelopment and growth of small and medium agribusinesses;• Develop an understanding of the entiremarketing system for agricultural and food productsfrom household consumption back to production andagricultural inputs;• Explain the technical principles underpinningagricultural production under different productionsystems;• Identify technological problems encounteredin current agricultural production systems and suggestpotential pathways to reach the solutions;• Get an insight of the evolving technologicalandecological- based approaches to agriculturalproduction;• Apply the steps involved in a research processto any research project in the discipline area;• Develop their ability to integrate knowledgeacquired across functional areas and disciplines inAgricultural Management;• Prepare their continuing professionaldevelopment plan towards lifelong learning; and• Apply knowledge and skills to a practicalorganisational context12

MSC AQUACULTURE & OCEAN STUDIESframework. This programme aims to providegraduates with training in advanced aspects ofsustainable aquaculture, in freshwater, coastaland marine ecosystems, and to give thema good grounding in ocean studies, oceangovernance and management.The oceans, estuaries and freshwater bodieshave always played an important role inmeeting human needs for food, recreationand other resources. They also provide alivelihood for millions of people throughoutthe world. Overexploitation or incorrectutilisation has in many parts of the worldresulted in negative impacts on aquaticecosystems, leading to depletion of fishstocks, loss of biodiversity, water pollution,etc. As a result, aquaculture is gainingimportance as a multi-disciplinary industrythat has the potential to meet humanneeds while protecting and maintainingecosystem structure and functions. Throughthe adoption of an integrated, holistic andecosystem-based management approach,aquaculture, mariculture and utilisation ofocean resources can be made economicallyprofitable, environmentally sustainable andsocially equitable.This programme has been devised to be inline with Government policy on developingan Ocean Economy for the Republicof Mauritius. Aquaculture, mariculture,utilisation of ocean-based resources suchas hydrocarbons, minerals and polymetallicnodules, deep ocean waters, biologicallyactive compounds from coastal andmarine plant and animal species for useas fertilisers, pesticides, pharmaceuticals,cosmetics, etc. have major potential in thiscontext. To realize this potential, the countryneeds trained manpower at various levels,scientifically-generated and reliable dataand knowledge, as well as the enablingOn completion of this programme, learnerswill be able to:• Explain the biological and ecological processesof aquatic ecosystems and the organismsliving in it, and the various processes governinglife in any type of water body.• Develop cultures of aquatic organisms(such as fish, crustaceans, echinoderms, corals,sponges, algae, etc.) in a wide range of cultureenvironments (from sea enclosures to semi-extensiveponds and high-tech recirculation systems).• Discuss the sensitivity of marine communitiesin relation to human interventions, includingoverexploitation, climate change, and habitatdestruction.• Explain the concept and practices of sustainablegovernance and ocean management,including local, regional and international regulations.• Understand earth and ocean geo-dynamics13

MSC BIOINFORMATICSOn completion of this programme, learners willbe able to:• Outline the molecular basis of gene structure,function and evolution.• Apply the essential programming skills toproblems of molecular biology andbioinformatics.The field of biological sciences has experiencedunprecedented development over the last twodecades due to the applications of bioinformaticsin the understanding of living organisms. It iswhere computer science and biology cometogether to address basic problems. Hugeresources have been allocated to sequencing ofgenomes of diverse forms of life, from humansto plants, and microorganisms. Large numbersof databases have been set up to maintain theinformation that is in the public domain. Issuesrelevant to agriculture, human health and theenvironment are being addressed with toolsof bioinformatics to provide rapid and reliablesolutions to many problems. High-throughputtechnologies churn out large volumes of datafrom experimental procedures and these canonly be analysed by appropriate programs. Thiscourse aims at providing the learner with therequired know-how for developing and usingtools in bioinformatics. It integrates disciplines asvaried as biochemistry, cell biology to computerprogramming and algorithms. Above all it givesa choice in career paths as the training providedto graduates will enable them to work in manydifferent fields such as medical research, drugdiscovery, veterinary labs, agricultural research,food safety, agricultural biotechnology andbiodiversity. Employers now require people withskills that can extract and analyse the informationfrom such sources.• Apply necessary skills to use statisticalmethods for the interpretation of experimental data.• Apply skills to extract information frompublicly available databases.• Demonstrate an understanding of thealgorithms used in Bioinformatics.• Apply the skills to use relevant tools currentlyavailable for understanding and comparing genomes,analyzing DNA/RNA sequences and protein structures• Apply the steps involved in gene identification,gene annotation and genome analysis.• Utilise the various bioinformatics tools inresearch applications in the medical field, in veterinary,agricultural as well as in environmental science.14

MSC TROPICAL ANIMAL PRODUCTIONThe Programme is intended to developthe student’s ability to contribute to, andto make innovations for, the sustainabledevelopment and management of thelivestock sector in Mauritius, and elsewherein the region.The Faculty uses a range of Teachingand Learning methods and assessmenttools to achieve the objectives definedabove. Teaching will be learner-centred tofoster the development of a professionalapproach to lifelong learning. Topicaldiscussions with industry members will beorganised. Assessment will be formativeand summative, and will incorporatevarious forms, including examinations andcontinuous assessment.The curriculum is outcomes-based and is designedto help the learners develop their skills and knowledgeso that they will be able to:• Implement animal production systems with dueconsideration to protection of the environment, consumers’concerns for quality and safety and animalwelfare;• Identify, and provide solutions to and advice on,technological and management problems in tropicalanimal production systems;• Evaluate the local, and regional and global contextof the animal production sector;• Design, plan and execute an experiment (labbased/ survey-based / informed from peer-reviewedliterature), evaluate the outcomes and draw valid conclusions;• Synthesise innovative approaches to foster developmentof the animal production sector;• Acquire a professional approach to study and lifelonglearning.15

16http://www.uom.ac.mu/prospectivestudents

Stay In TouchThe RegistryFaculty of AgricultureFaculty of AgricultureUniversity of MauritiusReduitEmail: foa@uom.ac.muTel: (230) 403 7658/403 7659Fax: (230) 465 5743Website: http://www.uom.ac.muDesigned by CITS