TAILIEUCHUNG - Master of Arts in Responsible Management and Sustainable Economic Development

Natural resources- definition, characteristics and classification of natural resources. Historical development of natural resource economics, major natural resource issues, role of economics in natural resource planning, policy formulation and management. Common property resources. Time and spatial analysis in use of renewable and nonrenewable natural resources. Natural resource accounting. Natural resource scarcity, measures to mitigate resource scarcity, individual utility and the social welfare function. Sources of inefficiency in natural resource use-market behaviour, property rights and government policies. Allocation of renewable and non-renewable resources under various market structures citing examples of fisheries, forests, water resources and land resources. Natural resource planning and management | Master of Arts in Responsible Management and Sustainable Economic Development Curriculum Development Omona Frank Sustainable Development July 2011 Abstract The establishment of the Institute of Peace and Strategic Studies of Gulu University in 2003 has necessitated the introduction of more academic programs to meet the increasing enrollment rate of students. This can only be achieved through the development of more curricula to meet the demand. The University for Peace in her Africa program of capacity cooperation in the Great Lakes region has entered into a memorandum of understanding with Gulu University for fellows to undertake the task of developing new academic programs to be implemented at the Gulu University. This course of Sustainable Development is therefore part of a whole academic program to be implemented at the Bachelor degree level. The Bachelor of Arts degree in Peace and Conflict Studies contains at least thirty-five course units to be covered in six semesters within three years including this course of Sustainable Development leading to the award of a Bachelor of Arts Degree. The author used desk top research employing the resources at the University for Peace Library and internet sources to develop the curriculum coupled with rigorous supervision and guidance of qualified professors in the fields of Sustainable Development and curriculum design. The method of conducting this course will be mainly student-centered as will be seen in the lesson plan. This course is made up of sixty contact hours with thirty sessions of two hours each to be covered in fifteen weeks of lecture. Topics to be covered will include among others Sustainability Principles International and National Policies on Sustainability Sustainability and Green Economy Agenda the Private Sector and Sustainability and Towards Security and Sustainable Development. This research report is submitted in partial fulfillment of the requirements for the degree of Master of Arts in Responsible

• Kinh tế học
• Bacteria in Food
• Waste Minimization
• Biomedical Importance
• Host Genetic Factors
• Infectious Diseases
• Emerging Diseases
• Fermented food
• Lactic acid bacteria
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Food garnishes
• Antibiotic resistance
• Food spoilage
• Foodborne infection
• Commonly used food garnishes
• Antibacterial activity
• Food borne
• Inhibitory zone
• Food borne bacteria
• Phytochemical determination
• Dioica leave extracts against isolated
• Lactic bacteria
• Physiological parameters
• Food fermented
• Lactic bacteria isolated
• Biodiversity of lactic bacteria isolated
• Modern food microbiology
• Food preservatio
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Indicators of food safety
• Principles of quality control
• Vietnam Journal of Science and Technology
• Antimicrobial activities of Vietnamese holy basil
• Essential oil against food borne bacteria and fungi
• The bactericidal concentrations
• The holy basil EO
• Holy basil essential oil
• Food pathogen
• Zone of inhibition
• Cyanogenic glycosides
• Plant food resources
• Bacteria based biotechnological processes
• Biotechnology and food sciences
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases
• Thymus vulgaris L
• Thyme essential oil
• Antifungal activity
• Dairy Fermentation
• Degrade Biogenic
• Meat Products
• Lactobacillus Acidophilus
• Muccosal Barrier
• Environmental friendly bacteria
• Plant growth promotion
• Human beings
• Population increase food requirement also increases
• Chemical fertilizers
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus
• Biochemical identification
• Genotypic identification
• Strain selection
• Traditional dairy products
• Traditional moroccan products
• Aspergillus carbonarius
• Lactoccocus lactis ssp lactis
• Leuconostoc mesenteroides ssp
• Historical background
• Microorganisms in foods
• Food preservation
• Snakebite Envenoming
• Health Perspective
• Chemical Residues
• Viable but Nonculturable
• Công nghệ sinh học thực phẩm
• Ebook Food Biotechnology
• Research on cereal carbohydrates
• Biology of anaerobic bacteria
• Applications of industrial polysaccharides
• Microbes fruit juice
• Antibiotics resistance
• Plant Extracts
• Grams staining
• Psyllium husk
• Biochemical tests
• Traditional fermented food
• Exploration of psyllium husk
• BMC Genomics
• Lactobacillus buchneri
• Comparative genomics
• CRISPR Cas systems
• Food microbiology
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Food crop plant leaves
• Novel fermented foods
• Classification of bacteriocin induced cell death
• Mechanism of bacteriocin induced cell death
• Gram positive
• Gram negative bacteria
• BMC Veterinary Research
• Risk factors
• Raw food
• Zoonotic diseases
• Salmonella positive dogs