If you are planning to study Marine Biology and Fisheries at University of Mkar located in Benue State, it is important to understand the admission requirements, cut-off mark, and career opportunities before applying. UNIMKAR was established in 2005 by the Mkar Christian community in Benue State as a private university aimed at providing faith-based education combined with academic excellence and moral values. This page explains everything you need to know to increase your chances of gaining admission into UNIMKAR.
Does University of Mkar (UNIMKAR) offer Marine Biology and Fisheries?
No, University of Mkar does not offer Marine Biology and Fisheries under its Faculty of Maritime Studies. However, since our course list is updated regularly, you can visit the courses available at University of Mkar (UNIMKAR) below to check if the Marine Biology and Fisheries course under the Faculty of Maritime Studies has been updated.
Admission Requirements for Marine Biology and Fisheries When Accredited in University of Mkar (UNIMKAR)
O’Level Requirements
To study this course, a minimum of five (5) credit passes (C5 and higher) in their SSCE subjects, including the following, are required for applicants to the Marine Biology and Fisheries department under Faculty of Maritime Studies.
one (1) other Science subject.
UNIMKAR Cut-Off Mark for Marine Biology and Fisheries
The general UTME cut-off mark is 180, but due to the variation of Marine Biology and Fisheries cut-off mark depending on the admission year and competition level, we suggest you enquire about the recent JAMB UTME cut-off mark from UNIMKAR Officials. However, to improve your admission chances:
Perform well in Post-UTME screening.
Other UNIMKAR Science Courses with their Requirements
1. Microbiology
To study this course, candidates seeking admission into the Microbiology department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
2. Food Science and Technology (FT)
To study this course, a minimum of five (5) credit passes (C5 and higher) in their SSCE subjects, including the following, are required for applicants to the Food Science and Technology (FT) department.
any two (2) other relevant subject from;
Biology / Agricultural Science, Physics, Basic Catering and Food Services, Bakery and Confectionaries,
3. Biology
To study this course, candidates seeking admission into the Biology department, must have at least five (5) credits (C5 and more) in their SSCE disciplines, including the following:
Mathematics / Physics and
any one other relevant subject.
4. Agricultural Engineering (AE)
To study this course, candidates aspiring to gain admission into Agricultural Engineering (AE) department, should at least obtain five (5) credit (C5 and above) passes in their SSCE subjects including:
Any one other subject from:
Introduction to Agricultural Science,
Materials and Workshop Process and Machining,
Tractor Layout Power Unit Under Carriage and Auto Electricity;
Transmission System;
Implement and Machine;
Principles of Crop Husbandry and Land Use,
Materials and Workshop Processes;
Construction and Maintenance of Agricultural Machines;
General Metal Work;
General Wood Work and Building / Engineering Drawing.
5. Industrial Chemistry
To study this course, candidates aspiring to gain admission into Industrial Chemistry department, should at least obtain five (5) credit (C5 and above) passes in their SSCE subjects including:
Biology / Agricultural Science.
6. Education and Mathematics
To study this course, the minimum requirement for applicants seeking admission to the Education and Mathematics department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
one (1) other Science subject, and
any other relevant subjects.
7. Education and Geography / Physics
To study this course, the minimum requirement for applicants seeking admission to the Education and Geography / Physics department, is five (5) credits (C5 and higher) in their SSCE subjects, including the following:
any two (2) other relevant subjects.
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