Course Objectives: 

To present the final results of the thesis research with appropriate interpretation and scientific rigor. 

To discuss research findings in relation to existing literature and relevant theoretical frameworks.

To demonstrate mastery in scientific communication through a structured and coherent presentation.

Course Content: 

In the final year, candidates will present the results of their research. The presentation will discuss the findings in relation to the literature and any other relevant material that relates to the candidate’s work.

Course Objectives:

To present progress on thesis research in a clear and academically rigorous manner.

To analyze research challenges and methodological adjustments undertaken during the study. 

To demonstrate the ability to communicate scientific findings effectively to an academic audience. 

Course Content: 

During the third year, candidates will be required to present a minimum of one seminar on aspects of their thesis research and detailing the progress made. This will be graded.

Course Objectives:

To identify and pursue experiential learning opportunities aligned with specific areas of Food Science. 

To apply theoretical knowledge in practical settings through engagement with relevant institutions or industries.

To develop and articulate learning goals and expected outcomes in consultation with a faculty supervisor.

To reflect on and communicate the practical relevance and application of experiential learning in the field. 

Course Content: 

The experiential learning phase of the PhD program in Food Science is designed to give students more hands-on experience in various aspects of Food science. Students may therefore be attached to food industries, government and non-governmental institutions involved in food science and technology activities and research to have practical and, where feasible, state-of-the-art experience. In consultation with supervisors, students may choose areas of preference. Before embarking on the program, students will be expected to set goals and learning outcomes in collaboration with the appropriate faculty member who will be assigned to supervise the aspect of the work.

Credit Hours - 3

Course Objectives: 

To discuss food flavor chemistry and the theories of taste and olfaction. 

To explore the effects of processing on flavor modifications and profile.

To discuss the chemistry and creation of food flavors. 

To examine methods of flavor analysis, including sensory and instrumental methods in flavor analysis. 

Course Content: 

This course provides an in-depth study of the properties of flavour/aroma compounds in food and the effects of processing on these compounds. The methods and technologies for modification of flavour and creation of flavour will also be discussed. A review of current literature on the applications of flavors in food processing and product formulation. The advances in flavour chemistry and research, especially in the area of plant materials (spices and herbs), will be reviewed. Specific topics include the chemistry and functions of spices and herbs. Analytical techniques for flavour analysis, such as chromatographic techniques and sensory techniques, will also be discussed.

Credit Hours - 3

Course Objectives:

To discuss the underlying principles of food biotechnology and bioprocessing 

To discuss the tools used in the production of recombinant proteins, diagnostic systems, monoclonal antibodies, and additives used in food biotechnology 

To apply the principles of biotechnology in bioprocessing and fermentation in the food industry 

To apply the knowledge of biotechnology in local problem-solving situations in food processing 

Course Content: 

This course assumes that the student is familiar with the general principles in Food biotechnology. Discussion and critical reviews of current knowledge in topics including the following: Genetic engineering and the Food industry, the role of microorganisms in biotechnology, Yeast biotechnology, Enzymes in biotechnology. Application of biotechnology to improve food quality and yield, environmental, ethical, legal and other issues in biotechnological applications.

Credit Hours - 3

Course Objectives:

To discuss the chemistry and functionality of carbohydrates from different food commodities, including the effect of processing on the properties of carbohydrates. 

To examine the processing of carbohydrate-based food commodities with emphasis on traditional food processing.

Course Content: 

The advances in carbohydrate research, especially in the area of staple starchy crops in Ghana, will be reviewed. Specific topics include chemistry and functions of structured and non-structured carbohydrates. Chemistry and functionality of starches from different commodities, e.g., cereal starches, root crop starches. Starch hydrolysis, polyols. Modified starches and their derivatives, Processes for modifying starches. Non-nutrient carbohydrates: Cellulose. Cellulose Modifications and Derivatives. Hydrocolloids (gums, etc.). Pectin, Fibre and Carbohydrate Digestibility. Enzymology of carbohydrates. Non-enzymatic browning and caramelization in foods. Analytical techniques in carbohydrate research: chromatographic techniques, spectroscopy, polarimetry, refractometry.

Credit Hours - 3

Course Objectives:

To examine common foodborne hazards and their implications in the Ghanaian and global context.

To discuss the concept of risk analysis in public health and international trade. 

To discuss the components of microbiological and chemical risk assessment. 

To discuss food safety as a public health goal and examples of policies that can support such goals.

To examine preliminary activities to microbiological and chemical risk assessment and practice risk profiling. 

To explain the outcomes of Risk assessment. 

Course Content: 

The advances in the microbial, chemical and physical aspects of food safety will be highlighted in this course. Areas to be covered include the principles and practice of risk analysis. Food intolerance and allergy. Recent understanding of microbial Infections, bacterial toxins and mycotoxins, their modes of action and clinical symptoms, and chemical residues in foods. Industrial and environmental contaminants, processing by-products of safety concern. Regulatory framework for food safety issues (HACCP, GMOs, Food labelling, etc.). Food safety assessment methods; acute toxicity, dose range finding and dose response curve for lethality, Genetic toxicity testing methods (Ames test, etc.), and Food safety assessment.

Course Objectives: 

To present a coherent and scientifically grounded thesis research proposal. 

To justify the relevance, feasibility, and viability of the proposed study within time and resource constraints. 

To demonstrate effective communication and academic presentation skills. 

Course Content: 

Candidates are to give a seminar on their proposal for thesis research. This seminar is to detail the relevance, meaningfulness, viability, feasibility, and the capability of completing the work within the timeframe as well as the resource constraints. This seminar will be graded.

Credit Hours - 2

Course Objective: 

To discuss the rheological behaviour of foods and instrumental and sensory measurements of texture. 

Course Content: 

The course will cover various topics on the mechanical properties of foods. Areas to be reviewed include instrumental measurement of food texture, interpretation of force curves, Newtonian and non-Newtonian flow, Texture of different food commodities, sensory measurements of texture, psychophysical and psych rheological relations in food texture, texture-structure relations in food systems, fluid flow theories, and fluid dynamics in food processing engineering.

Credit Hours - 3

Course Objectives: 

To provide students with in-depth knowledge of protein modification to improve their functionalities in food systems 

To equip students with knowledge and skills on analytical methods and techniques employed in protein research. 

To provide students with insight into enzyme utilization in the food industry 

Course Content: 

In this course, the current knowledge of animal and plant protein chemistry and its application in food systems will be studied. Specific areas include conformational stability and adaptability of proteins, protein denaturation, functional properties of proteins, processing-induced physical, chemical, and nutritional changes in proteins, and chemical and enzymatic modification of proteins. Other areas include enzymes: kinetics of enzyme-catalysed reactions, enzyme utilization in the food industry, as well as analytical methods and techniques used in protein research, including amounts, types, nutritional quality, and amino acid profile.

Credit Hours - 3

Course objectives: 

To provide information on properties of food additives, the structure and formation of food toxins, and their effects on health. 

To examine the transmission of toxins to food and methods to prevent their occurrence in food. 

To provide information on the analytical methods used for identification and measuring concentrations of additives and toxins in food. 

To discuss principles guiding use and non-use of food additives.

To examine dose-response and risk management of toxins in food. 

Course Content: 

This course deals with food additives and discusses the risks and benefits of their uses. It explains the functional groups of food additives and their technological properties. It covers additives such as preservatives, colours, flavours, nutritional additives, thickeners, miscellaneous additives, regulation of food additives as well as the applications in food processing. It discusses essentials and principles of toxicology as pertains to foods and food systems. One topic covered includes naturally occurring toxicants and pesticide residues in foods: biological toxins, bacterial toxins, mycotoxins; Polycyclic Aromatic Hydrocarbons and other processing Products. Analytical protocols for the estimation of toxicity of substances in food, risk analyses in toxicology, regulatory aspects of toxicology, agrochemical residues in foods-pesticides, hormones, and fertilizers as well as contaminants and irradiation effects in foods.

Credit Hours - 3

Course Objectives:

To provide an overview of the advances in quality principles and techniques in the food industry 

To discuss quality management systems and functions in relation to the food industry. 

To examine the concept and applications of HACCP as a food safety management system.

To discuss physical, chemical and sensory methodologies for assessing food quality.

Course Content: 

This course reviews the advances and current trends in the concepts of quality and techniques involved in delivering quality products in the food industry. Discussion and reviews of Quality management systems and functions within the food industry. Statistical quality control and analyses of quality control data. Food standards and legislation and procedures involved in establishing standards. Principles and application of HACCP. Physical, chemical and sensory methodologies for assessing the quality of foods. A term paper will be written based on a mini project on an aspect of quality management in a specific food industry.

Credit Hours - 3

Course Objectives: 

To provide an overview of the major principles of and current issues in food microbiology.

To explore recent advances in identification, optimization, control, and monitoring of microorganisms in foods and food environments.

To discuss the concept of food safety systems, predictive monitoring and risk assessment and their importance in food operations. 

Course Content: 

This course reviews recent developments in food microbiology including topics on food ecosystems, microbial growth kinetics in foods, factors influencing microbial growth and survival in foods, microbial stress response and microbial biofilms. Methods for detecting pathogens in foods will be covered, including conventional methods, rapid methods, nucleic acid-based, immunological, sequencing, and physical methods. Methods for the control of microbial growth, i.e., processing methods including UHT, HHP, MAP, HACCP, Nanotechnology, etc., will also be discussed. Recent publications on emerging foodborne pathogens and pathogenesis of significant foodborne pathogens will be discussed. Microbial modelling in foods as applied in predictive microbiology and microbial risk assessment will also be reviewed.

Course Objectives:

To discuss the physical, chemical, and functional properties of fats and oils 

To discuss the effect of processing on the composition of fats and oils

To examine lipid-derived flavors and odors in food systems

To provide a review of the application of chemical and biochemical principles involved in the processing of food lipids. 

Course Content: 

This course provides an in-depth study of chemical and physical properties of edible fats and oils, their functional properties in food systems, and the effects of processing on the nutrient function of lipids; chemistry of triglycerides and antioxidants. Principles and application of polymorphism, interesterification and hydrogenation. Chemical reactions in deep-fat frying, Functions and chemistry of emulsions and emulsifiers, Lipid-Derived Flavours & Odours. Non-triglyceride lipids and Lipid substitutes in food systems. Biotechnology of fats and oils. Instrumental analyses of lipids. A review of current literature on the applications of chemical and biochemical principles of lipids to food composition, preservation and processing.

Credit Hours - 1

Course Objectives: 

To discuss the theory and application of unit operations in food processing 

To explore important unit operations in food processing and equipment (E.g., dehydration, Chilling and Freezing, Extrusion, Mixing, emulsification, and irradiation). 

To discuss applications of unit operations in traditional food processing (mini project) 

Course Content: 

This course covers the theory, principles, and applications of unit operations of food technologies. Fluid flow; Heat transfer and their applications. Theory and application of size reduction of solid and liquid foods. Emulsification and homogenization of liquid foods; Mechanical separations; mixing; dehydration; chilling and freezing – theory and applications; equipment; Evaporation – theory and applications, equipment, industrial applications; Extrusion- theory, equipment and operation; irradiation- theory, equipment and applications in food processing. A mini project involving at least one of these unit operations will be carried out.

Credit Hours - 3

Course Objectives: 

To provide an overview of advances in the field of Food Science and Technology 

To discuss recent technologies in food processing and preservation.

To discuss the concept/principles of food processing operations. 

Course Content: 

This course is designed to give an overview of current advances in the field of food science and technology. It will be taught by all graduate faculty in the department. The course will focus on critical reviews and discussions of current trends in food processing, food plant operations, product development, and quality evaluation of foods. Advances in research into the chemistry of and functionality of various commodities will also be reviewed.

Credit Hours - 2

Course Objectives: 

To discuss various analytical techniques and instruments used in food science research. 

To equip students with diverse approaches to analytical assessments of the quality of primary, intermediate, and processed foods and food ingredients. 

Course Content: 

This course focuses on analytical techniques in food research: chromatographic techniques, electrophoresis, nuclear magnetic resonance spectroscopy, differential scanning calorimetry, light microscopy, mass spectrometry, transmission and scanning electron microscopy, etc. Use of radioisotopes. Laboratory exercises involving the use of selected analytical techniques in the evaluation of the chemistry and quality of food products.

Course Objectives: 

To formulate a research proposal addressing a relevant topic in the student’s area of specialization. 

To conduct original research using appropriate scientific methods and analytical tools. 

To produce and defend a comprehensive thesis that demonstrates depth of understanding and scholarly contribution.

Course Content: 

Students will undertake a supervised research study on a selected topic in their area of specialization leading to a written thesis. A research proposal should be submitted before the beginning of the research academic year. Areas of research specialization may be in any of the following: Food Processing and Engineering, Food Analysis and Quality Assurance, Food Microbiology and Biotechnology, Food Safety and Toxicology, Food Chemistry, and Post-harvest management and Handling. The thesis will be original work.

Course Objectives:

To present the final results of the thesis research with appropriate interpretation and scientific rigor. 

To discuss research findings in relation to existing literature and relevant theoretical frameworks. 

To demonstrate mastery in scientific communication through a structured and coherent presentation. 

Course Content: 

This is the results presentation seminar of the candidate’s work. The findings are disseminated and discussed in relation to the literature, and any implications for nutrition, health, policies and development.

Course Objectives:

To present progress on thesis research in a clear and academically rigorous manner.

To analyze research challenges and methodological adjustments undertaken during the study. 

To demonstrate the ability to communicate scientific findings effectively to an academic audience. 

Course Content: 

During the third year, candidates will be required to present a seminar detailing the progress of the research work.

Course Objectives:

To identify and pursue experiential learning opportunities aligned with specific areas of Food Science. 

To apply theoretical knowledge in practical settings through engagement with relevant institutions or industries. 

To develop and articulate learning goals and expected outcomes in consultation with a faculty supervisor.

To reflect on and communicate the practical relevance and application of experiential learning in the field. 

Course Content: 

This is experiential research learning where students are attached to industry, government, and non-governmental institutions and projects involved in nutritional science and health promotion activities and research to have practical life situations and state-of-the-art experience. Students may come out with preferred agencies, which will need approval by the department.

Course Objectives:

To present a coherent and scientifically grounded thesis research proposal. 

To justify the relevance, feasibility, and viability of the proposed study within time and resource constraints. 

To demonstrate effective communication and academic presentation skills. 

Course Content:

Candidates are to give a seminar on their proposal for thesis research. This seminar is to detail the relevance, meaningfulness, viability, feasibility, and the capability of completing the work within the timeframe, as well as the resource constraints.

Course Objectives:

To review and apply relevant software for analyzing dietary, anthropometric, and clinical nutrition data. 

To explore the instruments commonly used in nutrition research. • To analyze and interpret secondary datasets using appropriate nutrition data analysis tools. 

To integrate technological tools into the design, implementation, and policy interpretation of nutrition research. 

Course Content: 

This hands-on course has two components: a theoretical section and a practical section. The different software used in analyzing nutrition survey data, such as dietary, anthropometry, and clinical, will be reviewed. Software, such as Access, Epi-info, The Food Processor®, and WHO Anthro 2006. Instrumentation, principles, and calibration of equipment will be covered. Students will be given secondary datasets to analyze using software for nutrition data analyses. Also, basic knowledge and skills regarding the design, implementation, analysis, and interpretation of research in the field of nutrition, as well as policy with respect to nutrition research technology.

Course Objectives: 

To apply behaviour change and health promotion theories in designing nutrition education strategies. 

To develop skills for effective communication in group and community settings. 

To design and evaluate nutrition education materials and advocacy tools. 

To analyze the implications of national policies on food, nutrition, and health promotion efforts in Ghana. 

Course Content: 

This course is to help candidates develop the skills for effective nutrition education and communication strategies that will ensure behaviour change to promote health. Thematic areas to be covered will include: Behaviour change and health promotion theories, Nutrition Educators as change agents in the environment, principles of education and communication; communicating in group settings and other channels for nutrition education; Design and development of nutrition educational materials; Food and nutrition advocacy; Overview of Food and Agriculture, Nutrition, and Health policies, and their implications for health promotion in Ghana.

Course Objectives:

To develop skills in writing and critiquing scientific abstracts and papers.

To apply effective strategies for oral and visual scientific communication, including presentations and posters.

To design and tailor nutrition communication materials for both scientific and general audiences.

To engage confidently with media platforms through interviews and targeted messaging. 

Course Content: 

This course is designed to enable students to learn, understand, and appreciate the art and the science in writing and communicating to both the scientific audience and the general population. Areas to cover include: Scientific presentation, writing an abstract, writing a scientific paper, critique of scientific papers, oral presentation, PowerPoint, poster preparation, computer graphics, and other applications. Audio-visual techniques and applications in scientific presentations, as well as other nutrition and health education, are an integral component of this course. Writing specifically for the media and interviewing with the media are stressed. Design of succinct nutrition information flyers with key messages segmented towards the general population is a critical component of the course.

Course Objectives: 

To examine global nutrition challenges and current initiatives addressing malnutrition. 

To develop skills in planning, budgeting, and evaluating nutrition-related programs.

To apply principles of proposal writing, grant sourcing, and ethical considerations in nutrition research.

To assess community needs and design context-appropriate nutrition interventions. 

Course Content: 

Global nutrition Issues, current initiatives for addressing malnutrition (undernutrition and overnutrition), Scaling up nutrition, foundations for grant writing and identification of funding sources, proposal writing, budgeting, ethics and nutrition. Assessment of community capacity and needs, factors that trigger programme planning, programme goals and objectives, development of plan of action and management systems, evaluation elements and effectiveness; entrepreneurship in programme planning, case analysis and reports of intervention programmes.

Course Objectives:

To analyze the relationship between dietary factors and long-term health outcomes using epidemiological methods. 

To apply appropriate study designs and analytical approaches in nutritional epidemiology research.

To evaluate current evidence on diet-related disease risk and implications for public health nutrition. 

Course Content: 

This course will provide an understanding of the relation between diet and long-term health and disease. Topics to be covered will include: epidemiologic study designs; Causation in epidemiologic investigation and research; issues in analysis and presentation of dietary data; Nutrition monitoring and surveillance; Vitamin A and lung cancer; Dietary fat and breast cancer; diet and coronary heart disease; folic acid and neural tube defects.

Course Objectives: 

To formulate a research proposal addressing a relevant topic in the student’s area of specialization. 

To conduct original research using appropriate scientific methods and analytical tools.

To produce and defend a comprehensive thesis that demonstrates depth of understanding and scholarly contribution. 

Course Content: 

This is the final write-up of the thesis to be submitted to the Graduate School for examination. The write-up should follow the set standard for a graduate thesis (consult the graduate handbook). PhD thesis will be based on the student’s own proposal and research work. It should be an original work. The student must develop their research question, come up with a conceptual framework, do data collection, analysis, and write up. A thesis involving human subjects must be submitted to the Institutional Review Board for ethical clearance before the study can start. Secondary data analysis is not normally permitted for doctoral research.

Credit Hours - 3

Course Objectives: 

To equip students with the requisite tools and skills in multi-level scientific teaching to varied audiences. 

Course Content: 

It is anticipated that many of the students who go through the PhD programme in the Sciences may nurse a special interest in teaching and academia. Focusing on group discussions, this course is expected to equip students with the requisite knowledge in overall management of students at the tertiary level. The course will focus on teaching the methodologies and techniques in handling science teaching at the undergraduate level. Topics such as laboratory supervision and safety, grading issues, special needs students, lecturing and tutoring techniques, examination preparation, teacher/student relationship, and tertiary education management will be discussed through reading, class/group discussions, as well as presentations.

Credit Hours - 3

Course Objectives: 

To equip students with the tools for experimental design and analyses 

To learn the principles and application of statistical tools in scientific research 

To discuss statistical design and modelling in scientific research 

Course Content: 

The course will serve as a step up for students who need to add up to their knowledge in quantitative methods of research techniques and analyses. Topics to be covered include: Sampling distributions and hypothesis testing. Sample size determination. Categorical data and chi-square, non-parametric tests. Principles of Design of Experiments. Analysis of variance and its assumptions. Experiments with single and multiple factors. Orthogonal and multiple Comparisons. Completely Randomized, Randomized Complete Block, repeated measures, crossover and Latin square designs. Nested designs. Fixed, random and mixed effects models. Factorial designs. Confounding. Fractional factorial designs. Split plot designs. Incomplete block designs. Analysis of covariance. Regression models: basic concepts; Regression Model Diagnostics. Categorical data analysis. Logistic regression, univariate and multivariate. Confounding and collinearity in logistic regression. Model selection in logistic regression.

Credit Hours - 3

Course Objectives:

To provide an overview of ethics in research

To expose students to philosophy in science

To discuss principles of conceptual framework

Course Content: 

This course will enable students to gain insights into the practice of science as a discipline, including major scientific concepts like inductivism, current approaches to research, and an understanding of partnerships, networks, and appropriate methods of targeted communication. The aim of the course is to help students link research to relevant trends and directions for national development. The course will cover topics such as: scientific method; conceptual frameworks; ethics; pure/applied science debates; approaches to research; science for development and the merit of broader impact criteria; north-south/south-south collaboration and partnerships; research networks; communicating science to policy makers and the media.

Credit Hours - 3

Course Objectives: 

To provide an overview of scientific discoveries and current challenges requiring scientific interventions. 

To discuss the trends in scientific approaches to research.

To provide students with knowledge of best practices in scientific communication, including presentations, scientific writing, and other communication skills. 

Course Content: 

The course examines historical and contemporary issues in science, relating to the student’s area of specialization and relevance. Such topics are expected to challenge the students to explore current and relevant research trends/discoveries in scientific approaches. The course will enable students to explore scientific knowledge in modern science and add to their depth of information in their chosen areas of specialty. It is expected that the course will complement other courses on the PhD flagship of the various departments in the Sciences and elsewhere. Additionally, it will expose students to current trends of presentations and foster a stronger confidence-building attitude that will enable an enhanced international academic competitive spirit.

Credit Hours - 3

Course Objective 

To engage students in research presentation 

Course Content: 

Students are to give a presentation on a topical issue in nutrition and health across the globe. Students are also encouraged to source secondary data from national and international websites such as GDHS, CDC, WHO GLOBAL DATA, create a research question from the data, analyse and present or may review pertinent literature on current issues in nutrition and present. Students are encouraged to write a research paper/article for publication from the presentations. Topics are to be approved by the supervisor and head of department. Attendance and participation in departmental seminars will form part of the final grade.

Credit Hours - 2

Course Objective:

To engage students in the practical assessment of the nutritional status of a community using sociodemographic, anthropometric, dietary, biochemical, and clinical data.

Course Content: 

Identification of a community for needs assessment. This fieldwork will include community entry techniques, a transect walk, and the application of rapid appraisal and observations in needs identification. A nutritional assessment protocol to collect information on dietary, biochemical, clinical, socio-economic, and anthropometric measures will be carried out in a chosen community. Interviewing skills, inter- and- intra personal relationships, and working with people from diverse backgrounds and settings are incorporated in this course. Analysis of data collected from field survey. Dietary, biochemical, clinical, socio-economic, and anthropometric analysis using various computer software and laboratory techniques. Preparation and writing of a report.

Credit Hours - 3

Course Objective 

To engage students in proposal development and presentation. 

Course Content: 

Research proposal: Identification of research area and topic. Statements of problem, objectives of study, Literature review and methodology; estimated timelines; Presentation of thesis research: Rationale and objective of the study, description of methodology employed, detailed presentation of results and how findings compare and contrast with similar studies, what conclusions are drawn and any relevant recommendations.

Credit Hours - 3

Course Objective:

To provide students with the skills and techniques for reports and presentations to a scientific audience. 

Course Content: 

Ethical issues in human nutrition research, Institutional review Boards (IRB) and their function, writing consent forms, obtaining IRB approvals for human subject research, completion of human participant protection education course on-line, conduct in scientific research, scientific presentation, writing an abstract, writing a scientific paper, critique of scientific papers, oral presentation, introduction to PowerPoint, poster preparation, computer graphics and other applications. Audio-visual techniques for scientific presentations.

Credit Hours - 2

Course Objective: 

To provide students with emerging and current research in nutrition 

Course Content: 

Review of new research findings and current topics in nutrition, Global nutrition situation, Scaling Up Nutrition (SUN) Movement, Nutrition as central for development, global maternal and child situation, nutrition in health promotion, regenerative health and nutrition; HIV prevalence in Africa; Interventions to control HIV/AIDS; Nutritional, Social and Economic impacts of HIV / AIDS; topical issues of relevance to nutrition will be assigned for students to research on and do a presentation in class.

Credit Hours - 2

Course Objective: 

To equip students with skills for engaging in food and nutrition advocacy 

Course Content: 

Basic elements of advocacy; A conceptual framework for advocacy; Identifying policy issues; Policy solutions; Selecting an advocacy objective; A checklist for selecting an advocacy objective; Researching policy audiences; Policy audiences; Policy Audience research; Audience Beliefs; Developing and delivering messages ;Identifying specific audiences; Understanding the decision making process; Policy process mapping ; Alternatives to the formal process; Building alliances; Creating networks; Building coalitions; Making effective presentations; The importance of relationships; Persuasive presentation techniques; Funding for advocacy; Profiles software.

Credit Hours - 2

Course Objective:

To introduce students to the assessment of nutritional status of a community using sociodemographic, anthropometric, dietary, biochemical, and clinical data. 

Course Content: 

The purpose of community nutrition assessment and indices used in assessing nutritional status of individuals and groups in health and disease will be studied. These include dietary intakes (diet history, 24-hour recall, Food frequency questionnaire, food record), anthropometric measurements and body composition (mid-upper arm circumference, head circumference, skinfold measurements, length/height, weight), Nutritional surveillance, and growth monitoring. The use of biomarkers and physical examinations buttresses data from dietary and anthropometric evaluation. The following nutritional indices will be studied: biochemical tests (body protein status, iron status, serum retinol, iodine status, lipid panel, urine examination, and blood glucose), clinical observations (general signs of nutrient deficiencies and excesses), functional appraisal of nutritional status, and vital statistics.

Credit Hours - 2

Course Objective:

To study the various stages of human growth and development from fetal life to adulthood 

To discuss the effect of aging on nutritional status and its underlying factors 

Course Content: 

Physical growth from foetal life through infancy, adolescence to adulthood. Factors influencing growth and development. Effects of early growth on physiological and biochemical events; non-communicable diseases in later life. Effect of aging on nutritional status; nutritional requirements of the elderly; nutritional challenges in the elderly. Meeting the nutritional needs of the elderly; the role of individuals, families, society and government. Quality of care of the elderly across the globe and impact on nutrition and health.

Credit Hours - 2

Course Objective:

To provide students with current knowledge on toxicants in nutrition sciences. 

Course Content: 

Principles and divisions of toxicology, The toxicant, Toxicants in foods, The margin of safety of toxicants and toxicological testing, Man-made (artificial) and Natural carcinogens, Mutagenic and Chemical mechanisms of carcinogenesis, Bruce Ames test for mutagenicity and carcinogenicity, Nutrition and cancer, Rates of different cancers in Ghana, Agricultural residues in foods, Exaggerated fears of pesticides, NOAEL, Acceptable Daily Intake (ADI), HERP Index, The Delaney Clause, Nutrition and Alcoholism, Alcoholism and the body systems, Metabolism of Alcohol, Nutritional therapy for chronic alcoholics, Safe cooking utensils, Cooking methods and toxicology.

Credit Hours - 2

Course Objective: 

To expose students to various techniques used for nutrition research and applications.

Course Content: 

Application of spectrophotometry, flame photometry, chromatography, electrophoresis, radioisotopy, and animal experimentation in nutrition research. Techniques for macronutrient and micronutrient determinations. Centrifugation and separation. Chromatography, Electrophoresis, polyacrylamide gel electrophoresis (PAGE), Techniques in enzyme studies. Determination of various nutritional parameters in body fluids. Protein, iron, ferritin, zinc, cholesterol, retinol, iodine, and thyroid-stimulating hormone (TSH). Urinary iodine. Body composition measurements. Computer applications in food and nutrition research.

Credit Hours - 2

Course Objective: 

To broaden the horizon of students in the contribution and use of biotechnology in advancing nutrition and health. 

Course Content: 

The impact of biotechnology on nutrition; use of transgenic animals for specialized proteins such as milk protein production; bioactive proteins and peptides; Tissue culture, genetic engineering and modification of food composition; moral and ethical issues relating to materials produced by biotechnology. Breeding to improve plant and animal source foods and the impact on nutrition.

Credit Hours - 2

Course objectives: 

To make students appreciate the practice of nutritional therapy 

To give students practical experience in hospital settings through clinical attachment. 

Course Content: This course emphasizes the practice of nutritional therapy. Hospital and Clinical attachment expose students to the use of diet in the management of diseases, such as diabetes, coronary heart diseases, hypertension, obesity, and to the dietary management of mild, moderate, and severe childhood malnutrition. Patients with nutrition-related diseases are assigned for case study.

Credit Hours - 2

Course objective:

To demonstrate the physiological processes involved in food intake and body weight regulation. 

Course Content: 

Hunger, appetite, and satiety; the role of the hypothalamus; theories of the control of food intake. Relationship between hunger, appetite, satiation, and body weight. Water intake, water contents and compartments of the body. Water balance and disturbances in the body system. Overview of processes associated with energy metabolism, its implications for weight management, and human energy requirements; complexities of the energy balance equation.

Credit Hours - 2

Course Objectives: 

To introduce students to the major food and nutrition problems that affect the African continent, and in particular Ghana, as well as the diverse contributing factors to these problems, such as climate change. 

The course also seeks to introduce students to existing strategies that address these problems and how these may be improved to be effective. 

Course Content: 

Major nutritional deficiency problems; Factors influencing nutritional problems in Africa. Drought, civil strife and other calamities precipitating famine. Organization of famine relief. Nutrition in emergencies. African Regional Nutrition Strategies, Population control, Strategic alliance in biotechnology and research for Sub-Saharan African Development (SABRAD); Changing pattern of nutrition-related diseases, nutrition transition, Climate change and nutrition; population influences on nutrition, strategies to address food and nutrition problems in Africa.

Credit Hours - 2

Course Objective: 

To provide students with in-depth knowledge of the principles of nutritional epidemiology, an appreciation of some of the major controversies on diet and chronic disease, and the tools needed to describe, quantify, and measure disease frequency, and enable students to better conduct and interpret scientific literature in nutritional epidemiologic research. 

Course Content: 

Definition of epidemiology, nutritional epidemiology, measuring disease frequency, prevalence and incidence, indices of mortality, timing of disease events, assessing validity and reliability of diagnostic and screening tests (sensitivity, specificity, predictive value negative, predictive value positive), Human disease outbreak investigations; Questionnaire development; Exposure and outcome assessment (diet and disease); modeling; Epidemiologic study designs.

Credit Hours - 2

Course Objectives:

To help students understand the biochemical properties and metabolism of macronutrients. 

To help students understand up-to-date information on nutrient interrelationships and their public health importance.

Course Content: 

Nutritional biochemistry of lipids and their metabolism (nomenclature, absorption and transportation), lipid fractions (VLDL, LDL, HDL) in relation to health and disease, cholesterol metabolism, essential fatty acids, recent concepts concerning vitamin and mineral nutrition; regulation of whole body protein metabolism; nutritional role of carbohydrates and dietary fiber; interrelationship of the nutrients, micronutrients of public health importance.

Credit Hours - 2

Course Objective:

The main objective of this course is to understand the relationships between diet or food intake and diseases and to equip students to provide both diet-related and non-diet-related recommendations in the management of diseases. 

Course Content: 

This course deals with the role of diet in the genesis and management of diseases, as well as the relationship between nutrition, infections and infestations. The topics discussed during the course include: The nutrition transition and trends in non-communicable diseases in developing countries; Overweight and obesity; diabetes; cardiovascular diseases (hypertension, cerebrovascular diseases and coronary heart disease); Cancer; Diet and dental health; Nutritional anemia; Synergism between diet and infections; and Role of physical activity in health.

Credit Hours - 2

Course Objective: 

The main objective of this course is to help students understand the energy and nutrient requirements during infancy and among young children and discuss recommended feeding practices, associated challenges, and interventions. 

Course Content: 

Nutrition in utero and its influence throughout the life cycle, pre-pregnancy influence on pregnancy outcome (lifecycle causal links), nutrient requirements in pregnancy, physiological basis for increased nutrient needs during pregnancy, factors affecting pregnancy outcome. Lactation physiology, Nutritional considerations of lactation, breastfeeding and factors influencing breastmilk volume and composition; nutrition in infancy, nutritional needs of the child; complementary feeding, interventions to improve complementary practices, growth monitoring and screening for malnutrition in children under 5 years.

Credit Hours - 3

Course Objectives:

To help students apply the use of nutrition knowledge to solve public health problems using behaviour change strategies.

To provide students with up-to-date knowledge of the interaction between nutrition, agriculture, and food security. 

Course Content: 

Nutrition as applied in community and public health; Nutrition education and behaviour change strategies; nutritional status of population groups. Interaction between food, nutrition and agriculture; nutrition and Food Security. The role of nutritional surveillance. Data needs for a nutritional surveillance system. Examples of organizational structure of surveillance systems. Early warning system. Nutrition intervention programs in the prevention and control of nutritional problems. Management in Food and Nutrition.

Credit Hours - 30

Course Objectives: 

To help students become independent advanced researchers in nutrition. 

To provide students with the opportunity to use various research methods to solve real-world problems related to nutrition. 

Course Content: 

Research in Nutrition or in cognate areas. Students will conduct independent research on an approved topic in the field of nutrition. It may involve fieldwork. Laboratory research, animal studies, or analysis of secondary data such as the Demographic and Health Survey data or other relevant data approved by the supervisor for thesis work. Research will be done under the supervision of a Senior Member in the discipline and must be on a topic of relevance to addressing nutrition problems of Ghana.

Credit Hours - 3

Course Objective: 

To assess the progress students have made towards completion of their research work and prepare them for submitting their final thesis work for examination. 

Course Content: 

In Year 2, each student will make a presentation on the progress of his/her thesis and be assessed for three (3) credits. This would include the presentation of the Results, Discussion, Conclusions, and Recommendations from the research work undertaken.

Credit Hours - 3

Course Objective: 

To prepare students for their research year by providing them with a critique of their proposed method to guide and shape their research work. 

Course Content: 

Research proposal presentation. The proposal should include identification of the research area and topic. Statements of the problem, the rationale, and objectives of the study. Literature review and methodology and estimated timelines would be required. As part of seminars I and II, students will also be required to give a presentation on a topical issue in Food Science and Technology or the current state of knowledge in their research area. Choice of topic will be made in consultation with the student’s supervisor, who will provide guidance for the preparation of the topic.

Credit Hours - 2

Course Objective:

To provide students with a broad overview of the production and market positioning of beverages (alcoholic and non-alcoholic) through yeast fermentation, with advanced knowledge in the science of brewing. 

Course Content: 

In this class, the history of brewing and brewing science will be discussed. A description of industrial and traditional brewing technologies and associated processes from raw materials to final product will be covered, with particular importance placed on beer and ‘pito’. Leveraging on the knowledge of alcoholic fermentation, wine production will also be discussed. The class includes a visit to a microbrewery and/or commercial brewing company. The process of alcohol distillation and dealcoholisation, as well as non-alcoholic brews, will also be explored. A short discussion on specialty, craft, and herbal beers will be included.

Credit Hours - 3

Course Objective: 

To teach students the benefits of the advancement of biotechnology in the food industry using an applied approach.

Course Content: 

This course deals with the definition and scope of biotechnology, history/ evolution and future of biotechnology, principles of the tools of biotechnology, as well as applications of tools of biotechnology in food production. It highlights microorganisms of biotechnological importance- their properties; isolation, cultivation, and preservation techniques; strain improvement; bio-preservation and Probiotics. Some microbial processes: food ingredients from microorganisms, industrial chemicals as well as microorganisms in food processing waste management are discussed. It covers enzyme technology; basic immobilization techniques applied to enzymes and microorganisms; immunological and genetic techniques for food analysis; genetically modified foods as well as environmental, legal, safety, ethical and labelling issues of food.

Credit Hours - 2

Course Objective: 

To provide students with applied knowledge of the role of unit operations in developing conventional food processing technologies and introduce novel food processing technologies 

Course Content: 

This course provides a review of food processing technologies, concepts of unit operations, and an overview of mass and energy balances. It discusses recent advances in food processing operations, including theories and application of frying, baking, agglomeration, fermentations and extrusions. It also involves discussion of specific industrial processes of importance in Ghana. e.g. cocoa and chocolate processing, dairy processing, oil processing, confectionery, fish and meat processing. Specific processes discussed are tailored to meet the interests of students. Other topics covered include novel food processing techniques, microwaves and high-pressure processing in food processing technology, non-thermal and minimal processing of foods as well as food plant design and safety. The course is taught through a series of industrial Page 14 of 33 visits where students are exposed to both conventional and modern technologies in food processing.

Credit Hours - 2

Course Objective: 

This course involves an introduction to fermentation technology, including traditional and industrial fermented value-added products of grain, dairy, fruit, vegetable, meat, and fish origin, including prebiotics and probiotics. 

Course Content: 

The course will cover aspects of microbial ecology, microbial physiology, and biochemical pathways involved in microbial fermentation. Microbial, chemical and physical aspects of traditional and indigenous as well as industrial food fermentations are covered in the course. Design and characteristics of the types of bioreactors used in microbial fermentation and inoculum development will be discussed. Upstream and downstream processes: inoculate development, media formulation, sterilization, instrumentation and control, aeration and agitation, products recovery and purification, effluent and solid waste treatment are also covered.

Credit Hours - 2

Course Objective: 

This course provides a comprehensive understanding of food additives and their regulatory and toxicological assessment in food processing. 

Course Content: 

It covers the introduction to food additives; risks and benefits of food additives; sweeteners- nutritive and non-nutritive, flavor, flavoring agents and flavor enhancers; emulsifiers and thickners; natural and synthetic colour additives; antioxidants and antibrowning agents, antimicrobial agents as additives in foods; nutritional additives and nutrient fortification of foods; maturing and bleaching agents, sequestrants and humectants; acidulants and neutralizers. Important concerns related to microbial and chemical toxicology are explained. As well, essentials of toxicology; industrial and environmental contaminants, contaminants formed during food processing, sources of toxicants, naturally occurring toxicants in foods, anti-microbial factors in foods, pesticides and agricultural residues in foods are covered.

Credit Hours - 3

Course Objective: 

To provide students with competence in ethics in research, scientific writing, and presentations.

Course Content: 

This course is a combination of lectures and seminar (practical) sessions designed to provide students with competence in ethics in research, scientific writing and presentations. Specific areas to be covered are Scientific Report Writing, Review and critiquing of scientific papers. Ethical issues in research and publications. Effective oral communication and presentation skills. Each student will make a number of oral presentations which will be assessed. Attendance at all departmental seminars and presentations is also a requirement for passing this course. The course runs through both semesters.

Credit Hours - 2

Course Objective: 

To guide students through the structural changes in foods as they deform through processing, the textural effects that these changes confer on the food, and how to measure them. 

Course Content: This course deals with the structure and components of foods and how they influence the mechanical properties of foods. It provides a detailed understanding of the instrumental measurement of food texture as well as interpretation of force curves. It covers Newtonian and non-Newtonian fluids and flow behaviours of fluid foods. Textural properties of different food commodities as well as sensory measurements of texture are also covered. Other topics include psychophysical and psycho-rheological relations in food texture, texture-structure relations in food systems; fluid flow theories and curves as well as fluid dynamics in food processing engineering.

Credit Hours - 2

Course Objective: 

This course develops students’ appreciation of the factors related to quality deterioration of commodities after harvest, including physiological, biochemical, and pathological considerations, and compositional and physical changes occurring during senescence. 

Course Content: Students will be exposed to the different quantitative and qualitative factors affecting losses of food commodities. Assessment of postharvest losses and measures to control them. Students will also appreciate the principles involved in harvesting, handling, packaging, transportation, marketing, and storage, and the role of various sectors of the economy to help in postharvest loss reduction.

Credit Hours - 3

Course Objective: 

To use a hands-on approach to guide students through the complexity of developing new products from design concepts through to process flow, equipment handling, and the logistics of scale-up and manufacturing. 

Course Content: 

In this course, the organizational strategies, techniques, and processes applied in industry to bring new food products to the market will be covered. Topics to be covered include categories of new food products; rationale and processes for their production; new food product development techniques from generation and screening of ideas, concept development, prototype development, effect of food ingredients on product functionality, product and process optimization, and testing for full-scale production. Students will develop a prototype based on concepts they generate and write a term paper.

Credit Hours - 2

Course Objective: 

To guide students to appreciate the multidisciplinary nature of quality as applied to food and provide knowledge needed to guide the application of quality principles in food processing. 

Course Content: 

The course covers the concepts of Quality and techniques involved in delivering quality products in the food industry. Specific topics include Principles of Total Quality Management, Quality Management Systems, and Quality Assurance Department –functions, statistical quality control and analyses of quality control data. Food standards and legislation and procedures involved in establishing standards. Principles and application of HACCP. General discussion on methodologies for assessing the quality of foods –physical, chemical and sensory. Students will also write a quality manual for a new food product.

Credit Hours - 3

Course Objective: 

To provide students with advanced and current knowledge in the application of microbiological principles of food processing safety and hygiene. 

Course Content: 

This course discusses and critically reviews recent literature on food microbiology and issues of current interest. It covers microbial ecology in food –food ecosystems, microbial growth kinetics in foods; factors influencing microbial growth and survival in foods, microbial stress response, and microbial biofilms. It also involves microorganisms associated with foods, methods for detecting pathogens in foods –conventional methods, rapid methods, nucleic acid-based and immunological-based methods. Methods for the control of microbial growth, processing methods –UHT, HHP, MAP, HACCPs, Nanotechnology, microbial modeling in foods –predictive microbiology, microbial risk assessment, and microorganisms in food processing waste management are all discussed.

Credit Hours - 3

Course Objective: 

To equip students with the engineering knowledge and skills required to process foods on an industrial basis using equipment. 

Course Content: 

This course deals with the engineering principles in industrial and traditional food processing and preservation. It covers fluid flow theory and applications, pumps, heat transfer theory and applications, evaporation, freezing and refrigeration of Foods (Mechanism of freezing, freezing time prediction, Compression Refrigeration System, Analysis of Refrigeration Cycle. Drying of Foods (Drying theory, psychometrics), size reduction, emulsification, agitation, mixing, general unit operations in food and chemical engineering. Contact–equilibrium separation processes theory and applications (extraction, crystallization, distillation, membrane separation processes, etc.); mechanical separations: sedimentation, centrifugal separations, filtration and sieving. Food irradiation technology. Theories and applications of microwave processing in the food industries. Extrusion Cooking Technology.

Credit Hours - 3

Course Objectives: 

To equip students with advanced knowledge in the chemical composition and functionality of foods 

To provide students with knowledge on methods to determine and quantify the chemical constituents of foods 

Course Content: 

Selected topics on the chemistry of food proteins, lipids and carbohydrates. The chemistry of lipids, autoxidation and deep fat frying. Proteins and starch modifications, effects of processing on proteins. Complexation of starch and fats. Analytical techniques in food research: chromatographic techniques, electrophoresis, nuclear magnetic resonance spectroscopy, differential scanning calorimetry, light microscopy, mass spectrometry, transmission and scanning electron microscopy etc. Laboratory exercises involving the use of selected analytical techniques in the evaluation of the chemistry and quality of food products. Food colorants: theory, equipment and methods of determining color in foods. Food flavour and methods of determining flavour of foods.

Credit Hours - 2

Course Objectives: 

To teach students how to apply appropriate statistical methods to analyse data.

To provide students with advanced statistical skills to be able to handle complex scientific experimental data 

Course Content: 

This course deals with statistical techniques in food and nutrition research and research methodologies. Linear Regression- bivariate and multivariate, least squares regression, correlation. Design and analysis of experimental data and response surface methods for process improvement and optimization. Response surface methodologies. Fitting regression models, model selection and prediction. Factorial and composite designs for response surface analysis; rotatable designs. Confidence intervals. Categorical data analysis using logistic regression. Introduction to statistical software (e.g., SAS, Minitab, SPSS, R, Epi Info, Statistical, etc.).

Credit Hours - 2

Course Objective: 

To teach students how to construct and analyse experiments based on sound statistical design methods using both qualitative and quantitative approaches. This course emphasizes experimental design in the life sciences. 

Course Content: 

This course deals with methods for constructing and analysing designs for experimental and observational investigations; univariate data analysis, probability distributions and confidence intervals, as well as sampling distributions and hypothesis testing. It also covers topics such as sample size determination, categorical data and chi-square, and non-parametric tests. It explains the principles of design of experiments, ANOVA and its assumptions, experiments with single and multiple factors, orthogonal and multiple comparisons. Other topics discussed include completely randomized, randomized complete block, repeated measures, fixed, Page 6 of 33 random and mixed effects models, estimation of mean squares and their expectations, factorial designs –main effects, interaction effects, confounding, fractional factorial designs, split plot designs, incomplete block designs, analysis of covariance, as well as the introduction to relevant statistical software.

Credit Hours - 30

Course Objective: 

To guide students to undertake a full research project where they master a field of study within food science and contribute to the body of knowledge in the field. 

Course Content: 

Students will undertake a supervised research study on a selected topic in their area of interest, leading a written thesis. A research proposal should be submitted before the beginning of the research academic year. Research concentrations may be in any of the following areas: Food Processing and Engineering, Food Analysis and Quality Assurance, Food Microbiology and Biotechnology, Food Safety and Toxicology, Food Chemistry. It is the responsibility of students to make sure they comply with all stipulations given by the School of Graduate Studies and the Department for undertaking the research and writing a thesis.