Credit Hours - 2

Course Objective: 

To provide students with in-depth knowledge of enzymes and the role and process of enzymes in basic life. 

Course Content: 

This is an introductory course in enzymology and provides an opportunity for students to learn the basic concepts necessary to understand how simple catalysts and complex enzymes accelerate and regulate biological reactions. Topics covered include catalytic power, mechanism, specificity, kinetics, regulation, the purification and application of enzymes in industry, medicine, and agriculture.

Credit Hours - 2

Course Objective: 

To provide students with knowledge of the structure and functions of eukaryotic and prokaryotic cells and cell differentiation, and their application in plants and animals. 

Course Content: 

This course is an overview of eukaryotic and prokaryotic cell structure and function, and important aspects of cell differentiation and development. Lectures focus on discussion of the cytoskeleton, organelle functions, and compartmentalization of cellular functions. Students will also be introduced to cell division, differentiation, and development in tissues of plants and animals.

Credit Hours - 3

Course Objective: 

To provide students with current knowledge on the structure and role of biomolecules and their influence in the human body, medicine, nutrition, agriculture, and other basic and applied sciences. 

Course Content: 

This course is designed to introduce students to the structure and function of the biomolecules in a cell. It provides students in the biological sciences a basic understanding of the molecular basis of life and prepares them to appreciate how processes at the molecular level influence our understanding of medicine, nutrition, agriculture, etc. Topics to be covered include the different cell types and their component organelles, elemental compositions of a cell, and the structure and function of the four major biomolecular types: carbohydrates, lipids, proteins, and nucleic acids.

Credit Hours - 2

Course Objective: 

To provide students with knowledge of organ systems and their functions and the physiological processes of the human body systems. 

Course Content: 

This course is to introduce the student to the physiology of organs and how they work. The course encompasses the various systems such as digestion, excretion, circulatory, respiratory, endocrine, as well as the circulatory networks that are required for the physiologic function of the body.

Credit Hours - 2

Course Objective: 

To equip students with knowledge of anatomical terminology, identification, and the physiological processes of the human body systems. 

Course Content: 

This course is to introduce the student to the general structure and functions of the normal human body. The course covers the general structure of the body, its basic needs and associated systems, the structures involved in movement of the body as well as the systems that maintain the internal environment. Additionally, it delves into the physiological processes involved in maintenance of the internal environment.

Credit Hours - 2

Course Objective: 

To introduce students to the different concepts of nutrition, the importance of nutrition, and the effect of nutrient intake on everyday life. 

Course Content: 

This course discusses pre-scientific ideas about foods, including the investigation of carbohydrates, fats, and albuminous substances; food utilization, experiments with gelatin; pioneers in nutrition; animal nutrition; respiration and calorimetry; chemical analysis of foods; the discovery of vitamins; inorganic elements; and fatty acids. Topics to be discussed include the definitions for nutrition, nutritional science, nutrition professionals (Nutritionists, Dieticians, Food Scientists, etc.), nutrition and health; foods and food values, levels of nutritional status, factors influencing food choices, undernutrition and overnutrition. It also covers the double burden of disease, nutritional problems in Ghana, assessing nutritional adequacy of diets, nutrition in eating disorders, nutrition for exercise and sports performance, nutrition guidelines for health promotion as well as plant-based diets.

Credit Hours - 2

Course Objective: 

To provide students with an understanding on the various forms of nutrients, its sources and the role of nutrition in health. 

Course Content: 

This course deals with the major nutrients in foods and their food values. It explains the various constituents that make up macro and micro-nutrients. These nutrients include carbohydrate, proteins, lipids, vitamins and minerals. It also discusses the importance of breastfeeding in infant nutrition; food sources of nutrients, food habits; nutrition and disease; population growth, food production and nutritional status.

Credit Hours - 3

Prerequisite: 

CHEM 217, FOSC 201

Course Objectives: 

• To provide insight on principles underlying some basic unit operations in food processing 
• To explain fundamentals on mass balance and fluid flow for efficient food processing 
• To provide students with knowledge on changes that occur in food during processing and their effect on the food quality 

Course Content: 

This course provides an overview of the laws of conservation of mass and energy and concepts of materials and energy balance in food processing. It entails topics such as types of process situations (continuous versus batch); transport phenomena - theory and applications of fluid flow, and measurements of pressure in fluids, pumps and fans. It also discusses heat transfer theory and applications and equipment; heat exchangers; cold storage: refrigeration and chilling; mechanical operations - size reduction of solid and liquid foods, theory, applications and equipment; effects on physicochemical properties foods; mechanical separation - centrifugation, filtration, expression, sieving; mixing - mixing of liquids and solids, effect of mixing on functionality of foods. Industrial visits are made to allow students familiarize with the real applications of the different unit operations studied.

Credit Hours - 3

Course Objectives: 

• To provide students with in-depth knowledge of microbial diversity and its importance to the ecosystem 
• To provide practical skills and techniques required to study microorganisms in the laboratory. 

Course Content: The course provides an understanding of the basic principles of microbiology as well as the medical, agricultural, and other applied aspects of the field of microbiology. It covers the structure, growth, nutrition, metabolism, genetics and diversity of microorganisms and methods used to study microorganisms, including safe handling, cultivation techniques, microscopy and other microbial identification methods. The laboratory aspects deal with the basic laboratory skills of microbiology including techniques of sampling and isolation of bacteria from natural environments, safe handling and growing pure cultures of microorganisms, diluting, pipetting and enumerating microorganisms, microscopic techniques for identification of microbes as well as recording, interpretation and reporting of microbiological data.

Credit Hours - 2

Course Objectives: 

• To provide students with knowledge of the scope of Food Science and Technology and how it is applied to affect the nature and characteristics of foods. 
• To provide in depth understanding on food components and how they affect food quality, the causes of food deterioration and methods used to preserve foods. 

Course Content: 

The course is an introduction to the basic principles and practice of Food Science and Technology and provides an understanding of how agricultural commodities are converted into consumer products. The course discusses food constituents and their importance in food systems. As well, it provides a comprehensive review of the biological and chemical concepts that are important in Food Science and the integration of knowledge from several traditional disciplines to solve today's food problems. It explains the chemical, physical, and biological properties of foods that affect their keeping quality, nutritional and organoleptic values, and methods used to preserve food.