Credit Hours - 2

Course objective: 

To aid students in appreciating the biochemical bases of diseases, diagnostic methods and processes used in some diseases, and the relevance of quality control in a clinical laboratory setting. 

Course Content: 

This course is designed to develop an understanding of the biochemical basis of disease, the metabolic and biochemical disturbances in acute/chronic disease, the diagnosis of disease and the methods used, and the processes involved in patient sample analysis and laboratory quality assurance. It is expected that students will understand how defective organ function or organ damage can lead to disease, and to appreciate the importance of clinical laboratory tests in the diagnosis of disease and the interpretation of the test results, as well as the relevance of quality assurance in a clinical laboratory setting.

Course Objectives: 

To help students gain a basic understanding of the human gut microbiota. 

To provide students with an in-depth understanding of microbial communities and their impact on host health and disease. 

To help students discover the latest academic insights and synergy between food fibers, added bacteria, probiotics, prebiotics, symbiosis, and the gut microbiota. 

To provide students with up-to-date knowledge on the role of nutrition in gut microbiome development and health. 

Course Content: This course seeks to increase knowledge and provide a foundation for understanding the synergy between gut microbial diversity, nutrition, and health. Students will appreciate the role of the gut microbiota and discover that while some microbiotas are harmful, most of them are needed for our survival. Topics have been divided into six main headings, namely introduction to the human gut microbiome, development of the human gut microbiota, modification of the human gut microbiota, the role of gut microbiota in nutrition and health, the gut microbiota and disease, and gut microbiota and metabolic syndrome.

Course Objective: 

To aid students in understanding the major stages of human life, the role of nutrition and the environment on human growth and development, and the role of nutrition in body composition. 

Course Content: 

This is an introductory course which examines the major stages of human life - Prenatal, Infancy, Childhood, Adolescence, Adulthood- and the biological and social changes occurring during these periods. Topics to be covered include: an introduction to stages of human life; effects of nutrition on growth and development, regulatory growth mechanisms, measurement of growth, reference standards in growth measurement; environmental factors affecting growth and development; and influence of nutrition on body composition. We will also discuss the concepts of energy balance and measurement, and adaptation to low energy intake by the human body.

Credit Hours - 2

Course Objective: 

To provide students with skills relevant to the principles of study design, assessment, and the factors that influence them. 

Course Content: 

This course covers the general principles of designing nutrition research and the techniques for laboratory and field data collection and analysis. Students will build skills in quality control procedures, including quality control charts for the laboratory, use of quality control charts to identify questionable data, and the monitoring of field data quality. Application of common computer software, including MS Access, Epi-Info, WHO Anthro, FPro, etc., in data analysis will be covered.

Credit Hours - 2

Prerequisites: 

NUTN 401, NUTN 403

Course Objective: 

To provide students with an understanding of the nutritional requirements, concerns at different life stages, including during emergencies, and the basis for these requirements. 

Course Content: 

This course looks at the nutritional requirements in pregnancy, lactation, infancy, childhood, adolescence, the aged, as well as in emergencies. The topics to be discussed include the relationship 48 between maternal diet and pregnancy outcomes; breastfeeding; nutrition of premature infants; complementary feeding; alternative feeding in special conditions; nutrition in emergencies; emergencies that threaten food security and nutrition; a historical perspective on where and when nutritional emergencies occur with reflection on the most nutritionally vulnerable groups during emergencies and types of responses to nutritional emergencies.

Credit Hours - 2

Prerequisite: 

NUTN 401, 403

Course Objective: 

To provide students with a practical understanding of nutritional assessment of individuals and communities 

Course Content: 

This course deals with the identification of a community for needs assessment. This fieldwork includes community entry techniques, a transect walk, and the applications 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.

Credit Hours - 2

Prerequisite: 

NUTN 301. 302

Course Objective: 

To expose students to the global trends of diet-related diseases as well as the role of nutrition in the prevention and management/treatment of some diseases. 

Course Content: 

This course offers in-depth knowledge on diet and diseases. It explains the use of diet in the management and/or as adjuncts to other therapeutic methods of diseases managements. It emphasizes the strength of the interactions between under- and over-consumption of nutrients in both long- and short-term health outcomes. The course also explains how diet is an indispensable tool in the management of other forms of diseases that are not necessarily linked to improper intakes of food, though it encompasses an array of diet-related non-communicable diseases. Areas covered include global trends of diet-related diseases, obesity and overweight, diabetes mellitus, hypertension, cardiovascular diseases, protein-energy malnutrition, dental health nutrition, eye and vision nutrition, peptic ulcers, gout, renal, cancer, diet and stress, interrelationship between diet, physical activity and non-communicable diseases.

Credit Hours - 2

Prerequisite: 

NUTN 301, 302

Course Objective: 

To aid students in understanding the relationships between the individual nutrients in the diet, nutrient needs and assessment, as well as how other substances relate to the nutrients. 

Course Content: 

This course discusses the inter-relationships among the macro and micro-nutrients; anti-vitamins and anti-metabolites. It explains the concept of nutritional adaptation, principles and methods of determination of nutrient needs; proteins, amino acids, macro-minerals, trace elements, vitamins, fatty acids and fats. It involves laboratory practices on the techniques of determining nutrient needs and diagnosing nutrient deficiencies and balance studies.

Credit Hours - 2

Course Objective: 

To equip students with skills to analyse field data using WHO Anthro software and SPSS, as well as report writing. 

Course Content: 

This course deals with the analysis of data collected from a field survey. It involves the collection of dietary, biochemical, clinical, socio-economic, and anthropometric data using various computer software and laboratory techniques. It also explains techniques for analyzing both laboratory and field data as well as the preparation and writing of the field report.

Credit Hours - 2

Prerequisites: 

NUTN 301-303

Course Objective: 

Introduce students to the assessment of nutritional status and socio-economic status of individuals and groups in health and disease. 

Course Content: 

This course explains the indices used in assessing nutritional status of individuals and groups in health and disease: biochemical assessment, clinical and functional appraisal of nutritional status, and vital statistics. It involves a review of the principles for collecting socioeconomic information that influence nutrition and health at individual, household and community levels. It reviews 45 indicators for assessing socioeconomic status or position, how they are measured and analyzed in the context of nutrition and health outcomes.

Course Objective: 

To provide students with knowledge and skills to plan and execute interventions and policies related to nutrition issues. 

Course Content: 

In this course, we discuss the various nutritional problems prevalent among different segments of the population, explore the importance of conceptual frameworks in understanding the causes of nutrition problems, and deliberate on various actions taken to address malnutrition, including supplementation, food-based strategies, and nutrition education. Other areas to be covered include the role of national and international organizations in combating hunger and malnutrition, nutrition in emergency situations, types of Food and Nutrition Policies (FNP), food importation and prices, income and quality of life as well as economic factors would be studied. Additionally, the course reviews formulation of food and nutrition policies and issues relating to food importation and prices.

Credit Hours - 2

Course Objective: 

To provide students with knowledge and skills of dietary assessment methods as part of the evaluation of the nutritional status of individuals and groups. 

Course Content: 

This course entails the assessment of the nutritional status of groups and individuals using anthropometry. It involves the assessment of body size and composition using a variety of techniques, advantages and limitations of the various methods used for assessing nutritional status as well as the evaluation and interpretation of anthropometric measurements and indices for individuals and populations. It also discusses basic anthropometric techniques, their applications and reference standard.

Credit Hours - 6

Course Objective: 

To guide students through the scientific process of research on an issue related to nutrition. 

Course Content: 

This is a supervised individual investigation on any topical issue that directly or indirectly impacts nutrition. A written project report in the form of a dissertation would be required for assessment and grading. A minimum of 13 hours of contact with the supervisor is an essential part of this course.

Credit Hours - 2

Course Objectives: 

To provide in-depth knowledge on food additives and their technological functions 

The student will gain an understanding of fundamental principles of toxicology and management of toxicants in foods 

Course Content: 

This course covers the definition and classes of food additives used in the food processing industry. It explains the benefits and risks, including direct and indirect risks; International numbering schemes; objectives of use of additives; functional classes of food additives; principles guiding use and non-use of additives; regulation and control of additives; as well as the chemistry and properties of additives. Fundamentals of toxicology as well as their mode of action are also covered. Explanation on the current methodologies in toxicological studies and examination, and the classification and sources of toxicants are expounded, followed by risk analysis and risk management of toxic substances in foods.

Credit Hours - 1

Course Objective: 

To provide students with training in writing and communication skills opportunity to undertake independent study related to a topic of interest. 

Course Content: 

This course is designed to provide students with success skills needed to transition to the world of work. It involves training in writing and communication skills. Topics to be covered include oral and written communication, effective oral presentation and report writing. Work ethics would be learnt through structured interaction with industry. In addition, students may also be attached to a Senior Member for supervised independent study related to a topic of their interest. Attendance at public lectures and/or seminars as well as student presentations form part of the course requirements. Students are continuously assessed. Students who have taken FOSC 310 cannot take this course.

Credit Hours - 1

Prerequisites: 

FOSC 409,407

Course Objective: 

To provide students with understanding and opportunity to use common industrial and traditional method to process food commodities. 

Course Content: 

This is course deals with the processing of various food commodities - cereals, legumes, roots and tubers, fruits and vegetables, oil seeds, fish, meat and dairy. It involves practical in the laboratory, which is aimed at providing understanding of the common industrial processes such as breadmaking, yoghurt processing, jam making, meat processing into ham and sausage, as well as improvement of traditional food processing technologies such as gari, dawadawa and koobi processing. It includes an introduction to equipment handling for food processing. It also involves industrial visits to small-scale as well as multinational large-scale food processing industries.

Credit Hours - 2

Course Objective: 

To provide an understanding of the processing technologies and how to enhance the quality of animal food commodities. 

Course Content: 

This course provides an overview of the various animal products available for human consumption. It explains those that are consumed in the raw state, those processed to enhance the eating quality, extend shelf life and provide variety in the diet. It also covers various processing technologies that are used to convert raw animal produce to the myriad different products available on the market. Students are also provided with basic knowledge of the physical, chemical and other quality characteristics of dairy products, eggs, fish and meat which affect their utilization and the technologies involved in processing and preservation of these animal-based products.

Credit Hours - 2

Course Objective: 

To provide in-depth knowledge on the types of industrial microorganisms used in food product development and principles involved of industrial fermentation processes. 

Course Content: 

This course deals with the principles involved in industrial applications of microbiology. It covers topics such as types of industrial microorganisms and their practical application in the development of food product. Products of industrial interest are selected and studied. Students are also taken through the principles involved of industrial fermentation processes, chemical and microbiological changes occurring during industrial fermentation, typical processes of industrial fermentation and production of African fermented foods.

Credit Hours - 3

Prerequisite: 

FOSC 308

Course Objective: 

To provide students with knowledge on characteristics of plant food commodities and processing and preservation techniques that can be used to enhance their shelf life. 

Course Content: 

This course deals with plant food sources that are commonly used in the traditional food systems. It covers perishable crops that need processing to preserve them or offer different products for variety. The course also introduces students to the physical, chemical and other quality characteristics of cereals, legumes, roots and tubers, fruits and vegetables, spices and oil seeds. Primary and secondary processing and preservation techniques used for plant food commodities are covered.

Credit Hours - 2

Course Objective: 

To provide an understanding of food product development and the economics of product development and marketing issues. 

Course Content: 

This course provides an understanding of the sequence of events leading to food product development from concept to product launch. It explains prototype development, product optimization and testing as well as logistics for product development. Other topics covered include economics of product development and marketing issues. It also involves the integration and application of the basic concepts as well as the principles of food science and technology. It 30 also allows students to bring their knowledge to bear on the conceptualization of new food products. As part of the course students will be required to submit a written report on a new food product.

Credit Hours - 2

Prerequisite: 

FOSC 305

Course Objective: 

To provide students with knowledge on basic sensory characteristics of foods and how sensory test can be assessed. 

Course Content: 

In this course, students are introduced to the principles, theory and application of sensory testing in food research and industry. The senses and basic sensory characteristics (aroma, taste and texture) of food are discussed. Organization of sensory evaluation facilities, factors to consider when setting up sensory tests and the choice of tests are explained. The topics taught include the main types of sensory tests; discrimination, descriptive and consumer testing, methods, applications and limitations as well as analysis of sensory data and reporting sensory tests. Application of sensory evaluation in the food industry is also discussed.

Credit Hours - 3

Course Objectives: 

To provide students with an insight into the principles governing the processes for managing the quality of food along the food value chain and equip them with the ability to practice quality assurance in the food industry 

To introduce national and international food laws and regulations including the Ghana Food and Drugs Policy, food control systems and food standards and show how they influence national and international food trade. 

Students will also learn about the significance of international food regulatory agencies such as the Codex Alimentarius Commission and the role they play in assuring global food quality will also be discussed. 

Course Content: 

This course discusses the principles of quality control, quality assurance and introduction to total quality management, food quality and food safety management systems. It covers organization of food industry quality programmes; quality characteristics of foods and their measurements; sampling and sampling plans for quality control; statistical quality control processes and procedures including reporting and recording. It provides an overview of food laws and regulations, food control systems and food standards at the national and international levels. It covers the Ghana Food and Drugs Policy, the Codex Alimentarius Commission and other international food regulatory agencies and how they influence national and international food trade. It also deals with the legal issues in food science and technology.

Credit Hours - 2

Course Objectives: 

The course seeks to equip students with the knowledge and skills needed to be able to provide packaging solutions suitable for fulfilling the basic functions of food packaging, prolong shelf-life and promote the marketing of food products. 

Course Content: 

This course gives an overview of food packaging as well as the basic principles and technologies 28 of development of packaging materials, their conversion to packages and use for different food products would be covered in this course. Specific topics to be discussed include the rationale and forms of food packaging, structure, properties, functionality and conversion processes of plastics, paper-based, glass and metal food packaging materials. It also discusses the relationship of packaging to preservation and shelf life of foods, choice of packaging applications for specific food commodities, recent developments in packaging as well as labelling, safety and environmental issues in relation to food packaging.

Credit Hours - 2

Course Objectives: 

The course will provide an overview of the food industry and introduce students to the principles of plant design and layout, food safety audit, sanitary equipment, occupational health and safety principles in a food factory and food safety systems. • To equip students with sufficient information and skills to do a critical appraisal of food safety systems and sanitation operations in food processing sites. 

Course Content: 

This course provides a detailed understanding of the principles and practices of the organization and management of plant operations in the food processing industry. It covers a wide range of topics including plant lay-out and flow patterns, plant and warehouse siting and design, pilot operations and optimization, cleaning operations, use of detergents and sanitizers, water use, waste disposal and pollution control. It explains the Public Health Acts and Regulations as well as environmental issues in food processing. Students are given the opportunity for two industrial visits.

Credit Hours - 3

Prerequisite: 

FOSC 301, 302, NUTN 304

Course Objectives: 

To provide knowledge on major components of food materials and the principles of analytical methods used to analyze specific food components. 

To provide students with skills and techniques needed for food analysis and demonstrate effective sampling techniques and reporting of analytical data 

Course Content: 

This course deals with food analysis and laboratory practice. It involves chemical, physical, and microscopy techniques for the analysis of food products. It will discuss sampling methods, reporting of analytical data, and the use of official methods of food analysis. Issues relating to the appreciation of the principles of analytical techniques for moisture, proteins, lipids and carbohydrates (simple sugars, starch, etc.) will be discussed. As well, the principles of color analysis of foods; chromameters; chemical analysis of water quality; instrumental methods of food analysis and applications of spectroscopy will be discussed. The course will also cover the principles and applications of separation methods in food analyses, chromatography (liquid and gas) and electrophoresis techniques.

Credit Hours - 6

Course Objective: 

To provide students with an opportunity to undertake scientific research under supervision in food science and related issues. 

Course Content: 

Individual research on relevant topics of interest in food science and technology conducted under the supervision of an academic staff member. A written project report in the form of a dissertation would be required, assessed and graded.