Courses

Indices and Logarithms. Equations and inequalities. Functions and graphs. Arrangements and selections. Binomial theorem. Limits, differentiation and integration.

Classes of food additives including direct and indirect additives; Objectives of use of additives Principles guiding use and non-use of additives, regulation and control additives. Chemistry and properties, Modes of action; Fundamentals of toxicology, Current...

The course aims at improving the communication skills of students within the scientific context, Topics will include scientific report writing and presentation skills. Critiquing of published material and presentation of a researched topic at a seminar....

Practical course on processing various food commodities.- cereals, legumes, roots and tubers, fruits and vegetables, oil seeds, fish, meat, dairy. The course involves practicals in the laboratory with an aim to understanding and improving traditional food...

Supervised independent study on new and emerging technologies/ processes and innovations in any area of Food Science and Technology. Students will be given selected readings each week to guide their study. These reading may be given by one or more School...

The characteristics of conversion of muscle to meat; Characteristics of fish and fish products, milk and milk products; Industrial and traditional technologies for processing and preservation of fish and meat. Technologies for milk products processing and...

Industrial microbiology, Industrial microorganisms, Products of industrial interest, Principles of Industrial fermentation processes, Chemical and microbiological changes occurring during industrial fermentation, Typical processes of Industrial fermentation....

The structure, chemical and nutritional composition, of plant food commodities. Preservation, processing and product characteristics of fruits and vegetables, roots and tubers, cereals, legumes, oil seeds and spices of importance in Ghana. Use of industrial...

An introduction to the sequence of events leading to Food product development from concept to product launch. Prototype development, product optimization and testing. Logistics for product development. Economics of product development and marketing issues....

Food Quality assessment using sensory responses. Principles of sensory analysis as a scientific method. The senses and basic sensory characteristics (aroma, taste and texture) of food. Organisation of sensory evaluation facilities, sensory test methods and...