This course introduces students to the basic theory and principles of inorganic and organic chemistry that would be required for the conversion of a variety of agricultural raw materials into finished products. Students would be familiarised with the atomic structure and the periodic table, chemical equations, the mole concept, chemical reactions, kinetics and equilibrium, as well as methods of separation of substances.

This course aims at assisting students to acquire basic knowledge and skills in computing or to promote computer literacy among students.  The course consists of theory and practical sessions. 

The rationale of the course is to equip students with skills that will enable them access and retrieve information in the traditional, hybrid and digital libraries. Students will be able to use ICT efficiently and effectively when they have basic knowledge of computers. The course content include: Types of libraries, library resources and their uses, the role the library plays in the academic community, introduction to computers, the internet.

The course exposes students to the basic theory and principles of physics that will enable them apply such principles in agro-processing. It will deal with the various concepts and theories of mechanics, heat and electricity that are applicable in the agro-processing industry.

This course introduces students to the scope and importance of agro-processing from the national and global perspectives; the structure and characteristics of an agro-industrial set-up, human and material resources, and the basic operations or functions in the agro-processing industry will be treated. It will also treat the policy concepts for strengthening small, medium and large-scale agri-businesses for sustained economic growth.

The course provides an overview of the origin, systematics, ecology, botany, agronomy, pests, diseases, processing, marketing and utilization of the major industrial, fruit and tree crops, various classes of vegetables and major cereals, legumes and root crops in Ghana.

The course treats microbes of importance in food processing and food products development, fermentation, HAACP in facilities for food processing and vending.  It also treats microorganisms concerned with food preservation and spoilage and food-borne microbial diseases.

This course introduces students to the structure and chemistry of food substances such as carbohydrates, proteins, fats, water, vitamins and enzymes.  It also treats the metabolism and chemistry of energy transformations.  

This course introduces students to the meaning, importance and techniques for the post-production handling of agricultural produce to ensure national food security.  Students will be given an understanding of the morphology and physiology of agricultural produce and the structural and physiological changes after harvest. Deterioration factors of fresh produce and their control, the processing and the storage methods for the extension of the shelf-life of different classes of agricultural produce shall also be treated.

The course provides students with knowledge of the principles and methods for processing raw food materials into various derivatives and to control microbial and enzymatic activity and minimise chemical and physical deterioration of foods.  It also provides them with knowledge about the concept and importance of the storage of food, storage systems, storage pests and diseases and their control as well as food packaging.

This course provides students with knowledge of the engineering design principles of machines for the processing and handling of agricultural materials so that they can apply such knowledge in the selection, operation and maintenance of the machines.

This is the practical component of Meat Science and Technology.  Students practice the slaughtering and dressing of meat animals, evaluation of meat quality and perform experiments in the dehydration, freezing, canning, curing, smoking and pickling of meat products.

This course treats the processing and preservation methods for cereal grains, legumes and oil crops.  It also treats the influence of processing methods on various quality factors.

This course provides an overview of the history and development of biotechnology and the applications of biotechnology and genetic engineering in the food industry.  It also organises discussions on the legal and ethical issues of genetically modified foods and the stringent regulations in modern food biotechnology.

This course examines livestock production factors in relation to meat/livestock markets; pre-slaughter inspection and slaughtering procedures; muscle structure, organisation and conversion to meat.  It also treats the importance of meat and carcass quality, and the relationships of the physical, chemical and biological properties of meat, poultry and egg products to quality.  The processing, preservation and storage techniques and the microbiological factors affecting the deterioration and preservation of meat products will also be treated.

This course provides students with hands-on practical training in the processing of selected root and tuber crops of economic importance such as cassava into gari, yam and sweet potato flour into composite bread and cake. The practice of fruit and vegetable juices extraction, preparation of syrups, cordials and nectars, juice concentrates, pectin and related compounds, jams, candies, wines, jellies and marmalades are treated.

This is the practical component of AGP 310 and it involves the processing of milk into various dairy products such as yogurt, cheese, creams, butter, etc.

This is the practical component of Fish Science and Technology.  Students practice the dressing of fish products, evaluation of fish quality and perform experiments in the dehydration, freezing, canning, curing, smoking and pickling of fish.

This course focuses on the role of various food additives including anti-microbial agents, antibiotics, antioxidants, thickeners, enzymes, aromas, acidifiers, sugars, clearing agents, colorants, vitamins, minerals, spices and condiments.

The course emphasises issues relating to entrepreneurship such as the entrepreneurial environment, the development of an entrepreneurial plan, the initiation of entrepreneurial ventures and the growth and development of entrepreneurial enterprises with particular reference to businesses in the post-harvest chain. The development of a business plan, and the monitoring and evaluation of a business venture are also treated.

The course focuses on basic concepts and definitions relating to projects, as well as introducing the student to the practices required in the design and management of projects.  Project planning, financial analysis of projects will be covered.

The course treats the handling and conveyance of agricultural materials during manufacturing, distribution and storage. The design and operation of equipment used for conveying agricultural materials are treated. Also ancillary operations such as cleaning, drying, size reduction and grading that are performed alongside agricultural materials conveyance in preparation for processing are treated in this course. The course will also treat the processing and storage of some crops.

The course examines the concept, scope, nature of food marketing and its role in agricultural and economic development.  It treats the theory of consumer behavior and marketing strategies in the food industry, food pricing policy and product price determination.  It also treats food regulations affecting product development, measures for protecting innovations and methods for market testing of new products.

Personnel from industrial giants are invited to facilitate seminars on current trends in Food Processing Technology.