FAPH 424 — Processing and Preservation of Agricultural Produce
Agriculture · University of Ghana
Principles, concepts, definitions and importance; Types of processing plants (primary, secondary, tertiary); Processing methods (e.g. drying, dehydration, blanching, canning, freezing etc); Processing equipment; Preservation methods (e.g. pickling, salting, fermentation, smoking, pasteurization, asepsis, irradiation); Processing of selected produce (small-scale, medium-scale, industrial-scale); Cereals and legumes (e.g. drying, milling); Roots and tubers (e.g. chipping, grating, drying, starch extraction, ―garification‖); Fruits (e.g. juice extraction) and vegetables (e.g. chopping, drying, pickling); Oil crops (e.g. oil extraction); Beverage crops (e.g. fermentation, drying etc); Fibre crops (e.g. retting); Medicinal and aromatic plants; Spices e.g. drying, milling etc); Herbs (e.g. drying, milling etc); Meat, dairy, poultry and fish; Byproduct utilization and management; Post-mortem changes in meat/poultry and fish; Food safety and hygiene; Plant hygiene and safety; Adulteration.
- Credits
- 3
- Level
- Level 400
- Semester
- Semester Two
Other courses on this programme
- AGEC 400 — Research Project
- AGEC 406 — Managerial and Business Economics
- AGEC 410 — Agrifood Business and Agroprocessing
- AGEC 411 — Agricultural Marketing & Price Analysis
- AGEC 413 — Agribusiness Management
- AGEC 415 — Quantitative Methods & Operations Research
- AGEC 417 — Management Accounting
- AGEC 418 — Fundamentals of Business Planning & Policy
- AGEC 419 — Market Research and Analysis
- AGEX 411 — Theoretical Foundations of Innovation in Development Work
- AGEX 412 — Management of Development Organisations
- AGEX 413 — Rural Livelihoods and Food Security
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).