FOSC 201 — Fundamentals of Food Science and Technology
Nutrition and Food Science · University of Ghana
Historical development of food science. An introduction to the multidisciplinary nature of Food Science, showing how the integration of knowledge from several traditional disciplines such as chemistry, physics, biology microbiology, and engineering can be applied to solving today's food problems. The course will provide an understanding of the basic principles and practice of Food Science and Technology in converting raw agricultural commodities into nutritious, safe, and economical food. products. Overview of food constituents, food deterioration and spoilage, food laws and regulations. Food Science and technology in relation to food security, and national development. Food control in World trade
- Credits
- 2
- Level
- Level 200
- Semester
- Semester One
Other courses on this programme
- FOSC 202 — General Microbiology (Theory & Lab)
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 301 — Food Chemistry I [Prerequisite CHEM 213, 233, 234]
- FOSC 302 — Food Chemistry II [Prerequisite CHEM 213, 233, 234]
- FOSC 303 — Food Microbiology and Safety (Theory and Lab)
- FOSC 304 — Unit Operations in Food Processing II [Prerequisite FOSC 204]
- FOSC 305 — Biometry
- FOSC 306 — Thermal Processing of Foods (Theory and Lab)
- FOSC 307 — Beverage and Sugar Processing Technology
- FOSC 308 — Post-Harvest Science and Technology
- FOSC 310 — Professional Development Seminar
Practising FOSC 201 with Questora
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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).