Questora
FOSC 307 — Beverage and Sugar Processing Technology
Nutrition and Food Science · University of Ghana
Principles of beverage processing. Raw materials for beverage production. The chemistry and processing technologies of cocoa, tea, coffee and other beverages. Chocolate processing technology. Raw materials for sugar processing. Sugar processing technology - raw sugar manufacture, cane sugar refining.
- Credits
- 2
- Level
- Level 300
- Semester
- Semester One
Other courses on this programme
- 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 308 — Post-Harvest Science and Technology
- FOSC 201 — Fundamentals of Food Science and Technology
- FOSC 202 — General Microbiology (Theory & Lab)
- FOSC 204 — Unit Operations in Food Processing I
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
Practising FOSC 307 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).