FOSC 308 — Post-Harvest Science and Technology
Nutrition and Food Science · University of Ghana
Understanding the post-harvest system. The handling of food from harvest to consumption. The physiology and biochemistry of harvested produce. Harvesting, packing, haulage and transportation of fresh produce. Causes of deterioration in perishables and durables and factors that promote these deteriorations and their control. Handling, storage and conservation processes to manage harvested produce. Food loss vectors and their control. Field visits and evaluations.
- Credits
- 2
- Level
- Level 300
- Semester
- Semester Two
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 307 — Beverage and Sugar Processing 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 308 with Questora
Upload your own slides, notes and past papers for FOSC 308 and Questora builds mock exams, practice questions and a revision plan from them.
Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).