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 covers the structural and functional characterisation of the major macromolecules of the cell with special emphasis on DNA and proteins (the Nucleic acids, DNA replication and transcription, and protein synthesis linked in a historical perspective). The classification, properties and application of enzymes and coenzymes, the effects of pH and temperature on enzyme-catalysed reactions are some of the highlights of this course. Regulation of enzyme activity by organics including recent developments in the tools and techniques of DNA and protein isolation and characterization will be demonstrated during practical sessions.
The course treats the hygiene of food production and the hygiene of installations for food processing, transportation and storage, as well as the hygiene of food service points. The control of atmospheric air and personal hygiene of food handlers are also treated.
This course focuses on the design, analysis and interpretation of surveys and experiments. It prepares students adequately to undertake projects for the preparation of their dissertations.
This is a compulsory University course for all first year students of the University of Cape Coast. Can we have the specific description of this course?
This programme offers students the opportunity to acquire practical skills in industrial management and practice. Students spend a period of between 6-10 weeks working with agro-related establishments of their choice to acquire practical knowledge and skills that would be relevant for their career.
This course deals with the sensory techniques used in evaluating the flavour, colour and texture of foods and the evaluation of consumer acceptance. Methods for measuring sensory qualities, underlying physiological principles, statistical methods for analysing result and how a full-service sensory evaluation programme operates in a processed food company are also treated.
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 equips students with knowledge of the types of fish, composition, structure, and the post-mortem changes in fish. The handling of fresh water fish - smoking, freezing and dehydration of fish are also treated.
This course introduces students to computers; internet applications; the WWW, telnet, FTP, hypertext, browsers and their configurations and the relevance of computer methods to data storage and retrieval. Students will learn the application of word processing, spread sheet, power point and the internet in data generation, storage and retrieval. The course will also involve the teaching of the fundamentals of programming HTML, XML, PHP and Visual Basics for both desktop and internet applications.
