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Meat Science and Technology

This course examines livestock production factors in relation to meat/livestock markets; pre-slaughter inspection and slaughtering procedures; muscle structure, organisation and conversion to meat.  It also treats the importance of meat and carcass quality, and the relationships of the physical, chemical and biological properties of meat, poultry and egg products to quality.  The processing, preservation and storage techniques and the microbiological factors affecting the deterioration and preservation of meat products will also be treated.

Course Code: 
AGP 301
No. of Credits: 
2
Level: 
Level 300
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Principles of Ruminant Production

The course familiarises students with breeds, distribution, characteristic features and roles sheep, goats, beef and dairy cattle play.  It introduces students to proper husbandry practices in feeding, health management, breeding, record keeping and marketing as well as peculiar problems of producing milk and meat in Ghana.

Course Code: 
AGP 214
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Traditional Agro Processing in Ghana

The course appraises the traditional methods and systems for processing common tropical crops and meat products in Ghana and treats methods for improving these systems.

Course Code: 
AGP 213
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Engineering Principles of Agro-Processing Machinery

This course provides students with knowledge of the engineering design principles of machines for the processing and handling of agricultural materials so that they can apply such knowledge in the selection, operation and maintenance of the machines.

Course Code: 
AGP 212
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Properties of Agricultural Materials

The course provides an overview of the biological and engineering properties of agricultural products and food materials that influence the design and operation of various food and bioprocess engineering systems.

Course Code: 
AGP 211
No. of Credits: 
3
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Principles of Food Processing, Preservation and Storage

The course provides students with knowledge of the principles and methods for processing raw food materials into various derivatives and to control microbial and enzymatic activity and minimise chemical and physical deterioration of foods.  It also provides them with knowledge about the concept and importance of the storage of food, storage systems, storage pests and diseases and their control as well as food packaging.

Course Code: 
AGP 210
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
Second Semester
Select Programme(s): 
Agro-Processing

Principles of Food Process Engineering

The course applies knowledge of the basic sciences in the food industry and prepares the student for working in the complex food industry. It will provide the student with working knowledge of the engineering theory and principles for designing, developing and controlling food manufacturing processes. Also, equipment for unit operations in food processing is highlighted. With the understanding of the principles of process engineering, the student will be able to develop new food processes and modify existing ones. 

Course Code: 
AGP 209
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
Second Semester
Course Outline: 
PDF icon agp_209.pdf
Select Programme(s): 
Agro-Processing

Value Chain Approach in Agriculture

This course introduces students to the concept of the value chain approach in agriculture. It helps the students to understand the importance of value chain approach to private sector-oriented agriculture.  Students would be introduced to the opportunities and challenges of the approach and able to select and map value chains.  Additionally, students will be able to assess constraints and opportunities and develop intervention strategies.  The course enables students to apply methodologies and tools relevant for developing the competitiveness of value chains.  Finally, students will learn about strategies for implementing, monitoring and evaluating chains.

Course Code: 
AGP 208
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Principles of Food Hygiene

The course focuses on the biological and chemical contaminants of food, mycotoxins, food composition norms and food adulteration.  It also treats food packaging and labeling, methods in food preservation, quality control and laboratory assay tests of food wholesomeness.

Course Code: 
AGP 207
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Principles of Post-Harvest Technology

This course introduces students to the meaning, importance and techniques for the post-production handling of agricultural produce to ensure national food security.  Students will be given an understanding of the morphology and physiology of agricultural produce and the structural and physiological changes after harvest. Deterioration factors of fresh produce and their control, the processing and the storage methods for the extension of the shelf-life of different classes of agricultural produce shall also be treated.

Course Code: 
AGP 206
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Course Outline: 
PDF icon agp_206.pdf
Select Programme(s): 
Agro-Processing

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