Topics selected to be covered include thermodynamics: Definition of system and surroundings, Energy, work and heat. The First Law of Thermodynamics, Hess’s law, enthalpy of reactions. Spontaneous changes: Entropy / Free Energy. The second law of thermodynamics, free energy changes and equilibrium constants will be discussed. The principles of thermodynamics and their application to the energetics of the cell will also be discussed. There will be a review of the structure of mitochondrion and chloroplast and their relationship to the redox complexes of their respective electron transport system. The review will also include the link between ATP synthesis and sources of energy establishment of proton gradients, the concept of high energy compounds, the redox systems, and energetics of coupled reactions. ATP utilisation for the performance of cellular work, active membrane transport, activation for metabolism, and muscle contraction will be examined.
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.