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.
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.
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.
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.
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.
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.
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.
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.
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.
This course is a continuation of CHE 105A. The basic ideas on nomenclature, structure, physical properties, synthesis and chemical properties of the aliphatic hydrocarbons (alkanes, alkenes, alkyes) will be treated. The course will also include the treatment of the structure of benzene including simple treatment of the concept of resonance and aromaticity, nomenclature of benzene and synthesis of simple derivatives of benzene with specific orientation, ortho-, para- and meta-directors.
