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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

Introduction to Basic Organic Chemistry II

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.

Course Code: 
CHE 105B
No. of Credits: 
2
Level: 
Level 100
Course Semester: 
Second Semester
Pre-requisite: 
CHE 105A
Select Programme(s): 
Biochemistry

Food Biochemistry Practical

This is the practical component of Food Biochemistry (AGP 204). The course provides practical skills in the preparation of nutrient media, sterilisation and inoculation techniques, isolation of pure culture, microbial production of food substances, identification of food pathogens and the microbial examination of food products. Various food tests shall also be carried out.

Course Code: 
AGP 205
No. of Credits: 
1
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Food Biochemistry

This course introduces students to the structure and chemistry of food substances such as carbohydrates, proteins, fats, water, vitamins and enzymes.  It also treats the metabolism and chemistry of energy transformations.  

Course Code: 
AGP 204
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

Food Microbiology Practical

This is the practical component of food microbiology (AGP 202). It involves the culturing of micro-organisms of importance to food processing.

Course Code: 
AGP 203:
No. of Credits: 
1
Level: 
Level 200
Course Semester: 
First Semester
Pre-requisite: 
AGP 202
Select Programme(s): 
Agro-Processing

Food Microbiology

The course treats microbes of importance in food processing and food products development, fermentation, HAACP in facilities for food processing and vending.  It also treats microorganisms concerned with food preservation and spoilage and food-borne microbial diseases.

Course Code: 
AGP 202
No. of Credits: 
2
Level: 
Level 200
Course Semester: 
First Semester
Select Programme(s): 
Agro-Processing

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