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MPhil - Food Science and Technology

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Price : 150.00 GHS
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MPhil - Food Science and Technology

Programme Rationale

Growth and transformation of the food industry, which will make substantial impact on the national economy, will require highly trained personnel with both theoretical knowledge and practical expertise in Food and Agro-processing. The CSIR with its long experience in scientific research which emphasizes analytical and experimental work is well placed to offer such practical-oriented training at the postgraduate level to build on basic knowledge in biological sciences acquired by students at the undergraduate level. The course should also offer the student opportunity to pursue a career in academia or research

Programme Goals

The goal of the programme is to train high caliber manpower who will have the necessary knowledge and skills to pursue a career in industry, academia or research to build up capacity to develop and transform the food processing industry and the critical areas of post-harvest food conservation and agro-processing. The MPhil programme will offer a unique opportunity for students to have a high level practical training involving food commodity processing, product development and food analysis based on national and industrial needs.

Objectives

Upon completion of this programme, learners will be able to:

  • apply scientific principles to prevent deterioration in food quality and safety during manufacture and storage (ATFB 601, 603, 605, 606, 607, 613, 614, 615);
  • have comprehensive knowledge in food safety management systems, food standards and legislation to protect consumer health (ATFB 604, 615);
  • describe underlying principles of food processing and analytical methods, and food engineering operations and be able to relate process variables to food quality indicators and monitor these variables to attain end-product specifications (ATFB 603, 605, 607, 612, 614, 617);
  • generate innovative ideas to inspire the development and growth of small and medium food enterprises, and food industries (ATFB 600, 602, 605, 606, 614, 610, 616,);
  • prepare their continuing professional development plan towards lifelong learning, research and generation of new ideas and findings (ATFB 608, 609, 610, 620, 611, 700).

Student Admission and Target groups

Successful completion of an undergraduate programme with at least a Second Class degree in Biological Science from an accredited University.

 

 Programme Structure

 

The M.Phil programme in Agro-Processing Technology and Food Bio-Sciences will include the following core courses:

Semester I

 

Code Course Name Hrs Total Credits
Core      
ATFB 600 Laboratory Practicals 52 4
ATFB 601 Advanced Food Chemistry 26 2
ATFB 603 Food Analysis and Sensory Evaluation 26 2
ATFB 605 Food Crop Processing, 26 2
ATFB 607 Food Engineering Operations  26 2
ATFB 609 Experimental Design, Data Analysis and Scientific Knowledge Management 26 2
ATFB 611 Seminar I 26 2
       
Electives      

ATFB 613

 

Food Crops Post-harvest Management Science and Technology. 26 2
ATFB 615 Food Microbiology 26 2
ATFB 617                                                                    Statistics & Biometry 26 2
ATFB 619 Plant Operations and Sanitation    

                                                                                                                          

Semester 2

Code Course Name Hrs Credits
       
Core      
ATFB 600 Laboratory Practicals 52 4
ATFB 602 Industrial Food Microbiology & Biotechnology 26 2
ATFB 604 Food Safety, Quality Assurance & Food Regulations 39 3
ATFB 606 Food Packaging Technology 26 2
ATFB 608                                                                         Seminar II 26 2
ATFB 610 Agribusiness 26 2
       
Electives      
ATFB 612 Human Nutrition 26 2
ATFB 614 Traditional Food Processing Technologies 39 3
ATFB 616 Equipment Fabrication 26 2
ATFB 618 Meat and Fish Science Technology 26 2

                                                                   

ATFB 620 Industrial attachment 2 credits

 

 

YEAR 2                                                                                           

Code Course Name Hr Credits
ATFB 608 Seminar II 26 2
ATFB 700 Thesis 117 9

Each student is expected to take not less than 15 credits but not more than 18 credits per semester. This excludes the credits for the Industrial attachment.

Student Learning Outcomes

 

Upon completion of this programme, learners will be able to:

  • apply scientific principles to develop strategies to control the changes in chemical, physical, microbiological, nutritional and sensory properties of food commodities during manufacture and storage;
  • apply analytical methods to assess quality, nutritive value, safety and compliance with standards of foods commodities;
  • discuss the role of food components in health maintenance and disease prevention.
  • participate in the development, implementation and maintenance of comprehensive food safety management systems to protect consumer health;
  • specify raw food materials characteristics in relation to processing methods;
  • apply methods of preservation and processing to control spoilage mechanisms in foods and to produce safe foods;
  • describe underlying engineering principles of food processing operations, relate process variables to food quality indicators and monitor these variables to attain end-product specifications;
  • apply problem-solving skills and competencies in their work environment;
  • demonstrate good oral and written communications skills, ability to work effectively both independently and in a team, and good knowledge of work and human values;
  • generate innovative ideas to inspire the development and growth of small and medium food enterprises, and food industries;
  • add value to the activities of food organizations to meet customer, regulatory and other relevant requirements; and
  • prepare their continuing professional development plan towards lifelong learning, research and generation of new ideas and findings.