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[TheChamp-Sharing]
WPCS 2.1.2
Tuition Fees:$342 /year
Applications Begin:10 January, 2020
Final Award:Bachelor of Science in Nutrition and Food Science
Start Date:September 2020
Academic Unit:School of Biological Sciences
Campus:Legon campus
Application Deadline: 30 June 2020
Programme Overview

scientific study of the utilisation of food by humans and its effects on health; in both healthy and diseased states. It is an interdisciplinary science that combines chemistry, biology and the behavioural sciences. The Food Science component of the programme relates to the structure, composition, chemistry and safety preservation of food. Food Science also addresses the production, manufacturing and processing of food in food-related industries. The Nutrition component examines how the human body obtains and uses nutrients from food for maintenance, growth and renewal of body tissues to sustain life. It also considers the socio- economic, environmental and cultural determinants of eating behaviours and how they impact on health. Students enrolled in the B.Sc Food Science & Nutrition have the option of a single major in either Food Science or Nutrition. All graduates however benefit from a uniform blend of courses in Nutrition and Food Science as well as topical issues and emerging technologies irrespective of major.

As the frontiers of Food Science & Nutrition expands, so do awareness increase about the direct effect of food and nutrition on human health. Public awareness of nutrition, health and food safety is driving the demand for food scientists and nutritionists to develop new food products with emphasis on added value and safety. Advances in nutritional knowledge and technology are also being applied to such areas as child nutrition, digestive health, nutraceuticals, nutrigenomics and medical conditions such as heart disease, diabetes, malnutrition, obesity and weight management. Like other scientific disciplines, ICT has changed the face of modern Food Science & Nutrition. Key areas of ICT application involve analytical procedures, process control, process planning, logistics, product storage & distribution and packaging.

At the end of the programme, students are expected to: • Develop a well-rounded knowledge of the theories, paradigms and defining concepts of Food Science and Nutrition. • Demonstrate understanding of the underlying principles of food production, new product development and food safety management. • Develop a deep understanding of human nutrition and its socio-economic, environmental and cultural impacts. • Be able to identify, define and resolve problems in food technology and food product development. • Demonstrate an awareness of current debates and ethical issues in the areas of food safety, food production, nutritional assessment and health promotion.

Curriculum

LEVEL 100 (First Year)

FIRST SEMESTER

Code Title Credits
UGRC 150 Critical Thinking and Practical Reasoning 3
ABCS 101 Introductory Animal Biology 3
CHEM 111 General Chemistry I 3
PHYS 101 Practical Physics I 1
PHYS 143 Mechanics and Thermal Physics 3
MATH 101 General Mathematics 3
Total 16

 

SECOND SEMESTER

Code Title Credits
URGC 110 Academic Writing I 3
UGRC 130 Understanding Human Society 3
BOTN 104 Growth of Flowering Plants 3
CHEM 112 General Chemistry II 3
CHEM 110 Practical Chemistry 1
PHYS 102 Practical Physics II 1
PHYS 144 Electricity and Magnetism 3
Total 17

 

 

 

BSC FOOD SCIENCE (SINGLE MAJOR)

 

LEVEL 200

First Semester

Course Code

Course Title

Credits

Core

UGRC 210   Academic Writing II

3

FOSC 201 Fundamentals of Food Science and Technology

2

NUTN201 Introductory  Human Nutrition

2

BCMB 201 Structure and Function of Biomolecules

3

CHEM 213 Physical Chemistry I

2

CHEM 233 Organic Chemistry I

2

CHEM 271 Analytical Chemistry I

2

TOTAL    

16

 

Second Semester     

Course Code                      Course Title Credits
Core

 

UGRC 220-238    Introduction to African Studies

3

FOSC 202 General Microbiology (Theory & Lab)

3

FOSC 204   Unit Operations in Food Processing I

3

NUTN202   History of Nutrition and Concepts in Nutrition

2

CHEM 234  Organic Chemistry II

2

  TOTAL  

13

Electives  

BCMB 202  Cell Biology I

2

BCMB 204  Enzymology

2

LEVEL 300

First Semester

Course Code

Course Title

Credits

Core  

FOSC 301 Food Chemistry I

2

FOSC 303 Food Microbiology and Safety (Theory & Lab)

3

FOSC 305 Biometry

2

FOSC 307 Beverage and Sugar Processing Technology

2

NUTN 301 Nutrients and their Metabolism I

2

BCMB 301 Intermediary Metabolism

3

Total

14

 Electives
NUTN 303  Nutritional Physiology (Theory and Practical)

3

NUTN 305  Nutrition, Sustainable Livelihoods and Extension

2

Second Semester

Course Code Course Title

Credits

Core

 

FOSC 302 Food Chemistry II

2

FOSC 304 Unit Operations in Food Processing II

3

FOSC 306 Thermal Processing of Foods (Theory and Laboratory)

3

FOSC 308 Post-harvest Science and Technology

2

NUTN 304 Food Analysis

1

TOTAL

11

Electives

*FOSC 300 Internship

1

*FOSC 310 Professional Development Seminar I

1

NUTN 302 Nutrients and their Metabolism II

2

NUTN 306 Methods in Nutrition Research I

2

NUTN 308 Animal Experimentation

2

NUTN 312 Foods and Social Factors in Nutrition

2

 

* Students are to select either FOSC 300 or FOSC 310 in addition to any of the other electives to make up 15 to 18 credits. These two courses cannot be taken together.

Internship will be done during the vacation of Level 300 but the report will be presented in the first semester of Level 400.

 

LEVEL 400

First Semester

Course Code

Course Title

Credits

Core

 

   
FOSC 401 Food Chemistry and Analysis Laboratory

3

FOSC 403 Food Packaging

2

FOSC 405 Sensory Analysis of Foods

2

FOSC 407 Plant Products Processing Technology

3

FOSC 409 Animal Products Processing Technology

2

FOSC 411 Food Commodity Processing Technology Laboratory

1

TOTAL

13

Electives

FOSC 413 Food Additives and Chemical Toxicology

2

FOSC 410 Special Topics in Food Science

1

NUTN 401 Assessment of Nutrition Status I

2

NUTN 405 Nutrients Interrelationships and Needs

2

NUTN 411 Human Growth and Development

2

 

SECOND SEMESTER

Course Code

Course Title

Credits

Core  

FOSC 400 Food Science Project

6

FOSC 402 Food Processing Plant Operations and Sanitation

2

FOSC 404 Food Quality Assurance, Laws and Regulations

3

FOSC 412 Professional Development Seminar II

1

 

Total Credits

12

Electives

FOSC 406 Principles of Food Product Development

2

FOSC 408 Industrial Microbiology and Food Biotechnology

2

NUTN 406 Diet and Disease

2

NUTN 402 Applied Nutrition and Food Policies

2

 

BSC PROGRAMME

SINGLE MAJOR IN NUTRITION

LEVEL 200

First semester

Core

Course Code

Course Title

Credits

UGRC 210   Academic Writing II

3

FOSC  201 Fundamentals of Food Science and Technology

2

NUTN 201 Introductory  Human Nutrition

2

BCMB 201 Structure and Function of Biomolecules

3

CHEM 213 Physical Chemistry I

2

CHEM 233 Organic Chemistry I

2

CHEM 271 Analytical Chemistry I

2

TOTAL

16

 

Second semester

Core

Course Code

Course Title

Credits

UGRC 220-238 Introduction to African Studies

3

FOSC 202 General Microbiology (Theory & Practical)

3

FOSC 204 Unit Operations in Food Processing I

3

NUTN 202 History of Nutrition and Concepts in Nutrition

2

CHEM 234 Organic Chemistry II

2

TOTAL  

13

Electives

 

BCMB 202 Cell Biology I

2

BCMB 204 Enzymology

2

 

LEVEL 300

First semester

Core

Course Code

Course Title

Credits

NUTN 301 Nutrients and their Metabolism I

I

2

NUTN 303 Nutritional Physiology (Theory and Practical)

3

FOSC 301 Food Chemistry I

2

FOSC 303 Food Microbiology and Food Safety (Theory and

3

FOSC 305 Biometry

2

BCMB 301 Intermediary Metabolism

3

TOTAL

14

Electives

NUTN 305 Nutrition, Sustainable Livelihoods and Extension

2

PSYC 307   Developmental Psychology

3

FCOS 301   Consumer Behaviour & Education

2

FCOS 309   Dynamics of Family Relations

2

 

Second semester

Core

Course Code

Course Title

Credits

NUTN 302 Nutrients and their Metabolism II

2

NUTN 304 Food Analysis

1

NUTN 306 Methods in Nutrition Research I

2

FOSC 302 Food Chemistry II

2

BCMB 306 Integration and Control of Metabolism

3

TOTAL

10

Electives

NUTN 300 Nutrition Internship

1

NUTN 310 Professional Development Seminar I

1

NUTN 308 Animal Experimentation

2

NUTN 312 Foods and Social Factors in Nutrition

2

FOSC 308 Post Harvest Science & Technology

2

 

* Students are to select either NUTN 300 or NUTN 310 in addition to any of the other electives to make up 15 to 18 credits. These two courses cannot be taken together.

Internship will be done during the vacation of Level 300 but the report will be presented in the first semester of Level 400.

 

LEVEL 400

First semester

Core

Course Code

Course Title

Credits

NUTN 401  Assessment of Nutrition Status I

2

 
NUTN 403  Assessment of Nutrition Status II

2

 
NUTN 405  Nutrients Interrelationships and Needs (Theory and Practicals)

3

 
NUTN 407  Community Assessment I: Field Data Collection

 

  2

 
NUTN 409 Methods in Nutrition Research II

2

 
NUTN 411  Human Growth and Development

2

 
TOTAL

13

Electives

NUTN 413 Food and Nutrition Advocacy

2

BCMB 411 Clinical Biochemistry

2

FOSC 407 Food Additives and Chemical Toxicology  

2

 
Second semester

 Core

 

Course Code

Course Title

Credits

NUTN 400 Nutrition Proiect

6

NUTN 402   Applied Nutrition and Food oliciesPolicies Policies

2

NUTN 404 Community Assessment  II: Field Data Analysis and Report Writing

2

NUTN 408 Nutrition of Vulnerable Groups and in Emergency of Vulnerable Groups and in Emergency  Situations

2

 

NUTN 412  Professional Development Seminar II .

1

TOTAL

13

Electives

NUTN 406 Diet and Disease

2

FOSC 404 Food Quality Management, Laws and Regulations

3

FOSC 408 Principles of Food Product Development

2

Admission Requirements

For Ghanaian Students:

Core: Credit passes in English, Core Mathematics, Integrated Science & Social Studies
Electives: Credit passes in any three of Physics, Chemistry, Biology and Elective Mathematics, with at least a C6 in Chemistry


For International Students:

West Africa WASSCE:

Core: Credit passes in English, Core Mathematics, Integrated Science &a Science subject.
Electives: Credit passes in Chemistry, and any two subject. At least one of which should be Biology, Further Mathematics or Physics.

American High School:

American High School Grade 12
An applicant for admission to a degree programme in the University of Ghana must have and a Final Grade Point of at least 3.0

Cambridge ‘A’ and ‘O’ Levels:

Three (3)’A’ Level subjects comprising:
Chemistry and Biology, and either Mathematics or Physics.

International Baccalaureate:

At least Grade 4 in three (3) HL subjects comprising:
Chemistry, Biology and Mathematics
In addition, they must have at least Grade 4 in English Language/Literature (SL), Mathematics (SL) and at least C inPhysics.at the IGCSE or equivalent.

Application Process
Application Fees for Ghanaian students: $34
Application Fees for International students: $105

1. GHANAIAN APPLICANTS
University of Ghana online application E-VOUCHERS can be obtained by Ghanaian applicants for GH¢200.00 at the following banks: Ecobank, Republic Bank, Agricultural Development Bank, Ghana Commercial Bank, Zenith Bank, Universal Merchant Bank, Consolidated Bank Ghana (CBG), Prudential Bank and Fidelity Bank. Ghanaian applicants in the following categories are expected to apply using the E-VOUCHER:

WASSSCE/SSSCE Applicants and Ghanaians with Foreign Background
WASSCE/SSSCE applicants and Ghanaians who apply with foreign qualifications from schools which write the International Baccalaureate (IB) and the IGCSE such as Alpha Beta, Faith Montessori International School, Ghana International School, New Nation International School, SOS – Hermann GMEINER International College and Tema International School etc., should do the following:

At any of the Banks listed above, applicants will be required to indicate their names, mobile phone numbers and e-mail addresses on the bank voucher before they are served. Those without e-mail addresses will however not be disadvantaged. A confirmation of their Pin will be sent to their mobile phones. After purchasing the e-voucher, applicants should CAREFULLY follow the instructions given. After the application has been submitted on-line, the e-voucher should be kept in a safe place as it may be required by applicants when accessing their admission status at a later date.

DIPLOMA/HND TO DEGREE APPLICANTS
After buying the e-voucher, Diploma/HND to Degree applicants are expected to scan and attach the following documents to their online application forms:

Diploma/HND transcripts
Where applicable, certified copies of ‘O’ and ‘A’ Level certificates/result slips
The pay-in-slips together with applicants’ certificates/result slips should be scanned and attached to the application form before submission online. The certificates/results slips should be scanned into one PDF or WORD document and attached to the application form.

2. INTERNATIONAL STUDENTS AND GHANAIANS APPLYING FROM ABROAD
International applicants and Ghanaians applying from abroad should NOT buy the e-voucher. They should use the following this link to access the online application form for completion and submission.

Online Application for International & Ghanaians Abroad Undergraduate applicants

All applicants are expected to pay to the University a non-refundable application processing fee of US$110.00.This fee can be paid directly or wire transferred into the University of Ghana ECOBANK Account.

Details of the Account are:

Account Name: University of Ghana Foreign Students Fees
Account Number: 2441000716652
Bank Details: Ecobank Ghana Limited, Legon Branch
Swift: ECOCGHAC

or International Transfer through Ecobank (2441000716652 or 1441000716647

or Payment with Credit Card on the GT payment platform.

The pay-in-slips together with applicants’ certificates/result slips should be scanned and attached to the application form before submission online. The certificates/ results slips should be scanned into one PDF or Word document and attached to the application form.

Note that no application will be processed without proof of payment of the fee.

Career Opportunities

Food Science graduates work in food industry, research institutes and government departments & agencies in areas such as Food Manufacturing, Food Safety, Food Analysis, Brewing, Cereals & Baking, Dairy Products, Fresh & Processed Fruit & Vegetables, Food Processing and Meat Industry among others. Nutrition graduates work in companies, research institutes and government departments and agencies. Their roles typically include; Research, Consulting, Quality Assurance, Nutrition Information Service, Nutrition Programme Planning or Policy Analysis.

Tuition Fees Details
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Tuition Fees for Ghanaian students: $342
Tuition Fees for International students: $4,945

Lecturers

Maame Yaakwaah Blay, BSc (Ghana) MRes (Strathclyde) PhD (CSU, Australia)
Lecturer
myblay@ug.edu.gh

A.Parry-Hanson Kunadu; BSc (Alberta), MSc/MPhil, PhD (Pretoria)
Lecturer
aparry-hanson@ug.edu.gh

Agartha Ohemeng (PhD)
Lecturer

Agnes S. Budu; BSc MPhil (Ghana) PhD (Cranfield)
Associate Professor
asbudu@ug.edu.gh

Emmanuel O. Afoakwa; BSc, MPhil (Ghana) PhD (Strathclyde)
Professor (Leave of absence)
eafoakwa@ug.edu.gh

Esi K. Colecraft (BSc (Cornell) MPhil (Penn State) Dr PH (Alabama)
Senior Lecturer
ecolecraft@ug.edu.gh

Esther O. Sakyi-Dawson (BSc, MPhil (Ghana) PhD (Cornell)
Associate Professor
esakyid@ug.edu.gh

Firibu K. Saalia; BSc, MPhil (Ghana) PhD (Georgia)
Professor
fsaalia@ug.edu.gh

Frederick Vuvor (BSc, MPhil (Ghana) PhD (Ghana)
Senior Lecturer, Head of Department

Gloria Ethel Otoo (BSc (Ghana) PhD (Connecticut))
Senior Lecturer
geotoo@ug.edu.gh

Joycelyn Quansah; BSc. MPhil (Ghana), PhD (Georgia)
Lecturer
joyquansah@ug.edu.gh

KwakuTano-Debrah (BSc, MPhil (Ghana) PhD (Hiroshima))
Professor
ktanode@ug.edu.gh

Matilda Steiner-Asiedu (BSc (Ghana) MPhil, PhD (Bergen) MPH (Brown))
Professor
tillysteiner@gmail.com

Seth Adu-Afarwuah; BSc.(Ghana), PhD(Davis)
Lecturer
sadu-afarwuah@ug.edu.gh

Wisdom.A. Plahar (BSc MPhil (Ghana) PhD (Wash State))
Lecturer (Part Time)

Relevant Contact

 
Department of Nutrition and Food Science
Responsible for admission inquiries
Dr
Frederick Vuvor
Head of Department