degrees on offer by colleges and faculties - University of Ghana

B.Sc Nutrition & Food ScienceDurationCampusAwarding Faculty4 yearsLegon CampusFaculty of ScienceOverviewFood Science & Nutrition is the scientific study ofthe utilisation of food by humans and its effects onhealth; in both healthy and diseased states. It is aninterdisciplinary science that combines chemistry,biology and the behavioural sciences.The Food Science component of the programmerelates to the structure, composition, chemistryand safety preservation of food. Food Sciencealso addresses the production, manufacturing andprocessing of food in food-related industries. TheNutrition component examines how the human bodyobtains and uses nutrients from food for maintenance,growth and renewal of body tissues to sustain life. Italso considers the socio-economic, environmentaland cultural determinants of eating behaviours andhow they impact on health.Students enrolled in the B.Sc Food Science &Nutrition have the option of a single major in eitherFood Science or Nutrition. All graduates howeverbenefit from a uniform blend of courses in Nutritionand Food Science as well as topical issues andemerging technologies irrespective of major.Aims and ObjectivesAt the end of the programme, graduates areexpected to:• Develop a well-rounded knowledge of the theories,paradigms and defining concepts of Food Scienceand Nutrition.• Demonstrate understanding of the underlyingprinciples of food production, new productdevelopment and food safety management.• Develop a deep understanding of human nutritionand its socio-economic, environmental and culturalimpacts.• Be able to identify, define and resolve problems infood technology and food product development.• Demonstrate an awareness of current debatesand ethical issues in the areas of food safety, foodproduction, nutritional assessment and healthpromotion.of nutrition, health and food safety is driving thedemand for food scientist and nutritionists to developnew food products with emphasis on added valueand safety.Advances in nutritional knowledge and technologyare also being applied to such areas as child nutrition,digestive health, nutraceuticals, nutrigenomics andmedical conditions such as heart disease, diabetes,malnutrition, obesity and weight management.Like other scientific disciplines, ICT has changed theface of modern Food Science & Nutrition. Key areas ofICT application involve analytical procedures, processcontrol, process planning, logistics, product storage& distribution and packaging & premiumisation.AssessmentStudents will be assessed on the basis of completedassignments, examinations, workplace learning andprojects or other methods as outlined in specificsubject outlines.Entry RequirementsSee General Admission Requirements andProcedures pages.Career ProspectsFood Science graduates work in food industry,research institutes and government departments &agencies in areas such as: Food Manufacturing, FoodSafety, Food Analysis, Brewing, Cereals & Baking,Dairy Products, Fresh & Processed Fruit & Vegetables,Food Processing and Meat Industry among others.Nutrition graduates work in companies, researchinstitutes and government departments and agencies.Their roles typically include; Research, Consulting,Quality Assurance, Nutrition Information Service,Nutrition Programme Planning or Policy Analysis.Faculty of Engineering Sciences - University of GhanaIndustry/Global TrendsAs the frontiers of Food Science & Nutrition expands,so do awareness increase about the direct effect offood and nutrition on human health. Public awareness2013/2014 Univeresity of Ghana Prospectus 127