University of Ghana UG Nutrition And Food Science

University of Ghana UG Nutrition And Food Science

Course Schedule

INTRODUCTION

Students are admitted into the Department at Level 100 and will follow the General Biological Science programme.

Four distinct programmes (subjects) are offered in the Department of Nutrition and Food Science.  Students therefore have a choice of graduating with a combined major in Nutrition and Food Science or a Single major in either Food Science or Nutrition, or combined major in Nutrition and Biochemistry.

To graduate with a B.Sc. degree in Food Science, Nutrition, Nutrition and Food Science, Nutrition and Biochemistry, students must ensure that they take all core courses and enough electives to make up the required course load that would include all the required Departmental credits.  Students are also to fulfill all University course requirements for each semester.

The total number of course credits to be taken must be between 15–18 credits per semester except in the second semester of Level 400 where students are to take 15 credits.

Programme structures for the four options (Single Major Food Science, Single Major Nutrition Double Major Nutrition and Food Science, and Double Major Nutrition and Biochemistry) are provided.

PROGRAMMES

LEVEL 100

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
   

 

 

COMBINED MAJOR IN FOOD SCIENCE AND 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 and Lab)

3
FOSC 206  Physic 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

2
BCMB 204 Enzymology

2

 

LEVEL 300

First semester

Core

Course Code

Course Title

Credits

NUTN 301 Nutrients and their Metabolism I

2
NUTN 303 Nutritional Physiology (Theory and Practicals)

3
FOSC 301 Food Chemistry I

2
FOSC 303 Food Microbiology and Safety (Theory and Lab)

3
FOSC 305 Biometry

2
  BCMB 301 Intermediary Metabolism

3
TOTAL

15

Electives

~

NUTN 305 Nutrition, Sustainable Livelihoods and Extension

2
FOSC 307 Beverage and Sugar Processing Technology

2

 

 

Second semester

Core

  Course Code

Course Title

Credits

  NUTN 302 Nutrients and their Metabolism II

2
  NUTN 304 Food Analysis

1
  FOSC 302 Food Chemistry II

2
  FOSC 304 Unit Operations in Food Processing II

3
  FOSC 306 Thermal Processing of Foods (Theory and Lab)

3
  TOTAL

11

Electives

FOSC/NUTN 300 Internship

1
 

NUTN/FOSC 310 Professional Development Seminar I

1
 

FOSC 308 Post-harvest Science and Technology

2
NUTN 308 Animal Experimentation

2
NUTN 306 Methods in Nutrition Research I

2
NUTN 312 Foods and Social Factors in Nutrition

2
BCMB 306 Integration and Control of Metabolism

3

 

Students are to select either FOSC/NUTN 300 or FOSC/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 vacations (Level 300) but the report will be presented in the first semester of Level 400.

 

LEVEL 400

FIRSTSEMESTER

Core

Course Code

Course Title

Credits

NUTN 401  Assessment of Nutrition Status I

2
NUTN 403  Assessment of Nutrition Status II

2
NUTN 407  Community Assessment I: Field Data Collection

 

2
FOSC 401 Food Chemistry and Analysis Laboratory

3
FOSC 405 Sensory Analysis of Foods .

2
FOSC 407 Food Additives and Chemical Toxicology

2
TOTAL

13

Electives

FOSC 403 Food packaging

2
FOSC 409 Plant Products Processing Technology

3
FOSC 411 Animal products Processing Technology

2
FOSC 413 Food commodity Processing Laboratory

1
NUTN 405 Nutrient Interrelationships and Needs (Theory and Practicals)

3
NUTN 409 Methods in Nutrition Research II

2
NUTN 411  Human Growth and Development

2

 

Second semester

Core

Course Code

Course Title

Credits

FOSC/NUTN 410 Project Work

6
 

FOSC 402 Food Processing Plant Operations and Sanitation

2
FOSC 404 Food Quality Management, Laws and Regulations

3
NUTN 404  Community Nutrition II: Field Data Analysis and   Report Writing

2
NUTN 402  Applied Nutrition and Food Policies

,

2
TOTAL

15

Electives

FOSC/NUTN 412

 

 

 Professional Development Seminar II           1
FOSC 406  Principles of Food Product Development

2
FOSC 408  Industrial Microbiology and Food Biotechnology

2
NUTN 406 Diet and Disease

2
NUTN 404 Nutrition of Vulnerable groups and in Emergency Situations

2

 

BSC PROGRAMME

COMBINED MAJOR IN NUTRITION AND BIOCHEMISTRY

LEVEL 200

FIRST SEMESTER

Core

Course Code Course Title

Credits
UGRC 210 Academic Writing

3
NUTN 201 Introductory Nutrition

2
BCMB 201 Structure and Functions of Biomolecules

3
BCMB 203 Principles of Biochemical Techniques

2
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
NUTN 202 History And Concepts In Nutrition

2
BCMB 200 Practical Biochemistry I

3
BCMB 204 Enzymology

2
BCMB 206 Spectroscopic And Radioisotopic  Techniques

1
CHEM 234 Organic Chemistry II

2
FOSC 202 General Microbiology (Theory And Practical)

3
Total  

16

LEVEL 300

FIRST SEMESTER

Core

Course Code Course Title

Credits
NUTN 301 Nutrients And Their Metabolism I

2
NUTN 303 Nutritional Physiology (Theory And Practical)

3
BCMB 301 Intermediary Metabolism

3
BCMB 303 Molecular Biology I

2
BCMB 305 Biochemistry Of Hormones

2
BCMB 311 Practical Biochemistry II

3
FOSC 305 Biometry

2
Total  

17

SECOND SEMESTER

Core

Course code Course Title

Credits
NUTN 302 Nutrients And Their Metabolism II

2
NUTN  304 Food Analysis

1
BCMB 304 Molecular Biology II

2
BCMB 306 Integration And Control Of Metabolism

3
BCMB 308 Bioenergetics

2
BCMB 314 Membrane Biochemistry

2
Total  

12

*Students are to talk to their advisors to select electives to make the total credits.

LEVEL 400

FIRST SEMESTER

Core

Course code Course Title

Credits
NUTN 401 Assessment of Nutritional Status I

2
NUTN 403 Assessment of Nutritional Status II

2
NUTN 407 Community Assessment I: Field Data Collection

2
BCMB 401 Protein Chemistry I

2
BCMB 403 Molecular Biotechnology and Applications

2
BCMB 405 Cell Signaling

2
BCMB 410 Seminar Presentation and Scientific Writing

1
Total  

13

SECOND SEMESTER

Core

Course code Course Title

Credits
NUTN 400 Project

6
NUTN 402 Applied Nutrition and Food Policies

2
NUTN 404 Community Nutrition II: Field Data Analysis and   Report Writing

2
BCMB 402 Protein Chemistry II

2
BCMB 404 Immunology and Immunochemistry

2
BCMB 408 Entrepreneurship for Innovation In Biosciences

2
Total  

16

*Students are to talk to their advisors to select electives to make the total credits.

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