Log in

The cart is empty

MPhil in 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 Food Sciences and Technology will include the following core courses:
YEAR 1
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 and Biometry 26 2
ATFB 619 Plant Operations and Sanitation 26 2
SEMESTER 2
Code Course Name Hrs Total Credits
Core
ATFB 600 Laboratory Practicals 52 4
ATFB 602 Industrial Food Microbiology & Biotechnology 26 2
ATFB 604 Food Safety, Quality Assuarance & 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
YEAR 2
Code Course Name Hrs Total Credits
ATFB 608 Seminar II 26 2
ATFB 700 Thesis 117 9

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-519092-5 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

© 2017 Food Research Institute.