Degree Type:Bachelor of Science
Department:Department of Agricultural Engineering
4 years (Standard Entry)
Modes of Study:Regular
Candidates for the programme must have passes in the following core subjects:
English, Mathematics and Integrated Science.
In addition to the above, candidates must have passes not below Grade C in elective subjects under options 1 or 2 below:
- OPTION 1: General Agriculture, Chemistry, Physics/Elective Mathematics
- OPTION 2: Biology, Chemistry, Physics/Elective Mathematics.
- Candidates who fail to meet above minimum requirements but who register and pass the Remedial Agriculture Programme organised by the University.
- HND holders of Agricultural Engineering (Post-Harvest Technology option) with a Second Class Upper Division or higher from a Polytechnic, or Diploma holders from a recognized University will be considered for admission and placed at Level 200 after successfully passing an interview.
Numerous entrepreneurial opportunities thus exist in the agriculture sector for graduates from the programme. There are several government support projects for such industries that could be accessed. The programme also exposes students to operations management, which makes it possible for them to pursue careers in industries beyond the agricultural sector. Opportunities include the following:
- Business start-up in agro-processing
- Employment with food processing companies such as Nestle, Unilever, Blue Skies etc
- Food and nutrition experts at hospitals
- Employment by NGOs engaged in food processing interventions
- University Lecturers and Researchers in postharvest technologies
- Exporter of processed foods
AGN 101 N: Introduction to Agriculture
The course aims at creating awareness among students about how climatic, edaphic, religious, and socio-economic factors influence the choice of farming systems and domestic animals kept by farmers. Elements of agro-climatology will be discussed.
AGN 103 N: Introductory Chemistry for Agriculture
This course introduces students to the basic theory and principles of inorganic and organic chemistry that would be required for the conversion of a variety of agricultural raw materials into finished products. Students would be familiarised with the atomic structure and the periodic table, chemical equations, the mole concept, chemical reactions, kinetics and equilibrium, as well as methods of separation of substances.
AGN 104 N: Introductory Practical Chemistry for Agriculture
This is the practical component, of course, AGN 103 N and aims at equipping students with the practical skills for agro-processing. Students shall perform experiments with the pH meter, volumetric analysis, inorganic salts preparation, functional group tests, paper and thin-layer chromatography.
AGP 101: Introduction to Computing
This course aims at assisting students to acquire basic knowledge and skills in computing or to promote computer literacy among students. The course consists of theory and practical sessions.
CMS 107: Communicative Skills I
Engaging in academic work at the university is challenging. This course is aimed at equipping fresh students to make the transition from pre-university level to the university level. It assists them in engaging and succeeding in complex academic tasks in speaking, listening, reading and writing. It also provides an introduction to university studies by equipping students with skills that will help them to engage in academic discourse with confidence and fluency.
ILT 101: Information Literacy
The rationale of the course is to equip students with skills that will enable them access and retrieve information in the traditional, hybrid and digital libraries. Students will be able to use ICT efficiently and effectively when they have basic knowledge of computers. The course content include: Types of libraries, library resources and their uses, the role the library plays in the academic community, introduction to computers, the internet.
MAT 103: Subsidiary Mathematics
This course introduces students to the relevant topics in mathematics that are applicable to various aspects of agricultural products processing. Topics to be treated include the basic set theory, mappings, linear and quadratic functions and their graphs, matrices and determinants, permutations and combinations, the binomial theorem, trigonometry and calculus.
AGN 105 N: Introduction to Statistics
This course introduces students to the techniques applied in collecting, organising, analysing and interpreting data for the purpose of making better decisions.
AGN 106 N: Introductory Physics for Agriculture
The course exposes students to the basic theory and principles of physics that will enable them apply such principles in agro-processing. It will deal with the various concepts and theories of mechanics, heat and electricity that are applicable in the agro-processing industry.
AGN 107 N: Introductory Practical Physics for Agriculture
This is the practical component, of course, AGN106 N. It applies the principles of instrumentation and measurements for the measurements of the quantities/mechanical properties of agricultural and biological materials and systems.
AGP 102: Introduction to Agro-Processing
This course introduces students to the scope and importance of agro-processing from the national and global perspectives; the structure and characteristics of an agro-industrial set-up, human and material resources, and the basic operations or functions in the agro-processing industry will be treated. It will also treat the policy concepts for strengthening small, medium and large-scale agri-businesses for sustained economic growth.
AGP 103: Introductory Microbiology and Immunology
The course introduces students to the morphology and physiology of bacteria, protozoa, fungi and viruses of agricultural importance. It also provides knowledge of the energy transformations, antibiotics, disinfectants, sterilisation methods, and common pathogenic microorganisms.
AGP 104: Principles of Crop Production
The course provides an overview of the origin, systematics, ecology, botany, agronomy, pests, diseases, processing, marketing and utilization of the major industrial, fruit and tree crops, various classes of vegetables and major cereals, legumes and root crops in Ghana.
AGP 105: Principles of Monogastric Production
This course focuses on the general production systems in the husbandry of pigs and poultry. Emphasis is placed on proper feeding, health, housing, breeding, waste disposal on the farm and recommended incubation/hatchery practices. Other poultry such as guinea fowls, ducks and turkeys will also be highlighted.
CMS 108: Communicative Skills II
This is a follow-up course on the first semester one. It takes students through writing correct sentences, devoid of ambiguity, through the paragraph and its appropriate development to the fully-developed essay. The course also emphasizes the importance and the processes of editing written work.
AGP 201: Introduction to Food and Nutrition
This course focuses on the sources, composition and quality of food materials. Food classifications, daily intake, types of diet, deficiency diseases, food additives and the socio-cultural aspects of food will also be treated. Also causes of food deterioration, food handling and the effects of processing on the nutritional value of food will be treated
AGP 202: Food Microbiology
The course treats microbes of importance in food processing and food products development, fermentation, HAACP in facilities for food processing and vending. It also treats microorganisms concerned with food preservation and spoilage and food-borne microbial diseases.
AGP 203: : Food Microbiology Practical
This is the practical component of food microbiology (AGP 202). It involves the culturing of micro-organisms of importance to food processing.
AGP 204: Food Biochemistry
This course introduces students to the structure and chemistry of food substances such as carbohydrates, proteins, fats, water, vitamins and enzymes. It also treats the metabolism and chemistry of energy transformations.
AGP 205: Food Biochemistry Practical
This is the practical component of Food Biochemistry (AGP 204). The course provides practical skills in the preparation of nutrient media, sterilisation and inoculation techniques, isolation of pure culture, microbial production of food substances, identification of food pathogens and the microbial examination of food products. Various food tests shall also be carried out.
AGP 206: Principles of Post-Harvest Technology
This course introduces students to the meaning, importance and techniques for the post-production handling of agricultural produce to ensure national food security. Students will be given an understanding of the morphology and physiology of agricultural produce and the structural and physiological changes after harvest. Deterioration factors of fresh produce and their control, the processing and the storage methods for the extension of the shelf-life of different classes of agricultural produce shall also be treated.
AGP 207: Principles of Food Hygiene
The course focuses on the biological and chemical contaminants of food, mycotoxins, food composition norms and food adulteration. It also treats food packaging and labeling, methods in food preservation, quality control and laboratory assay tests of food wholesomeness.
AGP 208: Value Chain Approach in Agriculture
This course introduces students to the concept of the value chain approach in agriculture. It helps the students to understand the importance of value chain approach to private sector-oriented agriculture. Students would be introduced to the opportunities and challenges of the approach and able to select and map value chains. Additionally, students will be able to assess constraints and opportunities and develop intervention strategies. The course enables students to apply methodologies and tools relevant for developing the competitiveness of value chains. Finally, students will learn about strategies for implementing, monitoring and evaluating chains.
AGP 209: Principles of Food Process Engineering
The course applies knowledge of the basic sciences in the food industry and prepares the student for working in the complex food industry. It will provide the student with working knowledge of the engineering theory and principles for designing, developing and controlling food manufacturing processes. Also, equipment for unit operations in food processing is highlighted. With the understanding of the principles of process engineering, the student will be able to develop new food processes and modify existing ones.
AGP 210: Principles of Food Processing, Preservation and Storage
The course provides students with knowledge of the principles and methods for processing raw food materials into various derivatives and to control microbial and enzymatic activity and minimise chemical and physical deterioration of foods. It also provides them with knowledge about the concept and importance of the storage of food, storage systems, storage pests and diseases and their control as well as food packaging.
AGP 211: Properties of Agricultural Materials
The course provides an overview of the biological and engineering properties of agricultural products and food materials that influence the design and operation of various food and bioprocess engineering systems.
AGP 212: Engineering Principles of Agro-Processing Machinery
This course provides students with knowledge of the engineering design principles of machines for the processing and handling of agricultural materials so that they can apply such knowledge in the selection, operation and maintenance of the machines.
AGP 213: Traditional Agro Processing in Ghana
The course appraises the traditional methods and systems for processing common tropical crops and meat products in Ghana and treats methods for improving these systems.
AGP 214: Principles of Ruminant Production
The course familiarises students with breeds, distribution, characteristic features and roles sheep, goats, beef and dairy cattle play. It introduces students to proper husbandry practices in feeding, health management, breeding, record keeping and marketing as well as peculiar problems of producing milk and meat in Ghana.
AGP 308: Agriculture and Food Policy
The main thrust of this course is to explore the field of agriculture and food policy analysis. It examines issues on security and food, self-sufficiency, structural adjustment programmes, and trade policies in developing countries. The world food system, its relationship with economic, political, technological, historical and socio-cultural factors will be treated.
AGP 302: Meat Science and Technology Practicals
This is the practical component of Meat Science and Technology. Students practice the slaughtering and dressing of meat animals, evaluation of meat quality and perform experiments in the dehydration, freezing, canning, curing, smoking and pickling of meat products.
AGP 303: Agricultural Extension Communication
The course equips students with skills for the organization, sharing and delivery of information, knowledge and technology for a variety of occasions and purposes. It also offers skills for chairing meetings and assessing audience interests and concerns through giving and receiving feedback. The course also evaluates different methods of extension delivery under various contexts.
AGP 304: Agricultural Produce Processing I
This course treats the processing and preservation methods for cereal grains, legumes and oil crops. It also treats the influence of processing methods on various quality factors.
AGP 305: Agricultural Produce Processing I Practicals
This course provides students with hands-on practical training in the processing of cereal grains, legumes and oil crops of economic importance into various food derivatives.
AGP 306: Food Biotechnology
This course provides an overview of the history and development of biotechnology and the applications of biotechnology and genetic engineering in the food industry. It also organises discussions on the legal and ethical issues of genetically modified foods and the stringent regulations in modern food biotechnology.
AGP 307: Post-harvest Physiology of Perishable Crops
This course discusses the physical, chemical and biological properties of agricultural produce, the structure and composition of the produce, classes of fruits and vegetables, the Physico-chemical changes during fruit development, maturity and ripening, factors of post-harvest deterioration and the treatment and preservation methods for fresh produce.
AGP 309: Processing of Plantation and Industrial Crops
This course provides students with the knowledge and skills for the processing of plantation crops including cocoa, coffee, shea butter, palm oil, rubber, sugar cane, jatropha seeds etc., into food, energy and other high-value bio-based products. The course treats the economic importance of these crops, the installation and operation of facilities for the conversion of the industrial raw materials into the various products.
AGN 399 N: Research Methods
This course focuses on the design, analysis and interpretation of surveys and experiments. It prepares students adequately to undertake projects for the preparation of their dissertations.
AGP 301: Meat Science and Technology
This course examines livestock production factors in relation to meat/livestock markets; pre-slaughter inspection and slaughtering procedures; muscle structure, organisation and conversion to meat. It also treats the importance of meat and carcass quality, and the relationships of the physical, chemical and biological properties of meat, poultry and egg products to quality. The processing, preservation and storage techniques and the microbiological factors affecting the deterioration and preservation of meat products will also be treated.
AGP 310: Agricultural Produce Processing II
This course treats the principles and methods for the processing and preservation of fruits, vegetables, root and tuber crops.
AGP 311: Agricultural Produce Processing II Practicals
This course provides students with hands-on practical training in the processing of selected root and tuber crops of economic importance such as cassava into gari, yam and sweet potato flour into composite bread and cake. The practice of fruit and vegetable juices extraction, preparation of syrups, cordials and nectars, juice concentrates, pectin and related compounds, jams, candies, wines, jellies and marmalades are treated.
AGP 312: Technology of Milk and Milk Products
This course provides an overview of the sources, composition and properties of milk and a working knowledge of the technologies for the production and processing of market milk and milk products.
AGP 313: Technology of Milk Products Practicals
This is the practical component of AGP 310 and it involves the processing of milk into various dairy products such as yogurt, cheese, creams, butter, etc.
AGP 314: Fish Science and Technology
This course equips students with knowledge of the types of fish, composition, structure, and the post-mortem changes in fish. The handling of fresh water fish - smoking, freezing and dehydration of fish are also treated.
AGP 315: Fish Science and Technology Practicals
This is the practical component of Fish Science and Technology. Students practice the dressing of fish products, evaluation of fish quality and perform experiments in the dehydration, freezing, canning, curing, smoking and pickling of fish.
AGP 316: Sensory Science and Evaluation
This course deals with the sensory techniques used in evaluating the flavour, colour and texture of foods and the evaluation of consumer acceptance. Methods for measuring sensory qualities, underlying physiological principles, statistical methods for analysing result and how a full-service sensory evaluation programme operates in a processed food company are also treated.
AGP 317: Industrial Internship
This programme offers students the opportunity to acquire practical skills in industrial management and practice. Students spend a period of between 6-10 weeks working with agro-related establishments of their choice to acquire practical knowledge and skills that would be relevant for their career.
AEN 408N: Agricultural Waste Management and By-Product Utilization
The course describes the best practices to maximise the benefits and minimise the negative impacts of different types of agricultural waste, with particular emphasis on farmyard manure and horticultural wastes that are produced during crop and animal production and processing. It describes the components of the waste management stream and discusses the waste characteristics, the environmental risks associated with some waste disposal methods and waste-related environmental policies. The course also describes the best management options and facilities for dealing with livestock and agro-processing wastes. Some agricultural waste treatment, disposal methods and the potential economic uses shall also be discussed.