Fosc 204 Course Outline
Fosc 204 Course Outline
Fosc 204 Course Outline
COURSE OUTLINE
Course code and Title: FOSC 204, Unit Operations in Food Processing I (Credits: 3)
Prerequisite CHEM 217, FOSC 201
Learning Outcomes
At the end of the course, students should be able to
1. Identify unit operations employed in food processing
2. Explain the principles underlying some basic unit operations
3. Explain fundamental mass and energy balance concepts
4. Describe principles that govern fluid flow
5. Select appropriate equipment used to achieve basic unit operations
6. Describe applications of some unit operations in the food industry
7. Explain changes that occur in food during processing and their effect on the food
properties
Course delivery:
Lectures, quizzes and assignments
Plagiarism policy
Plagiarism in any form is unacceptable in the University of Ghana and shall be treated as a
serious offence. Appropriate sanctions, as stipulated in the Plagiarism Policy, will be applied
when students are found to have violated the Plagiarism policy.
Reading list
Food Processing, Principles and Application, 2014. E.d. Clark, S., Jung, S. and
Lamsal, B. Wiley Blackwell. 2nd edition
Earle, R.L., 1983. Unit Operations in Food Processing, 2nd edition. Pergamon Press
Fellows, P.J. 2009. Food Processing technology, Principles and practice, 3 rd Edition.
CRC Press. UK
Ibarz, A. and Barbosa-Cánovas, G. 2003. Unit operations in food engineering. CRC
Press, Florida, USA.
Potter and Hotchkis, 1998. Food Science 5th Edition. Springer, USA
Toledo, R.T. 2007. Fundamentals of food process engineering, 3 rd ed. Springer
Science + Business Media, LLC, NY, USA.
3 Materials and energy balance in food Heat transfer theory: Quiz 1 / JKQ
processing convection, applications
Overall / Total material balance and equipment