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    Fosc 204 Course Outline

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    Fosc 204 Course Outline

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    Fosc 204 Course Outline

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    of 4

    UNIVERSITY OF GHANA

    (All rights reserved)

    DEPARTMENT OF NUTRITION AND FOOD SCIENCE


    SCHOOL OF BIOLOGICAL SCIENCES
    2nd SEMESTER 2023/2024 ACADEMIC YEAR

    COURSE OUTLINE

    Course code and Title: FOSC 204, Unit Operations in Food Processing I (Credits: 3)
    Prerequisite CHEM 217, FOSC 201

    Lecture Period(s) and venue: Mondays, 10:30 – 11:30 am


    Thursday, 8:30 – 9:25am
    Fridays, 7:30am – 8:25 am

    Course Instructor: Dr. Joycelyn k. Quansah


    Office Location: Rm 17, Nutrition and Food Science Building
    Office Hours: Mondays, 1:30pm to 3:00pm or by prior appointment
    Email: joyquansah@ug.edu.gh

    Course Instructor: Dr. Bennett Dzandu


    Office Location: Room 26, Nutrition and Food Science Building
    Office Hours: Tuesdays 10:30am to 12:30pm, and Thursdays 11:30am to 12:25pm
    Email: badzandu@ug.edu.gh

    Introduction/Subject Overview or Course Description


    This course is an introduction to unit operations, which are integral to food processing. Unit
    operations involve all the activities and equipment employed in the transformation of raw
    materials into finished food products. Lectures will cover concepts of material and energy
    balance in food processing. Transport operations such as fluid flow and heat transfer,
    mechanical operations like size reduction and mixing and separation processes like filtration
    and centrifugation will be discussed. In the food industry energy input is a cost to processing
    and unit operations require the use of energy. Thus, understanding the laws of conversation of
    mass and energy and the concepts governing the principles of materials and energy balance
    are useful to ensure efficiency in food processing. The effect of all these processes on the
    physical, sensory, nutritional properties of the foods will be covered.
    Course Objective:
    To provide students with insight on principles underlying some basic unit operations in food
    processing, mass and energy balance, and fluid flow for efficient food processing

    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.

    Assessment and Grading


    Assessments will be based on the following
     Class participation 5%
     Assignment & Quizzes 25%
     Interim Assessment 20%
     Final exam 50%
     Total 100%

    Grading Scale: Refer to the undergraduate handbook

    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.

    Course Schedule (subject to modification)

    Week Topic Comments


    Mondays and Thursday Lectures Friday Lectures
    1 Introduction to food processing Heat transfer theory:
     Unit operations conduction, applications
     Unit flow diagrams and equipment

    Dimensions and units of measurement


     Unit systems

    2 Pre-processing operations Heat transfer theory:


     Cleaning conduction, applications
     Sorting and equipment
     Grading
     Cooling
     Blanching

    3 Materials and energy balance in food Heat transfer theory: Quiz 1 / JKQ
    processing convection, applications
     Overall / Total material balance and equipment

    4 Materials and energy balance in food Heat transfer theory:


    processing convection, applications
     Component material balance and equipment
     Concentration material balance
    5 Materials and energy balance in food Heat transfer theory: Quiz 2 / JKQ/ BD
    processing radiation, applications
     Component material balance and
     Concentration material balance equipment

    6 Transport phenomena (fluid mechanics) Heat transfer theory:


     Fluid statics radiation, applications
     Pressure and
     Application equipment
    7 Transport phenomena (fluid mechanics) Heat transfer theory: I.A.
     Fluid dynamics radiation, applications
     Viscosity and
    equipment
    8 Transport phenomena (fluid mechanics) Energy balance in food Quiz 3/ BD
     Reynolds number processing (Heat
     Principles of continuity balance)

    9 Transport phenomena (fluid mechanics) Energy balance in food


     Bernoulli's principle processing (Heat
     Application balance)
     equipment
    10 Mixing liquids and solids Energy balance in food
     Propellers processing (Heat
     Equipment balance)
     Efficiency
    11 Mixing liquids and solids Energy balance in food Quiz 4/JKQ
     Propellers processing (Heat
     Equipment balance)
     Efficiency
    12 Forming Energy balance in food
    processing (Heat
    balance)
    13 Revision week

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