Food Technology
Overview
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Program Description
Food Technology teaches how to turn farm produce into safe, nutritious, and marketable foods. You will study food processing, preservation, nutrition, food safety, basic chemistry and microbiology, and quality control. The program combines laboratory work, practical processing, and field visits so you learn how to test food quality, design simple value-added products, and apply hygiene standards. Career paths include food technologist, quality control officer, small-scale food processor, extension worker, and roles in agribusiness and conservation. This course is ideal if you enjoy science, practical work, and want to add value to Ghanaian crops while helping communities eat healthier and earn more.
Aims & Objectives
Develop practical skills in food processing and preservation, demonstrated by producing at least two value-added products in laboratory or pilot exercises.
Master basic laboratory analyses for proximate composition, moisture, pH, and microbial loads, with competency shown through assessed practical reports.
Understand and apply food safety and hygiene principles, including basic Hazard Analysis and Critical Control Points activities, during handling and processing tasks.
Create simple product formulations using local crops, and prepare processing plans and cost estimates for small-scale production projects.
Why Choose This Program?
Strong local relevance
Learn skills that add value to common Ghanaian crops like cassava, maize, plantain, and legumes, creating income opportunities in local markets.
Good job prospects
Graduates can work in food processing, quality control, agribusiness, extension services, or start small food enterprises, meeting growing demand for safe processed foods.
Practical, hands-on training
The program combines lab work, pilot processing and field visits so you gain practical experience employers and markets expect.
Pathway to further study and entrepreneurship
Completing the program prepares you for tertiary studies in food science, nutrition, or agribusiness, and equips you to launch small-scale food businesses.
Skills & Tools
Skills You'll Develop
Techniques such as drying, fermentation, milling, and canning to extend shelf life and create value-added products from local crops.
Conduct proximate analysis, moisture determination, pH measurement, and simple microbial tests to assess food quality and safety.
Apply hygiene practices and basic HACCP principles to identify critical points and reduce contamination risks in processing.
Develop simple recipes and process flows, calculate ingredient costs and estimate production requirements for small-scale units.
Tools & Resources
Microsoft Excel for data and costing
R or SPSS for basic data analysis
Food composition databases or nutritional analysis tools
Challenges & Tips
Challenges
Strong science background required, including chemistry and microbiology.
Hands-on skills need repeated practice to master.
Tips & Advice
Strengthen fundamentals with extra lessons, practical revision and use simple online tutorials to build confidence.
Attend every lab session, join clubs, and practice small home projects using local ingredients.
Video Guide
Frequently Asked Questions
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