BTech Food Technology

The BTech Food Technology programme is designed to provide students with broad training in the basic sciences and technologies in the area of food, while exposing them to marketing and entrepreneurial skills to build competencies in food technology.

Key areas covered include food chemistry, food microbiology, food analysis, food quality assurance, food processing and preservation, postharvest loss assessment, food biotechnology, meat and poultry technology, sensory evaluation of foods, food toxicology, baking and confectionery technology, technology of dairy products, food product development, stored-product pest & control, cold chain management, e-commerce in the agrifood industry, food packaging technology and entrepreneurship.

• SSSCE/WASSCE or equivalent: Three (3) credit passes (A–C6) in core subjects — English, Mathematics and Integrated Science — plus three (3) credit passes (A–C6) in relevant electives from one of the following groups:
  • Pure Science: Physics, Chemistry, Elective Mathematics and Biology
  • Agricultural Science: General Agriculture, Horticulture, Animal Husbandry, Crop Husbandry / Chemistry, Physics and Elective Mathematics
  • Home Economics: Biology, Food and Nutrition, Management in Living or Economics, Chemistry, Elective Mathematics
• Holders of HND Food Technology / HND Postharvest Technology.
• Holders of a Two-Year University Diploma in Food Technology / Postharvest Technology.
• GCE A/O Level applicants: Five (5) GCE ‘O’ Level credits in English Language, Mathematics, Physics, Chemistry, Biology or Agriculture, plus two GCE ‘A’ Level passes in any two of Physics, Chemistry, Biology or Agriculture.
• International applicants with the relevant qualification.

All HND holders and Two-Year University Diploma holders are admitted at Level 300 and Level 200 respectively.

Mature Applicants

• Must be at least 25 years old.
• Must have a pure science, agriculture or home economics background from GCE O & A Levels or SSSCE/WASSCE.
• Must have at least two years of working experience in the food industry and pass an Entrance Examination.

Graduates have the expertise to process and preserve food, develop new food products, and ensure quality and safety for public consumption. They are equipped to work across the agrifood sector — in food manufacturing and processing companies, quality assurance and regulatory bodies, research institutions — and to create jobs for themselves and their communities.