Bachelor of Science Food Science and Technology

Overview

Philosophy 

The Department of Food Science, Nutrition and Technology has offered the degree of Bachelor of Science in Food Science and Technology since 1974. The initial curriculum was revised in 1989 to enable a transition to the 8-4-4 system of education.  A further revision of the curriculum was done in 2012. The degree program has remained popular and the declared student capacity continues to be fully utilised. The programme lays a good foundation for the world of work, research, and advanced learning across diverse fields. It imparts practical knowledge and skills in Food Science and Technology. It aims to produce highly trained professionals with the ability to effectively innovate, generate and promote technologies and strategies; by offering services that promote industrial innovation and responsible consumption and production as envisaged in the Sustainable Development Goals (SDGs) nine and ten respectively, and Kenya’s Vision 2030. The degree programme is aligned with the UNESCO Standards Classification of Education and Training of 2013.

The department strongly believes in the importance of creation, preservation, integration, transmission and utilization of Food Science and Technology knowledge and skills. Training professionals in Food Science and Technology makes a vital contribution towards the reduction of food losses, the addition of value to primary food products, efficient utilisation of resources in food processing and preservation, sustainable waste management in food processing factories, employment creation, income generation and hunger eradication.

Rationale 

The food processing sub-sector is estimated to represent more than 40% of Kenya’s manufacturing sector and is characterized by modern food processing sector, with relatively high capital input, and small-scale food processing sector working with low capital inputs and relatively simple technologies. To provide more impetus for industrialization of food processing, more than just training manpower for the existing job market is required. There is a need for training manpower able to create job opportunities via self-employment and venture into manufacturing opportunities.

Objective

Graduates of the department`s internationally recognized programmes are well prepared to enter Food industries, Government ministries, Parastatals, Non-governmental organizations and research institutions in the various fields involved in food processing and human nutrition, research and development, as well as planning and implementation of projects.

The department collaborates with several institutions such as the Swiss Federal Institute of Technology (ETH), Zurich and the United Nations University, Tokyo.  Close ties are also maintained with the Swiss Development Co-operation (SDC) and German Technical Cooperation (GTZ), and locally with the Kenya Institute of Food Science and Technology (KIFST), which provides linkage between the department and local food industries.

The department is located in Upper Kabete Campus of the University of Nairobi, College of Agriculture and Veterinary Sciences, Faculty of Agriculture.

  1. The programme shall take four (4) academic years of eight (8) semesters.
  2. An academic year shall constitute two (2) semesters.
  3. The Bachelor of Science in Food Science and Technology shall be offered by course work, Industrial Practice (Attachment) and Research Project.
  4. A course unit shall be defined as 45 instructional hours comprising lectures, tutorials, assignments and practical work.
  5. The student shall carry out supervised research culminating in a Research Project Report in the 4th year.

SCHEDULE OF INTAKE

Students are admitted once every year usually in September with exception of variation that may be caused by unforeseen circumstances. Applications are, however, received all year round and are processed for yearly admission.

Minimum Admission Requirements

The following shall be eligible for admission:

  1. Holders of KCSE with a Mean Grade of C+ with passes at C or above in Biology, Chemistry, Maths or Physics or Geography, and one of the following subjects: - English, Kiswahili, Physics (if not included above), History and Government, Geography (if not included above), CRE, Computer Studies, German, Music, Islamic Religious Education, Hindu Religious Education, Home Science, Art & Design, Agriculture, Aviation Technology, French, Arabic, Business Studies.
  2. Holders of KACE or equivalent with a minimum of two (2) Principal Passes in Biology and Chemistry and at least a subsidiary pass in Mathematics or Physics. If Mathematics or Physics was not offered at KACE, then it is accepted at Ordinary Level but with a minimum of a Credit Pass.
  3. Holders of a Diploma in Biological Sciences or related sciences from a recognized institution with KCSE mean grade of C or above.
  4. Holders of Certificate and Diploma in Biological or related sciences from a recognized institution with KCSE mean grade of C- or above.
  5. Holders of a degree in biological sciences or related sciences from a recognized University.
  6. Applicants who do not demonstrate proficiency in English will be required to undertake an English language course.    

Credit Transfer and Exemptions

Credit Transfer

  1. Transfer of academic credits is accepted, on an individual basis, for courses undertaken and completed by students from accredited universities/institutions who request to transfer the same to the University of Nairobi, for incorporation into the degree course and final classification of the degree.
  2. The relevant academic body as approved by the University Senate shall make an official evaluation and transfer of credits to the University of Nairobi.
  3. The number of hours, content and grading of courses for which credit transfer is sought should be similar to the courses offered at the University of Nairobi.
  4. Only grades of C and above will be transferred.
  5. Only a maximum of one third (1/3) or equivalent of the study programme at the University of Nairobi can be transferred.

Exemptions

Students may be exempted from some courses by Senate on the recommendation of the Faculty Academic Committee provided that: -

  1. Such candidates had taken those courses in a recognized University or equivalent institution and had achieved a pass standard.
  2. Candidates seeking such exemption shall submit a duly completed senate approved form specifying the courses for which exemption is desired and attach evidence showing contents of what was studied.
  3. The courses specified are to satisfy the requirements of the first year of study only. Candidates requiring exemption from 2nd, 3rd and 4th-year courses shall in the absence of credit transfer be required to sit university examination and attain at least pass grade, which will then be used in the degree classification.
  4. The Course units recommended for exemption should not exceed 1/3 of the total units in the degree programme.
  5. Students admitted into the 2nd year of study shall be deemed to have already been exempted from 25% of the total units in the degree programme.
  6. A non-refundable course exemption fee as determined by the University is paid with each application for exemption.

Career Prospects 

  • Academic institutions
  • Research institutions
  • Consultancy firms-self or established
  • Non-Governmental Organizations
  • Food industries
  • Food service industry
  • Food processing industry

Attachment Opportunities 

Students can be attached but not limited to the following:

  • Food industries
  • Non-Governmental Organizations
  • World Health Organization
  • Government parastatals

 

Notable Alumni 

Tabitha Karanja, CEO Keroche Breweries 

FST FEES STRUCTURE

Philosophy, Rationale

PHILOSOPHY

The Department strongly believes in the importance of creation, preservation, integration, transmission and utilization of Food Science and Technology knowledge and skills. Training professionals in Food Science and Technology makes a vital contribution towards the reduction of food losses, the addition of value to primary food products, efficient utilisation of resources in food processing and preservation, sustainable waste management in food processing factories, employment creation, income generation and hunger eradication.

RATIONALE

The food processing sub-sector is estimated to represent more than 40% of Kenya’s manufacturing sector and is characterized by the modern food processing sector, with relatively high capital input, and the small-scale food processing sector working with low capital inputs and relatively simple technologies. To provide more impetus for the industrialization of food processing, more than just training manpower for the existing job market is required. There is a need for training manpower able to create job opportunities via self-employment and venture into manufacturing opportunities.

The programme has been reviewed in the context of addressing the need for producing trained manpower that is more inclined towards self-employment than job employment. Furthermore, the emphasis has been given to the current trend in the adoption of technological innovations involving biotechnology and information and communication technology in manufacturing and marketing processes in the agricultural, food and related enterprises.

LEARNING OUTCOMES

At the end of the programme, the graduate should be able to:

  1. Demonstrate competency in managing food manufacturing operations.
  2. Demonstrate leadership and entrepreneurial knowledge and skills in Food Science and Technology.
  3. Apply knowledge and skills acquired through teaching, research, consultancy and outreach in the field of Food Science and Technology.
  4. Develop new innovative food products, set up and operate food processing business
Application Information

Click to view 

 

Mode of Delivery

Face-to-Face Mode

Lectures, seminars, discussions, tutorials, guided practical experiments and demonstrations.

Open, Distance and E-Learning Mode

Home and/ or office-based media using a variety of self-instructional electronic and online self-study materials, such as; written self-instructional study modules, online interactive devices and self-tests, cloud-based content, videos of lectures mediated technical learning materials e.g. audiovisual and e-learning materials

Blended Learning Mode

A combination of face-to-face and online learning approaches.

 

Contacts of support persons

Chairman, Dr. G.O Abong, - ooko.george@uonbi.ac.ke

Evelyne Ishuga – ishuga@uonbi.ac.ke

Joan Waluvengo – joant@uonbi.ac.ke