Overview
Programme goal
The goal is to contribute towards trainingFood Science and Technology specialists with well-developed competences in Food Science and Technology management, risk analysis, Food Science and Technology standards and or regulations.
Expected learning outcomes
At the end of the programme, the learner should be able to:
-
- Analyse challenges in the field of food science and technology in order to propose appropriate solutions.
- Develop new and improved food products for the general consumers and specialized groups.
- Utilize knowledge and skills to manage food manufacturing businesses.
- Conduct research in food science, technology, safety and quality.
Structure
Course Duration and structure
- The programme shall take two (2) academic years of four (4) semesters.
- An academic year shall constitute 2 semesters.
- The Master of Science in Food Science and Technology shall be offered by course work, end of semester assessment and thesis. Course work shall not exceed one year.
- A total of twelve (12) course units shall be undertaken and passed by all students.
- A course unit shall be defined as 45 instructional hours comprising of lectures, tutorials, assignments and practical.
- The student shall carry out supervised research culminating into a Master’s Thesis.
Schedule of Intake
Students’applications are processed on rolling bass with admission into classes tang place ether n September for 1st semester or January for second semester.
Admission Requirements
Minimum Admission Requirements
The following shall be eligible for admission:
- Holders of at least upper second-class honours BSc. degree or equivalent in natural and biological sciences, engineering and health sciences or any other related discipline from the University of Nairobi or any other institution recognized by the Senate of the University of Nairobi.
- Holders of lower-second class honours degree or equivalent in any discipline from the University of Nairobi or any other university recognized by the University of Nairobi senate with additional relevant training or evidence of research or work experience.
- Holders of a pass in BSc degree in any of the degree programmes specified in b) above with working experience of at least three years.
- Holders of postgraduate diploma from the University of Nairobi or any other institution recognized by the senate of the University of Nairobi. Such candidates must satisfy the minimum requirements for admission to a Bachelor’s degree.
- Students from non-English speaking countries will be required to have a proficiency certificate for the English language.
Credit Transfers and Exemptions
A candidate may be exempted from some course units and credit transferred from university or any other equivalent institution recognized by the senate of the University of Nairobi, subject to the following conditions:
- Credit transfer shall only apply for course units.
- Must have passed similar course unit at Masters Level.
- A candidate may be allowed to transfer up to a maximum of one third of taught units.
- Request for credit transfer should be made in writing on admission through the Dean, Faculty of Agriculture to the Academic Registrar and must be accompanied by officially endorsed supporting documents, transcripts and institution/university catalogue for the relevant course.
- Application for transfer of credit shall be processed only after payment of prescribed fees.
Careers
CAREER PROSPECTS/OPPORTUNITIES
- Academic institutions
- Research institutions
- Consultancy firms-self or established
- Non-Governmental Organizations
- Food industries
- Food service industry
- Food processing industry
- World Health Organization
- Food and Agriculture Organization
- Government parastatals
- Personal therapeutic food firm
Attachment Opportunities
Students can be attached but not limited to the following:
- Food industries include Brookside Dairy, Trufoods and many others
- Non-Governmental Organizations
- World Health Organization
- Government parastatals
Notable Alumni
Fees and Funding
| Year I | Year II | Totals | |||
| TOTALS UNITS - 11UNITS | Semester 1 | Semester 2 | Semester 1 | Semester 2 | |
| TUITION | 192,000.00 | 192,000.00 | 192,000.00 | 192,000.00 | 768,000.00 |
| EXAMINATION (PER UNIT @1000) | 5,000.00 | 6,000.00 | - | - | 11,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 | - | 14,000.00 |
| THESIS EXAMINATION | - | - | - | 30,000.00 | 30,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 2,250.00 | 2,250.00 | 9,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 | - | 2,000.00 |
| CAUTION - (ONCE) | 5,000.00 | - | - | - | 5,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 | - | 13,000.00 |
| LIBRARY (PER YEAR) | 5,000.00 | - | 5,000.00 | - | 10,000.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 | - | 4,000.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 | - | 2,000.00 |
| Grand Totals | 226,750.00 | 200,250.00 | 216,750.00 | 224,250.00 | 868,000.00 |
COURSE DURATION: Two (2) years
PHILOSOPHY
This programme is grounded in the philosophy that the Department should provide quality education and training in food science and technology, among other fields. The department strongly believes in the importance of creation, preservation, integration, transmission and utilization of food science and technology knowledge and skills.
RATIONALE
The food processing sub-sector is estimated to represent more than 40% of Kenya’s manufacturing sector and is characterized by a 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. In order 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.
LEARNING OUTCOMES
At the end of the programme, the learner should be able to:
- Analyse challenges in the field of food science and technology in order to propose appropriate solutions.
- Develop new and improved food products for the general consumers and specialized groups.
- Utilize knowledge and skills to manage food manufacturing businesses.
- Conduct research in food science, technology, safety and quality.
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.