The goal of the programme is to contribute towards the training of food safety and quality specialists with well-developed competencies in food safety and quality management, risk analysis, food safety and quality standards and/or regulations.
At the end of the programme, the learner should be able to:
- Demonstrate knowledge and skills required to provide solutions that enhance food safety and quality.
- Examine the appropriateness of food safety management systems in the current job market.
- Analyze risks in agri-food value chains.
- Design food safety and quality management systems.
- Support the agri-food industries in the production and distribution of safe and quality products.
MODE OF DELIVERY
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.
- 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 Safety and Quality 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.
A student may be allowed to defer their studies for a period not exceeding one year, as per University policy.
SCHEDULE OF INTAKE
Students’ applications are processed on rolling bass with admission into classes take place either in September for 1st semester or January for second semester
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 diplomas 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.
- An applicant from a non-English speaking country or a country presenting students with low English proficiency will in addition be required to have a proficiency certificate in 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 be for coursework.
- 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.
- 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
Fees and Funding
|Year I||Year II||Total|
|TOTALS UNITS - 20UNITS||Semester 1||Semester 2||Semester 1||Semester 2|
|EXAMINATION (PER UNIT @1000)||10,000.00||5,000.00||5,000.00||-||20,000.00|
|ICT SERVICES - (PER YEAR)||7,000.00||-||7,000.00||-||14,000.00|
|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|
COURSE DURATION: Two (2) years
The programme is based on the fact that food safety and quality has become an issue of high priority nationally and internationally due to the globalization of the food market. Food Safety is central to food security, public health, poverty reduction, and sustainable development. Access to safe food is a human right that can only be assured through sound regulations and standards that are formulated and reinforced by well-trained and qualified personnel.
The World Health Organization (WHO) urges its member States to integrate food safety and quality in public health and nutrition functions to provide adequate resources to establish and strengthen food safety programmes. In this context, the current programme that has been serving the Sub-Saharan region needs review to enhance capacity building.
Training, enhancing laboratories, writing policies, conducting conferences are amongst the most useful and cost-effective interventions for improving the safety and quality of foods. The programme is intended to enhance the quality of graduates to better handle current and emerging issues in food safety and quality through the value chain and at the regulatory level.
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The programme will adopt a face-to-face mode of delivery based on various techniques that include didactic lectures, practical, seminars, case-based learning and tutorials.
Open and Distance learning
- Use of various media that could be home or office-based.
- Mediated technical learning materials including audio-visual, e-learning materials, will be employed
Blended learning will be adopted through e-Learning and minimal face to face learning.
Dr. G.O. Abong' - Chairman email@example.com
Evelyne Ishuga – firstname.lastname@example.org
Joan Waluvengo – email@example.com