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.
- 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
- The common regulations governing the admission into Masters’ Degree programmes at the University of Nairobi shall apply.
- 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.
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
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 course work.
- 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|
The University of Nairobi has been offering M. Sc. in Food Safety and Quality since 2010. The candidates of this course are mainly drawn from learning institutions, the food industry, regulatory authorities, and Non-Governmental Organizations that serve the general public. The M. Sc. in Food Safety and Quality curriculum was developed in collaboration with various stakeholders and focuses on both the theoretical, practical, and preventive aspects of food safety and quality throughout the food chain from primary production to consumption.
The M. Sc. Programme enables learners to acquire competencies in food safety and quality and imparts practical knowledge and skills in food safety and quality. It aims to produce highly trained professionals with the ability to effectively innovate, generate and promote technologies and strategies; by offering services that reduce malnutrition, food, and nutrition insecurity thereby creating a positive impact on human nutrition, health, and labour productivity as envisaged in the Sustainable Development Goals (SDGs) and Kenya’s Vision 2030.
The training of Food Safety and Quality specialists is informed by the important 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 training of Food Safety and Quality professionals is informed by the sustained evidence in support of the important and multidimensional role that safe and good quality food plays in human growth and development; productivity, and wellbeing. Globally, the field has gained greater eminence with the surge in lifestyle-related (non-communicable) diseases as well as increased demand and rationale, for preventive approaches in public health. Training professionals in Food Safety and Quality makes a vital human resource development contribution in the reduction of food losses, the addition of value to primary food products, efficient utilization of resources in food processing and preservation, sustainable waste management in food processing factories, employment creation, income generation, and hunger eradication.
The M. Sc. in Food Safety and Quality was introduced in the 2010-2011 academic year and has undergone a successful cycle. It is currently due for review as per the University and Commission for University of Education (CUE) timeframe. Conscientization of people on issues of public health and food safety has necessitated the need for improvement of the scope in the current curriculum. 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 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 current M. Sc. program in Food Safety and Quality therefore been developed 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 and food, medical and pharmaceutical-related enterprises. The food and nutrition sector is dynamic, with several changes taking place in recent years, most notably the Kenya government’s emphasis on the Big Four Agenda that includes growth in the manufacturing sector and improvement of food and nutrition security.
The food processing sub-sector that is said to represent more than 40% of Kenya’s manufacturing sector, is characterized by separation into a 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 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.
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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.
- 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.
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