The goal is to train Food Science and Technology specialists with well-developed competences in the broad field but with focus in specific areas and especially the ability to carry out high quality research, to training other at tertiary institutions, to be innovative creators of food industries and value addition of local foods, to improve food safety, food/nutrition security and wellbeing of the population.
Duration and Structure of the Programme
- The programme shall take a minimum of three academic years and a maximum of five academic years.
- The Doctor of Philosophy in Food Science and Technology shall be offered by course work, research, examination and a thesis.
- The programme shall consist of five compulsory taught course units and a thesis.
- A course unit shall be defined as 60 instructional hours comprising of lectures, seminars, term papers and guided research work.
- The research component of the programme shall be equivalent to 1080 Hours.
- Registration as a Doctoral student
a) For the purposes of eligibility for registration in the programme, an applicant who qualifies for admission into the course work phase shall be deemed to have satisfied the admission requirement spelt out in paragraph 6.1.
b) A successful applicant shall register as a doctoral student and take the required coursework. The student shall be required to develop an acceptable research proposal before being enrolled as a doctoral candidate.
7. A candidate shall carry out supervised thesis research, for a minimum period of two academic years, and a maximum of four academic years, culminating in a Doctoral thesis.
- The common regulations for the Doctor of Philosophy degree in the University of Nairobi shall apply.
- Holders of a Master’s degree in Food Science and Technology and related sciences from the University of Nairobi or any other institution recognized by Senate. The candidate must have a relevant bachelor’s degree.
- The applicant must be able to produce evidence of adequate academic background in the discipline and capacity to carry out original research by submitting a research concept note on the proposed topic of study.
- The concept note shall include a brief statement of the problem, research objectives, and research hypothesis, brief literature review, summary of proposed methodology, expected outputs, work plan and key references.
The common regulations governing the credit transfer of courses in the Faculty of Agriculture, University of Nairobi, shall apply:
1. Applicants may apply for credit transfer for similar courses taken at PhD level in the University of Nairobi or other institutions recognised by the Senate.
2. Transfer of academic credits shall be accepted, on individual basis, for similar courses undertaken and successfully completed by students from accredited universities/institutions who request to transfer the same to the University of Nairobi, for incorporation into the degree course.
3. The relevant academic body as approved by the University Senate shall make official evaluation and transfer of credits to the University of Nairobi.
4. The number of hours, content and grading of courses for which credit transfer is sought shall be similar to the courses offered at the University of Nairobi.
5. Only a maximum of two courses can be transferred.
Food Science & Technology
Fees and Funding
|Year I||Year 2||Year 3||Total|
|ICT SERVICES - (PER YEAR)||7,000.00||7,000.00||7,000.00||21,000.00|
|REGISTRATION (PER SEMESTER@2250)||4,500.00||4,500.00||4,500.00||13,500.00|
|ID CARD ( PER YEAR)||1,000.00||1,000.00||1,000.00||3,000.00|
|CAUTION - (ONCE)||5,000.00||-||-||5,000.00|
|MEDICAL FEE (PER YEAR)||6,500.00||6,500.00||6,500.00||19,500.00|
|ACTIVITY-( PER YEAR)||2,000.00||2,000.00||2,000.00||6,000.00|
|LIBRARY (PER YEAR)||5,000.00||5,000.00||5,000.00||15,000.00|
|STUDENT ORGANISATION(PER YEAR)||1,000.00||1,000.00||1,000.00||3,000.00|
|EXAMINATION (PER UNIT @1000)||-||-||-||-|
This programme is grounded in the belief 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 strengthening innovation and entrepreneurship.
The department offers two popular undergraduate degree programmes, namely Bachelor of Science in Food Science and Technology and Bachelor of Science in Food, Nutrition and Dietetics. Some of the successful graduates from these degree programmes, as well as those from other institutions, proceed to the M.Sc. Food Science and Technology Programme. There is need for training in Food Science and Technology at PhD level to cater for the manpower requirements in tertiary learning institutions, universities, research and development institutions, and regulatory organisations in Kenya and elsewhere.
The department has been offering the degree of PhD in Food Science and Technology by research and thesis without coursework since the 1970s. However, in the recent past, it has been found that PhD students lacked theoretical grounding which led to constraints during the learning process and completion rates among the candidates. Introduction of coursework will thereby enhance the practical training in some areas to effectively conduct their research, analyse their data and write their thesis.
Stakeholders were identified and engaged in order to broaden input base for the review of the programme. An analysis of the current situation was carried out using a SWOT analysis to identify the key aspects. During the review, input was obtained from stakeholders through semi-structured questionnaires that were completed though online survey tool and emails. Individual and group discussions were also carried to enhance data collection that would inform decisions made during the review. The main categories of stakeholders that were targeted and reached include: the current students, former students, employers, lecturers, experts in and partners in this field and research centers both local and international. The feedback obtained from stakeholders was used to determine the course relevance as well as thematic areas of focus.
The programme will adopt a face-to-face mode of delivery based on various techniques that include didactic lectures, seminars, case-based learning and tutorials.
Dr. G.O. Abong' - Chairman firstname.lastname@example.org
Evelyne Ishuga – email@example.com
Joan Waluvengo – firstname.lastname@example.org