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.
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.
- 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.
- The common regulations governing the admission into a Masters’ degree programme in 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.
- Students from non-English speaking countries will be required to have a proficiency certificate for 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 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.
- 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
Fees and Funding
|Year I||Year II||Totals|
|TOTALS UNITS - 11UNITS||Semester 1||Semester 2||Semester 1||Semester 2|
|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|
|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 the Master of Science in Food Science and Technology since 1984. This programme has become competitive as evidenced by the increased intake of students. 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 MSc. Food Science and Technology curriculum was developed in collaboration with various stakeholders and focuses on both the theoretical, practical and preventive aspects of Food Science and Technology throughout the food chain from primary production to consumption.
The M.Sc. 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 reduce and mitigate against 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 programme is aligned with the UNESCO Standards Classification of Education and Training of 2013. Add information on how we align to SDGs.
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 skills. The training of Food Science and Technology professionals is informed by the sustained evidence in support of the important and multidimensional role that food science and technology 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 Science and Technology makes a vital human resource development contribution in the reduction of food losses, 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.
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.
The current M.Sc. degree program in Food Science and Technology has been developed to address the need for producing trained manpower that is more inclined towards self-employment than job employment with emphasis being given to the current trend in the adoption of the technological innovations involving biotechnology as well as information and communication technology in manufacturing and marketing processes in the agricultural and food, medical and pharmaceutical-related enterprises. The food and nutrition sectorsare 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 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 are largely home or office-based
- Mediated technical learning materials including Audio-Visual and e-learning materials will be employed.
Blended learning will be adopted through e-Learning and minimal face to face learning.
Chairman, Dr. G.O Abong, - firstname.lastname@example.org
Evelyne Ishuga – email@example.com
Joan Waluvengo – firstname.lastname@example.org