Bachelor of Science Food Science and Technology



The Department of Food Science, Nutrition and Technology has offered the degree of Bachelor of Science in Food Science and Technology since 1974. The initial curriculum was revised in 1989 to enable a transition to the 8-4-4 system of education.  A further revision of the curriculum was done in 2012. The degree program has remained popular and the declared student capacity continues to be fully utilised. The 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 promote industrial innovation and responsible consumption and production as envisaged in the Sustainable Development Goals (SDGs) nine and ten respectively, and Kenya’s Vision 2030. The degree programme is aligned with the UNESCO Standards Classification of Education and Training of 2013.

The department strongly believes in the importance of creation, preservation, integration, transmission and utilization of Food Science and Technology knowledge and skills. Training professionals in Food Science and Technology makes a vital contribution towards the reduction of food losses, the addition of value to primary food products, efficient utilisation of resources in food processing and preservation, sustainable waste management in food processing factories, employment creation, income generation and hunger eradication.


The food processing sub-sector is estimated to represent more than 40% of Kenya’s manufacturing sector and is characterized by 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 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.


Graduates of the department`s internationally recognized programmes are well prepared to enter Food industries, Government ministries, Parastatals, Non-governmental organizations and research institutions in the various fields involved in food processing and human nutrition, research and development, as well as planning and implementation of projects.

The department collaborates with several institutions such as the Swiss Federal Institute of Technology (ETH), Zurich and the United Nations University, Tokyo.  Close ties are also maintained with the Swiss Development Co-operation (SDC) and German Technical Cooperation (GTZ), and locally with the Kenya Institute of Food Science and Technology (KIFST), which provides linkage between the department and local food industries.

The department is located in Upper Kabete Campus of the University of Nairobi, College of Agriculture and Veterinary Sciences, Faculty of Agriculture.

  1. The programme shall take four (4) academic years of eight (8) semesters.
  2. An academic year shall constitute two (2) semesters.
  3. The Bachelor of Science in Food Science and Technology shall be offered by course work, Industrial Practice (Attachment) and Research Project.
  4. A course unit shall be defined as 45 instructional hours comprising lectures, tutorials, assignments and practical work.
  5. The student shall carry out supervised research culminating in a Research Project Report in the 4th year.


Students are admitted once every year usually in September with exception of variation that may be caused by unforeseen circumstances. Applications are, however, received all year round and are processed for yearly admission.

Regulations of the University of Nairobi shall apply.

  1. Holders of KCSE with a Mean Grade of C+ with passes at C or above in Biology, Chemistry, Maths or Physics or Geography, and one of the following subjects: - English, Kiswahili, Physics (if not included above), History and Government, Geography (if not included above), CRE, Computer Studies, German, Music, Islamic Religious Education, Hindu Religious Education, Home Science, Art & Design, Agriculture, Aviation Technology, French, Arabic, Business Studies.
      1. Holders of KACE or equivalent with minimum 2 Principal Passes in Biology and Chemistry and at least a subsidiary pass in Mathematics or Physics. If Mathematics or Physics was not offered at KACE, then it is accepted at Ordinary Level but with a minimum of a Credit Pass.
      2. Holders of a Diploma in Biological Sciences or related sciences from a recognized institution with KCSE mean grade of C or above.
      3. Holders of Certificate and Diploma in Biological or related sciences from a recognized institution with KCSE mean grade of C- or above.
      4. Holders of a degree in biological sciences or related sciences from a recognized University.
      5. Applicants who do not demonstrate proficiency in English will be required to undertake English language course.    

Career Prospects 

  • Academic institutions
  • Research institutions
  • Consultancy firms-self or established
  • Non-Governmental Organizations
  • Food industries
  • Food service industry
  • Food processing industry

Attachment Opportunities 

Students can be attached but not limited to the following:

  • Food industries
  • Non-Governmental Organizations
  • World Health Organization
  • Government parastatals


Notable Alumni 

Tabitha Karanja, CEO Keroche Breweries 


Application Information

Click to view 


Mode of Delivery

Face-to-Face Mode

 The programme will adopt a face-to-face mode of delivery that will be based on various techniques including didactic lectures, seminars, case-based learning and tutorials.

Open and Distance Learning

  1. Use of various media that are largely home or office-based.
  2. Mediated technical learning materials including Audio-Visual, e-learning materials, will be employed.

Blended Learning

The course will be delivered through a mix of face-to- face, e-learning and ODEL where applicable


Contacts of support persons

Chairman, Dr. G.O Abong, -

Evelyne Ishuga –

Joan Waluvengo –