Bachelor of Science in Food Technology
The Bachelor of Science in Food Technology program prepares students with the scientific knowledge and practical skills required for the processing, preservation, and quality assurance of food products. The program integrates food science, technology, and safety principles with hands-on laboratory and industry-relevant training. Graduates are equipped to support the development of safe, nutritious, and sustainable food systems for industry, research, and national development.
Food Technology involves the application of science and engineering knowledge, beginning with the post-harvest handling of plant and animal based raw materials through to the manufacturing, storage and distribution of variety, convenient, quality and nutritious food products. It also includes conversion of plant/animal based raw materials into cosmetic, therapeutic and medicinal products.
The field of Food Technology include:
- Food Engineering
- Food Chemistry
- Food Microbiology
- Food Nutrition
- Entrepreneurial Studies
- Food Processing
- Quality Assurance and Food Safety
- Food Regulatory Function.
Our aim is to graduate an entrepreneurial Food Technologist/Food Scientist who will translate science into innovations and business opportunities using rich locally available and untapped resources. We also aim to develop a graduate holistically who is best fit for the existing food manufacturing industries, as well as the research and allied industries.
Course Overview
* 4 years full time
* On Campus (Taraka)
* Available to domestic students
* Start Year Intake – February
i) Grade 12 School Leavers: STAT_P Test Score, Minimum of B grades in physics, Maths A plus B grades in either chemistry or biology
and B grades in either Language and Literature or Applied English.
ii) All non-school leavers: minimum requirements are as for school leavers except that upon acceptance with the minimum requirement non-school leavers will do entry exams instead of STAT-P test.
iii) A Diploma Certificate from the Polytechnical Institute with Credit grades in science-related subjects are required to do entry exams before entry.
iv) Diplomas from other universities will be selected on a case-by-case basis in line with the university’s admission policy.
At the end of third year of study, the Food Technology students undertake industrial training with industries and organizations that are relevant to their area of study.
In the final year, a research project is undertaken with the supervision of an academic staff member. This research project is an opportunity for the student to use the knowledge and skills from their previous subjects and apply these to a small research project that will in many ways reflect the situation that they will encounter in their future employment.
Some final year research projects are targeted towards solving both community and industry needs. Joint industry-department research activities have seen some adaptable innovative solutions to address problems both in the industry as well as community.
Course Structure
| Semester 1 | Semester 2 |
| MA115- Mathematics I AS Applied Sciences | MA125- Mathematics II AS (Applied Sciences) |
| CD 111- Development Practices & Sustainability | FR123- Biology (Plant & Animal) |
| PH113- Physics for Food Technologists | FT121- Introduction to Food Engineering |
| AS113- Chemistry for Natural Sciences | FT122- Introduction to Food Science |
Semester 1 FT211- Food Engineering I | Semester 2 FT221- Food Processing Practical I |
FT212- Food Chemistry I | FT222- Unit Operations I |
FT213- Food Microbiology I | FT223- Chemical Analysis for Food & Water |
FT214- Nutrition I | FT224- Advanced Food Chemistry |
Semester 1 FT311- Food Engineering II | Semester 2 FT321- Food Safety & HACCP |
FT312- Quality Assurance | FT322- Commodity Science I: Tropical Agricultural Crops |
FT313- Food Microbiology and Biotechnology | FT323- Food Processing Practical II |
BM111- Introduction to Business Management | FT324- Science Communication & Research Methodology |
*FT 400 – Industrial Training
Semester 1 FT411- Research Project I | Semester 2 FT421- Research Project II |
FT412- Advance Nutrition | FT422- Food Processing Practical IV |
FT413- Food Processing Practical III | FT423- Unit Operations II |
FT414- Innovation & Entrepreneurship | FT424- Commodity Science II: Meat & Seafood Technology |