BACHELOR OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY

Rationale

Crop and animal products are in general perishable and produced in such amounts and states that cannot immediately be consumed, therefore they have to be processed into other forms and their quality preserved.

The food industry provides a link between the farmer and consumer.

Upon completion of this course, the graduate will be qualified to work in food processing industries in production and managerial capacities, to teach and carry research and extension in governmental and non governmental institutions, to venture into entrepreneurship in the food industry and to pursue further education in food related disciplines.

Programme Objectives

The aim of this course is to provide an appropriate depth of knowledge and skills in subjects related to the food industry for a Bachelor of Science Degree in Food Science and Technology.

The course is designed to produce a graduate qualified to advice on animal and crop production at farm level, to work in a food processing industry at production and managerial capacities, to teach, to carry out research and extension in governmental and non-governmental institutions, to venture into entrepreneurship in the food industry and to pursue higher education.

Admission Requirements

Candidates shall meet Egerton University general admission criteria.

In addition to meeting the prevailing minimum University requirements, the candidate must have a minimum score of B- in Physics, chemistry and biology or B in physical science and biological science.

Alternative admission will be offered to candidates with a minimum of a Diploma with credit in Food Technology or equivalent in areas related to food science and technology.

Course Structure and Duration

The course duration shall be four years for full time students. A TOTAL of 194.5 credit factors of prescribed courses will be covered. Each academic year will consist of two semesters of fifteen teaching weeks each.

Diploma holders may transfer up to 30% credits to the undergraduate programme under guidelines specified by the Senate.

Coding of degree courses will be FOST representing Food Science and Technology followed by a three digit figure. The first digit represents the year in which the course is offered. The second digit represents the nature of the course within the code discipline, thus;

0=Introductory
1=Microbiology
2=Chemistry
3=Engineering
4=Food Commodity Technology
5=Dairy Commodity Technology
6=Management
7=Attachment and
8=Research

The third digit represents the serial number of the course within that discipline.

Examination Regulations

The Egerton University rules and regulations will apply. For each course a minimum of two continuous assessment test (C.A.T) exams with an assignment options will be given. The maximum marks for the CATs will be 30%. Where the course has a practical component a maximum of 15% marks will be allocated for this component and 15% for CATs. The final examination will contribute 70%.

Grading System

The grading of examinations for this programme shall be conducted in accordance with Egerton University Statute XXVIII.

Graduation Requirements

To graduate, a student shall be required to take and pass all scheduled courses within the stipulated period.

Degree Classifications

Degree classification shall be in accordance with Egerton University Statute XXVIII.

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Contact us

Faculty of Agricuture, P.O. Box 536, Egerton.

Tel: +254 51 221 3567

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