| BSc Food science and Technology

BSc Food science and Technology - Egerton University

The aim of this BSc (Food Science and Technology) 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.

 Bachelors Degree  4 years  Fulltime Fee: on application
EU
Public University Njoro - Constituency, Nakuru - County

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.

BSc Food science and Technology - objectives

The aim of this BSc (Food Science and Technology) 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.

Entry 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.

Mininum Entry Requirements for Bachelor's Degree at Egerton University
The entry requirements set out below are only minimum, and they in no way entitle an applicant to a place in the University. Applicants must:

  • Have the Kenya Certificate of Secondary Education with an average grade C+ (C plus)passed at one sitting from at least seven subjects drawn from subject groupings as specified by the Kenya National Examinations Council or its equivalent.

OR

  • Have one of the following combinations of passes in the Kenya Advanced Certificate of Education examination:
  • Two (2) Principal passes obtained at the same sitting.

OR

  • Egerton University Statutes 2008 43
  • Two (2) Principal passes obtained at different sittings provided the passes are of Grade C or higher.

OR

  • Hold a Diploma of Egerton University with a 'Credit' pass or higher or an equivalent
  • Qualification from a recognized institution in the relevant field of specialization acceptable to Senate. Those with a 'Pass' Diploma will be considered if they have at least two years relevant experience after graduation.

AND
Meet additional entry requirements as may be specified by the respective Department, Faculty, School or Institute.

To be admitted for a PRE-SERVICE DEGREE PROGRAM, a prospective candidate must have all the requirements set up by the joint Admission Board (JAB), with a prospective IN-SERVICE student must have completed a diplomaprogram in the relevant field and graduated with at least a CREDIT.

BSc Food science and Technology - course content

The duration for the BSc (Food Science and Technology) degree programme at Egerton University 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.

Some of the subject areas to be covered include:

  • Microbiology
  • Chemistry
  • Engineering
  • Food Commodity Technology
  • Dairy Commodity Technology
  • Management
  • Attachment and
  • Research