school and education

Knowledge

Diligence

Integrity

Innovativeness

Professionalism

Departments

BSc Honours Food Science and Technology

This programme is offered to applicants with a pass in ‘A’ level Chemistry and any two of the following subjects; Biology, Mathematics and Physics. These graduates can further enroll for postgraduate degrees in Food Science and Technology.Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, and sensory evaluation of the product with panels or potential consumers, as well as microbiological and chemical testing.

What is Food Science and Technology about?

Food sciences the applied science devoted to the study of food. The Institute of Food Technologists defines it as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public."Food technology is a branch of food science which deals with the actual production processes to make foods.

Courses in the 4 year BSc Hons Food Science and Technology

Level 1: Communication Skills, Statistical Computing I, Applied Statistics I, Inorganic Chemistry,             General Chemistry, Analytical Chemistry, Biology for Food and Nutrition Science, Applied Statistics 2, Mathematics for Food and Nutrition Sciences, Physical Chemistry, Organic Chemistry, Entrepreneurship, and Introduction to Food Science and Nutrition  

Level 2: Business Management for Scientists, Metabolism of Amino Acids and Proteins, Metabolism of Carbohydrates and Lipids, Food Engineering 1,Principles of Nutrition: Macronutrients,  Principles of Nutrition: Micronutrients,  Food Microbiology, Food Toxicology, Design and Analysis of Experimental Data, Quality Management systems, Food Analysis, Sensory Evaluation of Food and Professional Skills for Science.

Level 3: Industrial Attachment

Level 4:  Meat Technology, Cereal Technology, Sanitation and Legislation, Food Engineering 2, Dairy Technology, Fats & Oils Technology, Product Development and Marketing ,Food Biotechnology, Fruit & Vegetable Technology, Food Chemistry and Dissertation  

                    

Job opportunities in the field of Food Science and Technology:

Opportunities for employment include positions in the food and allied industries, government and standards agencies, and educational and research institutions. Graduates qualify for supervisory, technical, applied research, sales and executive positions in processing, quality assurance, process development, product development, marketing, and sensory evaluation in food and food-related industries.

BSc Honours Nutrition

The four year degree programme in the Department of Food Nutrition and Family Sciences in the Faculty of Science  is offered to applicants with a pass in “A” Level Chemistry and any two of the following: Biology, Physics and Mathematics. After completion of the programme the graduates will have a strong foundation in basic science, a sound understanding of nutrient functions, sources, and requirements, nutrition in disease processes and across the life cycle as well as knowledge in related areas such as food science, behavioral science and public health. These graduates may advance to MPhil and MSc studies. The graduates are expected to provide scientific services in the areas health, clinical nutrition, and public health nutrition. The graduates can find employment in such organizations as the Ministries of Health and Agriculture, the food industry, Non-Governmental Organisations (NGOs), private consultancy and Research institutions.

What is Nutrition Science about?

Nutrition Science is the study of the effects of food components on the metabolism, health, performance and disease resistance of human and animals. It also includes the study of human behaviors related to food choices. Nutritionists study the relationships between diet and health for many purposes that include planning of individual/community programmes and interventions that improve the health of individuals.

Courses in the 4 year BSc Hons Nutrition

Level 1: Applied Statistics 1, Statistical computing, Inorganic Chemistry, General Chemistry, Analytical Chemistry, Biology (cell biology and immunology, genetics and molecular biology),

Institutional Food Service Management, Applied Statistics 2, Mathematics for Food Science and Nutrition, Organic Chemistry, Entrepreneurship, Communication Skills and Introduction to Food Science and Nutrition.

Level 2: Biochemistry (metabolism of carbohydrates and lipids), Biochemistry (metabolism of amino acids and proteins), Physiology, , Principles of nutrition Micronutrients, Principles of nutrition Macronutrients, Business Management for Scientists, Food Microbiology, Food Toxicology, Techniques in Nutritional Biochemistry and Metabolism, Food Analysis, Research Methods, Nutrition in Life Cycle Deficiency and Disease, Professional Skills for Science

Level 3: Industrial attachment

Level 4: Sanitation and Legislation, Nutritional Epidemiology, Nutrition Planning and Programme Management, Nutrition Assessment and Surveillance, Clinical Nutrition and Dietetics, Public Health Nutrition, Advanced Topics in Nutrition, Food Nutrition and Agricultural Systems, Nutrition Education and Communication, Food Chemistry, Dissertation/project.

 

Job opportunities in the field of Nutrition:

A BSc Hons in nutrition is an excellent preparation for several different career interests:

Health- Community Nutrition planning and programming, dietetics including nutrition counseling, and clinical nutrition.

Food Industry- management of food and nutrition services.

Fitness and Wellness- individual/corporate wellness, sports nutrition, exercise science, and athletic training

Nutrition education and communication-outreach programs for businesses, governments, and community organizations

Nutrition in emergency- programs concerned with hunger, health, and food supply issues in non-industrialized countries (food aid)

Research-careers that use biochemical, physiological, genomic, clinical, and social science methods to understand how food, diet, and health are related. Public Health, public health nutrition, epidemiology etc.

Talk to us

+2634303211