Bachelor of Science in Nutrition and Food Science


Semesters of Study
8
Years of Study
4
Entry Requirements
MSCE/IGCSE

PROGRAMM CURICULLUM


1 Year

Course Name Semester Credit Hours
Chemistry (NCHE111)15.00
Communication skills I (LDC111)13.50
Physics (NPHY111)13.00
Computer Applications (NCAP111)11.50
Mathematics (NMAT111)13.50
Biology (NBIO111)15.00
Introduction to HIV Infections and AIDS (HSC111)13.00
Entrepreneurship I (ABM213)22.50
Introduction to Food Science (FST211)23.50
Introductory Nutrition (NFS212)23.50
Biochemistry I (BSC211)24.50
Introduction to Human Physiology (NFS211)22.00
Introduction to Statistics (MAT211)23.00
Principles of Horticulture (HOR211)33.00
Nutrition and Food Science Research Project I (NFS310)30.50
Agricultural Economics II (AAE211)32.50
Design and Analysis of Experiments (BSC311)33.00
Household Resource Management I (HSC311)32.50
Agricultural Economics I (AAE211)32.50
Principles of Food Engineering (FST311)33.00
Food Selection, Preparation and Management (FST212)32.50
Nutrition and Food Science Research Project III (NFS410)41.00
Nutrition in Emergencies (NFS413)43.50
Food Service Management (FST411)42.50
Household Food Security (NFS412)42.00
Nutrition and Diet Therapy (NFS411)43.00
Nutrition and HIV and AIDS (NFS414)43.50

2 Year

Course Name Semester Credit Hours
Physics II (PHY121)13.00
Chemistry II (CHE121)13.50
Mathematics II (MAT121)13.50
Computer Applications II (CAP121)12.50
Communication Skills II (LDC121)13.50
Biology II (BIO121)13.50
Introduction to Livestock Management (ANS223)23.00
Food Chemistry (FST223)23.50
Foods and Their Nutritive Value (NFS221)22.00
Crop Management (AGN212)23.00
Sensory Evaluation of Foods (FST222)22.50
Food Microbiology (FST221)23.50
Food Processing and Preservation (FST224)23.50
Human Growth and Development (NFS222)23.50
Nutrition Extension Education (NFS322)32.50
Assessment of Nutritional Status (NFS321)32.50
Nutrition and Food Science Research Project II (NFS320)30.50
Nutrition Throughout the Lifecycle (NFS323)33.00
Extension Methods (EXT222)33.00
Consumer and Society (HSC225)32.50
Nutrition and Food Science Research Project IV (NFS420)42.00
Gender and Development (GED424)42.00
Emerging Issues in Nutrition and Food Sciences (NFS423)41.50
Nutrition and Food Science Industrial Attachment (NFS400)43.00
Food Product Development (FST412)42.50
Food and Nutrition Planning (NFS422)42.50
Human Resources Management (ABM422)42.50
Public Health Nutrition (NFS421)43.50