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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 |
|---|---|---|
| Computer Applications (NCAP111) | 1 | 1.50 |
| Communication skills I (LDC111) | 1 | 3.50 |
| Physics (NPHY111) | 1 | 3.00 |
| Biology (NBIO111) | 1 | 5.00 |
| Introduction to HIV Infections and AIDS (HSC111) | 1 | 3.00 |
| Mathematics (NMAT111) | 1 | 3.50 |
| Chemistry (NCHE111) | 1 | 5.00 |
| Communication Skills II (LDC121) | 2 | 3.50 |
| Physics II (PHY121) | 2 | 3.00 |
| Computer Applications II (CAP121) | 2 | 2.50 |
| Biology II (BIO121) | 2 | 3.50 |
| Mathematics II (MAT121) | 2 | 3.50 |
| Chemistry II (CHE121) | 2 | 3.50 |
2 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Introduction to Human Physiology (NFS211) | 1 | 2.00 |
| Entrepreneurship I (ABM213) | 1 | 2.50 |
| Introduction to Statistics (MAT211) | 1 | 3.00 |
| Introduction to Food Science (FST211) | 1 | 3.50 |
| Introductory Nutrition (NFS212) | 1 | 3.50 |
| Food Chemistry (FST223) | 2 | 3.50 |
| Introduction to Livestock Management (ANS223) | 2 | 3.00 |
| Sensory Evaluation of Foods (FST222) | 2 | 2.50 |
| Human Growth and Development (NFS222) | 2 | 3.50 |
| Food Microbiology (FST221) | 2 | 3.50 |
| Foods and Their Nutritive Value (NFS221) | 2 | 2.00 |
| Food Processing and Preservation (FST224) | 2 | 3.50 |
3 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Principles of Food Engineering (FST311) | 1 | 3.00 |
| Agricultural Economics II (AAE211) | 1 | 2.50 |
| Food Selection, Preparation and Management (FST212) | 1 | 2.50 |
| Agricultural Economics I (AAE211) | 1 | 2.50 |
| Household Resource Management I (HSC311) | 1 | 2.50 |
| Principles of Horticulture (HOR211) | 1 | 3.00 |
| Design & Analysis of Experiments (AGN312) | 1 | 3.00 |
| Nutrition and Food Science Research Project I (NFS310) | 1 | 0.50 |
| Nutrition Extension Education (NFS322) | 2 | 2.50 |
| Middle Child, Adolescent Growth and Development (HSC321) | 2 | 3.00 |
| Assessment of Nutritional Status (NFS321) | 2 | 2.50 |
| Management of Extension and Rural Development Programmes (EXT324) | 2 | 3.00 |
| Nutrition and Food Science Research Project II (NFS320) | 2 | 0.50 |
| Nutrition Throughout the Lifecycle (NFS323) | 2 | 3.00 |
4 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Nutrition and Food Science Research Project III (NFS410) | 1 | 1.00 |
| Food Service Management (FST411) | 1 | 2.50 |
| Nutrition in Emergencies (NFS413) | 1 | 3.50 |
| Nutrition and Food Science Industrial Attachment (NFS400) | 1 | 3.00 |
| Household Food Security (NFS412) | 1 | 2.00 |
| Nutrition and Diet Therapy (NFS411) | 1 | 3.00 |
| Nutrition and HIV and AIDS (NFS414) | 1 | 3.50 |
| Food and Nutrition Planning (NFS422) | 2 | 2.50 |
| Public Health Nutrition (NFS421) | 2 | 3.50 |
| Human Resources Management (ABM422) | 2 | 2.50 |
| Professional Practice in Human Sciences and Community Services (HSC422) | 2 | 1.00 |
| Nutrition and Food Science Research Project IV (NFS420) | 2 | 2.00 |
| Emerging Issues in Nutrition and Food Sciences (NFS423) | 2 | 1.50 |
| Food Science and Technology Industrial Placement (FST421) | 2 | 15.00 |