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 |
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 |
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 |