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Bachelor of Science in Food Science and Technology
Semesters of Study
8
Years of Study
4
Entry Requirements
MSCE/IGCSE
PROGRAMM CURICULLUM
1 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| 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 |
| Computer Applications (NCAP111) | 1 | 1.50 |
| Biology II (BIO121) | 2 | 3.50 |
| Mathematics II (MAT121) | 2 | 3.50 |
| Chemistry II (CHE121) | 2 | 3.50 |
| Communication Skills II (LDC121) | 2 | 3.50 |
| Physics II (PHY121) | 2 | 3.00 |
| Computer Applications II (CAP121) | 2 | 2.50 |
2 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Introduction to Statistics (MAT211) | 1 | 3.00 |
| Biochemistry I (BSC211) | 1 | 4.50 |
| Agricultural Economics I (AAE211) | 1 | 2.50 |
| Food Selection, Preparation and Management (FST212) | 1 | 2.50 |
| Introduction to Food Science (FST211) | 1 | 3.50 |
| Entrepreneurship I (ABM213) | 1 | 2.50 |
| Introductory Nutrition (NFS212) | 1 | 3.50 |
| Agricultural Economics II (AAE211) | 1 | 2.50 |
| Pilot Plant Experience in Food Processing (FST219) | 1 | 1.50 |
| Food Chemistry (FST223) | 2 | 3.50 |
| Pilot Plant Experience in Food Processing (FST229) | 2 | 1.50 |
| Principles of Marketing (ABM224) | 2 | 2.50 |
| Sensory Evaluation of Foods (FST222) | 2 | 2.50 |
| Pilot Plant Experience in Food Processing I (FST229) | 2 | 1.50 |
| Food Microbiology (FST221) | 2 | 3.50 |
| Biochemistry II (BSC221) | 2 | 4.50 |
| Food Processing and Preservation (FST224) | 2 | 3.50 |
3 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Food Analysis (FST312) | 1 | 2.50 |
| Legume and Oilseed Processing Technology (FST315) | 1 | 2.50 |
| Principles of Food Engineering (FST311) | 1 | 3.00 |
| Food Laws, Regulations and Ethics (FST314) | 1 | 2.00 |
| Food Science and Technology Research Project I (FST310) | 1 | 0.50 |
| Pilot Plant Experience in Food Processing (FST319) | 1 | 1.50 |
| Food Safety Management (FST313) | 1 | 2.50 |
| Design and Analysis of Experiments (BSC311) | 1 | 3.00 |
| Dairy Products Technology (FST316) | 1 | 3.50 |
| Pilot Plant Experience in Food Processing (FST329) | 2 | 1.50 |
| Food Biotechnology (FST321) | 2 | 2.00 |
| Food Storage Technology (NFST324) | 2 | 1.50 |
| Human Resources Management (ABM422) | 2 | 2.50 |
| Pilot Plant Experience in Food Processing II (FST329) | 2 | 1.50 |
| Food Science and Technology Research Project II (FST320) | 2 | 0.50 |
| Family Health and Wellness (HSC322) | 2 | 3.50 |
| Meat and Fish Processing Technology (FST323) | 2 | 3.50 |
| Gender and Development (GED424) | 2 | 2.00 |
| Post-harvest Fruit and Vegetable Technology (core) (FST322) | 2 | 2.50 |
4 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Food Packaging (FST413) | 1 | 2.50 |
| Business Finance (ABM312) | 1 | 2.50 |
| Pilot Plant Experience in Food Processing (FST419) | 1 | 1.50 |
| Food Product Development (FST412) | 1 | 2.50 |
| Cereal Foods Technology II (FST415) | 1 | 3.50 |
| Food Service Management (FST411) | 1 | 2.50 |
| Fruits, Vegetables and Plantation Foods Technology (FST414) | 1 | 3.50 |
| Food Science and Technology Research Project III (FST410) | 1 | 1.00 |
| Emerging and Topical Issues in Food Science and Technology (FST422) | 2 | 0.50 |
| Food Science and Technology Industrial Placement (FST421) | 2 | 15.00 |
| Food Science and Technology Research Project IV (FST420) | 2 | 2.00 |