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Master of Science in Food Science and Technology
Semesters of Study
4
Years of Study
2
Entry Requirements
PROGRAMM CURICULLUM
1 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Functional Foods and Neutraceuticals (FST515) | 1 | 2.50 |
| Nutrition Problems, Programmes and Policy in Developing Countries (NUT514) | 1 | 3.00 |
| Food Science and Technology Seminar I (FST510) | 1 | 0.50 |
| Advances in Safety and Quality of Food (FST511) | 1 | 2.00 |
| Food Composition Data Production, Management and Analysis (FST514) | 1 | 3.50 |
| Advanced Food Microbiology (FST513) | 1 | 3.50 |
| Biometry I (BSC512) | 1 | 3.00 |
| Emerging and Current issues in Food Science (FST519) | 1 | 1.00 |
| Advanced Food Chemistry (FST512) | 1 | 3.50 |
| Biometry and Computing I (ANS515) | 1 | 3.00 |
| Advanced Food Analysis (FST522) | 2 | 3.50 |
| Nutrition Education and Communication (NUT523) | 2 | 3.50 |
| Advanced Food Biotechnology (FST525) | 2 | 2.00 |
| Biometry II (BSC522) | 2 | 3.00 |
| Biometry and Computing II (ANS523) | 2 | 3.00 |
| Advanced Sensory Evaluation of Food (FST521) | 2 | 3.50 |
| Maternal and Child Nutrition (NUT522) | 2 | 3.00 |
| Advanced Food Packaging (FST524) | 2 | 2.50 |
| Biostatistical Data Analysis (ANS523) | 2 | 3.00 |
| Advanced Nutritional Assessment (NUT521) | 2 | 3.00 |
| Food Science and Technology Seminar II (FST520) | 2 | 0.50 |
| Advanced Food Engineering (FST523) | 2 | 3.00 |
| Business Law (ABM526) | 2 | 3.00 |
2 Year
| Course Name | Semester | Credit Hours |
|---|---|---|
| Food Science and Technology Thesis Proposal (FST598) | 1 | 3.00 |
| Food Science and Technology Thesis Report (FST599) | 2 | 7.00 |