BSc Food Science & Technology
BSc Food Science and Technology is an applied science course and the only undergraduate degree programme run by the Department. The aim of the four year curriculum run by the Department is to help students: appreciate the scope and depth of Food Science and Technology; the role of Food Science and Technology with respect to raw agricultural products, industrialization and national development; the application of knowledge to the growing and dynamic needs of the society with respect to the Food and Beverage Industries whilst discovering new or emerging career opportunity.
The organization of this curriculum exposes students to the following broad but specific disciplines; Food Commodities, Food Service Management and Operation, Food Production Systems, Techniques in Laboratory Analysis, Food Analysis, Food Chemistry, Food Product Development, Quality Assurance, Food Microbiology, Fermentation Technology, Research Design and Implementation, Food Hygiene and Sanitation, Food Engineering, Plant Design and Economics, Traditional foods, Food Additives, Nutrition and Health, Metabolism in Health and Disease, Sensory Analysis, Food Engineering, Food packaging, etc. Students also take courses such as Communication Skills, Literature in English, Information Literacy Skills, Sociology, Information Communication Technology (ICT), Entrepreneurship, Law of Contract, etc in order to broaden their scope of learning.
Practical sessions for the courses deepen students’ knowledge in the course. During the second semester of their third year, students embark on an internship programme to research institutes and industries to improve their manufacturing process skills, packaging and distribution skills, while providing support and expertise to management. There are several Opportunities and Resources available for students pursuing BSc. Food Science and Technology.
The programme provides students with the requisite background that enable them pursue any of the following specialized disciplines: Food Chemistry, Food Analysis, Food Physics, Food Engineering, Food Preservation or Technology, Plant Design, Food Packaging, Food Quality Management, Food Safety, Food microbiology, Nutrition and Dietetics, Consumer Science, Food product development, Functional Foods and Neutraceuticals, Food Additives, Sensory Science, Food Laws, etc. Each of these specialized field provides a unique career opportunity for the student.
This course has been designed for students who wish to pursue industrial careers in research or technology development or who wish to enter graduate school and pursue further education within the field of food science and technology or be self-employed.