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Introduction

The B.Sc. Food Science and Technology course involves the study of biological, chemical, biochemical, physical and engineering sciences as applied in food processing and preservation. The science aspect concerns the study of properties and behavior of food from the point of origin to the consumer while the technology aspect deals with the application of these sciences in the production and preservation of safe, nutritious, appealing and affordable food. The current employment market in Kenya is scarce and calls for graduates with, not only mastery of their specialized subject, but also with ability to venture into private business and extend knowledge to others. In view of this, selected subjects in agriculture, economics, industrial management, environmental protection, education and rural sociology are included in the course.

Justification

Crop and animal products are in general perishable and produced in such amounts and states that cannot immediately be consumed, therefore they have to be processed into other forms and their quality preserved. The food industry provides a link between the farmer and consumer. Upon completion of this course, the graduate will be qualified to work in food processing industries in production and managerial capacities, to teach and carry research and extension in governmental and non governmental institutions, to venture into entrepreneurship in the food industry and to pursue further education in food related disciplines.

Objectives

The aim of this course is to provide an appropriate depth of knowledge and skills in subjects related to the food industry for a Bachelor of Science Degree in Food Science and Technology. The course is designed to produce a graduate qualified to advice on animal and crop production at farm level, to work in a food processing industry at production and managerial capacities, to teach, to carry out research and extension in governmental and non-governmental institutions, to venture into entrepreneurship in the food industry and to pursue higher education.

Admission Requirements

Candidates shall meet Egerton University general admission criteria. In addition to meeting the prevailing minimum University requirements, the candidate must have a minimum score of B- in Physics, chemistry and biology or B in physical science and biological science. Alternative admission will be offered to candidates with a minimum of a Diploma with credit in Food Technology or equivalent in areas related to food science and technology.

5.0 Course Loading and Duration

The course duration shall be four years for full time students. A TOTAL of 194.5 credit factors of prescribed courses will be covered. Each academic year will consist of two semesters of fifteen teaching weeks each. Diploma holders may transfer up to 30% credits to the undergraduate programme under guidelines specified by the Senate.

Coding of degree courses will be FOST representing Food Science and Technology followed by a three digit figure. The first digit represents the year in which the course is offered. The second digit represents the nature of the course within the code discipline, thus;

0-Introductory

1-Microbiology

2-Chemistry

3-Engineering

4- Food Commodity Technology

5- Dairy Commodity Technology

6- Management

7- Attachment and

8 - Research

The third digit represents the serial number of the course within that discipline.

7.0 Examinations

The Egerton University rules and regulations will apply. For each course a minimum of two continuous assessment test (C.A.T) exams with an assignment options will be given. The maximum marks for the CATs will be 30%. Where the course has a practical component a maximum of 15% marks will be allocated for this component and 15% for CATs. The final examination will contribute 70%.

Course Coding

YEAR 1 SEMESTER 1    
CODE    TITLE
MATH100      General Mathematics
AGED331    Rural Sociology
ANHE101    Gross Anatomy and Embryology
CHEM102    Physical and Inorganic Chemistry
ECON100    Introduction to Economics
FOST 101    Introduction to the Food Industry
ZOOL100      General Zoology
AGED121    Agricultural Communication

YEAR 1 SEMESTER 2    
BIOC204    Basic Biochemistry
BOTA131    General Microbiology
CHEM103    Organic Chemistry
FOST131    Fundamentals of Food Engineering I
PHYS103    General Physics
COMP101    Introduction to computer applications
BOTA111      General Genetics
AGRO102    Principles of Crop Production

YEAR 2 SEMESTER 1    
ENSC100    Introduction to Environmental Science
CHEM308    Analytical Chemistry
BIOC201    Cell Biology
FOST221    Principles of Human Nutrition
FOST211    Food Microbiology I
FOST232    Fundamentals of Food Engineering II
FOST233    Food Processing Instrumentation
FOST234    Food Plant Utilities and Services

YEAR 2 SEMESTER 2    
AGRO291    Statistics for Agriculture
ANHE211    Animal Physiology
BIOC304    Nutritional Biochemistry
FOST222    Food Chemistry I
FOST212    Food Microbiology II
ICEN206    Electrical Engineering

YEAR 3 SEMESTER 1    
ANSC333    Animal Nutrition and Livestock Feeding
FOST323    Food Chemistry II
FOST335    Unit Operations in Food Processing
FOST341    Cereals and Root Crop Technology
FOST342    Fruits & Vegetable Technology
FOST343    Non-Alcoholic Beverages
AGEC315    Agricultural Economics I

YEAR 3 SEMESTER 2    
AGBM332    Human Resource Management and Industrial Relations
AGRO391    Agricultural Experimentation
FOST 324    Food Analysis
FOST344    Sugar Tech. and Confectioneries
FOST345    Edible Fats and Oils Technology
FOST346    Meat, Poultry and Sea foods Tech.
FOST347    Alcoholic Beverages
FOST336    Food Plant Design and Layout
FOST 371    Industrial Attachment (End of Y3 S2)

YEAR 4 SEMESTER 1    
ANHE 427      Introduction to Animal Health and Food-Borne Diseases
DATM456    Dairy Technology I
FOST413    Food Toxicology
FOST425    Applications of Enzyme Technology in Foods
FOST461    Food Packaging, Storage and Distribution
FOST462    Food Plant Operations Management
FOST463    Food Quality Assurance
FOST482    Research Projects I (Proposals)
AGEC416    Agriculture Economics II

YEAR 4 SEMESTER 2    
DATM457    Dairy Technology II
ENSC405    Environmental Impact Assessment
FOST414    Food Biotechnology
FOST464    Product Development & Sensory Evaluation of Foods
FOST465    Sanitation and Waste Management
FOST466    Food Entrepreneurship
FOST481    Food Science and Technology Seminars
FOST483    Research Projects II (Experimental)