Food Science and Nutrition

The course focuses on the interface between Human Nutrition and Food Science as well as an integration of the two disciplines. It is designed to meet the increasing demand for nutrition scientists who in addition have a thorough knowledge of Food Science and Technology with respect to food processing, preservation, storage, quality assurance and nutritional implication.

Admission Requirements
1.1.    A candidate wishing to be admitted into the B.Sc. degree programme in Food Science and Nutrition must satisfy the minimum University entry requirements and Faculty of Agriculture regulations.
1.2.    In addition to the above, the candidate must have obtained a minimum of C+ (plus) in each of the following subjects: Physics, Chemistry, Biology and Mathematics or Geography OR C+ (plus) in each of the following subjects: Biological Sciences, Physical Sciences, Mathematics and Geography or any of the Group IV subjects at K.C.S.E. or its equivalent.
1.3.    Alternatively, admission shall be granted to holders of Diploma in Food Technology (with credit and above) from Jomo Kenyatta University of Agriculture and Technology or from other institutions recognized by the University Senate. Such candidates shall enter the programme at the second year of study unless otherwise specified by the Faculty.

Year 1

  • HRD 2101 Communication Skills
  • HRD 2102 Development Studies
  • HRD 2103 General Economics
  • AHS 2101 Introduction to General Agriculture and Agrometeorology
  • AFS 2101 Introduction to Food Science and Technology
  • AHS 2130 Crop Production
  • SPH 2160 Physics – I
  • SPH 2161 Physics – II
  • SCH 2107 Inorganic Chemistry
  • SCH 2106 Physical Chemistry
  • SCH 2108 Organic Chemistry
  • SMA 2160 Mathematics – I
  • SMA 2161 Mathematics – II
  • SBT 2110 Botany
  • SZL 2106 Zoology
  • SBH 2111 Biochemistry – I
  • SZL 2111 HIV/AIDS

Year 2

  • SBH 2211 Biochemistry – II
  • ICS 2110 Information Technology -I
  • ICS 2215 Information Technology -II
  • SMA 2262 Statistics
  • EME 2202 Fluid Mechanics
  • EME 2220 Thermodynamics
  • ECE 2220 Sanitation and Waste Control
  • AHS 2102 Animal Production
  • AFS 2201 Introduction to Microbiology
  • AFS 2202 Human Nutrition
  • AFS 2203 Food Analysis – I
  • AFS 2204 Food Microbiology – I
  • AFS 2205 Food Chemistry
  • AFS 2206 Food Quality Assurance
  • AFS 2207 Food Engineering – I
  • AFS 2208 Internal Attachment (8 Weeks)
  • AFN 2201 Nutritional Anthropology

Year 3

  • HRD 2116 Food Product Development and Marketing
  • AFS 2301 Food Microbiology – II
  • AFS 2302 Food Engineering – II
  • AFS 2303 Food Analysis – II
  • AFS 2304 Food Biotechnology
  • AFS 2305 Meat Technology
  • AFS 2306 Beverage Technology
  • AFS 2307 Sugar, Starch and Confectionery Technology
  • AFS 2308 Cereal Technology – I
  • AFS 2309 Fruit and Vegetable Technology – I
  • AFS 2310 Dairy Technology – I
  • AFS 2311 Special Topics and Seminars
  • AFS 2312 Food Processing and Preservation
  • AFS 2313 Sensory Evaluation of Foods
  • AFS 2314 Industrial Attachment (8 Weeks)
  • AFN 2301 Nutritional Epidemiology
  • AFN 2302 Community Health and Clinical Dietetics

Year 4

  • HRD 2109 Agricultural Marketing
  • HRD 2113 Rural Sociology and Agricultural Extension
  • HRD 2117 Industrial Book-Keeping
  • HRD 2125 Food Industry Management
  • AFS 2401 Research Project I (2 Units)
  • AFS 2402 Food Packaging Technology
  • AFS 2403 Dairy Technology – II
  • AFS 2404 Fats and Oils Technology
  • AFS 2405 Fruits and Vegetables Technology – II
  • AFS 2406 Cereal Technology – II
  • AFS 2407 Research Project – II (2 Units)
  • AFN 2401 Community Nutrition
  • AFN 2402 Food and Nutrition Security
  • AFN 2403 Nutrition Education

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