Food Science and Technology involves the application of scientific principles in the development and supply of safe, nutritious and affordable food. Food scientists have been involved in the development of many novel food products that are now freely available in shops, e.g. long-life milk, frozen and canned foods, snack foods and ready-to-eat meals. Food scientists are trained to meet the challenge of developing and supplying foods that comply with the ever-changing demands of the modern consumer. Just as importantly, food scientists lead the fight against hunger and malnutrition through the development of affordable, nutritious foods. Examples are instant weaning porridge and vitamin-mineral fortified staple foods.
The multidisciplinary nature of the programmes offered in the department, as well as exposure to the industry (visits to food factories, practical work in the Department’s pilot plants), allow graduates to pursue a large variety of careers in the food and the food-related industries, based on each individual’s personal interests. The interface between food science, nutrition, health, food service is an area of increasing concern to consumers, government and the food industry. There is an increase in consumer awareness of the impact of diet and the foods we consume on health-related diseases and well-being. Government recognises the multifactorial causes of hunger and malnutrition in our region and is committed to addressing this issue. Since consumers rely on the food industry to provide healthy, nutritious, safe and high-quality processed foods, scientists employed by food and related industries will play an increasingly important role in the future to ensure that consumers have access to safe, high-quality foods that are nutritionally beneficial and safe.
Dr. A. N. Onyango, PhD