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Assessment methods

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Assessment

The MSc programme is evaluated mainly through written exams (continuous assessment tests, end year exams), practical exams, reports, presentations and master’s thesis. The master thesis includes an original innovative proposal, research work (laboratory based and/or field study) and final report submitted to the graudate school for oral and written evaluation.

During the first year, a total of 10 mandatory units are taught and examined, split equally between 2 semesters. For each unit, continuous assessment contributes 30% and the written end of semester examinations contributes 70% of the marks.

In the second year, the course coverage comprises of 50% master’s thesis, 30% written exams and 20% relating to soft skills development (practical exams, presentation, papers, self and peer assessments). The master thesis integrates the different learning tracks in an original, research-based and integrated piece of work that is defended in the graduate school. The evaluation methods make a logical shift to methods that are more suited to evaluate aspects of ‘making judgements’, ‘learning skills’ and ‘communication’ associated with the intended learning outcomes of the second year.
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About IUPFOOD-East Africa

The Master of Science in Sustainable Food Processing and Product Development is an interuniversity programme in food (IUPFOOD-East Africa) jointly organized by three universities in the East African region namely; Jomo Kenyatta University of Agriculture and Technology (JKUAT, Kenya), Makerere University (MAK, Uganda) and The Nelson Mandela African Institution of Science and Technology( NM-AIST, Tanzania).

This programme is supported by KU Leuven and Ghent University through the VLIR-UOS funded IUPFOOD ICP Connect project and LCEFoNS IUC project.

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