Overview
Philosophy, Rationale
The food processing sub-sector is estimated to represent more than 40% of Kenya’s manufacturing sector and is characterized by modern food processing sector, with relatively high capital input, and small-scale food processing sector working with low capital inputs and relatively simple technologies. To provide more impetus for industrialization of food processing, more than just training manpower for the existing job market is required. There is a need for training manpower able to create job opportunities via self-employment and venture into manufacturing opportunities
Graduates of the department`s internationally recognized programmes are well prepared to enter Food industries, Government ministries, Parastatals, Non-governmental organizations and research institutions in the various fields involved in food processing and human nutrition, research and development, as well as planning and implementation of projects.
The department collaborates with several institutions such as the Swiss Federal Institute of Technology (ETH), Zurich and the United Nations University, Tokyo. Close ties are also maintained with the Swiss Development Co-operation (SDC) and German Technical Cooperation (GTZ), and locally with the Kenya Institute of Food Science and Technology (KIFST), which provides linkage between the department and local food industries.
The department is located in Upper Kabete Campus of the University of Nairobi, College of Agriculture and Veterinary Sciences, Faculty of Agriculture.
Mode of Delivery
FACE-TO-FACE MODE
The programme will adopt a face-to-face mode of delivery that will be based on various techniques including didactic lectures, seminars, case-based learning and tutorials.
OPEN AND DISTANCE LEARNING
- Use of various media that are largely home or office-based.
- Mediated technical learning materials including Audio-Visual, e-learning materials, will be employed.
BLENDED LEARNING
The course will be delivered through a mix of face-to- face, e-learning and ODEL where applicable
Contacts of support persons
Chairman, Dr. G.O Abong, - ooko.george@uonbi.ac.ke
Evelyne Ishuga – ishuga@uonbi.ac.ke
Joan Waluvengo – joant@uonbi.ac.ke
Structure
Students may be exempted from some courses by Senate on the recommendation of the Faculty Board provided that:
A3.1 Such candidates had taken these courses in a recognized University or equivalent Institution.
A3.2 Candidates seeking exemption apply in writing to the Faculty Board of Agriculture specifying the courses for which exemption is desired and attaching evidence that these courses or their equivalents had been taken satisfactorily in recognized institutions.
A3.3 A non-refundable course exemption fee as may be determined by the University be paid with each application for exemption.
A3.4 Such courses or their equivalents are to satisfy the requirements of the professional training in the first year of study only as follows:
AZL 101: Agricultural Zoology
ACH 101: Chemistry
ABC 101: Biochemistry I
AAP 101: Animal Physiology
AVA 101: Veterinary Anatomy
AAE 101: Workshop Techniques
APH 101: Physics
AFT 101: General Microbiology
ACR 103: Mathematics
ACR 104: Plant/Crop Physiology
A3.4 Candidates seeking exemption from 2nd to 4th Year courses shall be required to sit for examinations preceding the year or semester of exemption. They shall be required to attain a pass standard in order to qualify for an exemption. The score obtained will then be used in the degree classification.
A3.6 Candidates with Diploma (Credit or Distinction) or Higher National Diploma in Food Science and Technology, Agriculture or related courses from the National Polytechnics or other recognized institutions be exempted from first-year courses and be registered in 2nd year.
A3.7 Candidates with Diploma (Credit or Distinction) in Food Science and Technology, Agriculture or related courses from recognized Universities be exempted from first-year courses and be registered in 2nd year.
Admission Requirements
Admission requirements for the degree of Bachelor of Science (Food Science and Technology) shall be:
1. Holders of KCSE with a mean grade of C+ with passes at C+ or above in Biology or Biological Sciences, Physics and Chemistry or Physicals Sciences and Mathematics. In order to satisfy the cluster, for candidates offering pure sciences, Mathematics may be alternated with any of the subjects shown, while for candidates offering Biological Sciences the fourth subject may be selected from the same subjects:
Geography Building Construction
Home Science Power Mechanics
Agriculture Electricity
Woodwork Drawing and Design
Metal Work Aviation Technology
2. Holders of KACE or equivalent with minimum 2 Principal passes in Biology and Chemistry and at least a subsidiary pass in Mathematics or Physics.
3. Holders of Diploma or equivalent in relevant sciences from a recognized institution with passes at credit or distinction.
4. Holders of any relevant degree other than Food Science & Technology or Nutritional Sciences.
A2.1 The Teaching for the degree shall extend over not less than four academic years, each year consisting of two teaching semesters.
A2.2 Each student shall be required to take relevant industrial Attachment for a minimum period of eight weeks after completion of the third year of study and before entering the fourth year of study.
A2.3 In the second semester of the fourth year of study, each student shall be required to carry out a Special Research Project Relevant to the area of Food Science and Technology.
Careers
Food Science and Technology expert
Fees and Funding
| YEAR 1 -16UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| CAUTION - (ONCE) | 5,000.00 | 5,000.00 | |
| EXAMINATION (PER UNIT @1000) | 8,000.00 | 8,000.00 | 16,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science, Nutrition and Technology-year 1 | 198,750.00 | 172,250.00 | 371,000.00 |
| YEAR 2 -14UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 7,000.00 | 7,000.00 | 14,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science, Nutrition and Technology-year 2 | 192,750.00 | 171,250.00 | 364,000.00 |
| YEAR 3 - 14UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 7,000.00 | 7,000.00 | 14,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science, Nutrition and Technology-year 3 | 192,750.00 | 171,250.00 | 364,000.00 |
| YEAR 4 -15UNITS | Semester 1 | Semester 2 | Yearly total |
| TUITION | 162,000.00 | 162,000.00 | 324,000.00 |
| ICT SERVICES - (PER YEAR) | 7,000.00 | - | 7,000.00 |
| EXAMINATION (PER UNIT @1000) | 7,000.00 | 8,000.00 | 15,000.00 |
| REGISTRATION (PER SEMESTER@2250) | 2,250.00 | 2,250.00 | 4,500.00 |
| ID CARD ( PER YEAR) | 1,000.00 | - | 1,000.00 |
| STUDENT ORGANISATION(PER YEAR) | 1,000.00 | - | 1,000.00 |
| MEDICAL FEE (PER YEAR) | 6,500.00 | - | 6,500.00 |
| LIBRARY (PER YEAR) | 4,000.00 | - | 4,000.00 |
| ACTIVITY-( PER YEAR) | 2,000.00 | - | 2,000.00 |
| Total-Bsc-Food Science, Nutrition and Technology-year 4 | 192,750.00 | 172,250.00 | 365,000.00 |
| Grand Totals | 1,464,000.00 |
Exam Regulations
The conduct of examinations shall be governed by the following regulations:
6.1 No candidate shall be permitted to an examination unless he/she has satisfactorily attended the prescribed course of study.
6.2 For purposes of these regulations. Industrial attachment shall be deemed to be part of the fourth year of study.
6.3 All examination procedures shall be governed by the following:
(a) Each course shall be examined out of a total of 100%.
(b) The pass mark in each course examination shall be 40% and be graded as follows:
70 – 100% A
60 – 69% B
50 – 59% C
40 – 49% D
39% and below F
(c) Written examination in each course shall constitute 70% Coursework Assessment Tests (CATs) the remaining 30% of the total marks.
(d) The Industrial Attachment shall be examined by written report and oral presentation. The Industrial attachment score shall be graded as Pass (P) or fail (F) on 1 and shall not be used in the degree classification.
(e) The Special Research Project shall be examined by written report and oral examination.
(f) For purposes of regulations 5.3 (a) – (e) herein, all papers shall carry equal weight.
(g) A candidate who fails to attain the pass mark in seven or more papers in any year shall on the recommendation of the Faculty Board and approval by Senate be discontinued.
(h) A candidate who fails to attain the pass mark in five to six papers may on the recommendation of the faculty Board and approval by Senate be allowed to repeat the year with the option, to repeat externally. Candidates who repeat the year externally shall be required to pay examination and any other fees that the University may deem applicable. Candidates who repeat the year shall sit for examinations in the failed subjects only.
(i) In any year, a candidate who fails to attain the PassMark in four papers or less may on the recommendation of the Faculty Board and approval by Senate be allowed to sit Supplementary Examinations in the papers failed within a period of three months from the last date of the ordinary examination.
(j) A candidate who fails to attain a passmark in a Supplementary examination shall on the recommendation of the Faculty Board and approval by Senate be allowed to resit the supplementary examination ONCE ONLY as long as such examinations do not exceed eight in number during any one sitting.
(k) A candidate failing a resit Supplementary shall on the recommendation of the Faculty Board and approval by Senate be discontinued from the degree course.
(l) Any Supplementary Examination shall be marked out of 100%, but the passing score shall be reduced to 40% only.
(m) For purposes of evaluation of all Supplementary examinations, regulations 5.4 (g) – (ii) shall apply.
(n) No candidate shall be permitted to repeat any year more than once for academic reasons only.
6.6 The final award of the Degree of Bachelor of Science (Food Science and
Technology) shall:
(a) Be given to candidates who have completed and passed examinations in all the courses of study including Industrial Practice.
(b) Be based on the average score of all the examinations of the courses taken in the second, third and fourth year of study.
(c) Be classified into First Class Honours, Second Class Honours (Upper or Lower) Division and Pass, provided that in order to qualify for an award of honours degree, a candidate shall not have repeated either the 2nd, 3rd or 4th year of study or have had resit Supplementary in an Examination from the same years.
6.7 In arriving at the decision as to the degree classification for each candidate, the Faculty Board of examiners shall have regard to the overall marks obtained by the candidate and shall apply the principle that an aggregate score of:
(a) 70% -100% merits First-class Honours.
(b) 60% - 69% merits the Second Class Honours (Upper Division).
(c) 50% - 59% merits the Second Class Honours (Lower Division).
(d) 40% - 49% merits a Pass.
(e) Below 40% merits a Fail.
