B.Sc. in Food Production and Technology Management

Programme description 

The Faculty of Livestock, Fisheries and Nutrition started to offer the B.Sc. Degree in Food Production and Technology Management (BScFPTM), a full-time study programme, from year 2009. Although there are several institutions offering food production related B.Sc. degrees, there is still a lack of qualified professionals in food production and technology management sector. Also, changes in environment, population pressures and degradation of farming lands have contributed to a global crisis in food security. Considering the Sri Lankan situation, it is evident that there is a vast potential to increase the food production sector in order to meet future challenges. BScFPTM degree exclusively related to the sciences related to primary production of food & its post harvest management and product development. The efficient use of primary produce by way of applying correct post harvest procedures and development of new food products to cater the fast changing food habits of people are new challenges ahead for the BScFPTM graduates.

Specialization

The students who follow BScFPTM course have options of specializing in Aquaculture & Fisheries and Livestock & Avian Sciences.

Learning outcomes

The graduates of BScFPTM degree will have knowledge and understanding on principles and application of aquatic, livestock and crop food primary production, characteristics and composition of major food materials, genetic composition of major aquatic, livestock & crop resources, eating qualities of food, post harvest management, the impact of food storage and processing, and relationships between food & human nutrition. Graduates will also have the knowledge, transferable and subject-specific skills, abilities and attitudes required to work in related areas.

Teaching approach

Lectures will introduce concepts; practical sessions including group work will foster in-depth understanding of the concepts. Field visits and industrial visits are conducted to provide hands-on experience and awareness about the practical situations. Placements in industry and institutions will ensure graduates can apply their knowledge appropriately in commercial enterprises, research or educational institutions, or in advisory and regulatory agencies. A variety of approaches such as group work involving problem based learning, solving case studies, class presentations, individual tutorials, and the undertaking of individual research projects will be used to develop intellectual skills. Opportunities to enhance transferable skills are incorporated into lectures, seminars and practical sessions involving group and individual work, project preparation and implementation.

Career opportunities for BScFPTM graduates

The subjects are flexible and demand driven considering the employability opportunities both locally and globally. The undergraduates will be mentored and guided into careers contributing to social, environmental and economic development. The extracurricular activities will bring about the personality, confidence and social responsibility and social etiquette of students and they will be a new genre of students that will bear the hallmarks of quality and relevance of undergraduate education. Hence, the graduates get the opportunity of finding employments in a range of different streams including closely related employments. In addition, self employability and supplementary income generating opportunities will ensure that the graduates fit in with the national and international requirements.

In addition, the graduates will be able to contribute to the disciplines of aquaculture, fisheries, livestock sciences, avian sciences, crop sciences, food science and other pure and applied life sciences, social and management sciences through research and postgraduate studies.

Admission requirement

In order to be eligible for admission to the BScFPTM degree programme, a candidate should have offered one of the following combinations of subjects at the GCE (Advanced Level) Examination and obtained at least ‘S’ grades in the subjects offered.

  1. Chemistry, Physics and Biology
  2. Chemistry, Physics or Mathematics, Biology or Agricultural Scienc
  3. Chemistry, Biology, Agricultural Science or Mathematics

Programme structure and content

The programme, stretched over four academic years, runs on a course unit system. An academic year consists of two semesters where the length of a semester is 15 weeks. Each semester is programmed to offer a fix number of subjects. Subjects are in the form of modules termed “course units”. Each course unit has its specific length /weight and measured by the unit termed “credit”. End semester examinations will be held after a study leave period; that is termed as “summative assessment”. Students will also be assessed for various components of the course unit throughout the semester; that is termed “continuous assessment”.

The period covering year 1 and year 2, termed “Level 1”is the core programme which is designed to

provide knowledge of basic science which will form the basis for subsequent study in specialization streams in year 3 (Level 2) and year 4 (Level 3). Aquaculture & Fisheries and Livestock & Avian Sciences are the specialization streams available for those who pass Level 1 programme. At the end of Semester 1 of Level 1, students are attached to an organization for a period of 2 weeks to gain exposure to real world experience.

Course units offered in Level 2 are built on the subjects taught in Level 1. The students integrate and extend knowledge and skills gained in the earlier years of the course through undertaking advanced course units in Aquaculture & Fisheries and Livestock & Avian Science depends on their specialization. In Level 3 Semester 1, all students should carry out an individual research project. In the second semester of Level 3, students can choose to study a few taught course units during the first five weeks. In Level 3 Semester 2, students are provided with the opportunity of undergoing in-plant training to gain experience whilst working or studying within a challenging and stimulating environment. Under In-plant Training, students undertake 10 weeks of supervised work experience in research institutes, farms, industry, or organizations involved in food production sector.

In order to qualify for the award of the degree, a student must complete course units totaling to a minimum of 120 credits as detailed below;

  • 60 credits in Level 1.
    • minimum of 40 credits at Level 2.
    • minimum of 20 credits at Level 3.

students are required to obtain a ‘Pass’ grades for all English Language course units and Information Technology course units as partial fulfillment requirement of the BScFPTM degree.

Level 1 programme

 

Course cord & title

Credits

Remarks

Level 1 Semester 1 (Year 1)

FST 1113 Chemistry I

3

Core course unit

FST 1121 Laboratory Course in Chemistry

1

Core course unit

LAS 1114 Anatomy & Physiology

4

Core course unit

AQF 1114 Aquatic Animal Biology & Aquaculture Principles

4

Core course unit

LFN 1120 Mathematics & Computing

0

Core course unit

LFN 1130 Introduction to Information Technology

0

Core course unit

 

Level 1 Semester 2 (Year 1)

LFN 1210 Special Assignment (2 week attachment to industry during vacation)

0

Core course unit

LFN 1232 Concepts & Practice of Statistics

2

Core course unit

LFN 1244 Crop Science & Agronomy

4

Core course unit

NTN 1232 Fundamentals of Human Nutrition

2

Core course unit

LAS 1214 Nutritional Biochemistry & Principles of animal nutrition

4

Core course unit

AQF 1214 Marine & Brackish Water Fish Production

4

Core course unit

LFN 1X10 Social Harmony & Conflict Resolution

0

Partial fulfillment; continued in Level 1 Semester 3

ELT 1210 English for Science II

0

Partial fulfilment

Level 1 Semester 3 (Year 2)

FST 1314 Microbiology

4

Core course unit

FST 1324 Principles of Food Science

4

Core course unit

LAS 1314 Poultry, Meat & Egg production

4

Core course unit

LFN 1X10 Social Harmony & Conflict Resolution

0

Partial fulfillment; continued from Level 1 Semester 2

LFN 1324 Principles of Food Crop Production I

4

Core course unit

ELT 1310 Academic English I

0

Partial fulfilment

Level 1 Semester 4 (Year 2)

AQF 1414 Farming & Environment

4

Core course unit

FST 1414 Food Analysis & Quality Assurance

4

Core course unit

FST 1424 Food Processing & Preservation Technology

4

Core course unit

FST 1414 Information Systems & Data Handling

4

Core course unit

ELT 1410 Academic English II

0

Partial fulfilment

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(a)Livestock & Avian Science specialization programme

The following course units are offered to those who are selected for the Livestock & Avian Sciences specialization at Level 2 and Level 3. Students have to follow a combination of compulsory and elective course units as recommended by the Department of Livestock & Avian Sciences.

 

Course unit code & title

Credits

Remarks

Level 2 Semester 1 [Minimum of 20 credits; maximum 25]

LAS 2113 Animal Breeding & Selection

3

Compulsory

LAS 2122 Animal Feed Technology

2

Compulsory

LAS 2133 Practicum I

3

Compulsory

LAS 2144 Principles of Animal Disease Control & Diagnostic Technology

4

Compulsory

LAS 2151Poultry Breeding & Parent stock Management

1

Compulsory

LAS 2162 Egg Science & Technology

2

Elective

LAS 2172 Farm Mechanization & Engineering

2

Elective

LAS 2182 Farm Planning & Economics

2

Elective

LAS 2192 Forage Science & Range Management

2

Elective

LAS 21a2 Micro Livestock Production & Management

2

Elective

LAS 21b2 Pet Animal Nutrition & Feed Formulation

2

Elective

LAS 21c2 Goat & Sheep Production & Management

2

Elective

LAS 21d1 Special Topics in Animal Science

1

Elective

AQF 2123 Crustacean & Mollusc Farming Systems

3

Elective

LFN 2113 Principles of Food Crop Production I

3

Elective

Level 2 Semester 2 [Minimum of 20 credits; maximum 25]

LAS 2213 Dairy & Beef Production & Management

3

Compulsory

LAS 2222 Animal Experimentation

2

Compulsory

LAS 2231 Practicum II

1

Compulsory

LAS 2242 Swine Production & Management

2

Compulsory

LAS 2252 Food Inspections & Evaluation

2

Compulsory

LAS 2262 Waste Management & Utilization

2

Compulsory

LAS 2272 Animal By-product Technology

2

Elective

LAS 2282 Meat Science

2

Elective              

LAS 2292 Animal Biotechnology

2

Elective

LAS 22a2 Dairy Product Quality Control & Processing

2

Elective      

LAS 22b2 Wildlife & Recreational Animal Management

2

Elective

LFN 2212 Community Link (LinkCom)

2

Compulsory

LFN 2223 Post harvest Technology of Major Food Crops

3

Compulsory

LFN 2233 Fruit & Vegetable Production

3

Elective

FST 2222 Food Packaging

2

Elective

FST 2224 Food Safety & Quality Management

2

Elective

FST 2253 Fish, Meat & Egg Product Technology

3

Elective

FST 2281 Indigenous Food Technology

1

Elective

AQF 2232 Aquatic Pathobiology & Health Management

2

Elective

AQF 2243 Post harvest Management of Bio-aquatic Resources

3

Elective

AQF 2282 Remote Sensing & GIS

2

Elective

Level 3 Semester 1 (10 credits)

LFN 3112Scientific Communication

2

Compulsory

LAS 3118 Research Project in Livestock & Avian Sciences            

8

Compulsory

Level 3 Semester 2 [Minimum of 10 credits]

LAS 3214 In-plant training

4

Compulsory

LAS 3222 Commercial Food Preparation & Service Management

2

Compulsory

LAS 3232 Extension Methodology

2

Elective

LFN 3212 Human Resource Management

2

Elective

LFN 3222 Organizational Management

2

Elective

CGU 3211 Mass Communication

1

Elective

CGU 3221 Entrepreneurship Development

1

Elective

 

 (b)Aquaculture & Fisheries Specialization

The following course units are offered to those who are selected for the Aquaculture & Fisheries specialization at the Level 2 and 3. Students have to follow a combination of compulsory and elective course units as recommended by the Department of Aquaculture & Fisheries.

 

Course unit code & title

Credits

Remarks

Level 2 Semester 1 [Minimum of 20 credits; maximum 25]

AQF 2113 Freshwater Food Resources Management & Limnology          

3

Compulsory

AQF 2123 Crustacean & Mollusc Farming Systems

3

Compulsory

AQF 2132 Seed Production & Seed Quality Management in Aquaculture

2

Compulsory

AQF 2143 Culture of Ornamental Aquatic Fauna & Flora            

3

Elective

AQF 2152 Oceanography & Marine Ecology

2

Elective

AQF 2162 Sea Weed & Edible Fresh Water Plant Culture

2

Elective

LAS 2122 Animal Feed Technology

2

Elective

LAS 2144 Principles of Animal Disease Control & Diagnostic Technology

4

Compulsory

LAS 21b2 Pet Animal Nutrition & Feed Formulation

2

Elective

LFN 2113 Principles of Food Crop Production II

3

Elective

Level 2 Semester 2 [Minimum of 20 credits; maximum 25]

AQF 2214 Natural Aquatic Resource Management & Fishing Gear Technology

4

Compulsory

AQF 2223 Aquaculture Engineering

3

Compulsory

AQF 2232 Aquatic Pathobiology & Health Management

2

Compulsory

AQF 2243 Post Harvest Management of Bio-Aquatic Resources

3

Compulsory

AQF 2252 Current Topics in Fisheries & Aquaculture

2

Elective

AQF 2262 Ecotoxicology

2

Elective

AQF 2272 Fish Biotechnology

2

Elective

AQF 2282 Remote Sensing & GIS

2

Elective

FST 2222 Food Packaging

2

Elective

LAS 2213 Dairy and Beef Production & Management

3

Elective

LAS 22a2 Dairy Product Quality Control & Processing

2

Elective

LAS 2252 Food Inspections & Evaluation

2

Compulsory

LAS 2262 Waste Management & Utilization

2

Elective

LAS 2262 Wildlife & Recreational Animal Management

2

Elective

LAS 2212 Community Link (LinkCom)

2

Compulsory

LFN 2223 Post Harvest Technology of Major Food Crops

3

Compulsory

LFN 2233 Fruit & Vegetable Production

3

Elective

FST 2242 Food Safety & Quality Management

2

Elective

FST 2253 Fish, Meat & Egg Products Technology

2

Elective

Level 3 Semester 1 (10 credits)

LFN 3112 Scientific Communication

2

Compulsory

AQF 3118 Research Project in Aquaculture & Fisheries 

8

Compulsory

Level 3 Semester 2 [Minimum of 10 credits]

AQF 3214 In-plant Training

4

Compulsory

LAS 3222 Commercial Food Preparation & Service Management

2

Elective

LAS 3232 Extension Methodology

2

Elective

LFN 3212 Human Resource Management

2

Elective

LFN 3222 Organizational Management

2

Elective

CGU 3211 Mass Communication

1

Elective

CGU 3221 Entrepreneurship Development

1

Elective

 

Award of the degree and classes

Students who successfully complete the degree programme will be awarded the B.Sc. in Food Production and Technology Management. Based on the level of academic performance in the degree programme, students will be awarded classes of honor as detailed below.  

Final GPA

cut-off

Status of achievement

Maximum duration for the completion

3.70

Pass with First Class Honors

4 years

3.30

Pass with Second Class (Upper Division) Honors

4 years

3.00

Pass with Second Class (Lower Division) Honors

5 years

2.00

Ordinary Pass

7 years

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Contact Us

Lional Jayathilake Mawatha,
Kanadulla,
Kuliyapitiya, 60200,Sri Lanka.
 
Tel : +(94) 37 22 81412, +(94) 37 22 81414, +(94) 37 22 83614
E-Mail :  info@wyb.ac.lk