B.Sc. in Food Science & Nutrition

Programme description

The Faculty of Livestock, Fisheries and Nutrition started offering B.Sc. in Food Science and Nutrition (BScFSN), a fulltime four year degree, in year 2001. Such a degree programme was felt to be a national need, hitherto not available in the University system. Food scientists need to undertake the development of new knowledge and technologies which turn raw materials into high quality and safe food products of optimal taste, texture and functionality. Nutritional sciences emphasize intensive study in biological and physical sciences as a basis for understanding the science of nutrition and the relationships between nutrients and human health. Increasing consumer awareness on food related health issues and the need for developing of nutritious food products has generated a need for graduates with a good understanding of food science and nutrition. The faculty also has the advantage of being physically situated in an area where all the external resources for conducting such degree courses and outreach programmes are available. BScFSN degree course has a high demand as reflected by the Z-scores and the fact that it attracts students from all Districts and ethnic groups in the country. BScFSN degree programme provides a strong background in the principles underlying the food science & food technology and human nutrition.

Specialization

The students who follow the BScFSN course have options in specializing in Applied Nutrition and Food Science & Technology and those follow

Learning outcomes

BScFSN degree graduate will have knowledge and understanding of the characteristics and composition of major food materials, food quality assurance, physical properties and eating qualities of food, the impact of food storage and processing, and relationships between food, nutrition, health, and disease prevention, food manufacturing & marketing and entrepreneurship. 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 BScFSN 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 Food Science, Food Technology and Human Nutrition 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 BScFSN 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 Science
  3. Chemistry; Biology; Agricultural Science or Mathematics

Programme structure, content and options

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 is 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). Applied Nutrition and Food Science & Technology 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 Applied Nutrition and Food Science & Technology 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 BScFSN degree.

Level 1 programme

All core-course units at Level 1 of the study programme are compulsory.

Course unit code and title

Credits

Comments

Level 1 Semester 1 (Year 1)

FST Chemistry I

3

Core course unit

FST 1121 Laboratory Course in Chemistry

1

Core course unit

NTN 1114 Principles of Biochemistry & Genetics

4

Core course unit

LFN 1114 Food Production Systems I

4

Core course unit

LFN 1120Mathematics & Computing

0

Core course unit

LFN 1130 Introduction to Information Technology

0

Core course unit

ELT 1110 English for Science I

0

Partial fulfillment

Level 1 Semester 2 (Year 1)

FST 1212 Chemistry II

2

Core course unit

FST 1214 Biochemistry of Energy & Metabolism

4

Core course unit

NTN 1224 Human Physiology

4

Core course unit

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

0

Core course unit;

LFN 1224 Food Production Systems II

4

Core course unit

LFN 1232 Concepts & Practice of Statistics

2

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 fulfillment

Level 1 Semester 3 (Year 2)

FST 1314 Microbiology

4

Core course unit

FST 1324 Principles of Food Science

4

Core course unit

FST 1334 Principles of Food Marketing & Business Economics

4

Core course unit

NTN 1314 Introduction to Foods & Nutrition

4

Core course unit

LFN 1X10 Social Harmony & Conflict Resolution

0

Partial fulfillment; continued from Level 1 Semester 2

ELT 1310 Academic English I

0

Partial fulfillment

Level 1 Semester 4 (Year 2)

NTN 1414 Human Nutrition

4

Core course unit

FST 1414 Food Analysis & Quality Assurance

4

Core course unit

FST 1424 Food Processing & Preservation Technology

4

Core course unit

LFN 1414 Information Systems & Data Handling

4

Core course unit

ELT 1410 Academic English II

0

Partial fulfillment

 

Specialization programmes offered at Level 2 and Level 3

Applied Nutrition Specialization

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

Course unit code and title

Credits

Remarks

Level 2 Semester 1 [Minimum of 20 credits]

NTN 2113 Nutrition in Lifecycle                          

3

Compulsory

NTN 2122 Diet & Diseases

2

Compulsory

NTN 2133 Nutrition Assessment                          

3

Compulsory

NTN 2142 Sociology of Food & Nutrition 

2

Compulsory

NTN 2153 Public Health & Community Nutrition

3

Compulsory

NTN 2162 Functional foods

2

Compulsory

FST 2113 Food Chemistry

3

Compulsory

FST 2122 Dairy Products Technology                     

2

Elective

FST 2142 Sensory Evaluation                                    

2

Elective

FST 2163 Biotechnology in Food Science

3

Elective

Level 2 Semester 2 [Minimum of 20 credits]

NTN 2214 Medical Nutrition Therapy

4

Compulsory

NTN 2223 Sports & Exercise Nutrition

3

Compulsory

NTN 2233 Nutritional Epidemiology & Research Methods

3

Compulsory

NTN 2242 Communication and Health Promotion

2

Compulsory

NTN 2252 Food Toxicology

2

Compulsory

NTN 2262 Special Topics in Nutrition

2

Elective

NTN 2272 Food & Beverage Service Management

2

Elective

FST 2222 Food Packaging

2

Elective

FST 2232 Post Harvest Technology of Fruits & Vegetables

2

Elective

FST 2242 Food Safety & Quality Management

2

Compulsory

FST 2253 Fish, Meat & Egg Products Technology

3

Elective

FST 2263 Cereal Chemistry & Bakery Products Technology

3

Elective

LFN 2212 Community Link (LinkCom)

2

Compulsory

Level 3 Semester 1

LFN 3112 Scientific Communication

2

Compulsory

NTN 3118 Research Project in Applied Nutrition          

8

Compulsory

Level 3 Semester 2 [Minimum of 10 credits]

NTN 3212 Field Assignment in Nutrition

2

Compulsory; Either NTN 3212 or NTN 3222

NTN 3222 Practical Dietetics

2

Compulsory; Limited enrolment; Either NTN 3212 or NTN 3222

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

NTN 3234 In-plant Training

4

Compulsory; Either NTN 3234 or NTN 3244

NTN 3244 Dietetic Internship

4

 

Food Science & Technology specialization

The following course units are offered to those who are selected for the Food Science & Technology 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 Food Science & Technology.

Course unit Title

Credits

Comments

Level 2 Semester 1 [Minimum of 20 credits]

FST 2113 Food Chemistry

3

Compulsory

FST 2122 Dairy Products Technology                     

2

Compulsory

FST 2131 Confectionery and Beverage Technology

1

Elective

FST 2142 Sensory Evaluation                                    

2

Compulsory

FST 2154 Food Engineering                                      

4

Compulsory

FST 2163Biotechnology in Food Science                

3

Compulsory

FST 2171 Food Product Development

1

Compulsory

FST 2181 Rapid Chemical Sensing Methods          

1

Elective

NTN 2113 Nutrition in Lifecycle                          

3

Compulsory

NTN 2142 Sociology of Food & Nutrition          

2

Elective

NTN 2162 Functional Foods

2

Elective

Level 2 Semester 2 [Minimum of 20 credits]

FST 2213 Food Microbiology

3

Compulsory

FST 2222 Food Packaging

2

Compulsory

FST 2232 Post Harvest Technology of Fruits and Vegetables

2

Compulsory

FST 2242 Food Safety and Quality Management

2

Compulsory

FST 2253 Fish, Meat & Egg Products Technology           

3

Compulsory

FST 2253 Cereal Chemistry & Bakery Products Technology

3

Compulsory

FST 2273 Spectroscopic Methods for Structure Determination

3

Compulsory

FST 2281 Indigenous Food Technology

1

Elective

NTN 2252 Food Toxicology

2

Elective

NTN 2272 Food & Beverage Service Management

2

Elective

LFN 2212 Community Link (LinkCom)

2

Elective

Level 3 Semester 1

LFN 3112 Scientific Communication

2

Compulsory

FST 3118 Research Project in Food Science & Technology            

8

Compulsory

Level 3 Semester 2 [Minimum of 10 credits]

FST 3214 In-plant Training

4

Compulsory

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 programmed will be awarded the B.Sc. in Food Science and Nutrition. 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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