What is Food Science and Management?
Bachelor of Science in Food Science and Management aims to equip students with the necessary skills in Processing harvested food products to add value and increase shelf life, basic skills to set up and manage food processing industries, ability to develop new food products, and necessary marketing skills to look and create a market for the processed food products.
Why Study Food Science and Management?
Agriculture is one of the key drivers of Kenya’s economy. Although Kenya is agriculturally productive, a high percentage of the produce suffers postharvest losses due to poor processing and preservation techniques.
Limited or lack of Food Science and Technology graduates with management skills necessitates that they take a postgraduate course in management to acquaint themselves with the skills necessary to run Food Processing Industries. This calls for training programs that equip students with the required skills to handle, process, preserve, and add value to food products as well as manage Food Processing Industries.
The food industry is one of the largest areas of employment globally and also in Kenya. Additionally, with the right skills, there is a huge potential for self-employment. Food is a basic need and the population is increasing. As our country develops, more people are moving to urban centers. Additionally, consumers are becoming more health-conscious and hence the need for safer, healthy, convenient, and extended life food products. Employers in Kenya include companies that process Meat, Milk, Coffee, Tea, Alcoholic and non-alcoholic beverages, Cereals (Flour Millers, Bakeries, and ready to eat cereal makers), Sugar its confectionery products, fresh produce (fruits, vegetables, juices), Fat and oils, Snacks and honey. You can find a food industry in virtually every corner of our country. Positions in the industry include working as technical sales personnel, front-line supervisors in processing, quality assurance, and new product development departments with eventual progression to managerial levels. Other opportunities include government agencies involved in food standards and food law enforcement such as the Kenya Bureau of Standards, Kenya Dairy Board, State Department of Agriculture, and State Department of Health. Academic and research institutions and consultancy firms.
Why Food Science and Management at Meru University of Science and Technology (MUST)?
The Meru University Bachelor of Science degree in Food Science and Management is designed to enrich the traditional Food Science and Technology with managerial and entrepreneurial skills. It consists of theory, laboratory and food processing workshop sessions, and industrial placement. MUST provides a serene learning environment in the agriculture rich area of Meru, modern learning facilities, and a dedicated faculty.
A candidate wishing to be admitted to the School of Agriculture and Food Sciences for the Degree of Bachelor of Science in Food Science and Management must meet the minimum entry requirements of the University.
Candidates must, in addition, satisfy the school regulations and departmental requirements for the program they wish to be admitted to in any department.
- A candidate wishing to be admitted to Bachelor of Science in Food Science and Management must, in addition to the above, meet the following;
- The candidate must have a minimum aggregate of C+ (plus) in Kenya Certificate of Secondary Education (KCSE) and should have a minimum grade of C (plain) in each of the following subjects: Biology, Chemistry, Mathematics/Physics: or C (plain) in each of the following subjects: Biological Sciences, Physical Sciences/Mathematics, and Geography or any of the Group IV subjects.
- Candidates who are admitted under government sponsorship will have their admission cut-off points fixed by the KUCCPS for each admission year.
- Alternatively, admission shall be granted to holders of a Diploma in Food Technology (with credit and above) from institutions recognized by the University Senate. Such candidates shall enter the program in the first year of study. Unless otherwise specified by the School. Applicants who attained pass in their Diploma should have acquired at least two years of relevant experience.
Regulations on credit transfer in a program
A student registered in a similar or related program that is accredited by a relevant body shall be granted credit transfer in courses covering similar course content as those offered in this program. To be eligible for credit transfer the student must have attained a minimum grade B in the course under consideration.
This rule shall not apply to the following units:
- Research methodologies
- Research projects
- University courses
KSCE Subject Groupings
Group I (compulsory)
Group II (Science Subjects)
Group III (Humanity Subjects)
Group IV (Technical Subjects)
Group V (humanity/Art Subjects)
History and government
Christian Religious Education
Islamic Religious Education
Hindu Religious Education
Art and design
Drawing and design
Kenya Sign Language
*Mathematics A is for students who intend to pursue Science programs that require strong mathematical skills
#Mathematics B is for students who intend to pursue Arts, Humanities and Social science programs that do not require core mathematical skills
What Will I Study?
|SZV 3100||Principles of biology|
|AFT 3100||Introduction to Food & Nutritional Sciences|
|SCS 3111||Physical Inorganic Chemistry|
|UCU 3101||Development Studies and Ethics|
|UCU 3102||Communication Skills|
|BBE 3101||Principles of microeconomics|
|SCS 3150||Organic Chemistry|
|AFN3202||Principles of Human Nutrition|
|CIT 3116||Computer Applications|
|BFB 3103||Principles of Management|
|BFC 3125||Principles of Accounting|
|AFM 3451||Food industry supply chain management|
|AFT 3201||Principles of Microbiology|
|AFT 3202||Food Chemistry 1|
|BBE 3200||Principles of Macroeconomics|
|AFT 3254||Food Analysis|
|AFT 3258||Food Microbiology and Parasitology|
|AFM 3250||Food law, Policy and international Trade|
|AFT 3252||Food Processing and Preservation|
|AFT 3253||Food Chemistry II|
|AFM 3251||Introduction to Food Industry Management|
|AFT 3254||Instrumental Methods in Food Analysis|
|AFT 3255||Internal Attachment|
|AFT 3300||Food Product Development & Marketing|
|AFT 3307||Food Hygiene and Safety|
|BFB 3304||Financial Management in Agriculture|
|AFM 3300||Food Industry Consultancy|
|AFT 3304||Post-Harvest Technology|
|AFT 3353||Beverage Technology|
|AFT 3352||Fruits and Vegetables Technology|
|AFM 3350||Food Security and Trade|
|AFT 3306||Cereal Technology|
|AFT 3354||Meat Technology|
|AFT 3355||Dairy Technology|
|AFT 3356||Research Methods|
|AFT 3353||Fats and Oils Technology|
|AFT 3400||Functional Foods and Nutraceuticals|
|AFT 3357||Industrial Attachment|
|AFT 3401||Research Project I|
|AFT 3402||Food Packaging Technology|
|BFB 3308||Marketing management|
|AFT 3403||Sugar and Confectionery Technology|
|AFT 3405||Sensory Evaluation of Foods|
|AFT 3406||Food Quality Assurance & Legislation|
|AFM 3450||Contemporary Issues in Food industry|
|AFT 3451||Research Project II|
|BFB 3467||Project Management|
|BFB 3200||Human Resource Management|
|BFB 3306||Consumer Behaviour|
|BFB 3350||Strategic Management|