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.
K.C.S.E minimum mean grade of C+ (plus) with a minimum grade of C (plain) in each of the following subjects: Chemistry, Biology and Mathematics/Physics or C (plain) in each of the following subjects; Biological Sciences, Physical Sciences/ Mathematics and Geography; and C (plain) in English/Kiswahili or a 3rd Group II, or a Group III, or any of the Group IV, or any Group V subjects
Diploma in Food Science and Technology, Nutrition or related field from an institution recognized by MUST Senate.
Duration: 8 semesters
Mode of Study: Full-time/Weekend
Campus: Main Campus (Nchiru)
Tuition fees per semester: Ksh. 45,000
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?
|Principles of biology
|Introduction to Food & Nutritional Sciences
|Physical Inorganic Chemistry
|Development Studies and Ethics
|Principles of microeconomics
|Principles of Human Nutrition
|Principles of Management
|Principles of Accounting
|Food industry supply chain management
|Principles of Microbiology
|Food Chemistry 1
|Principles of Macroeconomics
|Food Microbiology and Parasitology
|Food law, Policy and international Trade
|Food Processing and Preservation
|Food Chemistry II
|Introduction to Food Industry Management
|Instrumental Methods in Food Analysis
|Food Product Development & Marketing
|Food Hygiene and Safety
|Financial Management in Agriculture
|Food Industry Consultancy
|Fruits and Vegetables Technology
|Food Security and Trade
|Fats and Oils Technology
|Functional Foods and Nutraceuticals
|Research Project I
|Food Packaging Technology
|Sugar and Confectionery Technology
|Sensory Evaluation of Foods
|Food Quality Assurance & Legislation
|Contemporary Issues in Food industry
|Research Project II
|Human Resource Management