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What is Food Science and Nutrition?

Food Science as the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing; Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health, and disease of an organism.

Why Study Food Science and Nutrition?

Agriculture is the backbone of the Kenyan economy and the largest contributor to the national gross domestic product (GDP). However, we are still a food and nutrition insecure country. A significant proportion of the Kenyan population especially children, pregnant mothers, lactating mothers, and other vulnerable groups face challenges in accessing adequate, safe, and nutritious food at all times. Fighting hunger and malnutrition is one of the objects of Kenya’s Vision 2030. On the other hand, over nutrition demonstrated by increasing pockets of obesity amongst our population is an emerging problem. Food science helps to understand the physicochemical properties of our foods while nutrition science enables the application of the knowledge in helping the population to cost-effectively make the right food choices to address both malnutrition and over nutrition. Therefore, the program will generate graduates who can positively contribute to the health and wellness of our population.

 Career prospects

With the national and international concern for the effects of food and nutrition on health and wellness as well as disease, there are many career opportunities for the graduates of this program. They include food product manufacturers, where graduates work as front-line supervisors in processing, quality assurance, and new product development departments with eventual progression to managerial levels. International and local Non-Governmental Organizations (NGOs) that address nutrition concerns in emergencies eg. UNICEF, WHO, etc. also take up graduates from this program. Other opportunities include government agencies involved in food standards, food law enforcement, and nutrition promotion, such as the Kenya Bureau of Standards, State Department of Agriculture, County governments, and State Department of Health. Academic and research institutions and consultancy firms also provide various openings. There is also a huge potential for self-employment.

Why Food Science and Nutrition at Meru University of Science and Technology (MUST)?

MUST provides a serene learning environment in the agriculture rich area of Meru, modern learning facilities, and a dedicated faculty. The program consists of theory, laboratory and food processing workshop sessions, and industrial placement. Our overall aim is to produce a graduate who has hands-on, basic employability, and entrepreneurial skills.

Entry requirements

Minimum University Entry Requirements

  1. Minimum mean grade of C+ (plus) in Kenya Certificate of Secondary Education (KSCE).
  2. A minimum grade of C (plain) in Biology, Chemistry, Mathematics (A) /Physics/Geography, English/Kiswahili/ any II, III, IV, or V subjects
  3. Candidates who are admitted under government sponsorship will have their admission cut-off points fixed by The Kenya Universities and Colleges Central Placement Service (KUCCPS) for each admission year.

1.3.2 Other Admission Requirements

  • Admission will also be given to a candidate holding a Diploma and Higher National Diploma in related disciplines from institutions recognized by MUST
  • Under the credit transfer system, admission will be given to a candidate student registered in a similar or related program from a university that is accredited by a relevant body. Admission will be subject to regulations on credit transfer for a particular program.
KSCE Subject Groupings
Group I (compulsory) Group II (Science Subjects) Group III (Humanity Subjects) Group IV (Technical Subjects) Group V (humanity/Art Subjects)

English

Kiswahili

Mathematics A*

Mathematics B#

Physics

Chemistry

Biology

General Science

History and government

Geography

Christian Religious Education

Islamic Religious Education

Hindu Religious Education

Home Science

Art and design

Agriculture

Woodwork

Metalwork

Building construction

Power mechanics

Electricity

Drawing and design

Aviation technology

Computer studies

French

German

Arabic

Kenya Sign Language

Music

Business studies

*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?

Courses

Year 1
Semester 1
 Code Course Title
AFT 3100 Introduction to Food & Nutritional Sciences
SCS 3111 Physical Inorganic Chemistry
SMF 3111 Mathematics
SZV 3100 Principles of Biology
UCU 3101 Development  Studies and Ethics
UCU 3102 Communication Skills
UCU 3103 HIV/AIDS
Semester 2
BEC 3100 Introduction to Economics
CIT 3116 Computer applications
SPS 3150 Physics
SCS 3150 Organic Chemistry
SHV 3150 Biochemistry
AFN 3201 Principles of Human Nutrition
AAA 3201 Principles of Crop Production

 

Year 2
Semester 1
 Code Course Title
SMF 3261 Biostatistics
AAH 3400 Postharvest Physiology
HPS 3151 Human Physiology
AFN 3200 Fundamentals of Food Chemistry
AFT 3203 Principles of Microbiology
AFT 3201 Food Analysis
AAP 3210 Introduction to Animal Production
Semester 2
AFT 3250 Food Microbiology I
AFT 3252 Food Processing and Preservation
AFN 3250 Nutritional Assessment
AFT 3254 Instrumental Methods in Food Analysis
AFN 3202 Food Engineering
AFN 3251 Nutrition in Life Cycle
ECT 3258 Water & Waste Management in Food Processing
AFT 3256 Internal Attachment

 

Year 3
Semester 1
 Code Course Title
AFT 3300 Food Product Development & Marketing
AFN 3300 Food Microbiology and Parasitology
AFT 3302 Beverage Technology
AFT 3304 Fruit and Vegetable Technology
AFN 3301 Meat Science and Technology
AFN 3302 Cereal Science and Technology
AFN 3303 Nutrition in Sport
Semester 2
AFT 3350 Food Biotechnology
AFT 3352 Functional Foods and Nutraceuticals
AFN 3350 Therapeutic Dietetics
AFN 3351 Dairy Science and Technology
AFN 3352 Nutrition and Behaviour
AFN 3353 Nutrition in Emergencies
AFT 3356 Research Methods
AFT 3357 Industrial Attachment

 

Year 4
Semester 1
 Code Course Title
AFT 3400 Post-Harvest Technology of Non-Perishables
AFT 3401 Research Project I
AFT 3402 Food Packaging Technology
AFN 3400 Nutritional Disorders
AFN 3401 Food Quality Assurance & Sensory Evaluation
AFN 3402 First Aid
Semester 2
AFT 3450 Regulatory  Food Toxicology
AFT 3451 Research Project II
AFN 3450 Nutrition Education and Counselling
AFN 3451 Food and Nutrition Security
BBS 3451 Entrepreneurship skills
AFN 3452 Food and Nutrition Surveillance