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.

Career prospects

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:

  1. Attachment
  2. Research methodologies
  3. Research projects
  4. 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)



Mathematics A*

Mathematics B#




General Science

History and government


Christian Religious Education

Islamic Religious Education

Hindu Religious Education

Home Science

Art and design




Building construction

Power mechanics


Drawing and design

Aviation technology

Computer studies




Kenya Sign Language


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?


Year 1
Semester 1
 Code Course Title
SZV 3100 Principles of biology
AFT 3100 Introduction to Food & Nutritional Sciences
SCS 3111 Physical Inorganic Chemistry
SMF 3111 Mathematics
UCU 3101 Development Studies and Ethics
UCU 3102 Communication Skills
Semester 2
BBE 3101 Principles of microeconomics
SPS 3150 Physics
SCS 3150 Organic Chemistry
AFN3202 Principles of Human Nutrition
CIT 3116 Computer Applications
SHV 3150 Biochemistry
 BFB 3103 Principles of Management


Year 2
Semester 1
 Code Course Title
 BFC 3125 Principles of Accounting
 SMF 3261 Biostatistics
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
Semester 2
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
 BEC 3302 Econometrics
 AFM 3251 Introduction to Food Industry Management
AFT 3254 Instrumental Methods in Food Analysis
AFT 3255 Internal Attachment


Year 3
Semester 1
 Code Course Title
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
Semester 2
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


Year 4
Semester 1
 Code Course Title
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
Semester 2
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



Contact Us

Call Us: +254 712524293

P.O Box ,972-60200 Meru Kenya