What is Food Science and Technology?

Food Science is 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; and Food Technology as the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food (The Institute of Food Technologist’s (IFT). The Meru University Bachelor of Science degree in Food Science and Technology is designed to meet the core competencies as provided by the IFT. It consists of theory, laboratory and food processing workshop sessions, and industrial placement. In-depth career guidance can be obtained on IFT’s website https://www.ift.org/career-development/learn-about-food-science


Why Study Food Science and Technology?

Agriculture is the backbone of the Kenyan economy and the largest contributor to the national gross domestic product (GDP). Besides availing safe and nutritious foods to satisfy the local demand, Kenya exports many value-added food products to the regional and international markets. Moreover, our agricultural value chain is characterized by huge post-harvest losses and fluctuating food prices creating the need for appropriate preservation techniques. Increasing value in Agriculture is one of the objectives of Kenya’s Vision 2030. This will be done by processing and thereby adding value to her products before they reach the market.

Driven by the increasing need to add more competent personnel in the food industry to meet the vision 2030 objective of increasing value in agriculture and enhancing food security, the Bachelor of Science degree in Food Science and Technology is designed to produce graduates who are skilled in all aspects of Food Science and Technology who will meet the manpower requirements of the growing food industry.


Career prospects

The food industry is one of the largest areas of employment globally and also in Kenya. You can find a food industry in virtually every corner of our country. Additionally, with the right skills, there is a huge potential in self-employment. Food is a basic need and the population is increasing. As our country develops, more people are moving to urban centers. Moreover, 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 (Brewers and distillers) and non-alcoholic beverages (soft drinks, juices), Cereals (Flour Millers, Bakeries, and ready to eat cereal makers), Sugar its confectionery products, fresh produce (fruits, vegetables), Fat and oils, Snacks and honey. Positions in the industry include working as front-line supervisors in processing, quality assurance, and new product development departments, with eventual progression to managerial levels. Other openings 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 at Meru University of Science and Technology (MUST)?

MUST was established in pursuit of Kenya’s Vision 2030 goal of intensified application of STI to raise productivity and efficiency levels across the three pillars, by committing more resources to scientific research, technical capabilities of the workforce. This is to be realized by raising the quality of teaching mathematics, science and technology in schools, polytechnics and universities. Towards this end the department of food science is a beneficiary of an ultra-modern Laboratory and Food processing workshop complex, which a vison 2030 flagship project. Our overall aim is to produce a graduate who has hands-on, basic employability, and entrepreneurial skills. MUST provides a serene learning environment in the agriculture rich area of Meru, modern learning facilities, and a dedicated faculty.

Entry requirements

Minimum University Entry Requirements

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

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


Course Title

AFT 3100

Introduction to Food & Nutritional Sciences

SCS 3111

Physical Inorganic Chemistry

SMF 3111


SZV 3100

Principles of Biology

UCU 3101

Development Studies and Ethics

UCU 3102

Communication Skills

UCU 3103



 Semester 2

BEC 3100

Introduction to Economics

SPS 3150


SCS 3150

Organic Chemistry

CIT 3116

Computer Applications

SHV 3150


AAA 3201

Principles of Crop Production

AFN 3150

Principles of Human Nutrition



Year 2


Semester 1


Course Title

SMF 3261


AFT 3200

Food Engineering 1

AFT 3201

Food Chemistry I

AFT 3202

Food Analysis

AFT 3203

Principles of Microbiology

AAP 3102

Introduction to Animal Production

AAH 3400

Postharvest Physiology


Semester 2

AFT 3250

Food Microbiology I

AFT 3251

Food Engineering II

AFT 3252

Food Processing and Preservation

AFT 3253

Food Chemistry II

AFT 3254

Instrumental Methods in Food Analysis

AFT 3255

Post-Harvest Technology of Perishables and Root crops

ECT 3258

Water & Waste Management in Food Processing

AFT 3256

Internal Attachment



Year 3


Semester 1


Course Title

AFT 3300

Food Product Development & Marketing

AFT 3301

Food Microbiology II

AFT 3302

Beverage Technology

AFT 3303

Meat Science

AFT 3304

Fruit and Vegetable Technology

AFT 3305

Dairy Science

AFT 3306

Cereal Science


Semester 2

AFT 3350

Food Biotechnology

AFT 3351

Cereal Technology

AFT 3352

Functional Foods and Nutraceuticals

AFT 3353

Fats and Oils Technology

AFT 3354

Meat Technology

AFT 3355

Dairy Technology

AFT 3356

Research Methods

AFT 3357

Industrial Attachment



Year 4


Semester 1


Course Title

AFT 3400

Post-Harvest Technology of Non-Perishables

AFT 3401

Research Project I

AFT 3402

Food Packaging Technology

AFT 3403

Sugar and Confectionery Technology

AFT 3404

Sensory Evaluation of Foods

AFT 3405

Food Quality Assurance & Legislation


Semester 2

AFT 3450

Regulatory  Food Toxicology

AFT 3451

Research Project II

AFM 3251

Food Industry Management

BFC 3125

Industrial Book-Keeping

BBS 3451

Entrepreneurship  Skills

AFN 3451

Food and Nutrition Security

What Will I Study?



Contact Us

Call Us: +254 712524293

P.O Box ,972-60200 Meru Kenya