Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public.
This degree program is aimed at producing an all-round and well trained graduate in all aspects of Food Science and Technology including food chemistry, food microbiology, food engineering, food quality assurance, food processing and preservation technologies, food analysis, food biotechnology, food product development and marketing, food industry management and research techniques in food science, food technology and post-harvest technology.
The program is offered by our Faculty of Agriculture.
The minimum entry requirements are: A minimum of C+ (plus) mean grade in Kenya Certificate of Secondary Education (KCSE) and a minimum grade of C (plain) in each of the following subjects: Chemistry, Biology and Mathematics/ Physics.
Alternatively, admission shall be granted to holders of Diploma in Food Technology (with credit and above) from Jomo Kenyatta University of Agriculture and Technology or from other institutions recognized by the University Senate.
The undergraduate degree takes (4) four academic years to complete and also includes (16) sixteen weeks of industrial attachment done during the second and third years of study.
The department of Food Science and Technology has developed some long standing relationships with several commercial partners:
- Food processing Industries
- Hospitality Industries
- Human Nutrition Players
The department also operates state of the art laboratories for food analysis.
Food manufacturers, producers and retailers are large employers, as are government departments which develop food policy.
Food science graduates also work in a range of areas within the land-based sector, which looks at agriculture and animal-related areas as well as fresh produce and retail.
Successful graduates can go on to pursue a Master’s degree in the same field or alternatively a Postgraduate degree in Food Science and Nutrition which are also readily available in JKUAT.