Food Science And Nutrition (BSc)


1.1 These departmental regulations shall be read in conjunction with General Regulations and the Faculty Regulations for undergraduate Degrees, hereafter referred to as the General Regulations.

1.2 This is an exciting time to be studying food science and nutrition. There is increasing evidence that what weeat affects our health and quality of life. Increasingly, dietary factors are being implicated in some of the major causes of death worldwide. More and more obesity, diabetes and other degenerative diseases are becoming a problem in Africa. Concerns about food safety and food supply have increased and there are various national, regional and international initiatives to improve food safety. Food security is a growing challenge for many families in Africa in the face of erratic rains, and global warming effects.

1.3 The Department of Food Science and Nutrition addresses these and related issues through teaching, research and community outreach programmes. The department offers a BSc Degree in Food Science and Nutrition. Thus, the programme produces a versatile professional, who will double up as a Food scientist and nutritionist, and hence making the graduate more marketable than one who specializes in one area, though there still is room specializing should one so desire.


2.1 Because of the broad spectrum of modules covered in the programme, the graduands with BSc. Honours in Food Science and Nutrition will seek employment in the food industry, NGOs and Research as:

– Food Scientists – Nutritionists

– Research Scientists – Food analysts

– Quality Assurance managers – Food microbiologists

– Food technologists – Food service directors systems

– Nutrition consultants – Dieticians


The programme is intended to enable students to:

· Develop a deep understanding of food and nutritional processes and their effects to human health.

· Acquire knowledge, skills, and techniques and use them in solving consumer problems related to food.

· Apply scientific and technical skills in industry, commerce and other fields in society in solving day-to-day food problems.

· Demonstrate creativity and knowledge of consumer needs and health through production and marketing of new products.


To qualify for entry, candidates should have passed English, Science and Mathematics at `O’level. Candidates should also have passed at least 2 `A’Level subjects in the area of science. An `A’Level pass in Food Science is an added advantage.


Refer to Section 5 of Faculty regulations.


Refer to section 9 of General Regulations


Refer to Section 10 of Faculty Regulations


Refer to Section 11 of Faculty regulations


N.B * Denotes core modules

Level 1 Semester 1

HCS 101*Introduction to Computers and Computer Application4
HBIO 104Genetics and evolution4
FSN 101*Principles of Food Science4
FSN 102Nutrition and Agricultural Systems4
FSN 103Human Physiology4
FSN 104*Principles of Nutrition4
FSN 105Introduction to Food Science and Nutrition4
FSN 114*Organic Chemistry4
CS 101*Communication Skills4

Level 1 Semester 2

MFSN 106Human Nutrition4
FSN 107*Food Chemistry I4
FSN 108Food Engineering Operations4
FSN 109*General Microbiology 44
FSN 110Nutritional Assessment and Surveillance4
FSN 112*Introductory Food Laboratory4
HB10 105Cell Biology4
FSN 115Clinical Nutrition4

Level 2 Semester 1

FSN 201Nutrition and Metabolism4
FSN 202Principles of food Technology4
FSN 203*Food Microbiology4
FSN 204*Food Chemistry II4
FSN 205*Quality Assurance and Food Laws4
FSN 206*Meat Technology4
FSN 207*Cereal Technology4
FSN 216Nutritional Epidemiology4
FSN 217Dietetics4
GS 201Introduction to Gender Studies4


Level 2 Semester 2

FSN 208Analytical Biochemistry4
FSN 210*Research Methods & Statistics4
FSN 211Food Preservation4
FSN 212*Dairy Technology4
FSN 213*Fruits and Vegetables Technology 44
FSN 214Community Nutrition and Assessment4
FSN 215*Food Analysis 44
FSN218Sensory Evaluation of Food4


Level 3 Semester 1 and 2

FSN 301Work Related Learning Report15
FSN 302Academic Supervisor’s Report15
FSN 303Employer’s Assessment Report10

Level 4 Semester 1

FSN 401Food and Diet Analysis4
FSN 402*Application of Biotechnology to Food Science4
FSN 403Food Product Development and Marketing4
FSN 404*Food Safety and Sanitation4
FSN 405*Communication Techniques in Nutrition4
FSN 406*Food Services Management4
FSN 407*Fats and Oils Technology4
FSN414Nutrition Planning and Programme Management4

Level 4 Semester 2

FSN 408Dissertation8
FSN 409Advanced Therapeutic Nutrition4
FSN 410Human Nutrition Biochemistry 44
FSN 411Industrial Food Microbiology & Biotechnology4
FSN 412Food Toxicology4
FSN 413Public Health Nutrition4
FSN 416Food Package Engineering4



CS 101 Communication Skills

Refer to the Department of Communication Skills

HCS 101 Introduction to Computers and Computer Applications

Refer to the Department of Computer Science.

HBIO105 Genetics and Evolution

Refer to the Department of Biological Sciences.

HBIO104 Cell Biology

Refer to the Department of Biological Sciences.

GS 201 Gender studies

Refer to the Department of Gender Studies

FSN 101 Principles of Food Science

Scientific principles, historical perspective and current status of technology related to food consumption, safety, toxicology, processing, preservation and distribution.

FSN 102 Nutrition and Agricultural Systems

An integration of food nutritional aspects and post harvest processing. The module focuses on nutritional changes and value addition in agricultural products

FSN 103 Human Physiology

Integrates, synthesizes, and describes human anatomy and physiology to enable students to achieve a working knowledge of human physiology in relation to nutritional sciences.

FSN 104 Principles of Nutrition

Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle.

FSN 105 Introduction to Food Science and Nutrition

An introductory approach to aspects of food science and nutrition. Module should include natural principles in food processing, handling and distribution. There should be an emphasis on balance diet and influence of nutrition on human health at various stages of life.

FSN 106 Human Nutrition

Prerequisite Organic Chemistry and Principles of the science of nutrition. Emphasis on physiological requirements of nutrients for human growth, development, and maintenance within the life cycle. The role of micronutrients and macronutrients is emphasized.

FSN 107 Food Chemistry

Prerequisite Organic Chemistry. Organic and biological reactions of food constituents. Chemical changes in foods during processing and storage affecting texture, color, flavor, stability and nutritive value.

FSN 108 Food Engineering Operations

The module is designed to introduce student to basic food engineering techniques focusing primarily on mathematical principles and applications in food processes, Unit and dimensions, material balance, psychrometry, heat processes of food, physical separation processes and extraction. This is an introductory approach to large scale operations with regards to food processing. The emphasis is on the preliminary processing of food stuffs such as raw material handling and conversion operations such as size reduction. Processes centered on holing and preservation of raw materials are covered.

FSN 109 General Microbiology

Basic concepts of microbiology including morphology, nutrition, replication, identification, biochemical characterization and control. Practical component uses microorganisms to demonstrate content topics and practical knowledge of materials, facilities, and techniques involved in the study of microorganisms.

FSN 110 Nutritional Assessment and Surveillance

Includes coordinated education, role components, the nutrition care process, and medical terminology. Emphasizes basic skills in dietetics: interviewing, diet analysis including use of computers, and anthropometrical measurement and analysis.

FSN 112 Introductory Food Laboratory

Application of food preparation principles and techniques in the preparation of standard food products; principles of food laboratory management and their application in the planning and preparation of food.

FSN 113 Food Systems

Application of chemical principles and physical behavior of ingredients in food systems and the effects processing and storage have on finished food products.

FSN 114 Organic Chemistry

The module is designed to introduce food science students to basic organic chemistry concepts. The focus is on chemistry of carbon compounds, bonding, nomenclature, reaction mechanisms, stereochemistry, addition, substitution and elimination reactions. There is need to have an in depth understanding of the chemistry of carbohydrates, amino acids, proteins, lipids, free radicals and synthesis of natural and complex synthetic polymers.

FSN 115 Clinical Nutrition

Relates to issues on how different diseases affect nutritional status, Gene-nutrient interactions, metabolic processes leading to critical illness, Nutrition and immune response, Energy imbalance; under- and over-nutrition leading to diseases like kwashiorkor and obesity. Modules also focus on recovery process and nutritional requirements.

FSN 201 Nutrition and Metabolism

The physico-biochemical properties of nutrients and their bionutritional interrelationships at the cellular and sub-cellular level. Carbohydrate, protein, and lipid metabolism and the role of vitamins and minerals in these processes.

FSN 202 Principles of Food Technology

Overview of processing techniques in the food industry, including thermo- processing, freezing, moisture removal, moisture control and intermediate moisture food formulation. Fundamentals of food preservation: refrigeration, freezing, thermal processing, dehydration, and concentration, salting and smoking, chemical preservation, and fermentation.

FSN 203 Food Microbiology

There is need to study the role of microorganisms in food production, distribution and storage. A better understanding of the influence of microorganisms on food helps to maintain or improve the quality of food, avoid food borne illnesses and preserve food. Major topics should cover Microbial growth factors, Food Spoilage, contamination and Food Preservation, Food Fermentations, Food borne diseases and Food poisoning, Food safety. Practical application of basic concepts in food fermentation at laboratory level is covered.

FSN 204 Food Chemistry

Food chemistry, deals with the composition and properties of food and the chemical changes it undergoes as a result of the exposure to natural or artificial environments. The chemistry of food hinges on the major food components as well as the minor food components, including colorants, flavors and food additives. Emphasis is on the chemical and physical properties of these food elements that influence product quality

FSN 205 Quality Assurance and Food Laws

There is need to provide the student with a better understanding of quality assurance (QA) and quality control(QC) procedures in the production of food, providing confidents that the product will meet the requirements of quality and safety. There is also need to focus on National, regional, and international food law; adoption, interpretation and enforcement of laws and regulations governing food processing and food service systems. Impact of regulations on food production, availability, marketing and safety. Microbial, chemical and physical hazards associated with foods and food processing environments, Good Manufacturing and Sanitation Programs, designing and implementing Hazard Analysis Critical Control Point (HACCP) Programs.

FSN 206 Meat Technology

Meat and meat products are essential components of a balanced diet. There is need to have a better understanding of the composition and nutritive value of different types of meat products. Processing of meat would need one who knows the post-mortem changes, ageing of meat, tenderizing, and curing of meat. The module also narrows to quality aspects such as cuts and grading of meat. Other products covered include poultry, fish and pork.

FSN 207 Cereal Technology

The module reviews technologies for producing a wide range of cereal products taking into consideration the various components of cereals such as phytochemicals vitamins, carbohydrates and their roles in the quality of the final product such as texture, taste and nutritional value. There is also emphasis on whole grain foods, processing technologies of cereal products and health effects of the cereals.

FSN 208 Analytical Biochemistry

Analytical methods help the student to analyze biological samples and acquire knowledge on the qualitative and quantitative aspects of a constituent. The topics range from buffers, chromatography, electrophoresis, immunology, centrifugation, spectroscopy, radioisotopes, molecular biology techniques, enzyme assay techniques and protein purification techniques.

FSN 207 Economics of Food Marketing

Economic performance of food system; marketing margins; transportation, processing, advertising, and retailing of food products; structure, conduct, and performance of food marketing firms and industries; government and public interest in the food system

FSN 210 Research Methods and Statistics

Statistical methods involving relationships between populations and samples; collection, organization, and analysis of data; and techniques in testing hypotheses with an introduction to regression, correlation, and analysis of variance limited to the completely randomized design and the randomized complete-block design.

FSN 211 Food Preservation

Fundamentals of food preservation: refrigeration, freezing, thermal processing, dehydration and concentration, natural and chemical preservation techniques and fermentation.

FSN 212 Dairy Technology

The components of milk and the utilization of the milk components form the basis for this module. It covers processing of milk, heat treatment of milk, grading of milk and dairy products. There is also need to focus on dairy microbiology and quality assurance in the dairy industry.

FSN 213 Fruits and Vegetable Technology

Vegetables are plants or part of plants that are used as food. A better understanding of these vegetables ensures variety in diets and promotes nutritional benefits derived from the fruits and vegetables. There is need cover the classification, composition and nutritional value of vegetables. The module also has an emphasis on pigments, organic acids, enzymes and flavor compounds. Processing techniques, chemical reactions, preservation methods and storage or post harvest conditions are also covered.

FSN 214 Community Nutrition and Assessment

An introduction to community assessment. Uses of assessment in determining cultural, economic, and lifestyle interrelationships that impact on nutrition problems and education needs throughout the life cycle.

FSN 215 Food Analysis

The module emphasis is on composition analysis of foods- biochemical and microbiological quality. The rational of analyzing foods, the methods of analysis including physiological and psychological- sensory evaluation and their applicability to specific nature of a food product would be covered.

FSN 216 Nutrition Through The Life Cycle

Biological growth and nutritional requirements from fetal stages of development through aging. Nutritional standards in light of current epidemiological data and scientific research.

FSN 217 Physical Chemistry of Food Processes

Studies physicochemical processes in foods during food processing; places special emphasis on methodological and experimental aspects of food processes, such as water activity, rheology of foods, food extrusion, protein hydration, gelatin, aggregation, and food process analyses.

FSN 218 Sensory Evaluation of Foods

The physiology, psychology, and chemistry of flavor and flavor perception; tactual, visual, and auditory components affecting food acceptability; principles and application of preference and discrimination testing; and interpretation of panel evaluation data.

FSN 401 Food and Diet Analysis

The is need to understand nutritional needs of individuals with regards to age, stage of growth, activities and food habits. The module should have an emphasis on nutritional requirements, RDAs, nutrition index of foods, food groups and diet planning. The students should be able to utilize food composition tables given practical situations in dietary requirements. There should be an appreciation of nutrigenomics and nutrigenetics as well as the application of software packages in diet analysis.

FSN 402 Application of Biotechnology to Food Science

Biotechnology is multidisplinary in approach involving modern biochemistry, microbiology, fermentation technology, genetic and enzyme engineering in which the tasks are complex and the benefits are immense. The advancement in biotechnology in both the food and agriculture industry evokes the need to prepare students for the food products of commercial value. Biotechnology is a rapidly expanding field with a greater impact on societies with regards to food production and food security. Students need to have an appreciation of basic cloning techniques, genetic engineering, modification of food products, biosafety as well as bioethics to assess the acceptance of GM Foods.

FSN 403 Food Product Development and Marketing

Principles of food product development: idea generation, formulation, processing, market positioning, packaging, product costs, pricing, safety, legal issues, and experimentation. Includes a group term project in accordance with Food Technologists guidelines. The procedures involved in developing new and existing products from product concept to product launch are essential.

FSN 404 Food safety and Sanitation

The management of food safety to include the role of sampling, monitoring, audits and inspections. Practical application of the principles and practice of HACCP. There is emphasis on microbiological criteria, hygiene control measures and Codex Alimentarius.

FSN 405 Communication Techniques in Nutrition

Application and integration of the principles of nutrition and their transmission to groups and individuals. Students will learn individual counseling techniques as well as how to present nutrition information to groups.

FSN 406 Food Services Management

Introduction to the management of commercial and non-commercial food service systems through the operation of Bevier Cafe. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities.

FSN 407 Fats and Oils Technology

The module is designed to cover the basic chemistry of fats and oils, common chemical reactions, physical properties and nutritional aspects. There is also an emphasis on sources of oils and fats, process technology and analytical methods.

FSN 409 Advanced Therapeutic Nutrition

Application of the principles of normal and therapeutic nutrition, nutrition assessment, nutrition intervention and evaluation as related to the management and treatment of disease states.

FSN 410 Human Nutritional Biochemistry

Emphasis is on the biochemical functions of nutrients essential for humans. Course emphasizes the role of essential nutrients in fuel metabolism, cell biology and biochemistry, gene expression and the synthesis of proteins, and generation of energy from metabolic fuels.

FSN 411 Industrial Food Microbiology and Biotechnology

Prerequisite General Microbiology. Covers fundamental concepts of food microbiology including food production, microbial cultivation, screening, preservation, and significance of microbes in foods and their application to the production of processed foods. Relationship of microorganisms to food manufacture and preservation, to industrial fermentation and processing, and to sanitation. Detailed examination of food and industrial processes dependent on fermentation and other microbial activities.

FSN 412 Food Toxicology

Fundamental concepts will be covered including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity, teratogenesis, mutagenesis, carcinogenesis, food allergy, and risk assessment. The course will examine chemicals of food interest such as food additives, heavy metals, mycotoxins, and pesticides, and how they are tested and regulated. The module covers selected toxins found naturally in foods or introduced by industrial contamination or food processing methods.

FSN 413 Food Engineering II

The emphasis is on the final food product preservation operations in food possessing and the ancillary techniques applied to food processing plants. Heating operations, irradiation and food packaging and storage as well as hygienic designs of food processing equipment and plants are covered

FSN 414 Nutritional Planning and Programme Management

Essential in evaluating the importance of food products on human nutrition. It incorporates aspects of project management and monitoring and evaluation to allow better management of food resources and ensure food security. It covers feeding programmes, food aid, nutrition and development as well as impact of health/nutrition programmes in societies.

FSN 415 Public Health Nutrition

The module provides an integrated approach covering dietary needs, epidemiological, public health, social and biological aspects of nutritional science. Patterns of food consumption based on biological, psychological, and social needs; and anthropological findings will be assessed. Students should evaluate critically, the findings of scientific studies of public health nutrition; interpret and present findings of research in a range of formats and contexts; Laboratory component illustrates physiological and biochemical principles of nutrition

FSN 416 Food Package Engineering

Cross-disciplinary study of the materials, machinery, research, design, techniques, environmental considerations, ethics and economics used in the global packaging industry with emphasis on the implementation of improved technologies for the problems unique to food packaging. An emphasis on the broad, systems-based nature of packaging will be maintained throughout the course

FSN408 Dissertation

The module provides students with opportunity to design, undertake or conduct an independent piece of research of study related to their programme of study under the guidance of a supervisor who is usually a member of academic staff of the department.