REGULATIONS FOR THE BACHELOR OF SCIENCE HONOURS DEGREE IN FOOD SCIENCE AND TECHNOLOGY (FST)
PROGRAMME OVERVIEW
- Ability to integrate chemical, biochemical, microbiological, engineering and sensory analysis principles to develop foods that are safe, nutritious, and flavorful
- Ability to use the necessary mathematical, computer, statistical, and critical thinking skills to design experiments, collect and interpret data, and predict the impact of raw material and processing changes on food safety and quality.
- Demonstrate laboratory skills and knowledge to identify the important microorganisms in foods, and the conditions under which they grow. Familiarize with methods, including sanitation procedures, to control spoilage and maintain the safety of foods.
- Demonstrate ability to evaluate quality of new food products using objective and subjective methodologies.
- Demonstrate ability to innovate food products and processes as well as industrialize them
ENTRY REQUIREMENTS
For all entry pathways candidates must have at least five Ordinary Level subjects/ National Foundation Certificates including English Language, Mathematics and a Science subject at grade C or better.
Normal Entry: At least 2 Advanced Level passes including Chemistry, Biology or Food Science and one subject from, Physics, Mathematics or Agriculture
Special Entry: National Diploma or Higher National Diploma in relevant field
Mature Entry: Refer to General Academic Regulations
CAREER OPPORTUNITIES AND FURTHER EDUCATION
PROGRAMME STRUCTURE
Level 1 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| FST 111* | Introduction to Food Science and Technology | 12 |
| FST 112 | Cell Biology and Genetics | 12 |
| FST 113* | Organic Chemistry | 12 |
| HCSCI 131 | Introduction to Computers and Computer Applications | 12 |
| CS 131 | Basics of Communication Skills | 12 |
| FST 114 | Foundation Mathematics for Food Scientists | 12 |
Level 1 Semester 2
| Code | Module Description | Credits |
|---|---|---|
| FST 121* | Food Chemistry | 12 |
| FST 122* | Food Engineering I | 12 |
| FST 123* | Food Microbiology | 12 |
| FST 124* | Food Processing and Preservation Technology | 12 |
| Elective (Choose one): | ||
| FST 125 | Food Biochemistry | 12 |
| FST 126 | Analytical Biochemistry | 12 |
| FST 127 | Principles of Nutrition | 12 |
Level 2 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| GS 211 | Introduction to Gender Studies | 12 |
| TCNP 201 | Technopreneurship | 12 |
| FST 211 | Fruits and Vegetables Technology | 12 |
| FST 212* | Dairy Technology | 12 |
| FST 213* | Meat, Poultry and Fish Technology | 12 |
| FST 214 | Cereals and Legume Technology | 12 |
Level 2 Semester 2
| Code | Module Description | Credits |
|---|---|---|
| FST 221* | Food Analysis and Sensory Evaluation | 12 |
| FST 222* | Research Methods and Statistics | 12 |
| FST 223 | Quality Assurance and Food Laws | 12 |
| FST 224 | Fats and Oils Technology | 12 |
| Elective (Choose one): | ||
| FST 225 | Beverage Technology | 12 |
| FST 226 | Sugar and Confectionary Technology | 12 |
| FST 227 | Bakery Technology | 12 |
Level 3 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| FST 331 | Work-Related Learning I | 40 |
Level 3 Semester 2
| Code | Module Description | Credits |
|---|---|---|
| FST 332 | Work-Related Learning II | 80 |
Level 4 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| FST 411 | Food Engineering II | 12 |
| FST 412* | Food Safety and Plant Sanitation | 12 |
| FST 413 | Nutraceuticals and Functional Foods | 12 |
| FST 414 | Food Packaging Technology | 12 |
| FST 415* | Food Product Development and Marketing | 12 |
Level 4 Semester 2
| Code | Module Description | Credits |
|---|---|---|
| FST 421 | Food Fermentation Technology | 12 |
| FST 422* | Advanced Food Microbiology and Biotechnology | 12 |
| FST 423 | Food Production Management | 12 |
| FST 424 | Food Toxicology | 12 |
| FST 425* | Dissertation | 24 |
SYNOPSES
CS 131 Basics of Communication skills
Refer to the Department of Communication Skills
HCSCI 131 Introduction to Computers and Computer Applications
Refer to the Department of Computer Science.
TCNP 201 Technopreneurship
Nature and importance of technopreneurship, Differences between technopreneurship and entrepreneurship; Relationship between technopreneurship and the national economy. Developing a business model and basics of small business management, Risks and stages of funding, Sources of funding, Financial funding for growth, and product valuation. Opportunity recognition and creation, Sources of opportunity, Screening technology opportunities. The New Product Development process. Concept of intellectual property and its significance, Basics of patenting, legislation governing IP in Zimbabwe.
GS231 Introduction to Gender Studies
This module will empower the students with knowledge and skills that enable them to be gender sensitive in the University, workplace and in all their social interaction. Topics covered include: understanding gender, gender analysis, gender issue in Zimbabwe, redressing gender imbalances, empowerment and strategies for creating gender responsive environment. Students gain insight into accounts of gender studies in Science and Technology
FST 111 Introduction to Food Science and Technology
The importance of Food Science and Technology lies in the fact that it has capability to provide food to our population through scientific conservations, eliminating avoidable losses and making available more balanced and nutritious food. This module introduces the basics concepts of food science and food technology. To understand the history and evolution of food processing. The module is designed to enable the students to gain an insight into basic aspect of fruit and vegetable processing, to understand the importance of advance techniques in food analysis, acquire knowledge of availability of raw materials, regarding processing of animal proteins, recent advances in dairy technology, novel foodstuffs, and awareness of importance of cereal, legume and oil seed technology. The students will also gain knowledge about various packaging materials and importance of packaging.
FST 112 Cell Biology and Genetics
Cell biology focuses on the structure and function of the components of living cells (such as the cell membrane, the flagella responsible for cell movements, cell differentiation in developing organisms, abnormal cell division, and metabolic interactions between cell compartments) and how food and the diet is integrated. The module will further introduce the interaction of foods, and individual food constituents, with the biological systems and can be defined on a molecular basis i.e. the cell. Specifically, the module aims to underline approaches to investigate how genes determine physical traits, including susceptibility to diseases and inherited disorders.
FST 113 Organic Chemistry
The module introduces food science students to basic organic chemistry concepts. The focus is on the study of carbon compounds, their structure, bonding and nomenclature. Furthermore, this will also include the study of alkanes, alkenes, alkynes, alkyl halides and their reactivity with emphasis on reaction mechanisms, addition, substitution, elimination reactions and stereochemistry. The chemistry of aromatic compounds, free radicals, macromolecules, carbohydrates, lipids, amino acids, peptides, proteins, and synthesis of natural and complex synthetic polymers will also be covered.
FST 114 Foundation Mathematics for Food Scientists
Mathematics is the language of science, and the study of any science requires some degree of mathematical reasoning and understanding. Mathematical principles in the food science and technology field address the theoretical foundations. Components include basic linear algebra, Functions, Graphs, Differential and Integral Calculus. Students will be expected to apply techniques from calculus to a variety of applied problems in food science.
FST 121 Food Chemistry
The core competency of this course is for students to differentiate chemical interactions and reactions of food components and their effect on sensory, nutritional, and functional properties of foods, and how processing influences these properties. Food chemistry-definition and importance, Carbohydrates-chemical reactions, functional properties of sugars and polysaccharides in foods. Applications and preparations of sugars and polysaccharides. Protein and amino acids: structure, classifications, sources, denaturation and functional properties of proteins. Maillard browning. Lipids: classification, and use of lipids in foods, physical and chemical properties, effects of processing on functional properties. Vitamins and Minerals, Effect of processing on vitamins and minerals. Enzymatic browning in foods and industrial applications of enzymes. Water in food, water activity and shelf life of food. Natural food flavours, extraction methods and characterization. Pigments in food and their industrial applications. Additives in food processing and preservation. Their functions and safety. Safety and quality evaluation of additives. Various additives such as preservatives, antioxidants, emulsifiers, sequesterants, humectants, stabilizers with respect to chemistry, food uses and functions in formulations
FST 122 Food Engineering Operations
Unit operation in food engineering, Mass and energy balance, Fluid flow, fluid statics,
fluid dynamics, fluid flow applications, Heat transfer-modes of heat transfer, conduction, convection, and radiation, heat exchangers and their designs. Thermal processing-evaporation and concentration, dehydration, drying, blanching, pasteurization, sterilization, distillation and crystallization. Mechanical separation-filtration, membrane concentration, sieving, centrifugation, sedimentation, Mechanical handling-conveying and elevation. Size reduction and classification-mixing, kneading, blending. Application of psychrometric charts in food engineering, Generation of steam and its applications, Measurement of pressure, and flow of fluids. Study of heat exchangers, dryers, elevating and conveying equipment, size reduction equipment, and sieve analysis.
FST 123 Food Microbiology
This module is designed to introduce students to various aspects of food microbiology, organisms associated naturally with foods and those responsible for spoilage. Bacteria, moulds, yeast, viruses, protozoa, algae – their classification and growth characteristics. Conditions favouring the growth, death and survival of microorganisms in foods will also be studied; their immediate and long range effects on foods will be discussed. Issues of foodborne diseases, food spoilage and preservation will be treated. Topics to be covered include; Introduction to food microbiology; factors that affect interactions of microorganisms with foods; microorganisms important in foods: Also included are food spoilage and preservation; food-borne diseases – infections and intoxications; public health and sanitation and microbiology of water. Students should also learn principles and methods for the microbiological examination of foods; microbiological quality control, and quality schemes.
FST 124 Food Processing and Preservation Technology
Scope and importance of food processing: national and international perspectives,
Principles of Preservation methods, fermentation methods for preservation, and chemical preservations of foods. Food preservation by low-temp: Refrigeration, freezing and freeze-drying. Food preservation by heating: drying, osmotic dehydration, blanching, canning, pasteurization, sterilization, extrusion cooking. Non-thermal preservation: Hydrostatic pressure, dielectric heating, microwave processing, hurdle technology, membrane technology, irradiation.
FST 125 Food Biochemistry
Pathways of metabolism of carbohydrates, proteins, lipids. Enzyme biosynthesis and regulation. Enzymes as biocatalysts – chemistry, classification, mode of action, specificity, assay techniques, isolation and purification, stabilization, enzyme kinetics. Applications of enzymes. Metabolic regulation, hormones, Release of energy and its trapping. Metabolic rate and caloric needs.
FST 126 Analytical Biochemistry
The module aims to provide an introduction to the theories underlying the common analytical techniques applied in the food sciences and technology laboratory. Principles on experimental models, experimental errors and instrument standardization will be covered. The principles, instrumentation and applications of chromatography, electrophoresis, spectroscopy, electrochemical, centrifugation, immunochemical, mass spectrometry and radioisotope techniques will also be covered, biased towards food technology. The development of skills in accuracy and precision in laboratory analysis and logical report writing and representation of analytical data will also be covered.
FSN 127 Principles of Nutrition
Classification, digestion, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and factors affecting absorption of the following : Energy, Carbohydrates, lipids and proteins; Fat soluble vitamins-A, D, E and K; Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin C; Minerals – calcium, iron, iodine, fluorine, copper and zinc.
FST 211 Fruit and Vegetable Technology
This module covers the principles and methods of fruit and vegetable preservation. Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of pigments. Principles of storage of fruits and vegetables. Types of storage and preparation of food products post-harvest changes in fruits and vegetables will also be considered.
FST 212 Dairy Technology
This module focuses on the sources, and composition of milk, processing of market milk, standardization, toning of milk, homogenization, pasteurization, sterilization, storage, transportation and distribution of milk. Milk product processing-cream, butter, condensed milk, evaporated milk, whole and skimmed milk powder. Analysis of milk products will be covered in detail.
FST 213 Meat, Poultry and Fish Technology
Meat and poultry are essential components of a balanced diet. Chemical composition and microscopic structure of meat. Meat quality evaluation as well as meat plant sanitation and safety will be covered. Poultry: classification, composition, preservation methods and processing as well as processing of egg products. Students will also learn processing and quality control measures of fish and seafood technology.
FST 214 Cereals and Legume Technology
General introduction to cereals, production trends of cereals, Structure and nutrient distribution in cereals, wheat types, milling of wheat, quality of flour and flour treatment. Students will also learn technology of corn-wet milling and dry milling, corn flakes. Corn starch and its hydrolyzed syrups will also be considered. Production and utilization of small grains (sorghum, millet, oats etc.). Module will also cover structure and composition of legumes, their importance in diet. Milling and processing of pulses, anti- nutritional factors in legumes will also be covered.
FST 221 Food Analysis and Sensory Science
Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. Sensory science is a scientific discipline used to evoke, measure, analyze and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste and hearing hence determining consumer behaviour as well as food descriptive sensory profiles.
FST 222 Research Methods and Statistics
The aim of this module is to provide the student with the essential knowledge of the process of conducting sound scientific research, project writing and develop skills in data handling and statistical analysis. Identify and critically evaluate research data and research sources; Evaluate a range of data collection procedures; Critically analyse, evaluate and utilise research findings; Critically assess the role and value of a range of statistical parameters using appropriate software packages; Evaluate the ethical issues arising from research.
FST 223 Quality Assurance and Food Laws
Standardization; involves standard development processes and roles, the importance of standards in food processing, standards that are relevant to food processing as well as technology (ISO 9001, ISO 22000, ISO 14 000, ISO 31000 etc). Focuses on national, regional, and international food laws; adoption, interpretation and enforcement of laws and regulations governing food processing and food service systems.
FST 224 Fats and Oils Technology
This module will cover the classification of lipids, and types of fatty acids – saturated fatty acids, unsaturated fatty acids, essential fatty acids, trans fatty acids. Rancidity Types – hydrolytic and oxidative rancidity and its prevention. Importance of oil seeds processing. Commercial edible oil sources. Processing of crude oils and refining.
FST 225 Beverage Technology
This module covers the processing and technologies of alcoholic and non-alcoholic beverages; and physical, microbiological, and chemical properties of both raw materials and finished products. Students will use laboratory techniques to analyze and measure important physicochemical parameters of beverages.
FST 226 Sugar and Confectionery Technology
The course will cover Sugar confectionery, Bakers’ confectionery, Sweetening agents and Nutrition – confections (micronutrients and calorific value). The confectionery industry will be subdivided into three categories that is sugar confectionery, chocolate confectionery and flour confectionery. Sugar processing and Sugar substitutes regulation are included.
FST 227 Bakery Technology
This module covers the science of bakery product. Bread making: chemistry of dough development, making of bread, types of bread, variants of bread. Products other than bread: pastry, biscuits, wafers, cakes and other chemically leavened products. Dietetics bakery products and Quality control in the bakery will be covered in detail.
FST 411 Food Engineering II
This module covers principles of operation and design of industrial equipment, used in the processing, storage and packaging of foods. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, etc. The role of automation in food industries, benefits of automation and introduction to automation tolls like PAC, PLC and SCADA will be covered.
FST 412 Food Safety and Plant Sanitation
This course is designed to cover the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defence and plant security. Food hygiene constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the development of Hazard Analysis Critical Control Point (HACCP), as well being as a component of all benchmarked food safety standards (ISO 22 000).
FST 413 Nutraceuticals and Functional Foods
Functional foods are considered as those foods which are intended to be consumed as part of the normal diet but contain bioactive substances that offer the potential of enhanced health or reduced risk of disease. Consumer awareness and interest in the relationship between diet and health has increased substantially and health is now a major driver for market positioning of foods. The module covers the issues and challenges in the development, evidence testing, marketing and changing regulations controlling functional foods and nutraceuticals. It will prepare students to assist industry in exploiting this growing opportunity.
FST 414 Food Packaging Technology
This module will give a broad and clear overview of the packaging of food products. It will start with the basics of chemical, physiological and microbiological degradation of food products and how packaging can affect these spoilage phenomena. Evaluation of packaging performance, packaging equipment, packaging standards, regulations and labelling will be covered.
FST 415 Food Product Development and Marketing
This module will enable students to understand the new product development process and the strategic features of new product development; develop strategic thinking, planning, and managing abilities throughout the entire new product development process; and understand various techniques in identifying new product opportunities in the food industry. The students will be able to identify new product opportunities and introduce financial, environmental, social, and cultural considerations with regard to design decisions.
FST 421 Fermentation Technology
This module covers the use of microorganisms in fermentation technology and biotechnology. Metabolic activities of microorganisms and their influence on product attributes. Fermenter design, operation, measurement and control in fermentation will also be covered. Production of fermented products and principles of downstream processing and product recovery are essential.
FST 422 Advanced Food Microbiology and Biotechnology
This module is designed to cover the basic principles of biotechnology and applied food microbiology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods and regulatory aspects of food biotechnology. This module will enable students to comprehend the theory and concepts of current biotechnology trends as it relates to food safety and security issues. Regulatory and social aspects of biotechnology of foods.
FST 423 Food Production Management
This module is designed to equip students with knowledge of the management skills required to contribute to the industry. This module aims to provide students a comprehensive coverage of the management of food and agribusiness firms from a managerial perspective by covering the areas of expertise that a manager must master (finance, marketing, operations principles and concepts, business ownership, organizational management and human resources).
FST 424 Food Toxicology
Toxicology concepts covered include 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. Examines chemicals of food interest such as food additives, heavy metals, mycotoxins, and pesticides, and how they are tested and regulated.
FST 425 Dissertation
Students will be expected to carry out a research project, writing a complete and coherent dissertation. Understanding and interpreting results, drawing valid conclusions based on objectives and existing and generated information. The module provides students the opportunity to design, undertake or conduct an independent piece of research study related to the programme under the guidance of a supervisor.