1.1. These departmental regulations shall be read in conjunction with the General Regulations and the Faculty Regulations for undergraduate Degrees, hereafter referred to as the General Regulations.
1.2. Technology is at the forefront of human innovation and involves the generation of knowledge and processes to solve problems and extend human capabilities. The Food Science and Technology programme prepares students for careers in industry, government and academia. Depending on the area of specialization, Food scientists and food technologists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. After the initial stages of research and development comes the mass production of food products using principles of food technology. Generally, food technologists are innovative, enthusiastic and business-minded people with a passion for food and a comprehensive understanding of the sciences. Knowledge and understanding is fundamental to the development of food-specific skills, which can then be applied in a range of contexts enabling students to produce quality food products
Food Technologists are essential experts who ensure the efficient and reliable production of foods of high quality and safety. They have an in-depth knowledge of raw food materials and how they can be handled, processed and/or packaged to offer the consumer safe, convenient and healthy products .This programme provides for the development of relevant and meaningful learning experiences, inclusive of life experiences, values, learning styles and individual student characteristics. Through a study of food and its applications in domestic, commercial, industrial and global settings, the curriculum caters for all students’ needs and interests. Integral to this curriculum is the ability to design, produce and evaluate solutions to situations involving food. These form part of a broad set of skills that are transferable to other study, work and life contexts that students may encounter.
2.0 AIMS AND OBJECTIVES
The aim of the Food Science and Technology programme is to actively engage students in learning about food processing in a variety of settings in the food industry, enabling them to evaluate the relationships between food, technology, nutrition and novel techniques in food science.
After completing the programme graduates can be expected to;
-Contribute to food product development processes through research, performing analysis, composing prototypes and running pilot productions of food products.
-Apply relevant technological skills and having insight into the entrepreneurship aspects of food business.
-Participate and lead in steering towards start-up projects of food products or process design innovation.
-Conduct applied research to address societal needs in relation to food production and quality of life.
3.0 ENTRY REQUIREMENTS
3.1 Normal Entry
In order to qualify for normal entry to a Bachelor of Science Food Science and Technology Honours Degree, a prospective student must satisfy the Entry Requirements specified in the General Regulations and the Faculty Regulations. In addition the applicant must have obtained;
at least 2 Passes at `A’ level in any of the following science subjects; Chemistry, Biology, Food Science, Physics and Mathematics.
3.2 Special Entry
Refer to Section 3.2 of General Regulations
3.3 Mature entry
Refer to Section 3.3 of General Regulations
4.0 CAREER PROSPECTS
After completing the programme graduates will be eligible for the following opportunities
- Production manager
- Food safety manager
- Food technologist
- Food Innovation Management
- Product/process development scientist
- Quality manager
- Regulatory affairs officer
- Scientific laboratory technician
- Technical brewer
- Research scientist
5.0 STUDENT ASSESSMENT
Refer to Section 5 of Faculty regulations.
6.0 FAILURE TO SATISFY EXAMINERS
Refer to section 9 of General Regulations.
7.0 GRADING AND DEGREE CLASSIFICATION
Refer to Section 10 of Faculty Regulations.
- 0 DEGREE WEIGHTING
Refer to Section 11 of Faculty regulations.
9.0 PROGRAMME STRUCTURE
N.B * Denotes core modules
Level 1 Semester 1 Credits
FST 111* Introduction to Food Science and Technology 12
FST 112 Cell biology and Genetics 12
FST 113* Organic chemistry 12
HCS 101 Introduction to Computers and Programming 12
CS 101 Basics of Communication skills 12
FST 114 Foundation Mathematics for food scientists 12
Level 1 Semester 2 Credits
FST 121* Food Chemistry 12
FST 122* Food Engineering 1 12
FST 123* Food Microbiology 12
FST 124* Food Processing and Preservation technology 12
Choose one elective
FST 125 Food Biochemistry 12
FTS 126 Analytical biochemistry 12
FST 127 Principles of Nutrition 12
Level 2 Semester 1 Credits
GS 201 Introduction to Gender studies 12
ENT 205 Entrepreneurship 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
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
Choose one elective
FST 225 Beverage technology 12
FST 226 Sugar and Confectionary technology 12
FST 227 Bakery technology 12
Level 3 Semesters 1 and 2
FST 301 Work Related Learning Report 40
FST 302 Academic Supervisor’s Report 40
FST 303 Employer’s Assessment Report 40
Level 4 Semester 1 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
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 12
- MODULE SYNOPSES
CS 101 Communication Skills
Refer to the Department of Communication Skills
HCS 101 Introduction to Computers and Programming
Refer to the Department of Computer Science.
ENT 205 Entrepreneurship 1
Refer to the Department of Entrepreneurship
GS 201 Gender studies
Refer to the Department of Gender Studies
FST 111 INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY
This module introduces the basics concepts of food science and food technology. It provides understanding on the history and evolution of food processing while enabling students to gain an insight into basic aspect of plant and animal based processing as well as to understand the importance of advance techniques in food analysis. It provides knowledge of availability of raw materials and various packaging materials and importance of packaging.
FST 112 CELL BIOLOGY AND GENETICS
This module 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 at molecular level. Furthermore, it provides information on investigating how genes determine physical traits, including susceptibility to diseases and inherited disorders.
FST 113 ORGANIC CHEMISTRY
The module introduces 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.
FST 114 FOUNDATION MATHEMATICS FOR FOOD SCIENTISTS
This module introduces mmathematical principles in the food science and technology field and addresses 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 121FOOD CHEMISTRY
The module provides competency to differentiate chemical interactions and reactions of food components and their effect on sensory, nutritional, and functional properties of foods. Importance and application of macro and micro nutrients in providing desirable food properties as well how they can lead to food deterioration will be covered. Applications of water, enzymes, pigments, natural flavours and additives are also an integral part of this module.
FST 122FOOD ENGINEERING OPERATIONS
This module introduces unit operation in food engineering, mass and energy balance, fluid flow, fluid statics, fluid dynamics as well as fluid flow applications. Modes of heat transfer, exchangers and equipment designs will be covered. The module will also introduce thermal processing, mechanical separation, mechanical handling, size reduction, application of psychrometric charts in food engineering, generation of steam and its applications as well as measurement of pressure and flow of fluids.
FST 123 FOOD MICROBIOLOGY
This module will introduce students to various aspects of food microbiology including organisms associated naturally with foods and those responsible for spoilage. Classification and growth characteristics of microorganisms as well as conditions favouring the growth, death and survival of microorganisms in foods, water and processing environments will also be studied. Also included are microbial food spoilage, preservation and food-borne diseases (Infections and intoxications). The module will also provide principles and traditional methods for the microbiological examination of foods and microbiological quality control.
FST 124 FOOD PROCESSING AND PRESERVATION TECHNOLOGY
This module provides the scope and importance of food processing (national and international perspectives). Principles of preservation methods, food preservation by low-temp, by heating as well removal of water will also be covered. Non-thermal preservation methods will also be addressed.
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 standardisation will be covered. The principles of instrumentation and applications of chromatography, electrophoresis, spectroscopy, electrochemical, centrifugation, immunochemical, mass spectrometry and radioisotope techniques will also be covered. Enzyme biosynthesis, kinetics, regulation and applications are also addressed.
FSN127 PRINCIPLES OF NUTRITION
This module covers the 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 coverd 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 sea food technology.
FST 214 CEREALS AND LEGUME TECHNOLOGY
Module covers 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. 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, 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; 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 breads, variants of bread. Products other than bread: pastry, biscuits, wafers, cakes and other chemically leavened products. Dietetics bakery products and Quality control in 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. 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 defense 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. 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 with 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.
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 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 in 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. Regulatory and social aspects of biotechnology of foods will be covered.
FST 423 FOOD PRODUCTION MANAGEMENT
This module is designed to equip students with knowledge on 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.