Food science is the study of the basic sciences and engineering to understand the physical, chemical and biochemical nature of foods and the principles of food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Knowledge of the nature of foods and the principles involved in their processing, enables the students develop safe and nutritious foods as well as design suitable processes for their production. Students are exposed to laboratory practice that enables them to conduct relevant research. Educational visits to facilities that are engaged in processing of various food raw materials are also undertaken. At the end of the second and third year, the students are attached to various food technology-related organisations for the purpose of further acquainting them with the applied aspects of the theory learnt. The final year Honours students are afforded an opportunity to demonstrate their research abilities by conducting a year long research project under the guidance of a member of the department lecturing staff.
Career Ideas
Graduates work as food chemists, food microbiologists, quality control managers, research specialists, dairy technologists, production technologists, product developers, nutritionists, consultants and teachers.
