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MOI UNIVERSITY
Eldoret, Kenya
 Founded in 1984

SCHOOL OF AGRICULTURE AND BIOTECHNOLOGY

Department of Family and Consumer Sciences - Bachelor of Science in Food Science and Nutrition

Introduction

Government strategies for the agricultural sector in the first two decades of the 21st century are in conformity with the economic recovery strategies for wealth and employment creation. In addition, the sector's mandate is to promote food security in Kenya, encourage private sector enterprises, and reduce poverty and create wealth through resource management among other strategies.

The Bachelor of Science in Food Science and Nutrition (BSc. Food Sc. and Nut) degree programme is an Integration of the disciplines of Food science and Nutrition. It is designed to produce graduates with knowledge and skills in the production, processing, preservation, storage, quality assurance, product development and distribution of food and food products as well as promote nutrition and wellness in the community. The programme will train personnel who can fit in various occupations in the agriculture, health social services and food industry sectors; non-governmental organizations and community based organizations. The goal of the programme is therefore to provide advanced theoretical and practical comprehensive training in Food Science and Human Nutrition. This is achieved through course work, laboratory trainings; attachments, seminars and visits.

Objectives

  • Apply acquired skills in the Food Industry and Nutrition related programmes.
  • To carry out research projects aimed at improving food production, processing and development and nutrition.
  • To make use of acquired practical and theoretical knowledge for post-graduate studies.
  • To provide policy guidelines on the role of food and nutrition in national development
  • To use technical skills in Food Science and Nutrition for self-employment in the informal sector.

Design of the Programme

The program is composed of course work and Industrial attachment. The coursework is designed such that it contains the relevant interdisciplinary courses in basic sciences as well as the foundation and in depth courses in Food Science and Nutrition. The Industrial attachment is ninety days (90) long.

Course Structure

Year 1
Semester I

Course Code Course Title Units
IRD 100 Communication Skills I 3
BOT 110 Basic Botany I 3
CHE 110 Basic Chemistry I 3
ZOO 110 Basic Zoology I 3
MAT 121 Mathematics for Biosciences 3
FCC 110 Philosophy and History of Family and Consumer Sciences 2
FCC 111 Human Sexuality 3
FSN 110 Introductory Nutrition 2
FST 110 Foundation of Food Preparation 1 2
Total Number of Units 24

Semester II

Course Code Course Title Units
IRD 102 Communication Skills II 3
IRD 104 Quantitative Skills II 3
CHE 111 Basic Chemistry II 3
ZOO 111 Basic Zoology II 3
CRS 111 Principles of Crop Production 3
COM 111 Computer Applications I 2
FSN 111 Nutrition in the Lifespan 2
FST 112 Foundations of Food Preparation II 2
CRS 100 Introduction to East African Agriculture 2
Total Number of Units
 24

Year II
Semester I

Course Code Course Title Units
IRD 103 Development concepts and application 3
STA 221 Basic Statistics for Biosciences 3
ARE 262 Basic Agricultural Economics 3
FCC 210 Ergonomics and equipment 2
FCC 211 Principles of Home Management 2
FCC 212 Applied Physics 2
ABT 110 Principles of Agricultural Bio-Technology 3
MIC 210 General Microbiology 3
FST 210 Meal Management 3
Total Number of Units
 24

Semester II

Course Code Course Title Units
ANS 121 Principals of Animal Production 3
FSN 210 Nutritional Biochemistry and Human Physiology 2
FSN 211 Health Education and First Aid 3
FSN 212 Diet Therapy I 3
FSN 213 Cultural Aspects of Food 3
FSN 214 Nutrition Education 3
FSN 215 Introduction to Food Industry 3
FST 213 Food and Beverage Service 3
IRD 200 State, Society and Development 3
Total Number of Units
 25

Year III
Semester I

Course Code Course Title Units
IRD 305 Entrepreneurship for Small Business 3
FCC 311 The Consumer and Technology 2
FCC 312 Research Methods 3
FSN 310 Food Science 3
FSN 311 Food Chemistry 3
FSN 312 Diet Therapy II 3
FSN 313 Community Nutrition and Assessment 3
STA 300 Biostatistics 3
Total No of Units
 23

Semester II

Course Code Course Title Units
ARE 362 Agricultural Extension and Rural Sociology 3
FCC 314 Child Care Health and Development 2
FSN 314 Food Microbiology 3
FSN 315 Experimental Foods 3
FSN 316 Food Biotechnology 3
FSN 317 Novel Foods 3
FSN 318 Food Nutrient Analysis 3
FSN 319 World Food problems and Food Security 3
FSN 320 Food Economics and Policy 3
Total No of Units
 26

Semester III

Course Code Course Title Units
FCC 399 Industrial Attachment 4

Year IV
Semester I

Course Code Course Title Units
PAC 410 Environmental Education 3
FCC 410 Analysis of Practicum 1
FST 411 Marketing in Food Service Industry 3
FSN 410 Dairy Products Manufacture 3
FSN 411 Food Processing and Preservation 3
FSN 412 Food Quality Assurance 3
FSN 413 Research Project I 2
FSN 414 Nutrition for Displaced Persons 3
FSN 415 Food Industry Management 3
Total Number of Units
 24

Semester II

Course Code Course Title Units
IRD 400 Development Project Appraisal 3
FST 414 International Foods 3
FST 415 Entrepreneurship in Food Services 3
FSN 416 Nutrition Planning and Intervention 3
FSN 417 Food Product Development 3
FSN 418 Current Issues in Food Science and Nutrition 3
FSN 419 Food Product Analysis 3
FSN 420 Research Project II 2
FSN 421 Food Packaging 2
Total Number of Units
 25
Total number of units required for graduation
 194

Contact Addresses

Dean, School of Agriculture and Biotechnology,
P.O. Box 1125 - 30100
Eldoret, Kenya
Tel: +254-(0)53-2063160
FaX: +254-(0)53-2063160/2063257
Email: deanagriculture@mu.ac.ke

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