Dept. of Food Science and Technology

Department of Food Science and Technology

The food Industry in Kenya is growing and has become one of the largest employers in the country.
As such, skilled personnel are required to ensure a consistent supply of quality products for the ever–discerning, quality–conscious consumers.
The food industry is very competitive and is constantly changing to meet consumer demands and use technological innovations. As the world population increases, food technologists are challenged with developing innovative applications in biotechnology for processing of food, as well as understanding the link between food, nutrition and health. Consequently there is an increasing need for graduates to work in a range of food business activities.
Food scientists work in basic research, product development, quality control, processing, engineering, packaging and technical sales, among others. They ensure food standards, laws and safety issues are met, as well as manage sanitation and waste treatment. Food scientists may spend their careers working on all aspects of one type of food such as grains, dairy products, meat, poultry, fats and oils, seafood -or work in one discipline with a multitude of food products such as chemists, engineers, microbiologists, depending on interests as well as the employer. The courses and research will expose students to all components of food processing: raw material handling, analytical methods, food microbiology, food chemistry, food processing, dairy technology, fruits and vegetable technology, cereal technology, food science and nutrition, brewing technology, sugar technology, quality control and assurance, food engineering. It is science oriented thus requiring a better understanding of organic chemistry, mathematics and process engineering.
Career Opportunities: Food scientists work in basic research, product development, quality control, processing, engineering, packaging and technical sales, among others. They ensure food standards, laws and safety issues are met, as well as manage sanitation and waste treatment. Food scientists may spend their careers working on all aspects of one type of food such as grains, dairy products, meat, poultry, fats and oils, seafood -or work in one discipline with a multitude of food products such as chemists, engineers, microbiologists, depending on interests as well as the employer. The courses and research will expose students to all components of food processing: raw material handling, analytical methods, food microbiology, food chemistry, food processing, dairy technology, fruits and vegetable technology, cereal technology, food science and nutrition, brewing technology, sugar technology, quality control and assurance, food engineering. It is science oriented thus requiring a better understanding of organic chemistry, mathematics and process engineering.
Courses Offered
  • Bachelor of Technology in Food Science
  • Bachelor of Philosophy in Food Technology
  • Diploma in Technology in Food science
  • Certificate in Food Technology