Department of Dietetics / Nutrition

Diploma in Food Science and ProcessingTechnology

Introduction

The Diploma in Food science and Processing Technology course will involve the study of biological, chemical, biochemical, physical and engineering Sciences as applied in food processing and preservation technologies. The Science aspect will concern the study of properties and behavior of food from the point of origin to the consumer while the technology aspect will deal with the application of these sciences in the production/processing and preservation of safe, nutritious, appealing and affordable food products with the application of modern scientific technologies. The current employment market in Kenya is scarce and calls for graduates with, not only mastery of the specialized subjects, but also with ability to venture into private business and extend knowledge to others. Graduates of the department will undergo internationally recognized programmes and thus well prepared to enter food industries, government ministries, parastatals, non-governmental organizations and research aspect of human nutrition, research and development, as well as planning and implementation of projects.

Objectives

The objective of these courses is: -

1. To equip/provide appropriate in depth of knowledge and skills in subjects related to the food industry for the graduates of Diploma in Food Science and Processing Technology.
2. The Diploma in Food Science and Processing Technology also aims at providing the students with practical skills, knowledge and attitudes so that they are able to operate the principle types of food processing machinery, to carry out duties of a first line supervisor in the food processing industry;
3. carry out routine quality control and analysis of foods to participate positively in rural development of the food industry through self employment and to qualify for further education to BSC in Food Science and Processing Technology/or BSC in Food Science and Technology in other institutions of higher running and participate also in other man power development programmes.
4. Emphasis will also be laid on practical training and students will carryout an elaborate special project on any food commodity.

Admission Requirements

• Candidates must satisfy the minimum entrance requirements stipulated in the common Mount Kenya University entrance regulations.
• In addition, the candidate MUST have passed the Kenya Certificate of Secondary Education (KCSE) minimum grade of C- (minus) or its equivalent with a minimum grade in each of the following subjects:
• C- in Physics, Chemistry and Biology, or C- in Physical and Biological Sciences
• Those holding qualifications equivalent to the above from institutions recognized by the Mount Kenya University Senate may also be admitted.
• Admission may be offered to certificate holders in subjects related to food science and technology or their equivalent considering individual merit.

Possible areas of Employment for Graduates

On completion of the course, the graduates are expected to have knowledge and practical skills to enable them to work in either formal employment or self-employment the possible employers in Kenya are:

• Fruits and vegetable processors
• Fat and oil industries
• Meat processing factories
• Brewing industries
• Dairy industries
• Bakeries
• Packaging industries
• Sugar industries
• Flour milling plants
• Tea and coffee processing factories
• Perishable food exporters
• Food storage stations
• Research institutes etc

Course Unit

Award of Certificate

A candidate who satisfy the Board of examiners in all the examinations and other course requirement shall, on the recommendation of the Board of Examiners be awarded a Diploma Certificate in Food Science and Processing Technology