The dairy industry involves the production of high-quality milk and milk products at a profit. Market liberalization in Kenya has significantly accelerated on-farm processing, which reduces critical post-harvest losses and guarantees premium quality by processing milk shortly after harvest. For emerging dairy entrepreneurs to succeed, there is an urgent industry demand for university graduates who possess a thorough understanding of farm-level milk production combined with factory-level dairy plant processing operations management.

The core aim of this course is to provide an appropriate depth of technical knowledge and practical skills in subjects related to the dairy industry for a Bachelor of Science Degree in Dairy Technology and Management. Additionally, the curriculum is designed to develop strong managerial and financial management skills, producing graduates qualified to advise on milk production, work in processing plants at operational and executive tiers, conduct scientific research, provide extension services, and launch innovative food-sector startups.

Candidates must meet Egerton University's general admission criteria alongside prevailing institutional entry conditions. Core qualification tracks require a minimum score combination of three of the following subjects:

• B- in Physics, B- in Chemistry, and B- in Biology; OR
• B in Physical Sciences and B in Biological Sciences.

Diploma Pathways: Alternative admission pathways are available to candidates possessing a minimum of a Credit pass at the Diploma level in Dairy Science, Food Science, Food Technology, or equivalent qualifications from institutions recognized by the University Senate.

Duration: 4 Academic Years (Full-time route consisting of 2 semesters of 15 teaching weeks each).

Students complete a total load of 185.5 Credit Factors (CF) of prescribed courses to qualify for the degree. Diploma entry routes allow for a transfer of up to 30% of credits. All course codes are prefixed with DATM. The first digit represents the year of study, the third digit is a serial identifier, and the second digit defines the internal discipline: