Rationale
Value Addition & Food Preservation Links
Crop and animal products are generally highly perishable and are produced in amounts and states that cannot immediately be consumed. Therefore, they must be processed into stable forms to preserve their intrinsic quality. The food industry provides a critical functional link between the farmer and the ultimate consumer. Upon completion of this course, graduates are fully qualified to work in food processing industries in production and managerial capacities, to teach and carry out research and extension in governmental and non-governmental institutions, to venture into independent agribusiness entrepreneurship, and to pursue further education in food-related fields.
Programme Objective
Advanced Technical & Operational Capabilities
The core aim of this course is to provide an appropriate depth of knowledge and practical skills in foundational and applied subjects related to the food industry for a Bachelor of Science Degree in Food Science and Technology. The course is structurally designed to produce a well-rounded graduate qualified to advise on animal and crop production at farm level, manage production lines in processing factories, execute educational research, spearhead consultancy services, and scale competitive entrepreneurial ventures.
Admission Requirements
Minimum University Criteria
Candidates must meet Egerton University's general admission criteria alongside prevailing institutional entry conditions. Core qualification tracks require:
- A minimum grade score of B- in Physics, Chemistry, and Biology; OR
- A minimum grade score of B in Physical Sciences and Biological Sciences.
Diploma Pathways: Alternative admission pathways are open to candidates possessing a minimum of a Diploma with a Credit pass in Food Technology or an equivalent qualification in areas closely related to food science and technology (eligible for partial credit transfers under Senate rules).
Course Structure & Duration
FOST Curricular Frameworks
Duration: 4 Academic Years (Full-time route consisting of 2 semesters of 15 teaching weeks each).
Students cover a total load of 194.5 Credit Factors (CF) of prescribed courses to qualify for the degree. All course identifiers are prefixed with FOST. The first digit represents the instruction year, the third digit is a serial number, and the second digit defines the category classification:
- 0 = Introductory
- 1 = Microbiology
- 2 = Chemistry
- 3 = Engineering
- 4 = Food Commodity Technology
- 5 = Dairy Commodity Technology
- 6 = Management
- 7 / 8 = Attachment & Research
Academic Regulations
Assessments, Testing Weights & Graduations
Testing Weights: Egerton University general examination parameters apply. Each unit enforces a minimum of two Continuous Assessment Tests (CATs) with alternative assignment variations contributing 30% of the final mark. For courses containing lab components, weight distributions allot 15% to practical work and 15% to standard CAT setups. The final main examination supplies the remaining 70%.
Grading & Degree Classification: The calculation of performance matrices, point rankings, and degree honors brackets operates strictly under Egerton University Statute XXVIII.
Graduation Clearances: To graduate with a Bachelor of Science degree in Food Science and Technology, a student must successfully take and pass all scheduled courses, including common university core units approved by the Senate.
Ready to Join the Programme?
Submit your application today through the Egerton University online admissions portal.