Bachelor of Science in Food Science & Quality Assurance

Introduction to Food Science

Year 1Semester 13 creditsCore

Introduction to Food Science: Overview of food science, food systems, and food quality principles. Covers theoretical foundations, practical applications, and industry-relevant skills.

Food Chemistry

Year 1Semester 23 creditsCore

Food Chemistry: Food composition, food chemistry, and chemical analysis of foods. Covers theoretical principles, laboratory techniques, and industrial applications.

Food Microbiology

Year 1Semester 33 creditsCore

Food Microbiology: Food microorganisms, foodborne pathogens, and microbiological analysis. Covers cellular processes, organismal biology, and ecological relationships.

Food Processing

Year 2Semester 13 creditsCore

Food Processing: Food processing technologies, preservation methods, and processing operations. Covers theoretical foundations, practical applications, and industry-relevant skills.

Quality Assurance

Year 2Semester 23 creditsCore

Quality Assurance: Quality assurance principles, quality control systems, and quality management. Covers quality standards, inspection methods, and continuous improvement processes.

Food Safety

Year 2Semester 33 creditsCore

Food Safety: Food safety principles, HACCP, and food safety management systems. Covers safety regulations, risk assessment, and workplace hazard management.

Food Analysis

Year 3Semester 13 creditsCore

Food Analysis: Food analysis methods, instrumental analysis, and quality testing. Covers theoretical foundations, practical applications, and industry-relevant skills.

Food Laws and Regulations

Year 3Semester 23 creditsCore

Food Laws and Regulations: Food legislation, regulatory frameworks, and compliance requirements. Examines statutory frameworks, case law, and regulatory compliance in the Kenyan context.

Food Packaging

Year 3Semester 33 creditsCore

Food Packaging: Food packaging materials, packaging technology, and packaging quality. Covers theoretical foundations, practical applications, and industry-relevant skills.

Sensory Evaluation

Year 4Semester 13 creditsCore

Sensory Evaluation: Sensory analysis, sensory evaluation methods, and product testing. Covers theoretical foundations, practical applications, and industry-relevant skills.

Food Quality Management

Year 4Semester 23 creditsCore

Food Quality Management: Quality management systems, ISO standards, and quality improvement. Covers planning, organising, leadership, and control in organisational contexts.

Food Science and Quality Assurance Project

Year 4Semester 36 creditsCore

Food Science and Quality Assurance Project: Independent project on food science or quality assurance topic. Covers quality standards, inspection methods, and continuous improvement processes.

Food Chemistry

Focus on food composition, food chemistry, and chemical analysis of foods. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

Food Processing

Focus on food processing technologies, preservation methods, and processing operations. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

Food Microbiology

Specialization in food microorganisms, foodborne pathogens, and microbiological analysis. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

General Practice

Broad foundational knowledge covering core principles and practices in the field. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.

Higher Education Loans Board (HELB)

Higher Education Loans Board (HELB) Loan

LoanKsh 60,000Kenyan

Kenyan students admitted to recognised universities demonstrating financial need.

Higher Education Fund (HEF)

Government fundingKenyan

Kenyan students in public universities under the new funding model based on financial need assessment.

County Government Bursaries

BursaryKenyan

Residents of respective counties pursuing undergraduate studies

TAGDev 2.0 Scholarship at Egerton University

ScholarshipKenyan

Students admitted to agriculture, natural resources and food science programmes at Egerton University

End of Semester Examinations

Exam70% of the mark

Comprehensive written examinations at the end of each semester.

Laboratory Practice Assessments

Practicum100% of the mark

Evaluation of laboratory skills in food analysis, quality testing, and safety procedures.

Continuous Assessment Tests

Cat30% of the mark

Regular tests, assignments, and laboratory reports throughout the semester.

Research Project

Project100% of the mark

Independent research project on food science or quality assurance topic.

Quality Assurance Officer

High demandKsh 55,000 to Ksh 120,000

Implement quality control systems, ensure product quality, and manage quality assurance.

Food Safety Officer

High demandKsh 52,000 to Ksh 115,000

Ensure food safety, implement HACCP, and manage food safety systems.

Food Scientist

High demandKsh 58,000 to Ksh 125,000

Conduct food research, develop food products, and improve food quality.

Food Technologist

High demandKsh 56,000 to Ksh 122,000

Develop food processing technologies, manage production, and improve food products.

Quality Control Manager

Medium demandKsh 60,000 to Ksh 130,000

Manage quality control departments, implement quality systems, and ensure compliance.

Microsoft Excel

SoftwarePrimary

Spreadsheet for extension data management, project planning and rural development budgeting.

SPSS

SoftwarePrimary

Statistical analysis software for rural development research and extension impact assessment.

QGIS

Software

GIS software for agricultural mapping and extension service planning.

PowerPoint

Software

Presentation tool for farmer training and extension education sessions.

KoboToolbox

Software

Mobile data collection tool for field surveys and extension needs assessment.

Food science involves adding harmful chemicals to food

Food scientists work to ensure food safety, quality, and nutrition. They develop preservation methods and improve food products using science-based approaches.

The five-second rule makes dropped food safe to eat

Bacteria can transfer to food immediately upon contact with contaminated surfaces. The five-second rule is a myth with no scientific basis.

Food additives are always harmful

Food additives serve important functions like preservation, safety, and quality. Approved additives undergo rigorous safety testing before use.

Freezing food kills all bacteria

Freezing stops bacterial growth but doesn't kill all bacteria. Some bacteria can survive freezing and become active when food thaws.

Natural foods are always safer than processed foods

Natural foods can also contain harmful bacteria and toxins. Food safety depends on proper handling, processing, and storage, not just whether food is natural.

Food safety is only the responsibility of food companies

Food safety is a shared responsibility from farm to table. Consumers, retailers, and food companies all have roles in ensuring food safety.