Agriculture

Master of Science (Food Science and Nutrition)

The Master of Science in Food Science and Nutrition is a postgraduate programme that prepares professionals for advanced practice in food science, nutrition science, and food technology. The programme combines food science theory with nutritional science methodology and practical laboratory application.

Core areas include food science, nutrition science, food technology, food safety, food chemistry, food microbiology, nutritional biochemistry, food processing, research methods, and thesis. Students engage with both food science theory and practical laboratory application through coursework and research.

The programme is offered by Jomo Kenyatta University of Agriculture and Technology and the University of Nairobi. Both are public universities offering the programme over two academic years through full-time modes of study.

Students develop competencies in food science, nutrition science, food safety, food chemistry, food microbiology, nutritional biochemistry, food processing, and research methods. The programme includes coursework, laboratory practicals, examinations, and a research thesis.

JKUAT charges approximately KES 178,500/year (total KES 357,000). UoN charges approximately KES 434,000/year (total KES 868,000). Entry requires a Bachelor's degree with Second Class Honours Upper Division in food science, nutrition, dietetics, or related fields from a recognised university.

Graduates pursue careers as food scientists, nutrition scientists, food safety specialists, food technologists, quality assurance managers, and lecturers in food science and nutrition across food industry, research institutions, government, and universities.

Skills Required

Food Science and Technology Analysis
Nutritional Science and Biochemistry
Food Safety and Quality Assurance
Food Chemistry and Analysis
Food Microbiology and Fermentation
Food Processing and Preservation
Nutritional Assessment and Intervention
Food Product Development
Research Methods in Food Science
Academic Writing and Thesis Research

Key Subjects

Food Chemistry and Analysis
Food Microbiology and Safety
Nutritional Biochemistry
Food Processing and Preservation
Food Quality Assurance and Control
Advanced Human Nutrition
Food Product Development
Research Methods in Food Science
Food Legislation and Standards
Thesis Research

Certifications

KEBS Food Safety Certification
KNDI Professional Registration

Specializations

Food Science

Focuses on food science, covering food chemistry, food physics, food analysis, food properties, and managing food science research.

Nutrition Science

Examines nutrition science, covering nutritional biochemistry, macronutrients, micronutrients, nutritional assessment, and managing nutrition science.

Food Safety

Covers food safety, covering food microbiology, food hygiene, food safety management, HACCP, and managing food safety.

Food Processing

Focuses on food processing, covering food preservation, food engineering, processing technologies, product development, and managing food processing.

Food Chemistry

Examines food chemistry, covering food composition, food additives, food reactions, chemical analysis, and managing food chemistry.

Food Microbiology

Covers food microbiology, covering foodborne pathogens, fermentation, food spoilage, microbial analysis, and managing food microbiology.

Duration: 2 years
Public, up to: Ksh 434,000
Job market: High

The programme

What you study, how long it takes, and how it is delivered.

Practicalities

Study mode: Full-time
Attachment: 0 months
Average class: 20 students
Award: Masters

What you study

10 subjects

Food Chemistry and Analysis
Food Microbiology and Safety
Nutritional Biochemistry
Food Processing and Preservation
Food Quality Assurance and Control
Advanced Human Nutrition
Food Product Development
Research Methods in Food Science
Food Legislation and Standards
Thesis Research

Modules

12 in the programme

Food Chemistry and Analysis
Year 1Semester 13 creditsCore
Examines food composition, food additives, food reactions, chemical analysis, food properties, and managing food chemistry.
Food Microbiology and Safety
Year 1Semester 13 creditsCore
Covers foodborne pathogens, fermentation, food spoilage, microbial analysis, food hygiene, and managing food microbiology and safety.
Nutritional Biochemistry
Year 1Semester 13 creditsCore
Examines metabolism, nutrient utilisation, nutritional genomics, macronutrients, micronutrients, and managing nutritional biochemistry.
Research Methods in Food Science
Year 1Semester 13 creditsCore
Covers research design, data collection, analysis, ethical issues, and conducting food science research, preparing students for their thesis.
Food Processing and Preservation
Year 1Semester 23 creditsCore
Examines food preservation, food engineering, processing technologies, thermal processing, non-thermal processing, and managing food processing.
Advanced Human Nutrition
Year 1Semester 23 creditsCore
Covers advanced nutrition, macronutrient metabolism, micronutrient metabolism, nutrition through lifecycle, and managing nutrition science.
Food Quality Assurance and Control
Year 1Semester 23 creditsCore
Examines quality control, quality management, food standards, HACCP, ISO 22000, and managing food quality assurance.
Food Product Development
Year 2Semester 13 creditsCore
Covers product development, formulation, sensory evaluation, shelf-life testing, commercialisation, and managing food product development.
Food Legislation and Standards
Year 2Semester 13 creditsCore
Examines food law, food regulations, KEBS standards, Codex Alimentarius, international food standards, and managing food legislation compliance.
Food Biotechnology
Year 2Semester 13 creditsCore
Covers food biotechnology, fermentation biotechnology, enzyme technology, genetically modified foods, and managing food biotechnology.
Statistics for Food Science
Year 2Semester 13 creditsCore
Examines statistical methods, data analysis, experimental design, sensory statistics, and managing food science data analysis.
Research Thesis
Year 2Semester 26 creditsCore
Original research thesis on a food science and nutrition topic, demonstrating mastery of research methods and food science knowledge, assessed through written submission and oral defence.

Specialisations

Food Science
Focuses on food science, covering food chemistry, food physics, food analysis, food properties, and managing food science research.
Nutrition Science
Examines nutrition science, covering nutritional biochemistry, macronutrients, micronutrients, nutritional assessment, and managing nutrition science.
Food Safety
Covers food safety, covering food microbiology, food hygiene, food safety management, HACCP, and managing food safety.
Food Processing
Focuses on food processing, covering food preservation, food engineering, processing technologies, product development, and managing food processing.
Food Chemistry
Examines food chemistry, covering food composition, food additives, food reactions, chemical analysis, and managing food chemistry.
Food Microbiology
Covers food microbiology, covering foodborne pathogens, fermentation, food spoilage, microbial analysis, and managing food microbiology.

A day as a student

A typical day during the MSc in Food Science and Nutrition programme combines lectures, laboratory practicals, seminars, and independent study. Sessions cover food science, nutrition science, food safety, food chemistry, and food microbiology. Food science sessions examine food properties, food systems, food analysis, food processing, and managing food science. Nutrition science sessions cover nutritional biochemistry, macronutrients, micronutrients, nutritional assessment, and managing nutrition science. Food safety sessions cover food microbiology, food hygiene, HACCP, food safety management, and managing food safety. Food chemistry sessions cover food composition, food additives, food reactions, chemical analysis, and managing food chemistry. Food microbiology sessions cover foodborne pathogens, fermentation, food spoilage, microbial analysis, and managing food microbiology. Food processing sessions cover food preservation, food engineering, processing technologies, product development, and managing food processing. Nutritional biochemistry sessions cover metabolism, nutrient utilisation, nutritional genomics, and managing nutritional biochemistry. Food quality assurance sessions cover quality control, quality management, food standards, food legislation, and managing food quality. Research methods sessions prepare students for their thesis, covering research design, data collection, and analysis. Laboratory practicals provide hands-on experience with food analysis, microbiological testing, food processing, and product development. Seminars and discussion groups provide opportunities for debating current issues in food science and nutrition. Guest lectures from experienced food scientists, industry professionals, and KEBS officials provide practical insights. The programme culminates in a research thesis on a food science and nutrition topic.

The trade offs

In its favour

High demand for food science professionals with growing food safety regulations, nutrition concerns, and food industry growth in Kenya.
Programme is offered by two well-established universities (JKUAT, UoN), providing institutional choice.
JKUAT offers competitive fees at approximately KES 178,500/year (total KES 357,000).
Programme combines food science with nutrition, providing versatile skills for both food industry and nutrition sectors.

Against it

UoN fees are relatively high at approximately KES 434,000/year (total KES 868,000).
Programme is full-time only at JKUAT, limiting flexibility for working professionals.
No private university confirmed offering this exact programme name, limiting options.
Programme requires science background in food science or nutrition, which may limit access.

What it costs

Tuition at both ends of the market, and how to pay for it.

What it costs, and where

Against 303 agriculture courses

Public179k to 434k

179k at Jomo Kenyatta University of Agriculture and Technology434k at University of Nairobi

Annual tuition in Kenyan shillings, rounded. The upright tick is the median for this field, so a bar sitting entirely to its right is an expensive programme by the standards of its own subject.

The fine print

UoN 868K/2=434K/yr; JKUAT 357K/2=178.5K/yr. Private unverified.

HELB postgraduate loans are available for Kenyan students. JKUAT may offer postgraduate bursaries for eligible students. FAO may provide training support for food science and nutrition professionals in developing countries. Some food companies and research institutions may sponsor staff for postgraduate study.

Funding options

HELB Postgraduate Loan
JKUAT Postgraduate Bursary
FAO Training Support

Scholarships

3 recorded

HELB Postgraduate Loan
LoanKsh 200,000Kenyan
Kenyan students pursuing postgraduate studies at recognised universities.
JKUAT Postgraduate Bursary
ScholarshipKsh 100,000Kenyan
JKUAT offers postgraduate bursaries for eligible students.
FAO Training Support
GrantKsh 300,000
Food and Agriculture Organization provides training support for food science and nutrition professionals in developing countries.

Getting in

The grades, the alternatives, and who accredits the award.

What you need

KCSE mean grade: N/A (Postgraduate)
Alternative entry: Most universities require Upper Second Class Honours in food science, nutrition, or related field. Lower Second Division holders with relevant experience are considered. Contact respective universities for specific admission requirements.

How you are assessed

4 components

Coursework and Continuous Assessment
Coursework30% of the mark
Continuous assessment through coursework assignments, laboratory reports, seminar presentations, and class participation.
Written Examinations
Examination40% of the mark
End of semester examinations covering food chemistry, food microbiology, nutritional biochemistry, food processing, and food safety.
Laboratory Practical Assessment
Practical30% of the mark
Practical assessment through laboratory exercises, food analysis, microbiological testing, food processing practicals, and demonstrating laboratory skills.
Research Thesis
Research100% of the mark
Original research thesis on a food science and nutrition topic, demonstrating mastery of research methods and food science knowledge, assessed through written submission and oral defence.

Accreditation

The programme is accredited by the Commission for University Education (CUE). JKUAT and University of Nairobi (both public) offer MSc in Food Science and Nutrition or Food Science and Technology. All programmes meet CUE standards for postgraduate training in food science and nutrition. Graduates are eligible for KEBS food safety certification and KNDI professional registration.

Accredited by

Commission for University Education (CUE)
Academic accreditationRequired
Programme accredited by CUE. JKUAT and University of Nairobi (both public) offer MSc in Food Science and Nutrition or Food Science and Technology. All programmes meet CUE standards for postgraduate training in food science and nutrition. Graduates are eligible for KEBS food safety certification and KNDI professional registration.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Food Scientist
High demandKsh 130,000 to Ksh 550,000
Conducts food science research and analysis, overseeing food analysis, product development, food testing, and managing food science projects.
Nutrition Scientist
Moderate demandKsh 130,000 to Ksh 550,000
Conducts nutrition research, overseeing nutritional assessment, nutrition analysis, dietary research, and managing nutrition science projects.
Food Safety Specialist
High demandKsh 130,000 to Ksh 550,000
Manages food safety programmes, overseeing HACCP systems, food safety auditing, risk assessment, and managing food safety compliance.
Food Technologist
High demandKsh 130,000 to Ksh 550,000
Manages food processing operations, overseeing food processing, product development, quality control, and managing food technology operations.
Quality Assurance Manager
Moderate demandKsh 140,000 to Ksh 600,000
Manages quality assurance programmes, overseeing quality control, quality management systems, compliance, and managing food quality operations.
Food Science Lecturer
Moderate demandKsh 120,000 to Ksh 500,000
Teaches food science and nutrition at university or college level, overseeing instruction, research, laboratory supervision, and academic supervision.

Graduate outcomes

Where these fields lead

8 careers

Tools you will learn

HACCP Software
SoftwarePrimary
HACCP management software for food safety, covering hazard analysis, critical control points, food safety management, and managing HACCP systems.
SPSS
Software
SPSS statistical software for food science research, covering data analysis, sensory statistics, and managing research data.
Laboratory Information Management System (LIMS)
Software
LIMS for food laboratory management, covering sample tracking, test management, quality control, and managing laboratory data.
Sensory Analysis Software
Software
Sensory analysis software for food product development, covering sensory testing, consumer testing, and managing sensory evaluation data.

Industry links

Common misconceptions

Food science is just about cooking.
Food science covers comprehensive science including food chemistry, microbiology, processing engineering, safety management, and nutritional biochemistry.
This programme is only for those working in food factories.
Food science and nutrition skills are valuable in food industry, research institutions, government regulatory bodies, consulting, and any organisation dealing with food safety and nutrition.
Food science has limited career prospects in Kenya.
With growing food safety regulations, nutrition concerns, and food industry growth, demand for food science professionals is increasing in Kenya.
Nutrition science is the same as dietetics.
Nutrition science focuses on nutritional biochemistry and research, while dietetics focuses on clinical nutrition practice and patient management.
Food safety is just about cleanliness.
Food safety involves comprehensive microbiology, HACCP systems, risk assessment, regulatory compliance, and quality management.
Food processing destroys nutritional value.
Modern food processing technologies are designed to preserve nutritional value while ensuring safety and shelf stability.