Agriculture

Master of Science in Food Safety and Quality

The Master of Science in Food Safety and Quality is a postgraduate programme that trains graduates in food safety, food quality management, and food control systems. The programme prepares graduates for advanced careers in food safety management, quality assurance, food control, and public health protection.

Core areas include food safety, food quality management, food microbiology, food chemistry, hazard analysis, food legislation, food processing, quality control systems, risk analysis, and research methods. Students engage with theoretical foundations and practical food safety and quality applications.

The programme is offered by Kirinyaga University, Strathmore University, and Masinde Muliro University of Science and Technology, with University of Nairobi as a college. UoN offers MSc in Food Safety and Quality through its Faculty of Agriculture, describing food safety as central to public health, poverty reduction, and sustainable development.

Students develop competencies in food safety management, quality assurance, hazard analysis, risk assessment, food control, microbiological analysis, and research. The programme includes 12 course units over two years, with coursework, practicals, examinations, supervised research, and thesis.

The programme is delivered over two academic years (four semesters) with coursework not exceeding one year, followed by supervised research and thesis. UoN course units are 45 instructional hours each comprising lectures, tutorials, assignments, and practicals. MSc Food Science and Technology fees range KES 277,000–380,000 at some institutions.

Graduates pursue careers as food safety managers, quality assurance managers, food control officers, risk analysts, food safety consultants, and lecturers in food processing companies, regulatory agencies, export companies, hospitality industry, and universities.

Skills Required

Food Safety Management and Control
Food Quality Assurance and Management
Food Microbiology and Analysis
Hazard Analysis and Risk Assessment
Food Chemistry and Analysis
Food Legislation and Standards Compliance
Quality Control Systems and ISO Standards
Food Processing and Preservation Safety
Risk Analysis and Food Safety Decision Making
Food Safety and Quality Research Methods

Key Subjects

Food Safety
Food Quality Management
Food Microbiology
Food Chemistry
Hazard Analysis
Food Legislation and Standards
Food Processing Safety
Quality Control Systems
Risk Analysis
Food Safety Research Methods

Certifications

KEBS Food Safety Certification
HACCP Professional Certification

Specializations

Food Safety Management

Focuses on food safety management, food safety systems, HACCP, food safety standards, and designing and managing food safety systems in food organisations.

Food Quality Management

Examines food quality management, quality systems, quality control, ISO 22000, total quality management, and managing and ensuring food quality.

Food Microbiology and Safety

Covers food microbiology, foodborne pathogens, microbial analysis, food spoilage, and understanding and managing microorganisms for food safety.

Risk Analysis

Focuses on risk analysis, risk assessment, risk management, risk communication, and assessing and managing food safety risks.

Food Control and Regulation

Examines food control, food regulation, food inspection, food standards, Codex Alimentarius, and implementing and enforcing food control systems.

Food Chemistry and Analysis

Covers food chemistry, food composition, food additives, chemical analysis, nutritional analysis, and understanding and analysing food chemistry for safety and quality.

Duration: 2 years
Public, up to: Ksh 448,500
Job market: High

The programme

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

Practicalities

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

What you study

10 subjects

Food Safety
Food Quality Management
Food Microbiology
Food Chemistry
Hazard Analysis
Food Legislation and Standards
Food Processing Safety
Quality Control Systems
Risk Analysis
Food Safety Research Methods

Modules

12 in the programme

Food Safety Principles and Systems
Year 1Semester 13 creditsCore
Examines food safety principles, food safety systems, HACCP, food safety standards, and designing and managing food safety systems in food organisations.
Food Quality Management
Year 1Semester 13 creditsCore
Covers food quality management, quality systems, quality control, ISO 22000, total quality management, and managing and ensuring food quality.
Food Microbiology and Safety
Year 1Semester 13 creditsCore
Examines food microbiology, foodborne pathogens, microbial analysis, food spoilage, fermentation, and understanding and managing microorganisms for food safety.
Food Chemistry and Analysis
Year 1Semester 23 creditsCore
Covers food chemistry, food composition, food additives, chemical analysis, nutritional analysis, contaminants, and understanding and analysing food chemistry.
Hazard Analysis and Critical Control Points
Year 1Semester 23 creditsCore
Examines HACCP principles, hazard identification, critical control points, monitoring, verification, HACCP implementation, and applying HACCP in food safety management.
Food Legislation and Standards
Year 1Semester 23 creditsCore
Covers food legislation, food regulations, food standards, Codex Alimentarius, food labelling, and understanding and complying with food laws and standards.
Food Processing and Preservation Safety
Year 2Semester 13 creditsCore
Examines food processing safety, thermal processing, packaging safety, storage safety, preservation methods, and ensuring safety and quality in food processing.
Quality Control Systems and Statistical Methods
Year 2Semester 13 creditsCore
Covers quality control systems, quality control methods, sampling, testing, statistical process control, and implementing and managing quality control systems.
Risk Analysis in Food Safety
Year 2Semester 13 creditsCore
Examines risk analysis, risk assessment, risk management, risk communication, risk modelling, and assessing and managing food safety risks.
Food Safety and Quality Research Methods
Year 2Semester 13 creditsCore
Covers research methods for food safety and quality, experimental design, laboratory methods, data analysis, and conducting food safety research, preparing students for their thesis.
Food Control and Regulatory Systems
Year 2Semester 23 creditsCore
Examines food control, food regulation, food inspection, regulatory systems, enforcement, and implementing and enforcing food control systems.
Research Thesis
Year 2Semester 26 creditsCore
Original supervised research thesis on a food safety and quality topic, demonstrating mastery of research methods and food safety knowledge, assessed through written submission and oral defence.

Specialisations

Food Safety Management
Focuses on food safety management, food safety systems, HACCP, food safety standards, and designing and managing food safety systems in food organisations.
Food Quality Management
Examines food quality management, quality systems, quality control, ISO 22000, total quality management, and managing and ensuring food quality.
Food Microbiology and Safety
Covers food microbiology, foodborne pathogens, microbial analysis, food spoilage, and understanding and managing microorganisms for food safety.
Risk Analysis
Focuses on risk analysis, risk assessment, risk management, risk communication, and assessing and managing food safety risks.
Food Control and Regulation
Examines food control, food regulation, food inspection, food standards, Codex Alimentarius, and implementing and enforcing food control systems.
Food Chemistry and Analysis
Covers food chemistry, food composition, food additives, chemical analysis, nutritional analysis, and understanding and analysing food chemistry for safety and quality.

A day as a student

A typical day during the MSc Food Safety and Quality programme begins with morning lectures on food safety management, food quality, or food microbiology. Students engage in theoretical discussions on food safety principles, quality systems, and risk analysis. Food safety sessions cover food safety principles, food safety systems, HACCP, food safety standards, and managing food safety in organisations. Food quality management sessions examine quality systems, quality control, ISO 22000, total quality management, statistical quality control, and managing and ensuring food quality. Food microbiology sessions cover foodborne pathogens, microbial analysis, food spoilage, fermentation, and understanding and managing microorganisms for food safety. Food chemistry sessions examine food composition, food additives, chemical analysis, nutritional analysis, contaminants, and understanding and analysing food chemistry. Hazard analysis sessions involve HACCP principles, hazard identification, critical control points, monitoring, verification, and applying HACCP in food safety. Food legislation sessions cover food laws, food regulations, food standards, Codex Alimentarius, food labelling, and understanding and complying with food legislation. Food processing sessions examine processing safety, thermal processing, packaging, storage, preservation, and ensuring safety and quality in food processing. Quality control sessions involve quality control methods, sampling, testing, statistical process control, and implementing quality control systems. Risk analysis sessions cover risk assessment, risk management, risk communication, risk modelling, and assessing and managing food safety risks. Laboratory sessions provide hands-on experience with microbial analysis, chemical analysis, food sampling, food testing, and quality control testing. Field work provides hands-on experience in food processing plants, food inspection sites, food laboratories, and regulatory agencies. Research methodology sessions prepare students for their thesis, covering food safety research methods, experimental design, and data analysis. Guest lectures from KEBS officials, MoH public health officers, KEPHIS inspectors, Codex experts, and industry professionals provide real-world insights. The two-year programme culminates in a supervised research thesis.

The trade offs

In its favour

UoN offers MSc in Food Safety and Quality through its Faculty of Agriculture with a well-structured programme of 12 course units over 4 semesters.
Kenya's growing food industry, export requirements, globalisation of food markets, and public health concerns create high demand for qualified food safety and quality professionals.
Programme covers comprehensive food safety and quality areas including HACCP, microbiology, chemistry, risk analysis, legislation, and quality control.
Career opportunities with KEBS, MoH, KEPHIS, food processing companies, export companies, hospitality industry, and international organisations.

Against it

Programme requires food science, nutrition, chemistry, or related science background, which may exclude some graduates.
UoN fees may be higher (up to KES 380,000/year) compared to other public institutions, which may be a barrier for some students.
Laboratory work requires access to food microbiology and food chemistry facilities, which may vary across institutions.
Programme involves rigorous scientific content including microbiology, chemistry, and statistics, which may be challenging for some students.

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

Public449k to 449k

449k at University of Nairobi449k 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 ~449K/yr (foodtech.uonbi.ac.ke). Kirinyaga doesn't offer this. Private unverified.

HELB postgraduate loans are available for Kenyan students. KEBS supports standards training and capacity building. WHO supports food safety capacity building. Codex supports international food standards training. The programme's food safety and quality focus attracts regulatory and international organisation funding.

Funding options

HELB Postgraduate Loan
KEBS Training Funding
WHO Food Safety Grants

Scholarships

3 recorded

HELB Postgraduate Loan
LoanKsh 200,000Kenyan
Kenyan students pursuing postgraduate food safety and quality studies at recognised universities.
KEBS Training Funding
GrantKsh 200,000Kenyan
KEBS supports standards training and capacity building, providing funding for training in food safety and quality standards.
WHO Food Safety Grants
GrantKsh 300,000
WHO supports food safety capacity building, providing funding for training and research in food safety globally.

Getting in

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

What you need

KCSE mean grade: N/A (Postgraduate)
Alternative entry: The programme accepts food science, nutrition, public health, microbiology, chemistry, agriculture, veterinary medicine, pharmacy, environmental health, and related graduates. Two-year programme (4 semesters) with 12 course units of 45 instructional hours each, followed by supervised research thesis. UoN programme structure includes coursework not exceeding one year, followed by thesis research.

How you are assessed

4 components

Coursework and Assignments
Coursework30% of the mark
Continuous assessment through coursework assignments, laboratory reports, case studies, food safety analysis projects, and class participation.
Written Examinations
Examination30% of the mark
End of semester examinations covering food safety, quality management, microbiology, chemistry, and risk analysis, as per UoN programme structure.
Laboratory and Practical Assessment
Practical40% of the mark
Assessment of laboratory work, practicals, microbial analysis, chemical analysis, food testing, HACCP implementation, and practical reports.
Research Thesis
Research100% of the mark
Original supervised research thesis on a food safety and quality topic, demonstrating mastery of research methods and food safety knowledge, assessed through written submission and oral defence.

Accreditation

The programme is accredited by the Commission for University Education (CUE). UoN offers MSc in Food Safety and Quality through its Faculty of Agriculture. MMUST offers related MSc in Food Science and Nutrition (CUE accredited 2015). The programme meets CUE standards for postgraduate food safety and quality training. KEBS sets food standards and MoH regulates food safety in Kenya.

Accredited by

Commission for University Education (CUE)
Academic accreditationRequired
Programme accredited by CUE. UoN offers MSc in Food Safety and Quality through its Faculty of Agriculture with 12 course units over 4 semesters. MMUST offers related MSc in Food Science and Nutrition (CUE accredited 2015). The programme meets CUE standards for postgraduate food safety and quality training.
Kenya Bureau of Standards (KEBS)
Professional accreditation
KEBS sets food standards and food safety standards in Kenya. Graduates working in food quality and safety may require KEBS compliance and food safety standards knowledge.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Food Safety Manager
High demandKsh 120,000 to Ksh 500,000
Manages food safety in organisations, overseeing food safety systems, HACCP, risk management, and ensuring food safety compliance and standards.
Quality Assurance Manager
High demandKsh 120,000 to Ksh 500,000
Manages food quality assurance, overseeing quality systems, quality control, ISO compliance, and ensuring food quality standards in food processing.
Food Control Officer
Moderate demandKsh 100,000 to Ksh 450,000
Implements food control, conducting food inspections, regulatory enforcement, compliance checks, and ensuring food safety regulations are met.
Risk Analyst
Moderate demandKsh 110,000 to Ksh 500,000
Analyses food safety risks, conducting risk assessment, risk modelling, risk management, and supporting food safety decision-making.
Food Safety Consultant
Moderate demandKsh 120,000 to Ksh 550,000
Consults on food safety and quality, providing expert advice on HACCP, quality systems, regulatory compliance, and food safety management.
University Lecturer
High demandKsh 130,000 to Ksh 500,000
Teaches food safety and quality in universities, conducting research and training future food safety and quality professionals.

Graduate outcomes

Graduates pursue careers as food safety managers, quality assurance managers, and food control officers in food processing companies, regulatory agencies, and export companies.

Where these fields lead

8 careers

Tools you will learn

SPSS
SoftwarePrimary
Statistical software for food safety and quality research data analysis, quality control analysis, and statistical modelling in food safety.
LIMS
SoftwarePrimary
Laboratory Information Management System for laboratory sample management, food testing data, quality control tracking, and managing food safety laboratory data.
Microsoft Excel
Software
Spreadsheet software for food safety data analysis, quality control charts, HACCP documentation, and food safety and quality data management.
R Statistical Computing
Software
Open-source statistical computing for food safety data analysis, microbiological data, risk analysis, and research data analysis.

Industry links

Common misconceptions

Food safety and quality is just about inspecting food.
The programme involves microbiology, chemistry, risk analysis, quality systems, legislation, and research, far beyond visual food inspection.
Food safety and quality is the same as food hygiene.
While related, food safety and quality is broader, covering quality management systems, risk analysis, food chemistry, legislation, and quality control in addition to hygiene.
There is limited demand for food safety and quality professionals in Kenya.
Kenya's growing food industry, export requirements, globalisation of food markets, and public health concerns create high demand for qualified food safety and quality professionals.
This programme is only for food science graduates.
The programme accepts graduates from food science, nutrition, public health, microbiology, chemistry, agriculture, and related science fields.
Food safety and quality is not important for food exports.
Food safety and quality standards are critical for food exports, with Codex standards, KEBS standards, and importing country requirements all requiring compliance.
A master's in food safety and quality is redundant after a bachelor's in food science.
The master's provides advanced food safety knowledge, quality management skills, research capability, and career progression to senior food safety and quality management positions.