Agriculture

Master of Science in Food Science

The Master of Science in Food Science is a postgraduate programme that prepares professionals for advanced practice in food science, food technology, food safety, and quality management. The programme combines food science theory with practical laboratory work, food processing, and research application.

Core areas include food chemistry, food microbiology, food processing, food safety, quality management, food analysis, food engineering, nutrition, research methods, and thesis. Students engage with both theoretical and practical work through coursework, laboratory sessions, and research.

The programme is offered by the University of Nairobi as MSc in Food Science and Technology through the Department of Food Science, Nutrition and Technology, and JKUAT as MSc in Food Science and Technology through the Department of Food Science and Technology. Both are public universities offering programmes over two academic years through full-time modes of study.

Students develop competencies in food chemistry, microbiology, processing, safety, and quality management. The programme includes 12 taught course units and a supervised research thesis, with coursework, examinations, laboratory sessions, and practical work.

University of Nairobi charges approximately KES 434,000/year (KES 868,000 total) for MSc in Food Science and Technology with tuition at KES 192,000/semester. JKUAT charges approximately KES 178,500/year (KES 357,000 total) for MSc in Food Science and Technology. Entry requires a Bachelor's degree with Second Class Honours Upper Division in food science, food technology, chemistry, biology, agriculture, or related fields from a recognised university.

Graduates pursue careers as food scientists, food technologists, quality assurance managers, food safety officers, food analysts, and lecturers in food science across food manufacturing companies, regulatory bodies, research institutions, government ministries, and universities.

Skills Required

Food Chemistry and Biochemistry
Food Microbiology and Safety
Food Processing and Preservation Technology
Food Quality Assurance and Control
Food Analysis and Instrumental Techniques
Food Engineering and Unit Operations
Food Product Development and Innovation
Food Regulations and Standards
Research Methods in Food Science
Academic Writing and Thesis Research

Key Subjects

Food Chemistry and Biochemistry
Food Microbiology and Safety
Food Processing and Preservation Technology
Food Quality Assurance and Control
Food Analysis and Instrumental Techniques
Food Engineering and Unit Operations
Food Product Development and Innovation
Food Regulations and Standards
Research Methods in Food Science
Thesis Research

Certifications

KEBS Food Safety Certification
HACCP Certification

Specializations

Food Chemistry

Focuses on food chemistry, covering composition, reactions, additives, analysis, and managing food chemistry.

Food Microbiology

Examines food microbiology, covering pathogens, spoilage, fermentation, safety, and managing food microbiology.

Food Processing

Covers food processing, covering thermal, non-thermal, drying, freezing, packaging, and managing food processing.

Food Safety and Quality

Focuses on food safety and quality, covering HACCP, ISO, standards, regulations, and managing food safety and quality.

Food Product Development

Examines food product development, covering formulation, sensory, shelf-life, innovation, and managing product development.

Food Engineering

Covers food engineering, covering heat transfer, mass transfer, unit operations, equipment, and managing food engineering.

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 Biochemistry
Food Microbiology and Safety
Food Processing and Preservation Technology
Food Quality Assurance and Control
Food Analysis and Instrumental Techniques
Food Engineering and Unit Operations
Food Product Development and Innovation
Food Regulations and Standards
Research Methods in Food Science
Thesis Research

Modules

12 in the programme

Food Chemistry and Biochemistry
Year 1Semester 13 creditsCore
Examines composition, reactions, additives, water, proteins, lipids, carbohydrates, and managing food chemistry.
Food Microbiology and Safety
Year 1Semester 13 creditsCore
Covers pathogens, spoilage, fermentation, probiotics, safety, and managing food microbiology.
Research Methods in Food Science
Year 1Semester 13 creditsCore
Covers research design, data collection, analysis, food science research methods, and conducting research, preparing students for their thesis.
Food Processing and Preservation
Year 1Semester 13 creditsCore
Examines thermal, non-thermal, drying, freezing, canning, packaging, and managing food processing.
Food Analysis and Instrumental Techniques
Year 1Semester 23 creditsCore
Covers techniques, instrumentation, chromatography, spectroscopy, sensory, and managing food analysis.
Food Quality Assurance and Control
Year 1Semester 23 creditsCore
Examines QA, QC, statistics, auditing, HACCP, ISO, and managing food quality.
Food Engineering and Unit Operations
Year 1Semester 23 creditsCore
Covers heat transfer, mass transfer, fluid flow, unit operations, equipment, and managing food engineering.
Food Product Development and Innovation
Year 1Semester 23 creditsCore
Examines formulation, sensory, shelf-life, innovation, consumer, and managing product development.
Food Regulations and Standards
Year 2Semester 13 creditsCore
Covers regulations, standards, Codex, labelling, compliance, and managing food regulations.
Food Packaging Technology
Year 2Semester 13 creditsCore
Examines materials, properties, shelf-life, sustainability, innovation, and managing food packaging.
Food Nutrition and Health
Year 2Semester 13 creditsCore
Covers nutrition, health, functional foods, fortification, dietary, and managing food nutrition.
Research Thesis
Year 2Semester 29 creditsCore
Original supervised research thesis on a food science topic, demonstrating mastery of research methods and food science knowledge, assessed through written submission and oral defence.

Specialisations

Food Chemistry
Focuses on food chemistry, covering composition, reactions, additives, analysis, and managing food chemistry.
Food Microbiology
Examines food microbiology, covering pathogens, spoilage, fermentation, safety, and managing food microbiology.
Food Processing
Covers food processing, covering thermal, non-thermal, drying, freezing, packaging, and managing food processing.
Food Safety and Quality
Focuses on food safety and quality, covering HACCP, ISO, standards, regulations, and managing food safety and quality.
Food Product Development
Examines food product development, covering formulation, sensory, shelf-life, innovation, and managing product development.
Food Engineering
Covers food engineering, covering heat transfer, mass transfer, unit operations, equipment, and managing food engineering.

A day as a student

A typical day during the MSc in Food Science programme combines lectures, laboratory sessions, practical workshops, seminars, and independent study. Sessions cover food chemistry, food microbiology, food processing, food safety, and quality management. Food chemistry sessions examine composition, reactions, additives, analysis, and managing food chemistry. Food microbiology sessions cover pathogens, spoilage, fermentation, safety, and managing food microbiology. Food processing sessions cover thermal, non-thermal, drying, freezing, packaging, and managing food processing. Food safety sessions cover HACCP, ISO, standards, regulations, and managing food safety. Quality management sessions cover QA, QC, statistics, auditing, and managing food quality. Food analysis sessions cover techniques, instrumentation, chromatography, spectroscopy, and managing food analysis. Food engineering sessions cover heat transfer, mass transfer, unit operations, equipment, and managing food engineering. Product development sessions cover formulation, sensory, shelf-life, innovation, and managing product development. Research methods sessions prepare students for their thesis, covering research design, data collection, and analysis. Laboratory sessions provide hands-on experience with food analysis, microbiology testing, processing, and quality control. Practical workshops provide hands-on experience with food processing equipment, analytical instruments, and quality tools. Seminars and discussion groups provide opportunities for debating current issues in food science and presenting research findings. Guest lectures from experienced food scientists, quality managers, and industry professionals provide practical insights. The programme culminates in a supervised research thesis on a food science topic.

The trade offs

In its favour

High demand for food science professionals with Kenya's growing food processing industry and regulatory requirements.
Programme offered by two major public universities (UoN, JKUAT), providing institutional choice.
JKUAT offers competitive fees at approximately KES 178,500/year (KES 357,000 total) for MSc in Food Science and Technology.
Graduates are eligible for KEBS and HACCP certifications, enhancing career prospects in food industry.

Against it

UoN charges relatively high fees at approximately KES 434,000/year (KES 868,000 total).
No private university confirmed offering this programme.
Programme requires food science, chemistry, biology, or agriculture background, limiting access for non-related graduates.
Full-time only mode at JKUAT may limit flexibility for working professionals.

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 JKUAT434k 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 ~434K/yr (foodtech.uonbi.ac.ke), JKUAT ~179K/yr (kenyaeducationguide). Private unverified.

HELB postgraduate loans are available for Kenyan students. KIRDI may offer research grants for food processing research. FAO may offer research fellowships for food safety research. Some food companies may sponsor staff for postgraduate study.

Funding options

HELB Postgraduate Loan
KIRDI Research Grant
FAO Research Fellowship

Scholarships

3 recorded

HELB Postgraduate Loan
LoanKsh 200,000Kenyan
Kenyan students pursuing postgraduate studies at recognised universities.
KIRDI Research Grant
ScholarshipKsh 500,000Kenyan
KIRDI provides research grants for industrial and food processing research.
FAO Research Fellowship
ScholarshipKsh 500,000
FAO provides research fellowships for food safety and nutrition research.

Getting in

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

What you need

KCSE mean grade: N/A (Postgraduate)
Alternative entry: UoN requires Upper Second in relevant discipline from UoN or equivalent, or lower qualifications with publications and postgraduate diplomas. JKUAT requires Upper Second from JKUAT or recognised institution, or Lower Second with three years of experience. 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, practical reports, seminar presentations, and class participation.
Written Examinations
Examination70% of the mark
Written examinations covering food chemistry, microbiology, processing, safety, and quality management.
Practical and Laboratory Assessment
Practical30% of the mark
Practical assessment through laboratory work, food analysis, processing exercises, quality testing, and demonstrating food science skills.
Research Thesis
Research100% of the mark
Original supervised research thesis on a food science 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). University of Nairobi and JKUAT (both public) offer MSc programmes in Food Science and Technology. All programmes meet CUE standards for postgraduate training in food science. Graduates are eligible for KEBS food safety certification and HACCP certification.

Accredited by

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

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Food Scientist
High demandKsh 100,000 to Ksh 450,000
Conducts food science research, overseeing experiments, analysis, publications, and managing research projects.
Food Technologist
High demandKsh 100,000 to Ksh 450,000
Manages food processing, overseeing production, quality, technology, and managing food technology.
Quality Assurance Manager
High demandKsh 120,000 to Ksh 500,000
Manages food quality, overseeing QA, QC, HACCP, auditing, and managing quality assurance.
Food Safety Officer
High demandKsh 100,000 to Ksh 450,000
Manages food safety, overseeing inspections, compliance, regulations, and managing food safety.
Food Analyst
Moderate demandKsh 100,000 to Ksh 450,000
Analyses food samples, overseeing testing, instrumentation, reporting, and managing food analysis.
Food Science Lecturer
Moderate demandKsh 100,000 to Ksh 450,000
Teaches food science at university or college level, overseeing instruction, research, and academic supervision.

Graduate outcomes

Where these fields lead

8 careers

Tools you will learn

HPLC
EquipmentPrimary
HPLC for food analysis, covering chromatography, separation, identification, quantification, and managing food analysis.
Spectrophotometer
Equipment
Spectrophotometer for food analysis, covering UV-Vis, absorption, concentration, and managing food analysis.
Food Processing Equipment
Equipment
Food processing equipment for practical work, covering pasteurisation, drying, mixing, and managing food processing.
R Studio
Software
R Studio for data analysis, covering experimental design, statistics, quality, and managing food science data.

Industry links

Common misconceptions

Food science is just about cooking.
Food science covers comprehensive chemistry, microbiology, processing, safety, and engineering beyond just cooking.
This programme is only for food manufacturers.
Food science skills are valuable for regulators, researchers, analysts, and educators beyond just food manufacturers.
Food microbiology is just about bacteria.
Food microbiology covers comprehensive pathogens, spoilage, fermentation, probiotics, and safety management.
Food processing is just about preservation.
Food processing covers comprehensive thermal, non-thermal, drying, freezing, packaging, and engineering operations.
Food safety is just about hygiene.
Food safety covers comprehensive HACCP, ISO, standards, regulations, and risk management.
Food quality is just about testing.
Food quality covers comprehensive QA, QC, statistics, auditing, standards, and management systems.