Agriculture

Master of Science in Food Science and Post Harvest Technology

The Master of Science in Food Science and Post Harvest Technology is a postgraduate programme that trains graduates in food science, post-harvest technology, and food processing. The programme prepares graduates for advanced careers in food processing, post-harvest management, food product development, and food technology.

Core areas include food science, post-harvest technology, food processing, food preservation, food product development, food chemistry, food microbiology, food engineering, packaging technology, and research methods. Students engage with theoretical foundations and practical food science and post-harvest technology applications.

The programme is offered by Rongo University, Kirinyaga University, and Pwani University, with JKUAT as a college. JKUAT offers MSc in Food Science and Postharvest Technology through its Department of Food Science and Technology. UoN offers related MSc in Food Science and Technology through its Faculty of Agriculture.

Students develop competencies in food processing, post-harvest management, food product development, food preservation, food analysis, packaging, and research. The programme includes coursework, laboratory practicals, pilot plant work, examinations, supervised research, and thesis.

The programme is delivered over two years with full-time study mode at JKUAT. JKUAT requires Second Class Upper Division or Lower with evidence of research ability. JKUAT fees are KES 357,000 total (~KES 178,500/year) for related food science programmes.

Graduates pursue careers as food technologists, post-harvest technologists, food product developers, quality managers, food processing engineers, and lecturers in food processing companies, agricultural organisations, research institutions, and universities.

Skills Required

Food Science and Technology
Post-Harvest Technology and Management
Food Processing and Preservation
Food Product Development
Food Chemistry and Analysis
Food Microbiology and Safety
Food Engineering and Unit Operations
Packaging Technology and Design
Food Quality Management
Food Science Research Methods

Key Subjects

Food Science
Post-Harvest Technology
Food Processing
Food Preservation
Food Product Development
Food Chemistry
Food Microbiology
Food Engineering
Packaging Technology
Food Science Research Methods

Certifications

KEBS Food Processing Certification
IUFoST Professional Membership

Specializations

Post-Harvest Technology

Focuses on post-harvest technology, post-harvest handling, storage, preservation, post-harvest losses, and managing and reducing post-harvest losses in agricultural produce.

Food Processing

Examines food processing, thermal processing, non-thermal processing, food manufacturing, process design, and processing food products safely and efficiently.

Food Product Development

Covers food product development, new product development, product formulation, sensory evaluation, and developing new food products from concept to market.

Food Preservation

Focuses on food preservation, drying, freezing, canning, fermentation, irradiation, and preserving food to extend shelf life and maintain quality.

Food Packaging

Examines food packaging, packaging materials, packaging design, packaging technology, shelf life, and designing and selecting packaging for food products.

Food Engineering

Covers food engineering, unit operations, heat transfer, mass transfer, fluid flow, and applying engineering principles to food processing and manufacturing.

Duration: 2 years
Public, up to: Ksh 180,000
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 Science
Post-Harvest Technology
Food Processing
Food Preservation
Food Product Development
Food Chemistry
Food Microbiology
Food Engineering
Packaging Technology
Food Science Research Methods

Modules

12 in the programme

Food Science Fundamentals
Year 1Semester 13 creditsCore
Examines food science fundamentals, food composition, food properties, food reactions, food quality, and understanding food science principles.
Post-Harvest Technology and Management
Year 1Semester 13 creditsCore
Covers post-harvest technology, post-harvest handling, storage, preservation, post-harvest losses, ripening, senescence, and managing post-harvest quality and losses.
Food Processing and Preservation
Year 1Semester 13 creditsCore
Examines food processing, thermal processing, drying, freezing, canning, fermentation, irradiation, and processing and preserving food products safely and efficiently.
Food Chemistry and Analysis
Year 1Semester 23 creditsCore
Covers food chemistry, food composition, food reactions, food additives, nutritional chemistry, chemical analysis, and understanding chemical processes in food.
Food Microbiology and Safety
Year 1Semester 23 creditsCore
Examines food microbiology, foodborne pathogens, fermentation, food spoilage, microbial analysis, and understanding and managing microorganisms in food.
Food Product Development
Year 1Semester 23 creditsCore
Covers food product development, new product development, product formulation, sensory evaluation, consumer testing, and developing new food products from concept to market.
Food Engineering and Unit Operations
Year 2Semester 13 creditsCore
Examines food engineering, unit operations, heat transfer, mass transfer, fluid flow, process design, and applying engineering principles to food processing.
Packaging Technology and Design
Year 2Semester 13 creditsCore
Covers packaging technology, packaging materials, packaging design, shelf life, active packaging, modified atmosphere packaging, and designing and selecting packaging for food.
Food Quality Management
Year 2Semester 13 creditsCore
Examines food quality management, quality assurance, quality control, HACCP, ISO standards, and managing and ensuring food quality in processing.
Food Science Research Methods
Year 2Semester 13 creditsCore
Covers research methods for food science, experimental design, laboratory methods, sensory methods, data analysis, and conducting food science research, preparing students for their thesis.
Advanced Food Processing Technologies
Year 2Semester 23 creditsCore
Examines advanced food processing technologies, non-thermal processing, high-pressure processing, extrusion, nanotechnology in food, and advanced processing methods.
Research Thesis
Year 2Semester 26 creditsCore
Original research thesis on a food science and post-harvest technology topic, demonstrating mastery of research methods and food science knowledge, assessed through written submission and oral defence.

Specialisations

Post-Harvest Technology
Focuses on post-harvest technology, post-harvest handling, storage, preservation, post-harvest losses, and managing and reducing post-harvest losses in agricultural produce.
Food Processing
Examines food processing, thermal processing, non-thermal processing, food manufacturing, process design, and processing food products safely and efficiently.
Food Product Development
Covers food product development, new product development, product formulation, sensory evaluation, and developing new food products from concept to market.
Food Preservation
Focuses on food preservation, drying, freezing, canning, fermentation, irradiation, and preserving food to extend shelf life and maintain quality.
Food Packaging
Examines food packaging, packaging materials, packaging design, packaging technology, shelf life, and designing and selecting packaging for food products.
Food Engineering
Covers food engineering, unit operations, heat transfer, mass transfer, fluid flow, and applying engineering principles to food processing and manufacturing.

A day as a student

A typical day during the MSc Food Science and Post Harvest Technology programme begins with morning lectures on food science, post-harvest technology, or food processing. Students engage in theoretical discussions on food chemistry, processing principles, and post-harvest management. Food science sessions cover food composition, food properties, food reactions, food quality, and understanding food science fundamentals. Post-harvest technology sessions examine post-harvest handling, storage, preservation, post-harvest losses, ripening, senescence, and managing post-harvest quality and losses. Food processing sessions cover thermal processing, drying, freezing, canning, extrusion, non-thermal processing, and processing food products safely and efficiently. Food preservation sessions involve drying, freezing, canning, fermentation, irradiation, modified atmosphere, and preserving food to extend shelf life. Food product development sessions cover new product development, product formulation, sensory evaluation, consumer testing, and developing new food products from concept to market. Food chemistry sessions examine food composition, food chemistry, food reactions, food additives, nutritional chemistry, and understanding chemical processes in food. Food microbiology sessions cover food microbiology, foodborne pathogens, fermentation, food spoilage, and understanding and managing microorganisms in food. Food engineering sessions involve unit operations, heat transfer, mass transfer, fluid flow, process design, and applying engineering principles to food processing. Packaging technology sessions cover packaging materials, packaging design, packaging technology, shelf life, active packaging, and designing and selecting packaging for food products. Pilot plant sessions provide hands-on experience with food processing equipment, processing operations, and product manufacturing. Laboratory sessions provide hands-on experience with food analysis, chemical analysis, microbial analysis, sensory evaluation, and product testing. Research methodology sessions prepare students for their thesis, covering food science research methods, experimental design, and data analysis. Guest lectures from KIRDI researchers, KALRO scientists, KEBS officials, and food industry professionals provide real-world insights. The two-year programme culminates in a research thesis.

The trade offs

In its favour

Kenya's growing food processing industry, agricultural exports, value addition, and food security needs create high demand for qualified food science and technology professionals.
JKUAT offers MSc Food Science and Postharvest Technology at KES 357,000 total with established food science laboratories and pilot plant facilities.
Programme covers comprehensive food science and post-harvest technology areas including processing, preservation, product development, and packaging.
Career opportunities with food processing companies, KALRO, KIRDI, KEBS, agricultural organisations, and international organisations.

Against it

JKUAT programme is full-time only, which may not accommodate working professionals.
Programme requires food science, agriculture, chemistry, or related science background, which may exclude some graduates.
Laboratory and pilot plant work requires access to food processing facilities, which may vary across institutions.
Specific fee structures could not be independently verified from all official websites, making cost planning challenging.

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

Public120k to 180k

120k at Kirinyaga University180k at Pwani University

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

Pwani MSc ~155K/yr (pu.ac.ke). Specific course unverified at most institutions.

HELB postgraduate loans are available for Kenyan students. KALRO supports agricultural and food science research. KIRDI supports industrial and food technology research. FAO supports post-harvest technology capacity building. The programme's food science and post-harvest technology focus attracts research and international organisation funding.

Funding options

HELB Postgraduate Loan
KALRO Research Grants
KIRDI Research Funding

Scholarships

3 recorded

HELB Postgraduate Loan
LoanKsh 200,000Kenyan
Kenyan students pursuing postgraduate food science and post-harvest technology studies at recognised universities.
KALRO Research Grants
GrantKsh 300,000Kenyan
KALRO provides research grants for agricultural and food science research, supporting postgraduate research in food science and post-harvest technology.
KIRDI Research Funding
GrantKsh 300,000Kenyan
KIRDI supports industrial and food technology research, providing funding for research in food processing and product development.

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, agriculture, chemistry, microbiology, biochemistry, nutrition, and related graduates. Two-year full-time programme at JKUAT. JKUAT requires Second Class Upper Division or Lower with evidence of research ability. JKUAT fees KES 357,000 total for related food science programmes.

How you are assessed

4 components

Coursework and Assignments
Coursework30% of the mark
Continuous assessment through coursework assignments, laboratory reports, pilot plant reports, product development projects, and class participation.
Written Examinations
Examination30% of the mark
Written examinations covering food science, post-harvest technology, food processing, and food chemistry, conducted at end of each semester.
Laboratory and Pilot Plant Assessment
Practical40% of the mark
Assessment of laboratory work, pilot plant work, food processing practicals, product development, sensory evaluation, and practical reports.
Research Thesis
Research100% of the mark
Original research thesis on a food science and post-harvest technology 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 offers MSc in Food Science and Postharvest Technology through its Department of Food Science and Technology. UoN offers related MSc in Food Science and Technology. The programme meets CUE standards for postgraduate food science and post-harvest technology training. KEBS sets food standards and KIRDI supports food technology research in Kenya.

Accredited by

Commission for University Education (CUE)
Academic accreditationRequired
Programme accredited by CUE. JKUAT offers MSc in Food Science and Postharvest Technology through its Department of Food Science and Technology. UoN offers related MSc in Food Science and Technology. The programme meets CUE standards for postgraduate food science and post-harvest technology training.
Kenya Bureau of Standards (KEBS)
Professional accreditation
KEBS sets food standards and food quality standards in Kenya. Graduates working in food processing may require KEBS compliance and food quality standards knowledge.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Food Technologist
High demandKsh 110,000 to Ksh 450,000
Applies food science and technology, overseeing food processing, product development, quality, and ensuring safe and efficient food production.
Post-Harvest Technologist
Moderate demandKsh 100,000 to Ksh 400,000
Manages post-harvest technology, overseeing post-harvest handling, storage, preservation, and reducing post-harvest losses in agricultural produce.
Food Product Developer
Moderate demandKsh 120,000 to Ksh 500,000
Develops new food products, overseeing product formulation, sensory evaluation, consumer testing, and bringing new food products to market.
Quality Manager
High demandKsh 120,000 to Ksh 500,000
Manages food quality, overseeing quality assurance, quality control, HACCP, ISO compliance, and ensuring food quality standards in processing.
Food Processing Engineer
Moderate demandKsh 120,000 to Ksh 500,000
Designs and manages food processing operations, overseeing process design, equipment selection, process optimisation, and ensuring efficient food processing.
University Lecturer
High demandKsh 130,000 to Ksh 500,000
Teaches food science and post-harvest technology in universities, conducting research and training future food science professionals.

Graduate outcomes

Graduates pursue careers as food technologists, post-harvest technologists, and food product developers in food processing companies, agricultural organisations, and research institutions.

Where these fields lead

8 careers

Tools you will learn

SPSS
SoftwarePrimary
Statistical software for food science research data analysis, sensory analysis, quality control analysis, and statistical modelling in food science.
Microsoft Excel
SoftwarePrimary
Spreadsheet software for food science data analysis, formulation calculations, quality control charts, and food processing data management.
R Statistical Computing
Software
Open-source statistical computing for food science data analysis, sensory data analysis, and research data analysis.
LIMS
Software
Laboratory Information Management System for food testing data management, quality control tracking, and managing food science laboratory data.

Industry links

Common misconceptions

Food science and post-harvest technology is just about cooking.
The programme involves food chemistry, microbiology, engineering, processing technology, product development, and research, far beyond cooking.
Post-harvest technology is not important in Kenya.
Post-harvest losses are a major challenge in Kenya, and post-harvest technology is critical for food security, reducing losses, and adding value to agricultural produce.
There is limited demand for food technologists in Kenya.
Kenya's growing food processing industry, agricultural exports, value addition, and food security needs create high demand for qualified food science and technology professionals.
This programme is only for food science graduates.
The programme accepts graduates from food science, agriculture, chemistry, microbiology, biochemistry, and related science fields.
Food technology is low-tech with no innovation.
Modern food technology involves advanced processing, nanotechnology, functional foods, biotechnology, and innovative packaging with significant research and innovation.
A master's in food science is redundant after a bachelor's in food science.
The master's provides advanced food science knowledge, processing technology skills, research capability, and career progression to senior food technology and product development positions.