Agriculture

Master of Science in Food Science and Technology

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

Core areas include food chemistry, food microbiology, food processing technology, food engineering, food safety, quality management, product development, food biotechnology, research methods, and thesis. Students engage with both scientific theory and practical technology work through coursework, laboratory sessions, pilot plant work, 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 of four semesters through full-time modes of study.

Students develop competencies in food processing technology, food engineering, food safety, quality management, and product development. The programme includes 12 taught course units of 45 instructional hours each and a supervised research thesis, with coursework, examinations, practical experiments, and demonstrations.

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 technologists, food processing engineers, quality assurance managers, food safety officers, product development specialists, and lecturers in food science and technology across food manufacturing companies, regulatory bodies, research institutions, government ministries, and universities.

Skills Required

Food Processing Technology and Engineering
Food Chemistry and Biochemical Analysis
Food Microbiology and Safety Management
Food Quality Assurance and HACCP Systems
Food Product Development and Innovation
Food Packaging and Shelf-Life Extension
Food Biotechnology and Fermentation
Food Regulations and International Standards
Research Methods in Food Science and Technology
Academic Writing and Thesis Research

Key Subjects

Food Processing Technology and Engineering
Food Chemistry and Biochemical Analysis
Food Microbiology and Safety Management
Food Quality Assurance and HACCP Systems
Food Product Development and Innovation
Food Packaging and Shelf-Life Extension
Food Biotechnology and Fermentation
Food Regulations and International Standards
Research Methods in Food Science and Technology
Thesis Research

Certifications

KEBS Food Safety Certification
HACCP and ISO 22000 Certification

Specializations

Food Processing Technology

Focuses on food processing technology, covering thermal, non-thermal, drying, freezing, extrusion, and managing food processing technology.

Food Safety and Quality

Examines food safety and quality, covering HACCP, ISO 22000, standards, risk analysis, and managing food safety and quality.

Food Product Development

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

Food Engineering

Focuses on food engineering, covering heat transfer, mass transfer, unit operations, equipment design, and managing food engineering.

Food Biotechnology

Examines food biotechnology, covering fermentation, enzymes, probiotics, GM foods, and managing food biotechnology.

Food Packaging Technology

Covers food packaging technology, covering materials, properties, shelf-life, sustainability, and managing food packaging.

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 Processing Technology and Engineering
Food Chemistry and Biochemical Analysis
Food Microbiology and Safety Management
Food Quality Assurance and HACCP Systems
Food Product Development and Innovation
Food Packaging and Shelf-Life Extension
Food Biotechnology and Fermentation
Food Regulations and International Standards
Research Methods in Food Science and Technology
Thesis Research

Modules

12 in the programme

Advanced Food Chemistry and Biochemistry
Year 1Semester 13 creditsCore
Examines composition, reactions, additives, water, proteins, lipids, carbohydrates, enzymes, and managing food chemistry.
Food Microbiology and Safety Management
Year 1Semester 13 creditsCore
Covers pathogens, spoilage, fermentation, probiotics, risk analysis, safety systems, and managing food microbiology.
Research Methods in Food Science and Technology
Year 1Semester 13 creditsCore
Covers research design, data collection, analysis, food science and technology research methods, and conducting research, preparing students for their thesis.
Food Processing Technology and Engineering
Year 1Semester 13 creditsCore
Examines thermal, non-thermal, drying, freezing, extrusion, canning, heat transfer, mass transfer, and managing food processing.
Food Quality Assurance and HACCP Systems
Year 1Semester 23 creditsCore
Covers QA, QC, statistics, auditing, HACCP, ISO 22000, and managing food quality and safety systems.
Food Product Development and Innovation
Year 1Semester 23 creditsCore
Examines formulation, sensory, shelf-life, innovation, consumer research, and managing product development.
Food Biotechnology and Fermentation
Year 1Semester 23 creditsCore
Covers fermentation, enzymes, probiotics, GM foods, diagnostics, and managing food biotechnology.
Food Packaging and Shelf-Life Extension
Year 1Semester 23 creditsCore
Examines materials, properties, shelf-life, sustainability, active packaging, and managing food packaging.
Food Regulations and International Standards
Year 2Semester 13 creditsCore
Covers regulations, Codex, standards, labelling, compliance, trade, and managing food regulations.
Food Process Instrumentation and Control
Year 2Semester 13 creditsCore
Examines sensors, control, automation, process monitoring, data acquisition, and managing process instrumentation.
Food Analysis and Instrumental Techniques
Year 2Semester 13 creditsCore
Covers chromatography, spectroscopy, microscopy, sensory, rheology, and managing food analysis.
Research Thesis
Year 2Semester 29 creditsCore
Original supervised research thesis on a food science and technology topic, demonstrating mastery of research methods and food technology knowledge, assessed through written submission and oral defence.

Specialisations

Food Processing Technology
Focuses on food processing technology, covering thermal, non-thermal, drying, freezing, extrusion, and managing food processing technology.
Food Safety and Quality
Examines food safety and quality, covering HACCP, ISO 22000, standards, risk analysis, and managing food safety and quality.
Food Product Development
Covers food product development, covering formulation, sensory, shelf-life, innovation, and managing product development.
Food Engineering
Focuses on food engineering, covering heat transfer, mass transfer, unit operations, equipment design, and managing food engineering.
Food Biotechnology
Examines food biotechnology, covering fermentation, enzymes, probiotics, GM foods, and managing food biotechnology.
Food Packaging Technology
Covers food packaging technology, covering materials, properties, shelf-life, sustainability, and managing food packaging.

A day as a student

A typical day during the MSc in Food Science and Technology programme combines lectures, laboratory sessions, pilot plant work, practical experiments, demonstrations, seminars, and independent study. Sessions cover food processing technology, food engineering, food chemistry, food microbiology, and food safety. Food processing sessions examine thermal, non-thermal, drying, freezing, extrusion, canning, and managing food processing technology. Food engineering sessions cover heat transfer, mass transfer, fluid flow, unit operations, equipment, and managing food engineering. Food chemistry sessions cover composition, reactions, additives, analysis, and managing food chemistry. Food microbiology sessions cover pathogens, spoilage, fermentation, safety, and managing food microbiology. Food safety sessions cover HACCP, ISO 22000, risk analysis, standards, and managing food safety. Quality management sessions cover QA, QC, statistics, auditing, and managing food quality. Product development sessions cover formulation, sensory, shelf-life, innovation, and managing product development. Food biotechnology sessions cover fermentation, enzymes, probiotics, GM foods, and managing food biotechnology. Packaging sessions cover materials, properties, shelf-life, sustainability, and managing food packaging. 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, and quality control. Pilot plant sessions provide hands-on experience with food processing equipment, unit operations, and process control. Practical experiments and demonstrations provide hands-on experience with processing, analysis, and technology. Seminars and discussion groups provide opportunities for debating current issues in food science and technology and presenting research findings. Guest lectures from experienced food technologists, engineers, and industry professionals provide practical insights. The programme culminates in a supervised research thesis on a food science and technology topic.

The trade offs

In its favour

High demand for food technology professionals with Kenya's growing food processing industry and export requirements.
Programme offered by two major public universities (UoN, JKUAT) with established food science departments.
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, HACCP, and ISO 22000 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 both universities 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 technology 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, or Pass with five years of postgraduate 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
End of semester written examinations covering food chemistry, microbiology, processing technology, safety, and quality management.
Practical and Laboratory Assessment
Practical30% of the mark
Practical assessment through laboratory work, pilot plant exercises, food analysis, processing experiments, and demonstrating food technology skills.
Research Thesis
Research100% of the mark
Original supervised research thesis on a food science and technology topic, demonstrating mastery of research methods and food technology 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 and technology. Graduates are eligible for KEBS food safety certification and HACCP and ISO 22000 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 and technology. Graduates are eligible for KEBS food safety certification and HACCP and ISO 22000 certification.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

6 roles

Food Technologist
High demandKsh 100,000 to Ksh 450,000
Manages food processing technology, overseeing production, quality, technology, and managing food technology operations.
Food Processing Engineer
High demandKsh 120,000 to Ksh 500,000
Designs and manages food processing, overseeing equipment, processes, optimisation, and managing food engineering.
Quality Assurance Manager
High demandKsh 120,000 to Ksh 500,000
Manages food quality, overseeing QA, QC, HACCP, ISO 22000, auditing, and managing quality assurance.
Food Safety Officer
High demandKsh 100,000 to Ksh 450,000
Manages food safety, overseeing inspections, compliance, regulations, risk analysis, and managing food safety.
Product Development Specialist
Moderate demandKsh 110,000 to Ksh 480,000
Develops food products, overseeing formulation, sensory, shelf-life, innovation, and managing product development.
Food Technology Lecturer
Moderate demandKsh 100,000 to Ksh 450,000
Teaches food science and technology at university or college level, overseeing instruction, research, and academic supervision.

Graduate outcomes

Where these fields lead

8 careers

Tools you will learn

Pilot Plant Equipment
EquipmentPrimary
Pilot plant equipment for food processing, covering pasteurisation, drying, extrusion, mixing, and managing food processing operations.
HPLC System
Equipment
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.
R Studio
Software
R Studio for data analysis, covering experimental design, statistics, quality, and managing food science data.

Industry links

Common misconceptions

Food science and technology is just about cooking.
The programme covers comprehensive processing technology, engineering, chemistry, microbiology, and safety beyond just cooking.
Food technology is just about machines.
Food technology covers comprehensive processing, preservation, packaging, biotechnology, and product development.
Food engineering is just about equipment.
Food engineering covers comprehensive heat transfer, mass transfer, unit operations, process design, and optimisation.
Food safety is just about hygiene inspections.
Food safety covers comprehensive HACCP, ISO 22000, risk analysis, standards, and management systems.
Product development is just about recipes.
Product development covers comprehensive formulation, sensory analysis, shelf-life, consumer research, and innovation.
Food biotechnology is just about GMOs.
Food biotechnology covers comprehensive fermentation, enzymes, probiotics, diagnostics, and processing applications.