Food Science and Technology, BSc

Course Structure and Duration
The course duration shall be four years for full time students. A TOTAL of 194.5 credit factors of prescribed courses will be covered. Each academic year will consist of two semesters of fifteen teaching weeks each. Diploma holders may transfer up to 30% credits to the undergraduate programme under guidelines specified by the Senate.
Coding of degree courses will be FOST representing Food Science and Technology followed by a three digit figure. The first digit represents the year in which the course is offered. The second digit represents the nature of the course within the code discipline, thus;
0=Introductory
1=Microbiology
2=Chemistry
3=Engineering
4=Food Commodity Technology
5=Dairy Commodity Technology
6=Management
7=Attachment and
8=Research
The third digit represents the serial number of the course within that discipline.

Examination Regulations
The Egerton University rules and regulations will apply. For each course a minimum of two continuous assessment test (C.A.T) exams with an assignment options will be given. The maximum marks for the CATs will be 30%. Where the course has a practical component a maximum of 15% marks will be allocated for this component and 15% for CATs. The final examination will contribute 70%.

Grading System
The grading of examinations for this programme shall be conducted in accordance with Egerton University Statute XXVIII.

Graduation Requirements
To graduate a student shall be required to take and pass all scheduled courses within the stipulated period.

Degree Classification
Degree classification shall be in accordance with Egerton University Statute XXVIII.

Candidates shall meet Egerton University general admission criteria. In addition to meeting the prevailing minimum University requirements, the candidate must have a minimum score of B- in Physics, chemistry and biology or B in physical science and biological science. Alternative admission will be offered to candidates with a minimum of a Diploma with credit in Food Technology or equivalent in areas related to food science and technology.

Application Guidelines:
Required Documents to be attached during Application include:
– Certified copies of your Result Slip, Certificates and Transcripts.
– ORIGINAL RECEIPT (Application Fee): KShs. 2,000 for ALL Degree Programmes and Kshs. 1,000 for all Undergraduate Diploma Programmes: Payable to; Account Name; Egerton University, Kenya Commercial Bank; Account No:1108550703.
– Copy of your National ID Card or Birth Certificate.

Online application procedure
– Simply complete the Egerton University Online Application form and upload all the necessary documents, so that it can be processed by the administrative department
– The application will be complete once all the necessary fees have been paid.

Offline Application Procedure
– An Application form can be downloaded through the school website: http://www.egerton.ac.ke/index.php/Dean-of-Students/application-forms-and-resgistration-forms.html
– The application form must be fully filled and the relevant academic documents attached. It must be returned to the admissions office of the university according to the deadline set by the admissions office.

Upon completion of this course, the graduate will be qualified:
– to work in food processing industries in production and managerial capacities,
– to teach and carry research and extension in governmental and non governmental institutions,
– to venture into entrepreneurship in the food industry and
– to pursue further education in food related disciplines.

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Tuition Fees for Kenyan Students = Kshs. 120,000
Tuition Fees for International Students = Kshs. 156,000
**EAC (East African Community) Students pay the same amount as Kenyan students. Countries in the East African Community include; Burundi, Kenya, Rwanda, South Sudan, Tanzania, and Uganda.

NOTE:
– Foreign students out of the East African Community pay 30% more that the Kenyan students.
– The University reviews tuition fees on a regular basis.