| DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY (DFST) |
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The food industry in Kenya is growing and becoming one of the largest employers and as such requires skilled personnel to ensure a consistent supply of quality product for ever- discerning, quality-conscious consumers. The food industry is very competitive and is constantly changing to meet consumer demands and use technological innovations. As the world population increases, food technologists are challenged with developing innovative applications in biotechnology and processing of food, as well as understanding the link between food, nutrition and health. Consequently there is an increasing need for graduates to work in a range of food business activities. Food scientists work in basic research, product development, quality control, processing, engineering, packaging and technical sales, among others. They ensure food standards, laws and safety issues are met, as well as manage sanitation and waste management. Food scientists may spend their careers working on all aspects of one type of food, e.g., grains, dairy products, meat, poultry, fats and oils, seafood -- or work in one discipline with a multitude of food products -- e.g., as chemists, engineers, microbiologists, etc.-- depending on their interests and their employer. This courses and areas of research will exposes students to all components of food processing: raw product handling, analytical methods, food microbiology, food chemistry, food processing, dairy technology, fruits and vegetable technology, cereal technology, food science and nutrition, brewing technology, sugar technology, quality control and assurance, food engineering. It is more science oriented and requires a better understanding of organic chemistry, mathematics and process engineering. Courses Offered
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