Current Academic Programmes
The Department runs a total of five (5) academic programmes: Three postgraduate, one undergraduate and one Diploma program:
- PhD in Food Technology (3 Years)
- Master of Science in Food Technology (2 Years)
- Postgraduate Diploma in Food Safety Management (1 Year)
- Bachelor of Food Science and Processing Technology (4 Years)
- Diploma in Food Processing Technology (2 Years)
Prospective Programmes
1. Postgraduate Diploma in Sugar Technology
2. Master of Science in Food Safety
3. Master of Science in Food Security and Postharvest Technology
4. Master of Science in Beverage Technology
PhD in Food Technology
Overview
The Food Industry and academia is fast paced dynamic field that is driven by research to be able to be up to date with current developments and develop future innovations. This Program dedicates to training globally renowned Scientists and experts that will be key in production of new knowledge and guidance of the Food Industry going forward.
Applicants for the doctoral program should have a master’s degree in a related field or will likely be expected to earn a master’s degree prior to their doctoral program.
Minimum of 3 years
This program is by research only.
Candidates explore innovations in creating novel Food Products, Food Safety, novel Technologies applicable in the Food Industry and links between Food, Environment, and general well-being. Individual research programs are customized with the academic advisor to emphasize Food safety/Microbiology, Food Engineering, Biochemistry, Food chemistry, Sensory Science, Oenology and Brewing, etc.
Once you obtain your doctorate, you will be able to continue your research activities in academia, in International organisations, in public or private research centres, in leading food industries, or as a business consultant within the specific research areas of the program. Candidates also develop the ability to work both independently and in a team.
The required fees and other charges are determined by the University Council.
Master of Science in Food Technology
Overview
Food is an indelible part of human life. The MSc in Food Technology is intended for individuals who will in the future manage the diminishing food resources in Uganda and beyond. It is also designed for those who would like to make an impact in terms of improving shelf stability of foods, value addition, improvement of nutrition for our vulnerable population, innovation and self-reliance in terms of income generation from foods, improvement of quality and safety of foods and new product development among others.
The general objective of this programme is to build academic, practical, and technological capacity of trained human resource in Food Technology and enhance local capacity and expertise for leadership in the Food Technology field and related research.
Holders of bachelor’s degree in the following areas: Food Processing Technology, Agriculture, Food and Nutrition, Human Nutrition and Dietetics, Biochemistry, Public Health, Biology, Chemistry, Veterinary Medicine, and other areas related to Food Technology.
Minimum of 2 years and maximum of 3 years
The student will have one year of lectures for two semesters (each of 17 weeks) and for the second year engage in full time research under the guidance of a university supervisor.
Admission to the Master of Science in Food Technology shall be done in accordance with the Kyambogo university procedures and regulations. The programme shall be governed by the admissions regulations of Kyambogo University. Candidates with alternative qualifications from the target group above may be granted admission on recommendation of Faculty Board subject to approval by Graduate Committee. Candidates shall be selected on basis of their undergraduate performance (minimum 2nd class lower degree).
By the end of the programme, students shall be able to:
1. Conduct in-depth research in food technology
2. Add value to food resources by application of appropriate science and technology
3. Work in collaboration with stake holders in solving societal food problems
4. Demonstrate academic competence and professional ethics in food technology
5. Apply knowledge and skills to solve technical problems in food technology.
6. Offer educational and advisory guidelines to food manufacturers as well as nutrition and health based organizations.
The required fees and other charges are determined by the University Council.
Postgraduate Diploma in Food Safety Management
Overview
Globalization and liberalization of world trade in food (and feed) has led to an increase in both the volume and dollar amount of food traded internationally. The Department of Food Science and Technology has designed this course in order to train Food Inspectors in Food Safety Management. By training the Food Inspectors, food safety standards in food establishments will be greatly improved. This will increase consumer protection and market access.
The general objectives of this programme are;
1. To enhance technical knowledge and managerial capabilities of Food Inspectors, Food Handlers, Food Industry Practitioners, Quality Controllers and Food Exporters in the field of food safety.
2. To provide ‘managerial tools’ necessary for improvement of food control systems. The programme will concentrate on the practical application of food safety theory and principles, and include aspects like risk analysis, HACCP, and relevant international and national food legislations.
Graduates with a first degree or equivalent in relevant fields such as Agriculture, Environmental Health Science, Public Health, Food Science and Technology, Foods and Nutrition, Biochemistry, Chemistry, Biology, and Veterinary Medicine.
Officers including inspectors and public health officials from the following sectors:
1. Ministries including Health, Agriculture, Animal Industries and Fisheries, local governments
2. Food industry professionals
3. Wholesalers and Retailers
4. Manufacturers and suppliers of equipment, detergents, and inputs in the food industry
The Post Graduate Diploma in Food Safety Management shall be run as Evening Programme consisting of two semesters and a recess term. Each semester shall consist of seventeen 17 weeks; fourteen weeks of teaching and 3 weeks of examination and a recess term for Industrial Attachment. Each recess term shall be 12 weeks.
The student will have one year of lectures for two semesters (each of 17 weeks).
Admission to the Post Graduate Diploma in Food Safety Management shall be done in accordance with the Kyambogo University procedures and regulations. In addition, a candidate shall be eligible for admission to the Programme on obtaining the following minimum requirements.
1. At least a second lower bachelor’s degree/certificate in Food Safety Management from a recognised university in relevant courses such as Food Science and Technology, Agriculture, Chemistry, Biology, Veterinary Medicine, Environmental Health Science and Public Health.
2. At least three years relevant experience in environmental management, industrial production, or service delivery.
At the end of the programme, students shall be able to:
1. Train food inspectors in the concept, principles and make them aware of the consumer health benefits of food safety
2. To strengthen the awareness among the food inspectors the importance of food safety
3. Equip food inspectors with effective tools for auditing the food companies and management of a food safety control system.
4. Contribute to uniform and harmonized audits and inspections.
The required fees and other charges are determined by the University Council.
Bachelor of Food Science and Processing Technology
Overview
There is growing need to enhance Food preserving and processing technologies as well as value addition to extend shelf life of food products so that they can be utilized during times of scarcity and to export the surplus to other countries. This requires human resources competent in processing and general handling of these food stuffs after harvest.
The degree in Food Science and Processing Technology is designed to prepare the candidate in high level knowledge and skills for research, teaching & training, food policy and strategy, product development, industrial production and processing let alone high level product innovation.
The general objectives of this Programme are to:
1. Enhance national and household food security by way of reducing post-harvest food losses and wastage through imparting knowledge and technical skills required in Food processing technology.
2. Train Food Scientists, Technologists and Production Personnel for the growing Food Processing Industries, Research Institutions, Analytical Laboratories and Universities.
Holders of:
1. Uganda Advanced Certificate of Education or its equivalent from a recognized institution.
2. Diploma in Food Processing Technology or its equivalent from a recognized institution.
The Bachelor of Food Science and Processing Technology runs as Day and Evening Programme consisting of:
a) Eight semesters for holders of advanced level qualifications for category
b) Six semesters (entry at semester 1 of second year) for holders of diplomas as in admission requirements.
The department works out all appropriate credit transfers not exceeding 43 credit units. Each semester consists of seventeen 17 weeks; fourteen weeks of teaching and 3 weeks of examination and a recess term for Industrial attachment. Each recess term is twelve (12) weeks.
Admission to the Bachelor of Food Science and Processing Technology is done in accordance with the Kyambogo University procedures and regulations. In addition, a candidate is eligible for admission to the Programme on obtaining the following minimum requirements.
a) At least two principal passes at advanced level in biology and chemistry and two subsidiary passes obtained at the same sitting. For purposes of computing entry points, the advanced level subjects carry the following weights.
Essential: Weight 3 Chemistry and Biology Only
Relevant: Weight 2 Agriculture, Food & Nutrition, Technical Drawing, Physics and Math.
Desirable: Weight 1 General Paper, subsidiary mathematics
Others: Weight 0.5 Any Other Subject.
b) Diploma entry at first year: At least a diploma or its equivalent in one of the following from a recognized institution: Chemistry, Biology, Fish Technology, Nutrition, Veterinary Science, Forestry, Agriculture and Home Economics
c) Through Mature Entry Scheme.
At the end of the programme, students shall be able to:
1. Utilize knowledge and skills to solve technical and economic problems in food processing.
2. Add value to raw and semi processed foodstuffs and reduce food wastage levels.
3. Provide advisory guidelines to food processors and producers.
4. Create jobs by operating small scale food processing industries.
The required fees and other charges are determined by the University Council.
Diploma in Food Processing Technology
Overview
Currently, the global food production is high, but one-third of all food produced for human consumption is lost or wasted. Uganda produces a variety of foods of plant and animal origin; however, huge post-harvest losses occur due to their perishable nature. Post-harvest food loss is the main contributing factor to food insecurity, under-nutrition, and hunger across the developing world, directly impacting the lives of millions of poor, smallholder farming families.
Therefore, there is need to minimize the post-harvest food losses so as to increase food security and curb down malnutrition. This requires the knowledge and skills in food processing technology, which are necessary for processing, preserving, storing and proper distribution of nutritious and safe food with extended shelf life. The Diploma in Food Processing Programme is designed to produce graduates with knowledge and skills in food processing technology required in both large and small scale food processing industries.
The general objectives of this Programme are to:
1. Promote household and national food security by way of reducing post-harvest food losses and wastage through imparting knowledge and technical skills required in food processing technology.
2. Produce food processing and preservation technicians for the growing food processing industries in Uganda.
The target group shall be holders of:
1. Uganda Advanced Certificate of Education or its equivalent.
2. Certificate in Food Processing Technology or its equivalent from a recognized institution.
The Diploma in Food Processing Technology shall be run as evening Programme for four (4) semesters and a recess term for Industrial Attachment. Each semester shall consist of seventeen 17 weeks; fifteen weeks of teaching and 2 weeks of examination. Each recess term shall be twelve (12) weeks.
Admission to the Diploma in Food Processing Technology shall be done in accordance with the Kyambogo University procedures and regulations. In addition, a candidate shall be eligible for admission to the Programme on obtaining the following minimum requirements.
a) A minimum of one principal pass in Chemistry, Biology and Food and Nutrition and a subsidiary pass in Mathematics, Physics or Agriculture at A level obtained at the same sitting. For purposes of computing entry points, the advanced level subjects shall carry the following weights.
Essential: Weight 3 Chemistry and Biology Only
Relevant: Weight 2 Agriculture, Food & Nutrition, Technical Drawing, Physics and Math.
Desirable: Weight 1 General Paper, subsidiary mathematics
Others: Weight 0.5 Any Other Subject.
b) Certificate in Food Processing Technology and any relevant discipline
c) Through Mature Entry Scheme.
By the end of the Programme, students should be able to:
1. Utilize knowledge and skills to solve technical and economic problems in food processing.
2. Add value to raw and semi processed foodstuffs and reduce food wastage levels.
3. Provide advisory guidelines to food processors and producers.
4. Create jobs by operating small scale food processing industries.
The required fees and other charges are determined by the University Council.