Introduction
The main aim of the programme is to produce competent graduates with the requisite knowledge in the basic and applied sciences needed to process and preserve food with the view of ensuring food security, value addition, and economic growth of the country.
Objectives
The objectives of the programme are to:
- Equip students with theoretical and conceptual knowledge needed for the processing of food.
- Equip students with practical skills needed to perform physicochemical, functional, sensory and microbiological analyses in the food industry.
- Equip students with skills to conduct research.
- Equip students with professional and ethical considerations for the food industry.
- Provide students with academic progression path to MPhil and PhD programmes.
Entry Requirements
The duration of the Bachelor of Technology programme is four (4) years, and to gain admission to the programme, an applicant must satisfy the following minimum entry requirements:
A. WASSCE applicants
WASSCE applicants for admission to a programme at the KsTU must have three (3) Passes (A1-C6) in WASSCE Core Subjects (English Language, Mathematics, and Integrated Science), and three (3) Passes (A1-C6) in WASSCE Elective Subjects (Chemistry, Biology, Physics, Food and Nutrition, Management in Living, Agricultural Science, Elective Mathematics with an aggregate of 36 or better.
B. SSSCE applicants
SSSCE applicants for admission to a programme at the KsTU must have three (3) Passes (AD) in SSSCE Core Subjects (English Language, Mathematics, and Integrated Science), and three (3) Passes (A-D) in SSSCE Elective Subjects (Chemistry, Biology, Physics, Food and Nutrition, Management in Living, Agricultural Science, Elective Mathematics with an aggregate of 24 or better.
C. Advanced Level applicants
Advanced Level applicants must have Three (3) Advanced Level passes including Physics and Chemistry, and one of the following; Biology, Mathematics, and Agricultural science and should have six (6) Ordinary Level passes including Mathematics, English and a science subject
D. HND holders
HND holders in Food Science and Technology related programmes with a minimum of a Second-Class Lower Division will be admitted to level 300. HND holders in Hotel, Catering and Institutional Management with a minimum of a second-class upper division. A bridging programme (comprising Physics, Chemistry, Biology and Biochemistry) shall be organized for this category of students, and those who will pass in all the courses shall commence the programme at level 200.
E. Diploma Holders
Must have a Diploma in Food Science or Technology, Agriculture, or any related Diploma from a recognized Tertiary Institution with Second Class Lower and above plus four (4) credits/WASSCE credits, such applicants may be admitted into the Second year. Diploma holders with a Pass may be admitted into the first year.
F. Mature applicants
Mature applicants must be 25 years old with legitimate documentary proof which is at least five (5) years old at the time of application and:
Must have two (2) years' professional experience (A letter from employer is required).
Must pass a written examination or show proof of two (2) credit passes in English language and Mathematics in SSSCE/WASSCE or any other nationally recognized standard high school level examinations.
G. Foreign Applicants
Foreign applicants will be considered for admission based on evaluation report of their certificate from National Accreditation Board for equivalent qualifications.
Job Opportunities:
Opportunities for trained Food Technologists include:
- New food product development
- Food packaging
- Food safety
- Food quality assurance
- Food production management
- Technical sales and service
- Food ingredient management
- Food research, and teaching.
Programme Course
YEAR ONE: FIRST SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 111 |
Chemistry I |
2 |
3 |
3 |
|
FTEC 121 |
Biology I |
2 |
3 |
3 |
|
FTEC 131 |
Introductory Food Science |
2 |
0 |
2 |
|
FTEC 141 |
Physics I |
2 |
3 |
3 |
|
FTEC 151 |
Mathematics for Food Technologists |
2 |
0 |
2 |
|
ICT 101 |
Information Communication Technology (ICT) I |
2 |
0 |
2 |
|
COS 101 |
Communication Skills I |
2 |
0 |
2 |
|
AFS 100 |
African Studies I |
2 |
0 |
0 |
|
TOTAL CREDIT HOURS |
16 |
9 |
17 |
|
YEAR ONE: SECOND SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 112 |
Chemistry II |
2 |
3 |
3 |
|
FTEC 122 |
Biology II |
2 |
3 |
3 |
|
FTEC 142 |
Physics II |
2 |
3 |
3 |
|
FTEC 152 |
Statistics for Food Technologists |
2 |
0 |
2 |
|
FTEC 182 |
Introduction to Nutrition |
2 |
0 |
2 |
|
ICT 102 |
Information Communication Technology (ICT) II |
2 |
0 |
2 |
|
COS 102 |
Communication skills II |
2 |
0 |
2 |
|
AFS 102 |
African Studies II |
2 |
0 |
2 |
|
TOTAL CREDIT HOURS |
16 |
9 |
19 |
|
YEAR TWO: FIRST SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 231 |
Food Analysis |
2 |
3 |
3 |
|
FTEC 233 |
Food Chemistry I |
2 |
3 |
3 |
|
FTEC 261 |
General Biochemistry I |
2 |
3 |
3 |
|
FTEC 271 |
Postharvest Technology |
2 |
0 |
2 |
|
FTEC 273 |
General Food Microbiology |
2 |
3 |
3 |
|
FTEC 281 |
Food Processing Technology I |
2 |
3 |
3 |
|
FTEC 283 |
Food Commodities I |
2 |
0 |
2 |
|
TOTAL CREDIT HOURS |
14 |
15 |
19 |
|
ELECTIVE COURSES
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 221 |
Basic Accounting |
2 |
0 |
2 |
|
FTEC 223 |
Economics |
2 |
0 |
2 |
|
FTEC 225 |
French |
2 |
0 |
2 |
YEAR TWO: SECOND SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 232 |
Instrumentation and Measurement |
2 |
3 |
3 |
|
FTEC 234 |
Food Chemistry II |
2 |
3 |
3 |
|
FTEC 262 |
General Biochemistry II |
2 |
3 |
3 |
|
FTEC 274 |
2 |
3 |
3 |
|
|
FTEC 282 |
Food Processing Technology II |
2 |
0 |
3 |
|
FTEC 284 |
Food Commodities II |
2 |
0 |
2 |
|
FTEC 292 |
Food Safety and Toxicology |
2 |
0 |
2 |
|
FTEC 202 |
Seminar |
2 |
0 |
2 |
|
TOTAL CREDIT HOURS |
16 |
12 |
21 |
|
YEAR THREE: FIRST SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 315 |
Dietetics |
2 |
0 |
2 |
|
FTEC 333 |
Food Process Engineering |
2 |
3 |
3 |
|
FTEC 375 |
Brewery Science and Technology I |
2 |
3 |
3 |
|
FTEC 385 |
Sensory Evaluation |
2 |
3 |
3 |
|
FTEC 305 |
Scientific Report Writing |
2 |
0 |
1 |
|
FTEC 306 |
Industrial Relations and management |
2 |
0 |
2 |
|
FAST 301 |
Entrepreneurship and Small Business Management |
2 |
0 |
2 |
|
FAST 300 |
Research Methods for Scientists |
2 |
2 |
3 |
|
TOTAL CREDIT HOURS |
16 |
11 |
19 |
|
ELECTIVE COURSES
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 321 |
Production Management |
2 |
0 |
2 |
|
FTEC 323 |
Computerized Accounting |
2 |
3 |
3 |
YEAR THREE: SECOND SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 326 |
Plant Design and Sanitation I |
2 |
0 |
2 |
|
FTEC 336 |
2 |
0 |
2 |
|
|
FTEC 346 |
Food Biotechnology |
2 |
3 |
3 |
|
FTEC 356 |
Experimental Design |
2 |
0 |
2 |
|
FTEC 376 |
2 |
3 |
3 |
|
|
FTEC 386 |
Food Product Development |
2 |
3 |
3 |
|
FTEC 396 |
Food Quality Management Systems |
2 |
0 |
2 |
|
FTEC 364 |
Marketing |
2 |
0 |
2 |
|
FTEC 306 |
Seminar |
2 |
0 |
1 |
|
TOTAL CREDIT HOURS |
18 |
9 |
20 |
|
YEAR FOUR: FIRST SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 401 |
Industrial Attachment |
1 |
6 |
12 |
|
FTEC 407 |
Project I |
2 |
3 |
3 |
|
TOTAL CREDIT HOURS |
3 |
9 |
15 |
|
YEAR FOUR: SECOND SEMESTER
|
CODE |
COURSE |
CREDIT |
||
|
T |
P |
C |
||
|
FTEC 426 |
Plant Design and Sanitation II |
2 |
0 |
2 |
|
FTEC 438 |
Food Technology & Management Economics |
2 |
0 |
3 |
|
FTEC 448 |
Food and Health |
2 |
0 |
2 |
|
FTEC 464 |
Professional Ethics |
2 |
0 |
2 |
|
FTEC 468 |
Current Issues in Food Science & Food Law |
2 |
0 |
2 |
|
FTEC 408 |
Project II |
2 |
6 |
4 |
|
FTEC 402 |
Seminar |
2 |
0 |
1 |
|
FAST 400 |
Logic and Critical Thinking |
3 |
0 |
3 |
|
TOTAL CREDIT HOURS |
17 |
6 |
19 |
|