MSc in Food Science

The programme is designed to train highly skilled postgraduates in Food Science and related fields to professional level. These graduates will be able to undertake advanced research and plan for the implementation of food and nutrition programmes in all community levels in the country towards alleviating food and nutrition security problems.
 

  • ABOUT PROGRAMME
  • ENTRY REQUIREMENTS
  • TUITION FEES
  • HOW TO APPLY
  • HELP/SUPPORT
Programme Availability
College of Agriculture
Host Department
Department of Food Technology, Nutrition and Consumer Sciences
Level of Study
Masters Degree
Mode of Study
Full Time
Programme Duration
2 Years

PROGRAMME STRUCTURE

Summary of Courses under the Programme and their Distribution

YEAR 1

SEMESTER 1

Core Courses and their units/credits 

Code

Course title

Scheme of study (Hours/Credits)

L

T

P

AS

IS

Credits

Core courses

FS 600

Food Chemistry and Analysis

60

15

35

20

20

15

FS 601

Food Microbiology

40

10

20

15

15

10

FS 602

Food Engineering

35

15

25

10

20

10.5

AEA 600

Statistics

30

15

15

10

20

9.0

Total Core

175

55

95

60

65

45

L= Lectures, T= Tutorial/Seminars, P= Practical, AS= Assignment, IS= Independent Study

Elective courses and their units/credits

Code

Course title

Scheme of study (Hours/Credits)

L

T

P

AS

IS

Credits

FS 607

Dairy Technology

30

10

20

10

10

8

FS 608

Cereal, Legumes, Oilseeds and tuber crops

55

15

40

15

25

15

FS 609

Food Biotechnology

30

10

25

20

15

10

FQS 601

Food Quality and Safety management

35

10

20

15

20

10

AB 618

Entrepreneurship Development

30

10

10

10

30

9

Total electives

 

180

55

115

70

100

52

Total Semester I

 

355

110

210

130

165

97

L= Lectures, T= Tutorial/Seminars, P= Practical, AS= Assignment, IS= Independent Study

SEMESTER 2

Core Courses and their units/credits 

Code

 

Course title

  Scheme of study (Hours/Credits)

L

T

P

AS

IS

Credits

FS 603

Food Sensory Evaluation.

30

10

30

15

15

10

FS 604

Food Packaging, Transportation and Marketing

40

10

10

15

25

10

FS 605

Food Industrial Attachment

0

0

30

0

20

5

FS 606

Advanced Research Methods

30

10

20

20

20

10

IPM 600

Research Innovation Management and Commercialization

40

0

20

20

20

10

Total Core

 

140

30

110

70

100

45

L= Lectures, T= Tutorial/Seminars, P= Practical, AS= Assignment, IS= Independent Study

Elective courses and their units/credits

Code

Course title

Scheme of study (Hours/Credits)

L

T

P

AS

IS

Credits

FS 610

Meat and Fish Technology

45

15

35

25

30

15

FS 611

Fruit and Vegetable Processing

30

10

40

10

10

10

FS 612

Sugar, Spices and Condiments Technology

50

10

20

15

25

12

FS 613

Beverage  Technology

40

10

35

15

20

12

HN 604

Food and Nutrition Security

20

10

15

10

10

6.5

Total electives

 

185

55

145

75

95

55.5

Total Semester II

 

325

85

255

145

195

100.5

 

 

 

 

 

 

 

 

Total Semester I & II

 

680

195

465

275

360

197.5

L= Lectures, T= Tutorial/Seminars, P= Practical, AS= Assignment, IS= Independent Study

YEAR 2

Credit hours for Research Proposal and Dissertation Writing

 

Code

 

Course Title

Scheme of study (Hours/Credits)

L*

T*

P*

AS*

IS*

Credits

FS 613

Research Proposal Writing

0

60

0

0

90

15

FS 614

Dissertation

0

50

0

0

400

45

 

Sub-Total

0

110

0

0

490

60

L= Lectures, T= Tutorial/Seminars, P= Practical, AS= Assignment, IS= Independent Study


EXIT LEVEL OUTCOMES AND ASSOCIATED ASSESSMENT CRITERIA

Regulations pertaining to course and dissertation evaluation shall be as per General University Examination Regulations and Guidelines for Postgraduate Programmes of Sokoine University of Agriculture. There shall be two exit points:

  1. A minimum of 180 credits will be required for a candidate to qualify for the award of MSc. FS after successful completion of all core and selected elective courses and subsequently admission for research leading to dissertation will qualify the candidate for the award of MSc.in Food Science.
  2. A minimum of 120 credits from core and selected elective courses will qualify a candidate for a postgraduate diploma in Food Science. 

ENTRY QUALIFICATIONS

Registration for courses shall be as per SUA general regulations and guidelines. To be admitted into this programme the candidates must have attend at least level 8 of high education training levels and hold a bachelor’s degree in any of the following degrees: BSc Food Science and Technology, BSc Human Nutrition, BSc. Animal Science, BSc. Bioprocess Engineering, BSc Biotechnology and Laboratory Sciences, or related fields from SUA or from a recognized institution.  

See also: General Minimum Admission Qualifications for Postgraduate Studies

For further information, please contact
The Director,
Directorate of Postgraduate studies, Research, Technology Transfer and Consultancy
Sokoine University of Agriculture,
P.O. Box 3151, Chuo Kikuu,
Morogoro, Tanzania.
Telephone:+255 023-2640013,
Fax: +255 023 2640013
E-mail: postgraduate.students@suanet.ac.tz
Website: http://www.dprtc.sua.ac.tz/

Like & Share this page