MSc.Food Quality and Safety Assurance

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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
SEMISTER I

Core Courses and their units/credits 

Code

Course title

Scheme of study (Hours/Credits)

L

T

P

AS

IS

Credits

FQS 601

Food Quality and Safety Management

35

10

20

15

20

10

FS 601

Food Microbiology

  40 

10 

20 

15 

15 

10 

FQS 602

Food Toxicology

20

10

15

10

10

6.5

FS 600

Food Chemistry and Analysis

60

15

35

20

20

15

AEA 600

Statistics

40

15

15

10

15

9.5

Total Core

195

60

105

70

80

51.0

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)

AS 

IS 

Credits 

FS 602

Food Biotechnology

30

10

25

20

15

10

FS 607

Dairy Technology

30

10

20

10

10

8

AB 618

Entrepreneurship Development

30

10

10

10

30

9

Total Electives

90

30

55

40

45

27

Total  Semester I

285

90

160

110

125

78

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

FQS 603

Food Law and Regulations

35

10

0

20

25

9

FQS 604

Food Hygiene

30

15

25

10

15

9.5

FQS 605

Process Control and Instrumentation

30

10

10

10

10

7

FS 612

Advanced Research Methods

30

10

20

20

20

10

PVM 606

Risk Analysis

15

7.5

30

7.5

15

7.5

               

Total  Core

 

140

52.5

85

67.5

85

43

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

 

Table 4. 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

30

35

25

15

FS 608

Cereal, Legumes, Oilseed  and tuber crops

55

15

25

40

15

15

FS 603

Food Sensory Evaluation.

30

10

15

30

15

10

PTM 601

Storage Technology I

30

5

15

10

30

9

IPM  600

Research Innovation Management and Commercialization

40

0

20

20

20

10

Total Electives

 

200

45

105

135

105

59

Total  Semester II

340

97.5

190

202.5

190

102

Total Semester I and II  

625

187.5

350

312.5

315

180

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


Research Proposal Development

Credit hours for Research Proposal

 

Code

 

Course Title

Scheme of study (Hours/Credits)

L*

T*

P*

AS*

IS*

Credits

FQS 606

Research Proposal Writing

0

60

0

0

90

15

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

YEAR 2

Credit hours for Dissertation Writing

 

Code

 

Course Title

Scheme of study (Hours/Credits)

L*

T*

P*

AS*

IS*

Credits

FQS 607

Dissertation

0

50

0

0

400

45

L= Lectures, T= Tutorials/Seminars, P= Practicals, AS= Assignments, 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. FQS 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 Quality and Safety Assurance. 
     
  2. A minimum of 120 credits from core and selected elective courses will qualify a candidate for a postgraduate diploma in Food Quality and Safety Assurance. 


 

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, Bachelor of Veterinary Medicine 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/

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