The Department of Food Science and Technology (DoFST) is under the College of Agricultural Sciences and Technology at Mbeya University of Science and Technology main campus, located in Mbeya Urban. This is a new Department which has recently been established from the former Department of Applied Science. The Department of Food Science and Technology was established with the mission to produce leaders in training, research and innovation in the field of food sciences, nutraceutical sciences, human nutrition and dietetics.  At the Department of Food Science and Technology, we are currently running two (2) academic Programmes (Diploma and Bachelor in food Science and Technology). Plans to launch Bachelor Degrees in Food and agribusiness, Food and Hunan Nutrition, Diary Technology and Nutrition and Dietetics and Masters of Food Science are underway. However, in the Department of Food Science and Technology, we endeavor to lead in innovation, Science and Technology and their applications. We take pride in our ability to transfer knowledge and hands-on skills not only to our students in the classrooms, laboratories and workshops but also to communities through outreach programs, research and consultation. In so doing, we will contribute to economic growth through research and entrepreneurship. The Department also provides short courses in different fields including; Food Product Development, Food Quality Management Systems, Human Nutrition and Dietetics, Quality Auditing of Food and Post-harvest Management and Storage Techniques . These short courses are designed to equip our students, specific stakeholders and other professionals to gain knowledge and skills in areas of food and nutritional sciences.

(b) Offered programmes

In the Department of Food Science and Technology two programmes are currently being offered (Diploma and Bachelor in food Science and Technology).The offered programmes aims at producing well trained graduate in all aspects of Food Science and Technology including: Food Chemistry, Food Microbiology, Food Engineering, Food Quality Assurance, Food Processing and Preservation, Food Analysis, Food Biotechnology, Diary Technology, Food and Nutrition Security, Beverage Technology, Technology of Fish, Meat Science, Postharvest Technology and Agribusiness Management. The course has an emphasis on practical skills acquired through laboratory practicals, research projects, and industrial attachments.

1. Learning outcomes

• Apply the broad and comparative knowledge base of Food Science and Technology
• Apply a detailed knowledge of Food Science and Technology especially in areas of baking, brewing, canning and bottling dairy, oils and fats, fish, meat and poultry processing, cereal milling and processing,  preserves, pickled foods, soft drinks, wine, beer, cider, spirits and other beverages, spices and flavorings, sugar confectionery, tea and coffee, irradiation and packaging.
• Apply the knowledge to govern and classify physical, chemical and biological properties of Food during processing and analysis of various Food products
• Apply a critical understanding of the essential theories, scientific principles and related concepts based on solving scientific problems.
• Understand the provisional nature of the knowledge related with Food Science and Technological change in accordance to current development.
• Apply a profound and detailed scientific knowledge and understanding of engineering principles, unit operations and their use in the transformation of raw materials into food products

1. Assessment

Assessment of these programme shall consist of a variety of forms including, written examinations, coursework and practicals. In order to proceed to subsequent years of the course students must satisfactorily complete all courses. Students shall be given, at the beginning of their programme of study, a copy of the following assessment regulations, in the assessment plan;

• Test and end of semester examinations. The number, composition, nature, date and time of these shall be specified.
• Assignments: The specification and date of submission shall be stated.
• Laboratory and workshop practical, the number, composition, nature, date and time of these shall be specified.

However, assessment shall include at least two timed test under examination conditions and assignment in a specific semester. The weight of such Continuous Assessment (CA) in every course shall be 40% and the Semester Examination shall be 60%, unless otherwise stated as stipulated in the curriculum for a given course

iii. Duration

All the offered programmes in the Department of Food Science and Technology (Diploma and Bachelor in food Science and Technology) are running within three years.

1. Entry Requirements for Bsc. Food Science and Technology

Entry 1: For candidates applying for Bachelor of Food Science and Technology should possess the Advanced Certificate of Secondary Education Examination (ACSEE) with at least two (2) principal passes with a minimum of 4.0 points whereby one must have at least D in Mathematics, Biology and Chemistry, Physics or Agriculture

OR

Entry 2: Holders of Ordinary Diploma (NTA level 6) in Food Sciences and Technology, Laboratory Science and Technology, Food Science and Nutrition or Clinical Nutrition and Dietetics with an average of B or GPA not less than 3.0

1. Entry Requirements for Diploma in Food Science and Technology

A candidate wishing to be admitted in Diploma of Food Science and Technology must satisfy the minimum University entry requirements. In addition to the above, the candidate must possess Certificate of Secondary Education Examination (CSEE) with at least three (3) principal passes in the following subjects: Physics, Advanced Mathematics, Chemistry, Biology or Agriculture at a minimum of “D”  

Contact Details

Dr. Joseph Runyogote (PhD)

Head of Department Food Science and Technology

College of Agricultural Sciences and Technology

1. O.BOX 131, Mbeya

Mobile: +255782269876

Email: joseph.runyogote@must.ac.tz