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 or Physics.

OR

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

The graduates of this program will have sufficient mastery of subject matter in all aspects of food science who should eventually be able to:

• Apply the broad and comparative knowledge base of Food Science and Technology
• Apply knowledge of Food Science and Technology especially in the fields of Food Microbiology, food Engineering and Processing, Food Chemistry and Biochemistry, Nutrition and Sensory analysis
• Apply the knowledge to govern physical, chemical and biological properties of Food during processing and analysis of various Food product and processes
• Develop new and safe food products.
• Undertake research aimed at improving processing technology and new product development in the food industry.

essment of this programme shall consists of a variety of forms including, written examinations, coursework and practical assessments. 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.

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