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:  

  1. Equip students with theoretical and conceptual knowledge needed for the processing of food.
  2. Equip students with practical skills needed to perform physicochemical, functional, sensory and microbiological analyses in the food industry. 
  3. Equip students with skills to conduct research.
  4. Equip students with professional and ethical considerations for the food industry.
  5. 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:

  1. New food product development
  2. Food packaging
  3. Food safety
  4. Food quality assurance
  5. Food production management
  6. Technical sales and service
  7. Food ingredient management
  8. 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

Industrial Microbiology  

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

Food Packaging  

2

0

2

FTEC 346

Food Biotechnology

2

3

3

FTEC 356

Experimental Design          

2

0

2

FTEC 376

Fermented Beverage Technology  II

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

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