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
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:
- 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.
- A minimum of 120 credits from core and selected elective courses will qualify a candidate for a postgraduate diploma in Food Science.
ADMISSION REQUIREMENTS
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
FEES
HOW TO APPLY
CONTACT
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/
Share this page
