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. 

YEAR FOUR: FIRST SEMESTER

YEAR FOUR: SECOND SEMESTER