Bachelor of Science in Food and Nutrition

Key Knowledge and Skills to be Acquired:

Understanding of macronutrients and micronutrients and their roles in the human body.

Knowledge of food groups, nutrient composition, and how cooking affects nutrients.

Competence in providing nutrition education and counseling for individuals and groups.

Understanding of food safety regulations, HACCP principles, and food inspection.

Skills in designing therapeutic diets for special conditions (HIV/AIDS, diabetes, hypertension).

Competence in managing small-scale food businesses, catering services, or nutrition programs.

Requirements

Secondary school or Statement with 5 O' level Credit or better and that should include Maths,English, Science or Biology and any other two subjects.

Course description

The Bachelor of Science in Food and Nutrition is an intensive program that combines the scientific study of food, human nutrition, and health to prepare students for professional roles in clinical nutrition, food industries, public health, and community development. The program provides a strong foundation in food science, dietetics, biochemistry, nutrition assessment, food safety, and community nutrition. Through laboratory work, research projects, field placements, and clinical practice, students gain the competencies needed to address nutrition-related health issues, promote healthy eating, ensure food quality, and contribute to food and nutrition policy. Graduates are equipped for careers in hospitals, food industries, NGOs, government agencies, research institutions, and private consultancy.

Human Nutrition and Dietary Requirements

Food Science and Nutrient Composition

Nutrition Assessment and Counseling Skills

Public Health Nutrition and Community Interventions

Food Safety, Hygiene, and Quality Control

Therapeutic Nutrition and Meal Planning

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