Master of Science in Food Science and Biotechnology (FoBS)

Graduates and technologies emanating from this program are anticipated to innovatively contribute to improve the traditional ways of handling agro-produce for value addition through agro-processing for shelf-life extension, product diversification, and finally to ensure safety and quality in small/medium scale food processing. Therefore, graduates of this programme will possess; Knowledge on how to use food technology principles to solve problems of food safety and quality, food and nutrition security across Sub-Saharan Africa. The programme will offer a unique opportunity for graduates to become not only top-notch scientists or academicians, but also business managers and techno-preneurs, due to a stylishly structured curriculum, combining both scientific and innovation knowledge on one side, and business and humanities concepts, on the other. This program will produce experts who will: develop new and innovative postharvest handling technologies, participate in different platforms with similar views of enhancing food and nutrition security, and develop models and technologies to reduce the losses. This program will produce experts who will: Design and implement food quality and safety management systems, and enforcement of food safety regulations and legislation.

Entry Requirements

Candidates to be admitted into the Master of Science in Food Science and Biotechnology (MSc. FoSB) must have obtained :

  1. Possession of a second class Bachelor’s degree with at least a GPA of 3.0/5.0 or its equivalent in an appropriate area of study from an accredited university or similar institution of higher learning and,
  2. Applicants holding unclassified degrees (e.g. M.D, BVM & DDS) should have at least an overall of “C” grade and an average of “B” grade in the relevant subject or field of his/her specialization and,
  3. The applicant must satisfy the Programme and specialty specific requirements as specified by the respective School/Department hosting the programme.

Areas of Specialization

  1. Postharvest Handling and Processing Technologies
  2. Food Safety and Quality

Programme Duration

Full Time

  1. Years: Two (2) Years
  2. Semesters: Four (4)

Part Time

  1. Years: Three (3) Years
  2. Semesters: 

Mode of Delivery

Blended mode or hybrid mode whereby a portion of the traditional face-to-face instruction is mixed with web-based online instruction.

Programme Outline for Master of Science in Food Science and Biotechnology by Coursework and Dissertation

Common Core Courses

  1. BuSH 6007: Foundation of Law Philosophy and Ethics
  2. BuSH 6008: Technological Innovation and Entrepreneurship Management

Programme Core

  1. LiBE 6101: Research Methods and Statistics
  2. LiBE 6102 Outreach and Internship
  3. FoBS 6401 Graduate Seminar
  4. FoSB 6901 Dissertation 

Specialty Courses

(a) Postharvest Handling and Processing Technologies
  1. FoSB 6201: Postharvest Handling and Processing Technologies I
  2. FoSB 6202: Postharvest Handling and Processing Technologies II
(b) Community Nutrition
  1. FoSB 6221 Food Safety Issues
  2. FoSB 6222 Food Quality Assurance and Control

Electives Courses

  1. FoSB 6301: Total Quality Management in Food Industry
  2. FoSB 6302: Food Product Development
  3. FoSB 6303: Food Law and Regulations
  4. FoSB 6304: Functional Foods
  5. FoSB 6305: Food Mycotoxicology
  6. FoSB 6306: Trends in Food Technology
  7. FoSB 6307: Advanced Food Chemistry
  8. FoSB 6308: Food Microbiology
  9. FoSB 6309: Food Analysis and Instrumentation
  10. FoSB 6310: Industrial Food Biotechnology

Programme Outline for Master of Science in Food Science and Biotechnology by Research and Thesis

Candidates pursuing master degree by research and thesis at NM-AIST shall be required to take all common courses, present graduate seminars, develop research proposals and undertake research work before preparation of thesis.

Common Core Courses

  1. BuSH 6007: Foundation of Law Philosophy and Ethics
  2. BuSH 6008: Technological Innovation and Entrepreneurship Management

Programme Core

  1. LiBE 6101: Research Methods and Statistics
  2. LiBE 6102: Outreach and Internship
  3. FoBS 6402: Research Seminar and Conferences
  4. FoBS 6196: Thesis

Programme expected learning outcomes 

­­­­­­­­­­­By the end of the Programme, graduates  will be able to:

  1. Gain in depth knowledge of postharvest handling/processing technologies, food quality and safety.
  2. Demonstrate understanding on the functional foods source, bioactive ingredients and examine or evaluate their role in health promotion and disease prevention; health claims and regulatory issues related to functional foods.
  3. Describe technologies/methods used in food components extraction.
  4. Differentiate biochemical and analytical skills used for routinely testing/analysing of food components and toxins/pathogens in food laboratory and biotechnology industry.
  5. Interpret food safety systems and regulatory framework.
  6. Compose, test/conduct and validate methods for food analysis and data interpretation.
  7. Demonstrate skills of industrial production of microbial metabolites and their applications in food processing.
  8. Demonstrate effective scientific writing and presentation skills
  9. Design a unit operation and a process flow in a food industry, master principles of food processing and preservation, select appropriate food processing and preservation methods/technologies
  10. Recommend and use-processing techniques (conventional vs. emerging) potentially applied in food industry for food value addition/product development.
  11. Master, design, manage and coordinate research and developmental programs such as Food safety systems, postharvest losses management, food fortification etc. Course categories

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