Chinhoyi University of Technology Food Science and Technology

ABOUT

Food Science is the study of a coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions to which they may be subjected. It draws upon Chemistry, Biology, Engineering and other Sciences to form a unique field of study. Food Technology is the application of Food Science to the practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and packaged and distributed, as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods.

This programme provides graduates with a thorough knowledge on all aspects of Food Science and Technology. The programme integrates teaching and research, offering a broad range of interdisciplinary interests and skills

Departmental Research Themes

Value addition of underutilised indigenous fruits, vegetables, cereals and insects
New product development
Food safety and quality management systems
Improved food processing methods and techniques

By choosing to study here you will be able to

Understand the applications of biotechnology in:

Promote transfer of Food Science and Technology, leading to more efficient utilisation of agricultural resources.
Strengthen the farming sector through promoting conservation and processing of produce to make them economically more remunerative.
Increase food security in Zimbabwe and the region, particularly for vulnerable groups.

Careers

Food Technologists or Production Managers in Food industries,
Research Scientists in Research institutes
Academics at Universities and colleges�
Professionals and Consultants for Non Governmental Organisations (NGO) and the Government.�
Some can pursue higher degrees in Universities.

Enterprenuers own businesses and consultant firms.

Work placements/international opportunities

Food processing laboratories and companies of various manufacturing, agricultural, educational, health industries; government institutions, private sector and international organizations.

Possibilities of pursuing post graduate studies regional and internationally

Departmental Research Themes

Value addition of underutilised indigenous fruits, vegetables, cereals and insects
New product development
Food safety and quality management systems
Improved food processing methods and techniques

Entry Requirements

Normal Entry

Advanced Level passes in Chemistry and/ or Food Science and any of the following science subjects: Mathematics, Biology, Geography, Physics and Agriculture.

Special Entry

A Higher National Diploma in Food Science and Technology, or an equivalent qualification from a recognized

Mature Entry

Persons who are at least 25 years of age for males and 23 years of age for females on the first day of the academic year in which admission is sought and who are not eligible for entry under Normal or Special Entry requirements will be considered

Departmental Research Themes

Value addition of underutilised indigenous fruits, vegetables, cereals and insects
New product development
Food safety and quality management systems
Improved food processing methods and techniques

Contacts

E-mail foodscience@cut.ac.zw,
Tel: +263-67-22203/5 ext 196
Mobile (Chairperson) +263 712868204,

Tel/Fax: +263-67-26321

Course Synopsis

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