HIT Motto
School of Industrial Sciences & Technology - Academic Programmes

Industrial Sciences & Technology

The Bachelor of Technology (Honours) Degree in Food Processing Technology

Introduction

The Bachelor of Technology (Honours) Degree in Food Processing Technology programme was designed with the ultimate goal to provide the country and the region with graduates possessing skills that enable problem analysis and resolving within the scope of creating innovative technologies for food processing.  This is coupled with theoretical and practical understanding and appreciation of the process of food manufacturing, product design, development and modern techno-entrepreneurship.  The programme gives a broad knowledge of processing technology with the necessary background understanding of unit operations, food engineering, manufacturing systems, preservation techniques, equipment, product design, food chemistry, process control, food microbiology, food packaging and food legislation applicable to the food processing industry.

Programme Objectives

The objectives of this programme are:

Entry Qualifications

OR

Graduate Competencies

Graduate Attributes

Career Prospects

Programme Structure

The programme is a full-time programme of study to honours degree level and is structured to be delivered over four years in the form described in the following sections.

Each academic year, with the exception of year 3, is divided into two semesters, with each semester being of fifteen weeks duration, including examination time. Year 3 consists of a study stage of fifteen weeks duration, followed by an industrial placement of thirty weeks duration.

The final week of each year shall not have laboratory or coursework assignment deadlines.  The lectures in the final week shall focus on revision of the year's work.

For year 1, 2 and 4 the academic year (part) normally commences at the end of August and concludes at the end of May. A semester will normally comprise 15 weeks, 12 weeks of which are assigned to teaching, 1 week to revision and 2 weeks to examinations. There is a semester break of 1 week.

For year 3, the first semester will normally commence at the end of August and concludes mid-December. The Internship commences at the end of Semester I of Part III.

The programme is a full time course of study to honours degree level and is structured to be delivered over four years. It gives approximately 3700 hours student contact time as described below:

 

Professional Courses

Certificate in Beverage Processing Technology

Introduction

Beverage processing is the manufacture of fruit juices and syrups (here referred to as beverages) both carbonated and non-carbonated to suit various ends such as sports drinks, refreshing colas, concentrated juices and ready to drink beverages.
Beverage processing plants encounter several challenges in quality consistency and competition. A thorough knowledge in raw material selection, product development, mass and material balances, production efficiency and innovative packaging have to be part of the beverage processor`s arsenal to succeed in this competitive industry.

The course seeks to bridge the skills and knowledge gap in the beverage processing industry personnel in order to overcome quality problems and subsequently improve productivity, it is imperative to establish a better fit among technology, structure, skills, and social interaction in the production units of beverage processing plants.

Programme aim

The certificate programme is aimed at filling the skills gap and providing practical technical knowledge anchored on fundamental courses in food science and technology relevant to beverage processing and tailor made courses in quality assurance, human and finance management, plant design & sanitation and product development. The programme also includes courses that impart skills on production improvement techniques and strategies to include process control, food engineering and unit operations in beverage processing .The programme also considers  the participatory management gap, which fosters correct attitudes towards productivity, which is addressed through course seminars and tutorials with the participation of  production managers.

Objectives

By the end of the training programme, graduates should be able to;

Entry Qualifications

Graduate competencies

Career Prospects

Programme Structure

 

Certificate in Food Science & Technology – Milk & Dairy Processing

Introduction

All the challenges and quality hazards that take place in dairy processing lines are avoidable and therefore, it is possible to release to the market a near 100% defect free product using the existing technology in dairy processing plants.

The possible causes of quality hazards are:

Programme aim

The certificate programme is aimed at filling the skills gap and providing practical technical knowledge anchored on fundamental courses in food science and technology relevant to dairy processing and tailor made courses in quality assurance, human and finance management, plant design & sanitation and product development. The programme also includes courses that impart skills on production improvement techniques and strategies to include process control, food engineering and unit operations in dairy processing .The programme also considers  the participatory management gap, which fosters correct attitudes towards productivity, which is addressed through course seminars and tutorials with the participation of  production managers.

Objectives


Entry Qualifications

Five 'O' Levels Including English, Mathematics and Science.

Graduate competencies

Career Prospects

Programme Structure