Bachelor of Science in Food Processing and Value Addition(4years)

Mode of Study : Full-time [Double Intake]

About the Programme

This is a 4 year program offered on full time. The aim of this program is to contribute to the production of human capital which has technical and entrepreneurial skills that can help in planning and setting up of food processing and value added ventures in Africa. 

The degree will cover value added processing (at large and small scale), postharvest technologies, product development, food packaging, processing and nutritional quality, nutraceuticals and setting up of value added entrepreneurship. Through research-oriented training, the Honours programme will also inculcate in students simple, locally appropriate and Afrocentric innovation of food processing and value addition approaches readily scalable in the African region, over and above international techniques.
 The objectives of the programme are to:

  1. Equip students with theory and practice of value addition technology.
  2. Equip students with relevant nutritional, chemical, physical, microbial and sensory analytical skills.
  3. Create a cadre with skills in processing and preservation techniques of various crop and animal products (e.g. pulses, oilseeds, spices, fruits and vegetables, meat, fish, poultry, milk & milk products), 
  4. Develop students who have a good understanding of food quality, safety maintenance and food plant sanitation and familiarize students with different food laws and regulations, food engineering and packaging. 
  5. Train students in the identification of food crops with special food and neutraceutical derivatives.
  6. Impart knowledge and skills in small business development and innovation centred on value addition of crop and animal products.


Entry Requirements

5 'O' level passes or equivalent including English language and Mathematics. In addition, the student must have a pass in Chemistry and either Biology, Physics or  Physical Science at “A” level or equivalent.

Alternatively, admission may be granted to holders of a Diploma in Food Technology, Food Science and Nutrition, Food and Nutrition or City and Guilds from a recognized Institution. Agriculture diploma holders with “O” level Biology, Chemistry and Physics or Physical Science and Food and Nutrition will also be admitted.

Year One Semester One

AFP101 Fundamentals of Food Technology
AFP102 Principles of Food Science
AFP106 Food Fermentation Technology
HCS101 Communication Skills I                                  
HESL111 English /HFR111 French/HPO111Portugueses                                        
HAS100 Introduction to African Studies                    

Year One Semester Two

AFP103 Technology of Food Preservation
AFP104 Food Processing Technology
AFP 105 Food and Nutrition 
AFP107 Food Safety
HCS102 Communication Skills II                                 
HESL112 English /HFR112 French /HPO112 Portuguese                                        
HIT 100 Introduction to Information Technology     

Year Two Semester One

AFP201 Technology of Fruits, Vegetables and Plantation Crops
AFP202 Technology of Dairy and Sea Food
ACP202 Biometry 
AFP207 Bakery Technology
TEV200 Ethics and Christian values                           
MAC101 Foundations of Accounting 1
AEC204 Business Finance

Year Two Semester Two

AFP203 Technology of Cereals, Pulses and Oilseeds
AFP204 Food Microbiology
AFP206 Confectionary Technology
AFP208 Nutraceutical and Functional Foods
MAC102 Foundations of Accounting II
AEC201 Introduction to Agribusiness Management
ACP204 Research Methods

Year Three Semester One


Year Three Semester Two


Year Four Semester One

AFP401 Food Engineering
AFP402 Food Chemistry-I 
AFP405 Food Product Development from indigenous crops and fruits
AFP406 Food Quality Management
AFP408 Food Plant Sanitation
AEC306 Agribusiness Management

Year Four Semester Two

AFP403 Food Chemistry-II
AFP404 Food Quality and Sensory Evaluation
AEC307 Entrepreneurship and Small Business Development
AFP407 Food Packaging
AEC311 Business Skills
MKT406 International Marketing


The graduates will be budding entrepreneurs who can start small business in food processing and value addition. They will also be employed as food technologists in private companies that are already into processing and value addition. Their practical skills will also ender them with the NGO sector who are developing community food processing centres. National governments will also use these graduates in planning and implementation of value addition strategies. Universities, polytechnics and vocational training colleges will find these graduates very valuable as teachers and technologists.