MSc
and PhD Programs
The Food Science Graduate Group confers both masters (MSc.) and
doctoral degrees in Food Science. These degrees will provide
the student with distinct educational experiences, and prepare
him or her for different career objectives. Applications to the
MSc. and Ph.D. programs are handled separately by the Graduate
Admissions Committee. Based on the number and quality of applicants,
admission to the Ph.D. program is generally more competitive
than admission to the MSc. program
The overall objective of the program is to train experts that
will lead, support and advance the development of strong management
and regulatory agencies on Food Science issues in Ethiopia. More
specifically, the program aims to:
- Train Food Science professionals with a multi-disciplinary
appreciation of quality assurance and product development and
sales issues for an effective use of resources and sustainable
development,
- Develop Food Science experts who can plan and execute research
on related issues of food science ,
- Generate baseline data which will serve to tackle and solve
food science problems,
- Increase the level of awareness of the public with regard to
environmental degradation and soil nutrients depletion related
to food production.
- Identify and solve problems related to the Food Science
Food Scientists can be employed to do quality assurance,
product development, research, and technical support, sales, purchasing
and production management.
Graduate can:
- Understand the causes for food shortage and come up with
solution.
- Develop new food formulation and products
- Suggest proper management of natural resources that enhances
food security,
- Work on community based strategies to bring awareness about
loss in post harvest practices
- Formulate tailored strategies and research projects
on Food Science
The primary requirement for admission is evidence of intellectual
achievement and potential for successful graduate study. Applicants
for an MSc degree should hold at least a bachelor's degree or
its equivalent in physical or biological sciences (food science,
chemistry, biology, and related agricultural fields) from an
institution of acceptable standing. The appropriateness of the
candidature for admission to the MSc program will be determined
by the Graduate Admission Committee of the Faculty.
Admission to the PhD program requires an MSc degree in Food Science
or related fields.
The minimum acceptable grade point average is a "B" or
its equivalent for admission to the PhD. Translation of transcripts
from a numerical grading into a letter grading system out of
the maximum 4 point scale will be determined by AAU.
A candidate
may sit for entrance examination and may be required to write
a statement including a description of the student's future
research interests, as well as their motivation for pursuing
graduate education.
The duration for an MSc degree shall not exceed
two years. The minimum duration for a PhD program is three years
and the maximum is four years. Under a justifiable circumstance
it can be extended only by one more year.
In higher education, 'assessment' describes any processes that
appraise an individual's knowledge, understanding, abilities or
skills. There are many different forms of assessment, serving a
variety of purposes. These include:
- promoting student learning by providing the student with feedback,
normally to help improve his/her performance
- evaluating student knowledge, understanding, abilities or skills
- providing a mark or grade that enables a student's performance
to be established. The mark or grade may also be used to make
progress decisions. This will include quizzes, term paper, mid
semester and final examinations.
The program is structured in such a way that students will take 26credits of
all essential courses for the MSc degree and 14 credits for
the PhD program. Topics and/or seminars shall be geared to the
area of concentration. Research topics shall be in the area of
concentration.
MSc = Research Based – Total credits
=27 including thesis
PhD = – Total credits = 14 including dissertation
Modules represent areas of concentrations named as follows:
Module I –Food Chemistry/ Toxicology
Module II – Food Microbiology / Fermentation
Module III – Food Processing Technology
Module IV- Applied Nutrition
Module V – Food Science Management (quality
assurance, legislation etc)
A student can also design an individual emphasis area in consultation
with the graduate adviser
Course work
Course
No. |
Course
title |
Credit |
| FDSC 600 |
Computational Methods
in Food Formulation and Processing |
3 |
FDSC.601 |
Food Chemistry
and Toxicology |
3 |
FDSC.603 |
Food Processing
Technology |
3 |
Biol 656 |
Food Microbiology |
3 |
FDSC.605 |
Advanced Sensory-Instrumental
Analysis |
3 |
BIOL 658 |
Industrial
Microbiology |
3 |
FDSC 604 |
Food Industry management |
2 |
FDSC.607 |
Advanced food
Science seminar |
1 |
FDSC.673 |
Food Analysis |
2 |
FDSC 674 |
Quality Assurance
in Food and Legislation |
3 |
FDSC.709 |
MSc Thesis |
- |
|
Sub
Total |
26 |
Course No. |
Course title |
Credit |
FDSC.711 |
Chemical and Physical Changes
in food |
3 |
FDSC.712 |
Chemistry and Nutrition |
3 |
FDSC 713 |
Special Topics I |
1 |
FDSC.714 |
Food Sensory, Perception and
Chemical Senses |
3 |
FDSC.715 |
Critical Review of Ethiopian
Industries: case study |
2 |
FDSC.717 |
Special Topics II |
2 |
FDSC 718 |
Dissertation |
- |
|
Sub
Total |
14 |
A graduate student must write a thesis (MSc) or a Dissertation
(PhD) on an approved topic under the supervision of an advisor.
The thesis or Dissertation shall constitute individual effort
to carry out a fairly adequate investigation of a selected problem
by generating original data on a given Food Science issue (project).
The graduate student must satisfactorily defend the findings
of the thesis/ Dissertation before an examination committee that
include External examiner in the case of a PhD candidate. The
examination committee shall be composed of two examiners and
the advisor(s) and an external examiner for a PhD candidate.
The graduate student must also fulfill all other requirements
set by the University.
The over all summary of graduation requirement is the following:
Course |
Credits |
Over all credit required |
26 for MSc |
14 for PhD |
Cumulative GPA |
3.00 |
Thesis (for MSc) |
Pass* |
Dissertation (for PhD) |
Pass* |
Qualifying Exam for PhD |
Pass |
Pass* will be graded as excellent, very good,
good or satisfactory
The MSc degree to be awarded upon successful completion of the
program shall be designated as:
MSc Degree in Food Science
The PhD degree to be conferred upon successful completion shall
be designated as:
PhD
Degree in Food Science
|
