Welcome to the module of FST3221 Food Quality and Safety Management.
The FST3221 Food Quality and Safety Management is a core course taught in the second trimester of third year of the BSc Food Science and Technology in Department of Food Science and Technology, University of Rwanda. The module is divided into four learning units: Food Quality Management, Food Hygiene and HACCP, Introduction to Food Law and Introduction to Food Toxicology. The module aims to facilitate the students on the development of knowledge, skills and expertise on corrective implementation and management of quality and safety of food and food products throughout the entire food value chain.
The aim of this module is to equip students with knowledge and skills in the field of human nutrition and dietetics, under the different angles including the issues of individual nutritional needs and concerns, and the problems of nutrition at the community level. This module is composed of four units: Fundamentals of Human Nutrition, Nutrition during lifespan, Dietetics and Community Nutrition.
FST3223-Food Microbiology is a module delivered to year 3 students in the BSc. Food Science & Technology Program at University of Rwanda College of Agriculture Animal Sciences and Veterinary Medicine. The Module is aimed at equipping the students with knowledge and skills to understand the interaction of microorganisms between food and environment and to practice various techniques of microbiological analysis of food thereby controlling food spoilage and ensuring food safety.
Dear students, you are welcome to the course of Food Product Development and Sensory evaluation. This course is offered in year 3 semester two Food Science and Technology. It allows students to use knowledge they have gained in different courses to create new food products and assess they acceptability by potential consumers.