1.0 Rationale for the Masters of Science in Food Science
The demand for food scientists trained at Masters level for University teaching research and development in the food industry continues to surpass the output. This trend is likely to continue as the country becomes industrialized and the society eating preferences change with time. Thus, there is a need to train people who are able to adjust the food products to meet the complex tastes of various groups that keep changing with time.

2.0 Programme Objectives
The objectives of this postgraduate programme is to prepare Food Scientists for careers in University teaching, research and in the food industry. The objectives will be achieved by training students in the general field of food science, and enabling them carry-out research in the following areas of specialization as they relate to foods:
i) Food Microbiology; 
ii) Food Chemistry; 
iii) Food Processing; 
iv) Dairy Technology.

3.0 Programme Learning Outcomes
The graduate will be able to use the knowledge, skills and attitude acquired or imparted to:- 
i) Work in the University as lecturer or researchers. 
ii) Work in research stations. 
iii) Work in managerial positions in food industries. Egerton University Catalogue 157 
iv) Effectively seek funding for own or interdisciplinary projects. 
v) Work with or initiate own, nongovernment organizations in food related topics. vi) Supervise undergraduate students research.

4.0 Admission Requirements
i)The common regulations for Masters degree in the University as specified in the Egerton University Statutes shall be applicable; 
ii) A candidate should hold a Bachelor of Science degree with at least an Upper Second Class Honours or its equivalent in Dairy or Food Science and/or Technology, or in a Recognized field of Biological Chemical and Agricultural Science.

5.0 Course Structure and Duration
i) Candidates for Masters degree shall be registered as full time students for a minimum of Eighteen (18) months and a maximum of thirty-six (36) months and register for a minimum of nine (9) credit factors per semester;
 ii) Candidates for the Masters degree shall be registered as part-time students for a maximum of forty-eight (48) months and must register for a minimum of six (6) credit factors per semester; 
iii) The Masters degree shall be by course work, examinations and thesis. Candidates shall be required to successfully complete at least thirty (30) credit factors of course work, and in addition successfully complete a thesis worth fifteen (15) credit factors to qualify for the award of Master of Science (M.Sc.) degree in Food Science.

6.0 Examination Regulations
All examinations for this programme shall be conducted in accordance with examination regulations as stipulated in the Egerton University Statutes No.39.

7.0 Grading System
The grading of examinations for this programme shall be conducted in accordance with in Egerton University Statutes No. 39.

8.0 Graduation Requirements
To graduate a student shall be required to take and pass ALL scheduled courses within the stipulated period.

9.0 Degree Classification
The Master of Sciences in Food Science degree is not classified.