FOOD SCIENCE AND TECHNOLOGY DEPARTMENT (FST)
The Department of food science and Technology was
established in 1999 with the mission of training highly skilled personnel to
address the needs of Agricultural products processing, conducting re-search and
community outreach activities.
For the Academic year of 2013-2014, the Department has 295
students, being trained for the bachelor’s Degree in food science and
Technology.
The Department has 2
Campuses:
- NYARUGENGE Campus
- BUSOGO Campus
It is recognized for the quality of teaching and research it
offers. It has four modern labs with excellent equipments. Through the dynamic
research activities in the Department staff update their knowledge and share
with colleagues and students by engaging them in research. At the FST
Department we teach the science of foods, the principles and the techniques
behind them and the scientific approaches to maintain the nutritional quality
and safety of foods. We also reach out to the community with solutions to
enhance the quality of life of the communities in which we live.
DEPARTMENT
MISSION
·
Deliver quality teaching on different subjects
concerning the processing and preservation of agricultural and animal products.
·
Conduct research in the field of food processing
and quality assurance.
·
Contribute to the community development, through
technology transfer activities.
VISION
The
Rwandan community with improved access to safe and healthy food products,
through the intervention of qualified people in the Area of food Science and
Technology.
OBJECTIVES
·
Increase the number of qualified Food
Technology, able to solve the problems related to processing and preservation
of food.
·
Contribute to food security and quality
improvement and sustainability in Rwanda.
·
Contribute to the enhanced quality of produced
and marketed food products.
OUR PROGRAMS
The department delivers a bachelor’s degree in food Science
and Technology (4 YEARS).The recent promotion to a school level has enabled the
department to formulate several programs that are in the pipeline.
The purpose of the program is to develop an understanding of
the chemical behavior and physical properties of food constituents in the
context of their manufacture and storage, particulary from the stand points of
safety and nutritional attributes. This program helps to prepare students well
for numerous job careers. A graduate of food Science and technology will be
well prepared to play a key role in research and technical divisions within
food companies and associated organizations for food safety and regulation, as well
as in managing food production along the value chain.
STRENGTHS OF THE
DEPARTMENT
Facilities
1. Dynamic research oriented staff
·
5 PhD
holders
·
15 MSc
holders
·
1 BSc
holder
2. Well-equipped Laboratories
·
Food
Microbiology Labs
·
Food
Analysis Labs
·
Food
Processing Lab
·
Food
Engineering Lab
3. Pilot food processing plants
·
Bakery
Unit
·
Milk
processing unit
·
Meat
Processing Pilot Plant
4. External Funded researches
·
USAID
·
IFS
·
TWAS
·
EU
·
VicRes
·
Harvest
Plus and in collaboration with RAB
5. Research publications
·
Staff and
Students actively participate in Research publications
6. Community Extension
·
Staff and
Students frequently participate in community extension.
7. Participation in different forums
·
Staff
contribute their expertise at different forums at RBS,NAEB,RAB and MoH
