This module aims to equip students with extension and communication knowledge and skills. The module is com,posed of two learning units, namely "Food Science Extension and Outreach" and "Communication skills".
DEAR STUDENTS,
WELCOME TO THE PLATFORM OF THE MODULE OF FOOD PACKAGING TECHNOLOGY. THE MODULE HAS TEN (10) CREDITS. THIS MODULE IS COMPOSED OF TWO LEARNING UNITS: PRINCIPLES OF FOOD PACKAGING (5 CREDITS) AND FOOD PACKAGING DESIGN AND TECHNIQUES (5 CREDITS).
IN THIS MODULE YOU WILL LEARN DIFFERENT TYPES OF MATERIALS USED TO MAKE THE PACKAGES IN WHICH FOOD ARE CONSERVED. YOU WILL BE INTRODUCED TO THEIR DESIGN AND OF COURSE THEIR SAFETY AND QUALITY.
I HOPE YOU WILL ENJOY LEARNING WITH US.
Alice NAYABO
MODULE LEADER
TEL: 0785993095
EMAIL: a.nayabo@ur.ac.rw or nalice80@gmail.com
Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties.
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.
Welcome to the module of FST4125 Industrial Attachment,
This is a core module taken in the first trimester of fourth year of the BSc Food Science and Technology. This module covers a training period of 8-9 weeks (2 months) at a workplace, other than one of the educational institutes where the student goes for hands-on practices and experience things in real work situations. The workplace is domain related to the educational program of the student. The aim of this module is to help the student to further develop knowledge and competences, skills and attitudes that are important in the field of Food Science and Technology (Food analysis and instrumentations, food microbiology, food processing, food quality and Hygiene, and Human nutrition and health etc.) through confrontation of the already acquired knowledge, understanding and skills with a primary work experience in his/her area of work.
Learning outcomes: Having successfully completed this module, students should be able to:
- Masters the skills and has acquired the problem-solving capacity to analyse problems of food analysis, quality and safety management, along the food supply chain;
- Identify and apply appropriate research methods and techniques to design, plan and execute targeted experiments or simulations independently and critically evaluate and interpret the collected data;
- Write scientific reports on and present it to different audiences;
- Work industriously and diligently with (out) little supervision in a possibly short time.