Food Science and Technology

  1. 1Mission Statement of the Food Science and Technology Programme

 

The aim of the Food Science and Technology Option is to train teachers of this subject area in the Secondary Technical and High Schools, equipping them with both theoretical and practical skills required to meet the challenges of modern society. On graduation, the students would be those modern teachers, capable of training secondary school leavers to be able to cope with the changing technologies with regards to industrialisation in the food industry needed to ensure food security in an emerging nation like Cameroon by the year 2035. Students will learn the techniques and skills of designing, manufacturing and maintaining products needed at all levels of a modern society.

  1. Profile of students

2.1.Conditions for admission into:

  • First Cycle (DIPET I): to be admitted into the first-year undergraduate (First cycle DIPET I) Food Science and Technology Programme, holders of GCE advanced level (Technical or General Education with a science (Chemistry) background), BACC (Technical or General Education with a science (Chemistry) background) or any other equivalent qualification as accepted by the Ministry of Higher Education shall write a Competitive Common Entrance Examination of the Ministry of Higher Education. Only successful candidates are admitted into level 1
  • Promotion to Level 200: to be promoted to level 200, the student must have completed 70% of the teaching units or 3/4 of the credit values allocated to the level 1.
  • Promotion to Level 300: to be promoted to level 300, to student must have completed all course units of level 100 and have complete at least 70% of the teaching units of level 200 or 3/4 of the credit values at level 200.
  • Special admission into level 300: This is according to government policy and is by study of files of holders of BTS or HND according to the specialty.
  • Second Cycle (DIPET II): to be admitted into level 400, the student must be a holder of a:
  • Bachelors of Science degree (B.Sc.) in Biological Sciences, Biochemistry, Food Science, Food Technology, Human Nutrition, Chemistry or any other related subject.
  • Professional First Degree in Home Economics or Equivalent

Qualified candidates shall then write a Competitive Common Entrance Examination of the Ministry of

Higher Education whereby successful candidates are admitted.

  • There is also direct immediate promotion on completion of DIPET I depending on government policy.
  • Promotion to level 500: to progress to level 500, students must have validated at least 70% of the teaching units of level 400.

2.2 Qualification for the award of end of course Diploma

  • DIPET I: To qualify for the award of this certificate, the student should have validated ALL (100 %) of the courses taught for the whole programme (Levels 100,200 300) equivalent to at least 180 credit units.

Students with BTS or HND admitted in Level 300 must validate ALL (100%) of the teaching units of level 300, which should sum up to at least 60 credit units.

 

  • DIPET II: Qualification for the award of DIPET II is that the student must validate ALL (100 %) of the courses taught in levels 400 and 500 which must sum to a total of 120 credit units.

 

3.0 Objectives of the Food Science and Technology Programme

The objectives of this programme are to:

  • enable students acquire knowledge and skills required for the practice and teaching of professional subjects in the domain of Food Science and Technology in secondary and high schools.
  • equip students with skills to be able to coordinate and manage Food Science, Food Processing projects and curricula in the field.
  • To train students to be able to carry out technological and/or pedagogic Home Economics related research projects.

 

4.0 The Language of Instruction:

The language of instruction for all courses shall be English except for the bilingual training programme during which French shall be taught as a course.