The Department of Nutrition, Food Science, and Technology stands as a vibrant center of teaching, research, and innovation, committed to advancing knowledge across the interrelated disciplines of Food Science, Human Nutrition, Biotechnology, and Food Technology. As the principal department responsible for the Bachelor of Science degrees in Human Nutrition & Dietetics and Food Science & Technology, it plays a crucial role in preparing highly skilled graduates capable of addressing contemporary challenges in food systems and public health.
Dedicated to academic excellence, the Department delivers comprehensive instruction across all four years of its undergraduate programmes, nurturing both intellectual development and practical competence. Its research portfolio is equally distinguished, encompassing both fundamental and applied studies that respond to pressing societal needs. The Department is actively engaged in the analysis of food quality and nutritional composition, the detection and evaluation of contaminants and adulterants, and the advancement of dietetics and nutrition therapy.
The Department also undertakes critical investigations into aflatoxin detoxification in foods and animal feed, conducts microbiological and toxicological studies of smoked meats and fish, explores modified atmosphere storage methods for indigenous fruits, and examines the glycemic index of various foods, among other specialized areas. Through its integrated approach to teaching and research, the Department remains at the forefront of efforts to promote food security, improve public health, and drive technological advancement within the food sector.
The Department of Nutrition, Food Science, and Technology offers training covering the following fields of study:
On completion of the programme, graduates would possess knowledge and competencies in the fields listed above. The Department offers its training at the undergraduate level, with a clear commitment to producing highly competent graduates equipped with the knowledge and practical skills required to meet the evolving demands of the food industry, the healthcare sector, post-harvest management systems, and broader nutritional services.
In addition, the Department is dedicated to advancing both fundamental and applied research, with a particular emphasis on addressing local challenges through innovative and sustainable solutions. It also plays a significant role in strengthening healthcare and food-related sectors at both national and regional levels, through high-quality training, extension services, and expert consultancy.
Degree offered:
Duration of Studies: Four years for A-Level holders, and two years for HND holders. HND holders will start from the fifth semester.
Enables development of new food products, packaging solutions, and preservation techniques
Equips you to start food-related businesses like processing, catering, or packaged goods
Join our academic community, develop your character, and achieve excellence.
Affiliated with the University of Buea