FST3223-Food Microbiology is a module delivered to year 3 students in the BSc. Food Science & Technology Program at University of Rwanda College of Agriculture Animal Sciences and Veterinary Medicine. The Module is aimed at equipping the students with knowledge and skills to understand the interaction of microorganisms between food and environment and to practice various techniques of microbiological analysis of food thereby controlling food spoilage and ensuring food safety.
The module aims at equipping students with fundamental and applied knowledge of cereal grains, focusing on their structure, composition, processing technologies, quality control, and product development, in order to prepare them for professional practice in the cereal and food processing industries.
Food Product Development and Sensory Evaluation is a practical course for Year 3 Food Science and Technology students, focused on designing and improving food products to meet consumer needs. It equips students with skills in product formulation, testing, and scientific sensory assessment. The course emphasizes transforming ideas into market-ready products through research and consumer analysis.