Bachelor of Science in Food Science and Technology

Bachelor of Science in Food Science and Technology

The NEW B.Sc. Food Science and Technology with specializations in Nutrition and Dietetics or Public Health and Food Safety, was designed to enhance capacity building in the Food and Beverage and Agro-processing sectors and contribute to Human Health, Food Safety, Food Security and Sustainability in Trinidad and Tobago and the Caribbean. The Bachelor of Science (B.Sc.) in Food Science and Technology programme comprises of 120 credits and will be offered over a 3 year period on a full-time basis and over a 4 year period on a part-time basis.

This comprehensive educational and entrepreneurial programme was designed to improve key aspects of the Food Value Chain with training in the areas of: - postharvest technology, food product development, quality assurance and current good manufacturing practices, auditing and food safety and nutrition and packaging. Practical industry-type experience will be gained through internship, capstone and incubator projects. Whilst providing a solid core of knowledge in food science and technology, unique specialisations in nutrition and dietetics or public health and food safety complete these offerings.

Potential Careers and Employment Opportunities:
Graduates can expect to be gainfully employed in the Food and Beverage Industry or pursue careers at the Supervisor or Managerial levels in the following sectors:-

Food Service                                          
Culinary/Food and Beverage  
Public Health                          
Hospital/Dietetics
Hospitality/Accommodation
Cruise Ship/Tourism
Supply Chain                                         
Research and Development

Mode of Delivery and Duration: Full Time; Three (3) years, Part Time; Four (4) years

Programme Venue(s):

1. UTT at Eastern Caribbean Institute of Agriculture and Forestry (E.C.I.A.F)
2. UTT Valsayn Campus

Entry Requirements

• Required Passes in Biology and Chemistry at GCE A ‘Levels or CAPE levels I and II. General Paper or Communication Studies along with passes in CAPE 1 and II in Food and Nutrition or CVQ’s level 2 or 3 in areas related to Food and Beverage Production and Preparation, e.g. Agro-Food Processing, Commercial Food Preparation, fish handling and Processing etc. Applicants must also possess a minimum of five (5) subjects at CXC (CSEC) General Proficiency or equivalent GCE O’Levels inclusive of Mathematics, English Language, Chemistry and Biology or CVQ’s Level 1 in areas related to Food and Beverage Production and Preparation e.g. Agro-Food Processing, Commercial Food Preparation, Fish Handling and Processing, etc.

• An ECIAF Diploma in Food Technology or other equivalent Diploma in related discipline

Or

• Mature Student Entry: An applicant who does not satisfy all the stipulated minimum academic or technical qualifications for admission to the
  programme may be accepted for Special Admittance as a mature student. He/she would need to possess the critical elements of the stipulated qualification and would be assessed by the UTT Programme Head as possessing a combination of qualifications and educational or experiential maturity to enable him/her to successfully participate in the programme. Applicants who do not meet standard academic requirements but have commensurate work/life experience may be required to attend an interview in order to determine suitability.

Note: Applicants may be interviewed before selection