INTRODUCTION
A Bachelor of Science in Food Science and Technology (BSc FST) is attained under the School of Food Technology, Nutrition, and Bioengineering, in the College of Agriculture and Environmental sciences.
It is estimated that 18-28% of cereals and pulses, 30-45% of tuber crops and 50-54% of fruits and vegetables produced in Africa goes to waste, with loss mainly occurring during post harvest handling, distribution and processing. Agro- production can contribute to reduction in the post harvest losses, enhanced food safety, nutrient content and quality, as well as increased shelf life.
INTERESTS IN FOOD SCIENCE AND TECHNOLOGY
The department of food science and technology is a major source of researched food value addition technologies and malnutrition alleviation strategies majoring in:
1. Improvement of traditional food processing technologies. 
This is mainly done by sensitization of masses about better ways of food processing and preparation that minimize nutrient loss and food wastage.
2. Food biotechnology.
This is application of microbes, plant science and genetics to improve the processing, quality, flavour and safety of food in for example production of yoghurt and movement of desirable traits can be moved from one plant to another.
3. Improving the nutritional status of the population, especially vulnerable groups.
This can be through development of nutrient dense foods. For example mixing carbohydrate dense foods with foods of complementary nutrient value, through the necessary processing procedures.
4. Improving food safety and quality.
This done by use of preservatives-for safety and food additives-for quality.Since we cannot eat all the food at one point in time, it is imperative to have it stored for future consumption
5. Promoting underutilised foods.
Food production must be increased to respond to the demands of a growing population and climatic challenges. However, many species of food 
(like seeds) that have the potential to contribute to food security, nutrition, dietary and culinary changes, health and income improvement are largely ignored by the population
6. Therapeutic foods.
Therapeutic foods are designed for specific, usually nutritional, therapeutic purposes as a form of dietary supplement. These foods are used for emergency feeding of for example malnourished children, or to supplement diets of the vulnerable like the elderly. These food s are nutrient dense, prepared by grinding and mixing all classes of nutrients.
ASSOCIATES OF THE FOOD SCIENCE AND TECHNOLOGY
Food Technology and Business Incubation Centre (FTBIC) is important for development of new value-addition food businesses based on research conducted at the University and to support students to gain practical and entrepreneurial skills as well as contribute to development of the agro-food processing industry.
Trainees (mostly new graduates) are offered access to processing facilities and provided with technical support in production, marketing and business management.
COURSE CAREERS IN FOOD SCIENCE AND TECHNOLOGY
After your four years studying the course, these are some of the careers that you can major in
- Food Scientists
- Food Technologies
- Quality Assurance Director
- Food Engineer
- Public Health Official
- Laboratory Technician
- Nutrition Therapist
- Toxicologist
- Biochemist and many more
CONCLUSION
Processing food increases its economic value and hence income diversification. A degree in food science can lead to a range of jobs in various sectors. Any kind of role in food science or food technology setting would develop your skills and allow you to demonstrate your passion for working with food. There are many post graduate courses that you may choose to take, depending on the career you want to enter.
Complied By
Ajele Charlotte Rolah
Third Year Student
Bachelor of science in Food Science and Technology
Makerere University
