BSc. Food Systems

BSc. Food Systems Overview at University for Development Studies

The BSc. Food Systems program at the University for Development Studies (UDS) is a dynamic and interdisciplinary degree designed to equip students with the knowledge and skills to address the complex challenges facing global food security. Offered by the Faculty of Agriculture, Food and Consumer Sciences, this program provides a holistic understanding of food systems, encompassing production, processing, distribution, consumption, and policy.

Curriculum Highlights

• Core Courses:
• Food Science and Technology
• Agricultural Production Systems
• Food Policy and Governance
• Nutrition and Public Health
• Sustainable Agriculture Practices
• Elective Courses:
• Food Safety and Quality Management
• Agricultural Economics
• Food Processing and Preservation
• Community Nutrition
• Environmental Management

Learning Outcomes

Upon successful completion of the BSc. Food Systems program, graduates will be able to:

• Apply scientific principles to analyze and solve problems within food systems.
• Understand the interconnectedness of food production, processing, distribution, and consumption.
• Critically evaluate food policy and its impact on food security and nutrition.
• Promote sustainable food production and consumption practices.
• Communicate effectively about food systems issues to diverse audiences.

Program Duration & Structure

The BSc. Food Systems program is a four-year full-time undergraduate degree program.

It is structured into eight semesters, with students progressing through a series of core and elective courses. Practical experience is integrated throughout the program through laboratory work, field trips, and internships.

Why Choose This Program?

• Relevance:

The program addresses the pressing global challenges of food security, nutrition, and sustainability.

• Interdisciplinary Approach:

The curriculum integrates knowledge from agriculture, food science, nutrition, economics, policy, and environmental science.

• Practical Experience:

Students gain hands-on experience through laboratory work, field trips, and internships.

• Qualified Faculty:

The program is taught by experienced faculty with expertise in food systems research and practice.

• Career Opportunities:

Graduates are well-prepared for a wide range of careers in the food industry, government, and non-profit organizations.