Course Catalogue

The course introduces students to food processing concepts and related unit operations. It also discusses the diversity of Agricultural Food Resources in Uganda; the Contribution of agriculture to food science and technology; Careers in Food Science and processing and food habits; Food composition, nutrition, quality, spoilage and safety; Post-harvest food handling technology; and Professional Ethics in the Food Industry. 
Course Objectives

• To create an understanding of the basic Food Science Technology and Nutrition concepts, and terminologies.
• To provide learners with technical skills for the analysis and conversion of raw food materials into final consumable food products using the available technologies

Learning outcomes

At the end of the course, learners should be able to:

• Recognize and identify basic food science concepts and terminology used by professionals in the fields of food science and nutrition.
• Enumerate the benefits of food processing and preservation
• Describe the various technologies used in the preservation of food.
• List the concepts of food quality control, hygiene and sanitation

The course trains students to understand the meaning and importance of statistics, how to obtain, analyze, interpret data, and prepare research reports for effective decision making in agriculture. Students will be introduced to the basic statistical concepts and analytical tools required for data analysis, summary, and presentation of reports. Areas to be covered include: Basic concepts of statistics, sources, types and uses of agricultural statistics, methods of data collection, data analysis, measures of dispersion and location, probability, normal and chi-square distributions, sampling theory, hypothesis testing, and use of statistical software in data analysis.

Course Objectives

• Explain the meaning of statistics and various methods of data collection, presentation, and analysis.
• Train students to obtain, analyze, interpret, and use agribusiness data.
• To equip agribusiness management students with the quantitative and analytical skills required for efficient and effective agribusiness planning and management.

Learning Outcomes
By the end of this course, students should be able to; 

• Explain the importance of statistics in agribusiness.
• Collect, analyze, and interpret data and results.
• Use statistics for decision-making, forecasting, and making recommendations.