School of Agriculture

A Bachelor of Science in Agriculture (B.Sc. Agriculture) is a 4-year undergraduate program that studies agricultural sciences and farming methods. The course includes various areas, including agronomy, environmental sciences, agricultural microbiology, plant breeding, genetics, soil science, plant pathology, and food microbiology. The course is designed to educate students for employment in farming, research, and other agricultural fields. It ideal for those passionate about feeding the world and preserving the environment.

Bachelor of Science (B.Sc.) in Food Technology is usually a 3-4 year undergraduate curriculum that focuses on the scientific and technological elements of food production, processing, preservation, and safety. This interdisciplinary degree combines chemistry, biology, nutrition, and engineering to provide students with the knowledge and abilities required to develop, improve, and maintain the quality of food products. Food chemistry, microbiology, nutrition, food engineering, quality control, and food packaging are common subjects covered in the curriculum. The course provides  practical skills through laboratory work and internships with food manufacturing companies. Graduates get the career opportunities in the food business, research and development, quality assurance, and regulatory agencies, or to seek higher education in specific areas of food science.

A Bachelor of Science (B.Sc.) in Fisheries is a 4-year undergraduate curriculum that specializes in aquatic ecosystems, fish biology, and sustainable fisheries management. The curriculum encompasses courses such as ichthyology, aquaculture, marine ecology, fish nutrition, and fisheries economics. Students acquire practical experience through lab work, field studies, and internships. The program also focuses on conservation techniques, environmental legislation, and the use of technology in modern fisheries. Graduates have the ability to work in fisheries management, aquaculture, marine research, environmental consultancy, and government organizations. This degree provides a solid basis for people who seek to contribute to sustainable fishing techniques and the conservation of aquatic resources.

The sustainable cultivation of aquatic creatures is the main focus of this 3-year undergraduate Bachelor of Science (B.Sc.) in Aquaculture curriculum. Fish biology, aquatic ecology, water quality management, nutrition, and disease management are just a few of the topics covered in this extensive course. Field tours, internships at fish farms or hatcheries, and actual laboratory work give students practical experience. Modules on aquaculture technology, seafood processing, and aquaculture business management are frequently included in  curriculum. Graduates are ready for jobs in fisheries research, hatchery management, aquarium management, or commercial fish farming. With the possibility of obtaining postgraduate degrees or professional certifications, they can work as aquaculture technicians, fish farm managers, or consultants for aquatic resources.

Sustainable development solutions for rural regions are the main focus of this 3-year undergraduate Bachelor of Science (B.Sc.) in Rural Development program. Natural resource management, rural sociology, agricultural economics, and community development are among the topics covered in this multidisciplinary course. Through field trips, community service initiatives, and internships with governmental or non-governmental organizations, students acquire real-world experience. Modules on microfinance, rural infrastructure planning, and rural business are frequently included in the curriculum. Graduates are prepared for jobs in NGOs, government organizations, agricultural extension services, and rural development groups. In fields like agricultural development, rural healthcare, or education, they can work as project managers, community organizers, or rural development officers. Postgraduate degrees can help them specialize even more.

The study of food, nutrition, and their effects on human health are the main topics of the 3-year undergraduate Bachelor of study (B.Sc.) in Food and Nutrition curriculum. Food chemistry, human physiology, dietetics, food microbiology, and public health nutrition are among the topics covered in this course. In addition to laboratory work and dietary evaluations, students frequently take part in industrial internships or community nutrition initiatives. Modules on sports nutrition, nutrition throughout the life cycle, and food safety are frequently included in curriculum. Graduates are ready for jobs in food industry, public health organizations, research facilities, or hospitals. With options for additional specialization through postgraduate studies or professional certifications in particular areas of nutrition, they can work as nutritionists, dietitians, food quality analysts, or health educators.