School of Agriculture

 A B.Sc. in Agriculture Business Management is typically a 4-year undergraduate program that combines agricultural science with business principles. Students learn about crop and livestock production, agricultural economics, farm management, agribusiness marketing, and sustainable farming practices. The curriculum also covers finance, accounting, and entrepreneurship in the agricultural sector. Graduates are prepared for careers in agribusiness, farm management, agricultural consulting, and rural development. This interdisciplinary degree equips students with the skills to navigate the complex intersection of agriculture, business, and technology in today's global food system.

Food science, engineering, and technology are the main subjects of a 3 to 4 year undergraduate degree called a B.Sc. Hons. in Food Processing and Technology. Students gain understanding in topics like food safety, packaging, food chemistry, food microbiology, and food quality control. The program prepares graduates for jobs in food manufacturing, research, quality control, and product creation by fusing academic knowledge with real-world application. Topics like sustainability, food preservation, and nutrition are also covered in the course. Graduates can pursue further education in food science or find employment in sectors such as government agencies, research organizations, and food processing.

A two-year postgraduate program called the M.Sc. in Food Processing and Technology focuses on the science and technology of food production, preservation, and packaging. Food chemistry, microbiology, food engineering, quality assurance, and food safety are among the topics it covers. The goal of the course is to give students superior knowledge and abilities so they can work in research and development as well as the food industry. An essential component of the program is hands-on training, which includes lab work and internships. Graduates can work in government organizations, product development, quality assurance, and food processing enterprises, all of which enhance food safety and technology.