Welcome  to the Faculty of Science



The Faculty of Science was established at the inception of the then University College of Rhodesia and Nyasaland in 1957 with only five departments. 

The Faculty boasts of highly qualified staff in a variety of disciplines and quality flexible programmes to cater for the potential student, be it undergraduate or postgraduate students.
 

The Faculty of Science is part of the University of Zimbabwe committed to training scientists for both national and international development. The programmes offered in the Faculty have had a long history of success. They have been needs-based with regard to national development and self sufficiency in national manpower requirements. These programmes have operated under tested regulations. It is not an exaggeration that the programmes have acquired international recognition. The MSc programmes that have been running have produced graduates for both the public and private sectors as well as academic staff for the new state universities. It is regrettable however that due to the critical staffing situation, some of the programmes have had to suspend enrolment of students. However, some MSc programmes, especially in those departments that had thriving link programmes, have acquired international recognition and attracted students from the southern African region. The Faculty is proud of its record in postgraduate training by research. In the past 10 years, the Faculty has produced 22 M. Phil and 47 D. Phil students, all of whom have been absorbed into various sectors locally, regionally and internationally.

 

Mission Statement

Mission Statement
The Faculty of Science was established at the inception of the then University College of Rhodesia and Nyasaland in 1957. It boasts of highly quali...

Department

Departments
The programmes offered in the Faculty have had a long history of success. They have been needs-based with regard to national development and s...

Dean's Office

Deans Office
The Faculty of Science is part of the University of Zimbabwe committed to training scientists for both national and international development. The ...

Programmes on offer

Programmes on offer
It is not an exaggeration that the programmes have acquired international recognition. The MSc programmes that have been running have produced...
BSc in Food Science and Technology

Level 1 courses

There shall be common Level 1 courses for Food Science and Technology or Nutritional Sciences

 

Course

Code

Course description

Designation

Prerequisite

/Co-requisite

Course

units

FS103

Cell Biology and Immunology

M(FN)

 

10

FS104

Genetics and Molecular Biology

 

 

10

FS114

Introduction to Food Science and Technology

M(FS)

 

10

FS115

Introduction to Nutritional Sciences

 

 

10

FS117

Mathematics for Food and Nutritional Sciences

 

 

10

FS119

Computer Science for Food and Nutritional Sciences

 

 

10

AGEC111

Economics of Agriculture

 

 

10

CH105

General Chemistry

 

 

10

CH101

Physical Chemistry

 

 

10

CH102

Inorganic/Analytical Chemistry 1

 

 

10

CH103

Organic Chemistry

M(FN)

 

10

STS004

Introduction to Statistics

 

 

10

 

Core Course Designations

M(FS) = Core course for a major in Food Science and Technology

M(FN) = Core course for a major in Nutritional Sciences

 

Food Science and Technology (FS)

 

Level 2 courses

 

Course

code

Course description

Designation

Prerequisite

/Co-requisite

Course

units

FS219

Food Chemistry ‑ Macrocomponents

 

CH103

20

FS205

Food Analysis

M

 

10

FS219

Food Microbiology

M

FS103

10

FS208

Food Engineering 1

 

 

20

FS209

Food Toxicology

 

 

10

BC201

Chemistry and Metabolism of Carbohydrates and Lipids

 

CH103

10

BC210

Amino acids, Proteins and Enzymes

 

CH103

10

FS218

Sensory Evaluation of Food

 

 

10

FS216

Fundamentals of Nutrition

 

 

10

FS217

Statistical Methods in Food and Nutritional Sciences

 

ST004

10

 

Level 3 courses

 

Course

code

Course description

Designation

Prerequisite

/Co-requisite

Course

units

FS301

Sanitation and Legislation

 

 

10

FS304

Meat Technology

 

 

10

FS305

Food Engineering 2

 

FS208

20

FS316

Food Fermentations

 

 

10

FS307

Fruit and Vegetable Technology

 

 

10

FS308

Quality Assurance and Experimental Design

 

FS217

10

FS309

Cereal Technology

 

 

10

FS310

Product Development and Marketing

 

 

10

FS311

Dairy Technology

 

 

10

FS314

Fats and Oils Technology

 

 

10

FS315

Food Chemistry ‑Micronutrients

 

 

10

FS360

Industrial/Community Attachment

 

 

10

 

Nutritional Sciences

 

Level 2 courses

 

Course

code

Course description

Designation

Prerequisite

/Co-requisite

Course

units

FN216

Principles of Nutrition ‑ Macronutrients

M

BC201,BC210

10

FN217

Principles of Nutrition ‑ Micronutrients

M

FN216

10

FN220

Physiology

M

FS103

10

BC201

Chemistry and Metabolism of Carbohydrates and Lipids

 

CH103

10

BC210

Amino Acids, Proteins and Enzymes

 

CH103

10

FN215

Physiology 2

 

FN209

10

FS218

Food Chemistry ‑ Macrocomponents

 

CH103

10

FS205

Food Analysis

 

 

10

FS216

Food Microbiology

 

FS103

10

FS209

Food Toxicology

 

 

10

FS217

Statistical Methods in Food and Nutritional Sciences

 

FS118

10

FS360

Industrial/Community Attachment

 

 

10

 

Level 3 courses

 

Course

code

Course description

Designation

Prerequisite

/Co-requisite

Course

units

FN301

Nutritional Epidemiology

 

FN216, FN217

10

FN305

Public Health Nutrition

 

FN216, FN217

10

FN318

Clinical Nutrition and Dietetics

 

BC201,BC210

20

FN308

Food, Nutrition and Agricultural Systems

 

FN216, FN217

10

FN317

Nutritional Assessment and Surveillance

 

FN216, FN217

10

FN311

Nutrition Education and Communication

 

 

10

FN312

Nutrition Planning and Programme Management

 

 

10

FN314

Advanced Topics in Nutrition

 

BC201,BC210

10

FN316

Techniques in Nutritional Biochemistry and Metabolism

 

BC201,BC210

10

FS301

Sanitation and Legislation

 

 

10

FS315

Food Chemistry ‑ Microcomponents

 

 

10

 

  SYLLABUSES

In accordance with the provisions of the General Regulations, detailed syllabuses for Subjects/Courses do not form part of the General or Faculty Regulations but shall be submitted to the Faculty Board for approval.

Copies of the detailed syllabuses shall be maintained in the Faculty Office for reference.


FOOD SCIENCE AND TECHNOLOGY(HFST)

      

LEVEL 1(HFST1)

 


SEMESTER 1

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HSTS104

Statistical Computing 1

 

 

10

HSTS102

Applied Statistics 1

 

 

10

HCH102

Inorganic Chemistry

 

 

10

HCH105

General Chemistry

 

 

10

HCH104

Analytical Chemistry

 

 

10

HFS103

Biology for Food and Nutrition Science

 

 

10

 

 

 

SEMESTER 2

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN111

Institutional/ Food Service Management

 

 

10

HFS112

Research Methods

 

 

10

HFS117

Mathematics for Food and Nutrition Sciences

 

 

10

HFS102

Introduction to Food Science and Nutrition

 

 

10

HCH101

Physical Chemistry

 

 

10

HCH103

Organic Chemistry

 

 

10

HBS111

Entrepreneurship

Core

 

10

 

 

 

LEVEL 2(HFN2)

 

 

 

SEMESTER 1

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HBS201

Business Management for Scientists

Core

 

10

HBC203

Metabolism of Carbohydrates and Lipids

 

HCH103

10

HBC202

Metabolism of Amino Acids and Proteins

 

HCH103

10

HFS205

Food Analysis

 

 

10

HFN218

Physiology

 

 

10

HFN201

Nutrition in Life Cycle Deficiency and Disease

 

 

10

HFN202

Behavioral Science andCounseling

 

 

10

 

 

SEMESTER 2

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFS210

Food Microbiology

 

HFS103

 

HFS211

Food Toxicology

 

 

10

HFN201

Techniques in Nutritional Biochemistry and Metabolism

 

HBC202, HBC203

10

HSTS112

Applied Statistics 2

 

 

10

HFN218

Physiology

 

HFS103

10

HFN216

Principles of Nutrition: Macronutrients

 

HBC203, HBC202

 

HFN217

 

 

Principles of Nutrition: Micronutrients

 

HFN216, HBC202 and HBC203

10

 

 

 

LEVEL 3(HFN3)

 

 

 

SEMESTER 1 and 2

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN381

Industrial Attachment

Core

 

120

 

 

 

 

LEVEL 4(HFN4)

 

 

 

SEMESTER 1

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFS 401

Sanitation and Legislation

 

 

10

HFN401

Nutritional Epidemiology

 

 

10

HFN413

Nutritional Planning and ProgrammeManagement

 

 

10

HFN417

Nutritional Assessment and Surveillance

 

 

10

HFN404

Clinical Nutrition and Dietetics

 

 

10

HFN470

Dissertation Project

Core

 

 

 

 

 

  

SEMESTER 2

 

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN402

Public Health Nutrition

 

 

10

HFN406

 

Advanced Topics in Nutrition

 

HFN216, HFN217, HBC202, HBC203

10

HFN407

Food, Nutrition and Agricultural Systems

 

 

10

HFN408

Nutrition Education and Communication

 

 

10

HFS414

Food Chemistry

 

 

10

HFN470

Dissertation Project

Core

 

20

 

 


 NUTRITION SCIENCE (HFN}


 LEVEL 1(HFN1)

 

SEMESTER 1

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HSTS104

Statistical Computing 1

 

 

10

HSTS102

Applied Statistics 1

 

 

10

HCH102

Inorganic Chemistry

 

 

10

HCH105

General Chemistry

 

 

10

HCH104

Analytical Chemistry

 

 

10

HFS103

Biology for Food and Nutrition Science

 

 

10

 

 

 

 SEMESTER 2

 

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN111

Institutional/ Food Service Management

 

 

10

HFS112

Research Methods

 

 

10

HFS117

Mathematics for Food and Nutrition Sciences

 

 

10

HFS102

Introduction to Food Science and Nutrition

 

 

10

HCH101

Physical Chemistry

 

 

10

HCH103

Organic Chemistry

 

 

10

HBS111

Entrepreneurship

Core

 

10

 

 

LEVEL 2(HFN2)

SEMESTER 1

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HBS201

Business Management for Scientists

Core

 

10

HBC203

Metabolism of Carbohydrates and Lipids

 

HCH103

10

HBC202

Metabolism of Amino Acids and Proteins

 

HCH103

10

HFS205

Food Analysis

 

 

10

HFN218

Physiology

 

 

10

HFN201

Nutrition in Life Cycle Deficiency and Disease

 

 

10

HFN202

Behavioral Science andCounseling

 

 

10

 

 

  SEMESTER 2

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFS210

Food Microbiology 

 

HFS103

 

HFS211

Food Toxicology

 

 

10

HFN201

Techniques in Nutritional Biochemistry and Metabolism

 

HBC202, HBC203

10

 HSTS112

 Applied Statistics 2

 

 

10

HFN218

Physiology

 

HFS103

10

HFN216

Principles of Nutrition: Macronutrients

 

HBC203, HBC202

 

HFN217

 

 

Principles of Nutrition: Micronutrients

 

HFN216, HBC202 and HBC203

10

 

LEVEL 3(HFN3)

SEMESTER 1 and 2

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN381

Industrial Attachment

Core

 

120

 

LEVEL 4(HFN4)

SEMESTER 1

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFS 401

Sanitation and Legislation

 

 

10

HFN401

Nutritional Epidemiology

 

 

10

HFN413

Nutritional Planning and  ProgrammeManagement

 

 

10

HFN417

Nutritional Assessment and Surveillance

 

 

10

HFN404

Clinical Nutrition and Dietetics

 

 

10

HFN470

Dissertation Project

Core

 

 

 

 

 

SEMESTER 2

 

COURSE CODE

COURSE DESCRIPTION

DESIGNATION

PRE-REQUISITE/ CO-REQUISITE

COURSE UNITS

HFN402

Public Health Nutrition

 

 

10

HFN406

 

Advanced Topics in Nutrition

 

HFN216, HFN217, HBC202, HBC203

10

HFN407

Food, Nutrition and Agricultural Systems

 

 

10

HFN408

Nutrition Education and Communication

 

 

10

HFS414

Food Chemistry

 

 

10

HFN470

Dissertation Project

Core

 

20

 

 SYLLABUSES

In accordance with the provisions of the General Regulations, detailed syllabuses for Subjects/Courses do not form part of the General or Faculty Regulations but shall be submitted to the Faculty Board for approval. Copies of the detailed syllabuses shall be maintained in the Faculty Office for reference.