Preamble

The Master of Science in Livestock Science and Meat Technology is a program designed to equip students with knowledge and skills relevant for Livestock production and management in the large and small scale livestock farmers for sustainable production and food security. The programme covers Animal handling requirements, animal nutrition, Animal breeding, animal health and meat science. Students will have a deep understanding in livestock nutrition, management principles, practices, and breeding in different livestock species in relation to their impact on the quality of meat.

Programme Aim

This program will focus on providing practical guidance, tools, innovative approaches, quality control practices and principles to make better products for consumers. Livestock Science and Meat Technology ensures the improvement of animals and the quality of meat  through controlling factors such as breeding practices, health  and nutritional conditions of live animals before the animal is processed (antemortem), as well the processing and packing of the meat product stages before they are distributed across the supply chain.

Objectives

After completion of Livestock Science and Meat Technology programme the student will be able to:

• Develop skills for handling different livestock species
• Understand livestock breeding as a tool for Livestock improvement
• Explore and understand, anatomy, physiology, and nutritional requirements of different livestock species
• Practically Apply the concepts of animal breeding and genetics Investigating new  livestock breeding, meat quality and technologies to come up with stronger resilient breeds with good quality meat products
• Develop hands-on experiences, internships, and research in Livestock improvement and meat technology.

Admission Entry Requirements

The following qualifications are a requirement:

• BSc Hons in Animal Science from a recognised institution.

Duration of Programme

• Extend over a period of eighteen months and offered based on conventional, block release, evenings and/or weekend classes.
• Research Project shall run in the last semester independent of taught courses

Assessment of Students

• Examinations will be written at the end of the first two semesters
• Coursework shall account for 30% end of semester examination shall account for 70% of the final assessment
• Courses for each semester shall be assessed through a 3-hour written examination and continuous assessments

Career Opportunities

• Meat Inspector: Ensuring food safety and quality
• Carcass Merchandiser: Understanding cuts and retail presentation
• Livestock breeder Developing and improving livestock breed
• Livestock Farm Manager
• Evisceration Processer: Handling meat during processing
• Feedlot Manager
• Livestock Buyer/Grader/Loader: Roles related to livestock trade
• Research Scientist: Investigating new livestock breeding, meat quality and technologies

Additional Information

• Research Project assessment of the student is based on a series of practical Livestock Science and Meat Technology related activities done during the last semesters of the programme, and after approval of the research proposal.
  • Assessment of the Research Project shall be based on the format agreed by the Faculty of Agriculture, Environmental and Health Sciences Board.
  • one academic member of staff is supposed to supervise the student’s research
  • A minimum of between 30-40 hours consultation between the student and the supervisor is required during the period of the research project.
  • Written work on the research shall account for 80% with presentations contributing 20% of the final mark of the Research Project.