School of Agriculture

 M.Sc. in Food and Nutrition is a 2-year postgraduate program that provides advanced training in the science of food, nutrition, and their impact on human health. The curriculum covers topics such as food chemistry, nutritional biochemistry, clinical nutrition, and community nutrition. Students gain expertise in designing and evaluating nutritional interventions, conducting research, and translating scientific findings into practical applications. Graduates of this program are equipped to work as nutritionists, dietitians, or researchers in healthcare, food industries, and government organizations, contributing to the promotion of healthy eating habits and the prevention of nutrition-related diseases.

 M.Sc. in Aquaculture is a 2-year postgraduate program designed to equip students with advanced knowledge and skills in the cultivation of aquatic organisms, including fish, shellfish, and aquatic plants. The curriculum covers essential topics such as aquatic biology, fisheries management, water quality management, and aquaculture technology. Students engage in both theoretical coursework and practical training, often including fieldwork and research projects. Graduates are prepared for careers in aquaculture production, research, environmental management, and policy-making, contributing to sustainable practices in the growing aquaculture industry. This program is suitable for those passionate about marine and freshwater ecosystems.