Description
This is a year course under the DEPARTMENT OF FOOD TECHNOLOGY AND CHRISTIAN ENTERPRISE, which is under the FACULTY OF SUSTAINABLE DEVELOPMENT AND FAITH-BASED INNOVATION with the following courses:
Year 1:
- FTE 101 – Introduction to Food Processing and Biblical Enterprise
- FTE 102 – African Foods and Healing Traditions
- ENT 101 – Foundations of Christian Entrepreneurship
- GEN 101 – Academic Writing and Research
- BIB 101 – Theology of Bread, Body, and Blessing
- HLT 101 – Community Nutrition and Herbal Remedies
- ETH 101 – Christian Ethics and the Marketplace
- AGR 101 – Intro to Agronomy and Food Crops
Year 2:
- FTE 202 – Herbal Processing and Formulation
- FTE 204 – Packaging, Preservation, and Nutrition Labeling
- FTE 205 – Christian Marketing and Product Ethics
- FTE 206 – Food Safety, Law, and Certification
- LDR 202 – Leadership in Kingdom-Based Ventures
- ECO 202 – Theological Economics for Local Impact
- COM 202 – Public Communication and Consumer Engagement
- GEN 201 – Field Research and Impact Analysis
Year 3:
- FTE 301 – Applied Product Innovation Lab
- FTE 303 – Advanced Herbal Applications in Nutrition
- FTE 304 – Food Enterprise in Mission and Church
- FTE 305 – Special Diets and Ethical Food Design
- PRA 301 – Industry Placement or Food Enterprise Internship
- MIN 301 – Missional Business and Healing Markets
- BIB 302 – Jesus’ Table Ministry and Economic Inclusion
- PROJ 401 – Bachelor Thesis or Food Innovation Project
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