Consumer Sciences offers a diverse yet integrated menu of scientific and technical courses to enable a better understanding of factors impacting consumers’ general well-being and in achieving an improved quality of life. Graduates work as development change agents in government departments and institutions, family, civic and non-governmental organisations, international agencies to facilitate the transfer of knowledge and information for ‘smart’ and efficient consumption.
Consumer Science Education & Community Development
dr. D.C. mABUZA - HOD
The Department of Consumer Science Education and Community Development is charged with the mandate of training high school teachers and community developers on the issues of health, nutrition, management of household resources, clothing & textiles and entrepreneurship in Eswatini.
Bachelor of Science in Consumer Science (B.Sc. COS)
The B.Sc. COS programme equips the student with a broad foundation in all the areas of Consumer Sciences with an entrepreneurial orientation and professional skills for community development in the government and non-government sectors. During the 6th semester the student undertakes a 10- week field attachment practicum. The purpose of the programme is to train personnel who will help urban and rural individuals, households and communities to deal with their socio-economic problems for the improvement of quality of life.
Bachelor of Science in Consumer Science Education (B.Sc. COSE)
COSE uses the technical content of Consumer Science to prepare competent personnel for the education sector: secondary and high schools, tertiary as well as vocational institutions to inculcate an entrepreneurial spirit within the Swati child. During the 6th semester, the student undertakes a 10-week teaching practicum. The purpose is to prepare teachers who will impart skills, knowledge and attitudes that will enable the Swati child to manage adult challenges while inculcating an entrepreneurial spirit.
Master of Science in Consumer Science Education (M.Sc. COSE)
The general objective of the M.Sc. COSE Programme is to meet human resource requirements for teaching and managerial positions particularly for the educational system within Eswatini and beyond. Students who graduate with this degree have an opportunity of emabarking on careers in Curriculum Design and Development; Examinations Councils; being College Teacher Educators; COS-related business and industry; Women and Youth Life Skills Educators; Coordinators and Supervisors of Field Based Experiences; Self-employment
Food and Nutrition Sciences
dr. T.P. NKAMBULE - HOD
The Department of Food and Nutrition Sciences houses facilities which include the Modern Lab, Food Processing Lab and the Analytical Lab. The Modern Lab is where students learn to prepare nutritious meals and practice culinary art skills as part of practical training. The Food Processing Lab is used by students to process various food products such as dehydrated, frozen, fried, baked, concentrated, and canned products to mention a few. There is also the Analytical Lab where students learn to analyse food for parameters such as moisture, crude fats, crude proteins, fibre and ash content, and viscosity, pH and acidity.
Bachelor of Science in Food Science, Nutrition & Technology (B.Sc. FSNT)
Studying Food Science, Nutrition and Technology empowers an individual to make a meaningful contribution towards the country’s economy and food security through improved food preservation and the provision of safe and nutritious foods. The programme equips and prepares graduates for a variety of career paths and options including but not limited to Product Development; Nutrition Education; Hospitality Management.
Master of Science in Food Science & Technology
The field of Food Science, Nutrition and Technology is multidisciplinary, which opens up a myriad of job and entrepreneurial opportunities. Graduates may find employment in quality, R&D, sales, marketing, and manufacturing departments in private companies or in government and parastatal organisations or they may start up their own food processing businesses and become employers.
Textile and Apparel Design
dr. B.P. makhanya - HOD
The Department of Textiles and Apparel Design train students at the undergraduate level. The Department currently offers a four year Bachelor of Science in Textile Apparel and Design Management (B.Sc. TADM) program. The B.Sc. TADM program is a dynamic training platform focusing on five technical areas: Apparel Design and Production, Creative arts, Textile Testing and Evaluation, Textile Design and Production, Fashion Business. It is primarily designed to prepare students for sustainable self-employment enabled through Entrepreneurship and Field Attachment.
Bachelor of Science in Textile Apparel and Design Management (B.Sc. TADM)
After a successful completion of the degree programme, students can be self- employed as Fashion designers, Textile designers, Accessory designers, image consultants, Pattern makers, Costume designers, Fashion Stylists, Photographers, Alternative employment can be as: Visual Merchandisers, Apparel Buyers, Textile Technologists, and Quality Evaluators as these are a growing career sector escalated by the digital revolution.
Master of Science in Textiles
(M.Sc. TST / M.Sc. TAD)
The general objective of the course is to train professionals for the public and private sectors; industry, research institutions and academia in Textiles and Apparel Design as well as Textile Science and Technology to face current and emerging challenges in the industry in Swaziland and beyond. It is co-offered by the Textiles and Apparel Design and Chemistry Departments. The programme offers two options namely: Textile Science and Technology (TST) and Textile and Apparel Design (TAD).
Your Future Starts Here.
It is not too early to start preparing for 2020 admissions. Look into our different programmes’ entry requirements and prepare yourself for the next application period.
The Faculty of Consumer Sciences offers a diverse yet integrated menu of scientific and technical courses to enable a better understanding of factors impacting consumers’ general well-being and in achieving an improved quality of life.
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