The subject combinations required for JAMB and WAEC/O’Level 2022 for Food Engineering are similar to other science and technology-related courses. It is a course that not many people are familiar with.
Serious students need to know the JAMB and WAEC subject combination requirements for any course, including Food Engineering. Food Engineering is a promising course that many students consider pursuing. Therefore, it is essential to read till the end to get the details about the JAMB and O’level subject combination for Food Engineering.
JAMB Subject Combination For Food Engineering
The Joint Admissions and Matriculation Board (JAMB) subject for Food Engineering typically includes:
- Use of English
- Mathematics
- Chemistry
- Physics
These subjects are essential for providing a solid foundation in the fundamental principles of mathematics, chemistry, and physics, which are integral to studying engineering, including food engineering.
Candidates aspiring to study Food Engineering should ensure they understand these subjects well to excel in their JAMB examinations and pursue their desired course of study.
WAEC Subject Combination For Food Engineering
The West African Examination Council (WAEC) subject for Food Engineering typically includes:
- English Language
- Mathematics
- Chemistry
- Physics
- Biology
Candidates aspiring to pursue Food Engineering should aim to excel in these subjects in their WAEC examinations to meet the admission requirements for their desired course of study.
Direct Entry Requirement
For students who have already received their A-level results and would like to apply directly to the university, the following requirements must be met:
- ‘A’ Level passes in Mathematics and Physics or Chemistry.
- ND upper credit/ HND lower credit in relevant programmes.
Conclusion
In summary, JAMB and WAEC are important requirements for candidates seeking admission into Nigerian universities, not only for this course. Therefore, students are advised to check the subject combination and match it with this course.
Reference
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