The department of agriculture came into existence on 1st May 2010 with only six (6) members of staff and fifty (50) students in certificate and diploma programmes at the main campus at Nchiru. In 2015, all certificate and diploma programmes were moved to Marimba learning centre. Currently the department boasts a population of more than four hundred and fifty (450) students and a strong team of fifteen (15) dedicated academic and technical staff.

The vision of the Department is to be a world centre of excellence in agricultural training, research and innovations. The department is committed in ensuring the attainment of the University objective of playing a leading role in the development and expansion of opportunities for higher education and research in Agriculture, Forestry, Water, Environmental Science and Arid and Semi-arid lands.

Under the Department of Food Science, there are three degree programs i.e. Food Science and Technology, Human Nutrition and Dietetics and Food Science and Management.  Value addition to food commodities and improved nutrition for better health are key to the achievement of Vision 2030. This is the domain of training in the department.  The objective of the department is to produce world class graduates in the area of Food and Health.

SAFS boasts of a vibrant academic culture, real life practicals and intensive scientific research. The laboratories are well equipped for advanced research.

The school in line with the University objective of offering quality postgraduate programmes, has launched four postgraduate programmes i.e. PhD. in Agricultural Sciences, PhD in Food Science. MSc. in Horticulture and MSc. In Food Science.

The staff members in the school are actively involved in research with over five research projects running. These research projects are funded internally by Meru University of Science and Technology (MUST) and externally by the National Council for Science, Technology and Innovation (NACOSTI) as well as various funding agents.

SAFS is setting eyes on launching short courses in food processing and value addition. This will go a long way in converting food raw materials produced in Meru into valuable end products. Some of these products are camel milk yoghurt, potato products and banana products.