Bachelor of Science Honours in Food Technology

Purpose

The purpose of the Bachelor of Science Honours in Food Technology is to provide further specialisation and develop food industry practitioners who can independently integrate and apply advanced scientific technical or vocational principles and techniques and provides articulation to a Master of Science. Qualifying learners will have a deep and systematic understanding of current thinking, practice, theory, and methodology in food technology. In addition, this qualification will prepare qualifying learners for study through a deeper knowledge and understanding of research theories, methodologies, and practices as well as the development of their ability to formulate, undertake and resolve more complex theoretical and practice-related problems and tasks through the selection and use of appropriate methods and techniques.

Upon completion of the qualification, qualifying learners will be able to

• Apply key principles and conventional and emerging technologies in the production and processing of good quality, nutritious food products.
• Design, implement and execute procedures to ensure quality control and assurance in the food industry.
• Operate standard and specialized instruments in food analysis and other applications and analyse the data obtained from such technologies.
• Plan, execute and manage a research project in a specialized area of Food Technology that incorporates the underlying principles and laboratory expertise required in the food industry.
• Disseminate and present research findings using appropriate modes of delivery to peers, the public and policymakers.

Rationale

There is an ever-increasing need for research training and application in the food industry. The development of this qualification directly addresses the needs of South Africa's National Bio-economy Strategy 2030, which classifies agriculture as one of three key sectors of the bioeconomy and with the highest economic impact. The goal of the Bio-economy Strategy is to "strengthen agricultural biosciences innovation to ensure food security, enhance nutrition and improve health, as well as enable job creation through the expansion and intensification of sustainable agricultural production and processing". To achieve this, it is vital to skill the workforce in the principles and techniques that govern food technology research, food production and food processing; all of which are appropriately addressed in the proposed qualification.

The qualification is primarily designed to develop food technology industry practitioners and researchers who can independently integrate and apply advanced scientific principles, techniques, and research methods to (I) improve the quality of existing food products and/or (II) develop novel products and services in the industry. The formal tuition and practical hands-on laboratory skills with up-to-date equipment enables qualifying learners' to effectively access several careers and employment from the onset or continue with a Master's in the same field.

The qualification will enhance the professional activities that the qualifying learners' will be able to competently perform. These include but are not limited to quantitative and qualitative analysis, laboratory production processes, quality assurance, research and development, and judging processes and outcomes to determine and establish appropriate and best possible ways of approaching activities in food technology industries and educational institutions.

Typical learners will be candidates that are qualified with an Advanced Diploma in Food Technology and or an equivalent qualification. This qualification may also serve as a career path for qualifying learners to pursue further educational qualifications. The qualifying learners of this qualification will have broad knowledge and skills relevant to the food technology sector such as in the risk assessment of food hazards and toxicants, performing sensory analysis of food and the underlying principles in processing of food products. The emphasis of the qualification will be to ensure that the qualifying learners are prepared for a career in food technology in which they contribute innovatively and actively to the growth of the bioeconomy in South Africa. The qualification further prepares learners for the jobs of tomorrow using innovative 4IR technologies in food production, processing, and quality assurance.

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy which is applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications. RPL may be applied for access, credits from modules and credits for or towards the qualification.

RPL for access

• Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
• To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations should they be allowed entrance into the qualification.

RPL for exemption of modules

• Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

RPL for credit

• Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
• Credit shall be appropriate to the context in which it is awarded and accepted

Entry Requirements

• Advanced Diploma in Food Technology, NQF Level 7.

Or

• Advanced Diploma in Food Science, NQF Level 7.

Or

• Bachelor of Science in Food Science, NQF Level 7.

Or

• Bachelor of Applied Science in Food Science and Technology, NQF Level 7.

This qualification consists of the following compulsory modules at National Qualifications Framework Level 8, totalling 120 Credits.

Compulsory Modules, Level 8, 120 Credits.

• Advanced Food Science and Technology, 16 Credits.
• Advanced Food Safety and Toxicology, 20 Credits.
• Advanced Food Analysis and Instrumentation, 20 Credits.
• Advanced Research Methodology, 24 Credits.
• Research Project, 40 Credits.

1. Apply key principles, procedure, conventional and emerging technologies in the production and processing of good quality, nutritious food products.
2. Design, implement and execute procedures to ensure quality control and assurance in the food industry and take full responsibility for decision-making and use of resources.
3. Operate standard and specialized instruments in food analysis and other applications and analyse the data obtained from such technologies.
4. Plan, execute and manage information on a research project in a specialized area of food technology that incorporates the underlying principles and laboratory expertise required in the food industry.
5. Disseminate and present research findings using appropriate modes of delivery to peers, the public and policymakers.

Associated Assessment Criteria for Exit Level Outcome 1

• Accurately appraise and correctly explain fundamental concepts and knowledge related to functional foods and nutraceuticals.
• Adequately describe the application and integration of food science principles (food chemistry, microbiology, and engineering).
• Accurately appraise and correctly explain the application and effects of irradiation, high-pressure processing, and pulse electric field processing on the quality of processed foods
• Food applications of nanotechnologies and the use of bio-nano composites for natural food packaging particularly natural biopolymer-based films and modification of film properties can be sufficiently described.
• Delivery systems of flavour and active ingredients such as food additives and antimicrobial agents using edible films and coatings are discussed.

Associated Assessment Criteria for Exit Level Outcome 2

• Describe various food contaminants including allergens and emerging food-borne hazards accurately.
• Accurately discuss microbial growth and morphological characteristics, toxigenicity, pathogenicity and associated syndrome.
• Accurately identify and quantify physical, chemical, or microbial hazards.
• Identify and apply hazard control measures accurately.
• Correctly sample, analyse, interpret, validate, and communicate data generated from hazard identification, exposure assessment to risk characterization.

Associated Assessment Criteria for Exit Level Outcome 3

• Identify different food quality parameters and the most applicable techniques for their measurement.
• Elucidate and discuss the working principles of food analytical instruments and their limitations and alternative strategies/innovations suggested to address the challenges.
• Validate an instrument or an assay to generate reliable data.
• Accurately identify and validate data generated from various instruments or assays while using univariate and multivariate techniques (chemometrics) and the findings thereof presented.

Associated Assessment Criteria for Exit Level Outcome 4

• Apply in-depth reviews with appropriate reference to existing literature written in the dissemination of scientific findings.
• Prove project proposal is presented in written and/or oral format describing how formulated research question(s) will be answered or the hypothesis.
• Correct techniques are used to generate, collect, and validate data.
• Research findings are analysed and interpreted to draw appropriate conclusions.
• Research findings are reported in both written and oral format using the appropriate scientific terminology and language.

Associated Assessment Criteria for Exit Level Outcome 5

• Identify and differentiate various modes of scientific communication and their structures.
• Determine the appropriate mode of communication for a particular type of audience.
• Written communication is used to present logically reasoned arguments, evidence, and sound conclusions
• Use presentation tools to verbally present key information in a logical flow.
• Apply an appropriate response is made to questions from an audience.

INTEGRATED ASSESSMENT

The assessment process is governed by the Academic Regulations of the institution. The assessment of all modules is in line with the institution's teaching and learning policy, including the assessment guidelines Assessment of the learning outcomes forms an integral part of the teaching and learning process.

Formative and summative assessment

There will be at least one assessment opportunity before the final summative assessment for each coursework module. Assessments will include individual assignments and exam assignments.

Each module of this qualification will include at least two (2) formative assessments, practical assessments where applicable, at least one assignment/project as well as a summative assessment opportunity. Lectured components will be assessed in accordance with the university assessment policy. Assessment will consist of formative assessments where discussion of the memorandum is supplied as feedback. The final summative assessment opportunity does not include any feedback to learners.