Bachelor of Science in Food Science

1 to provide qualifiers with the necessary knowledge, specific skills, applied competence and professional attitude in the field of food and beverage sciences to utilise the opportunities for continued personal intellectual growth; gainful economic activity and rewarding contributions to society.

2 to provide South Africa with significant numbers of graduates in various fields of food sciences in order to ensure the broadening of the local leadership base of innovative and knowledge based economic and scholarly activity

3 to stimulate and prepare learners for postgraduate study by provision of the required knowledge skills and insight to develop as food science researchers at a high academic level and

4 to provide South Africa with food scientists who will have a clear and continuously growing understanding of the methods and progress of the food sciences and of their responsibilities to provide food and beverages in an economically viable, sustainable and environmentally friendly way

Senior Certificate with Matriculation Exemption or equivalent university admission qualification

Students who are in possession of a Matriculation Exemption Certificate with a general average of 50% (D symbol), with Mathematics (HG) with at least an E symbol or (SG) with at least a D symbol and a Science subject (SG) with at least an E symbol are admitted to the first year of the B Sc (Biodiversity and Ecology) programme for Biological Sciences in the Faculty of Science. Successful completion of the first year allows entrance at second year level of the BSc in Food Science. The requirement of an average D symbol does not apply to candidates with an age exemption or, in the case of candidates from other countries, in possession of conditional exemption

The BSc in Food Science graduate will have demonstrated the following generic/critical cross field outcomes

a) Identifying and solving problems in which responses indicate that responsible decisions using critical and creative thinking have been made.

b) Working effectively with others as a member of a group, organisation and community.

c) Organising and managing oneself and one's activities responsibly and effectively.

d) Collecting, analysing, organising and critically evaluating information.

e) Communicating effectively using visual, numerical/mathematical and language skills in the modes of oral and written persuasion.

f) Using science and technology effectively and critically, showing responsibility towards the environment and public health.

g) Demonstrating an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation.

h) Contributing to the full personal development of each learner and the social and economic development of the society at large, by making it the underlying intention of any programme of learning to make an individual aware of the importance of:

1. reflecting on and exploring a variety of strategies to learn more effectively;
2. participating as responsible citizens in the life of local, national and global communities;
3. being culturally and aesthetically sensitive across a range of social contexts;
4. exploring education and career opportunities; and
5. developing entrepreneurial opportunities.

General outcomes

The BSc in Food Science graduate will have demonstrated the following general outcomes

a) A sound understanding of the theoretical background in core aspects of the food science.

b) The skills required for the operation and application of a range of scientific equipment, techniques and experimental approaches.

c) The ability to apply the acquired knowledge to solve new theoretical and practical problems.

d) An ability to read and interpret scientific literature including the ability to teach themselves from source material.

e) An understanding of the importance of using sound experimental controls and statistical methods.

f) An appreciation of the role of scientific modelling in the assembly and understanding of scientific observations.

g) Basic skills in the presentation of scientific reports (both written and verbal), including use of information technology as an aid to effective communication skills.

The graduate will thus have demonstrated the acquisition of a good general and scientific background of sufficient depth and latitude to enable the graduate to practise as a competent food and beverage scientist

Specific outcomes

The BSc in Food Science graduate will have

a) An understanding of the operatives of food sciences through integration of knowledge on interactions between food constituents and the environment, as well as the development of new products, investigations into food structure, sensory and nutritional properties, post harvest handling and preservation of food in an environmentally friendly and economically acceptable manner, including the commercialisation of traditional food produce for intending low income entrepreneurs.

b) The ability to detect and solve problems in food sciences.

c) An understanding of the interdisciplinary interrelationships within food science.

d) The ability to use relevant statistical methods and evaluation.

e) An awareness of the social responsibility towards the environment.

f) The basic entrepreneurial skills to identify and explore the commercial potential, including a grasp of opportunities available in the agrocommercial and food environment

The assessment used for these outcomes ensures that the purpose of the qualification is achieved.

a) A range of formative and summative assessment methods such as portfolios, simulations, workplace assessments, written and oral examinations are used.

b) The required range of modalities is used integratively to assess whether the specified outcomes have been achieved.

c) The assessment of parts generalising to a domain takes place in a judicious and planned systematic way in order to ensure reliability.

The assessment used meet the standard and level of achievement for NQF level 7.

The criterion used to assess outcomes a) - b) is largely whether the information and conceptual contents of the work the student submits for marking is accurate and valid.

Competence in outcome will be demonstrated if the student shows an ability to correlate and integrate information and concepts learned in a range of modules and propose valid solutions for a range of theoretical and practical problems.

To demonstrate competence in outcomes a student must be able to write logical and coherent reports and essays sing computer software, undertake and successfully complete a supervised research project and satisfactorily answer test and examination questions.

The student's written and oral presentations must be of an acceptable standard in terms of use of Afrikaans or English language and the structural organisation of presentations.

The assessment used for the BSc in Food Science ensures that the purpose of the qualification is achieved.

Integrated assessment

Integrated assessment takes place in terms of a variety of procedures, such as assignments, work-place assessment, and written and oral examinations. Oral examinations are used to determine the student's ability to integrate the work done in the various modules and disciplines of the programme.