Bachelor of Science in Food Science and Technology

The qualification in Food Science and Technology is aimed at producing learners (i.e. qualifying learners) capable of applying Scientific and Technology knowledge to the production, storage, distribution, marketing and use of food and beverages from raw materials.

Due to the broad training the Food Technology, qualifying learners have received; they have a range of opportunities for senior level employment at the different sectors of the food industry. These qualifying learners could be employed in the food industry as Packing House Managers, Plant/Production Managers, Research and Development Personnel, Quality assurance/Food Safety personnel etc. to mention a few, or they may even decide to start their own food processing ventures.

The six months co-ordinate industrial work experience, which is an integral part of our training Qualification should enable our qualifying learners to fill positions in the food industry with a minimum of on-the-job-training.

Entry requirements

The minimum entry requirement for this qualification is

• National Senior Certificate, NQF Level 4, granting access to Bachelor studies.

a). Learning outcomes

1. Ability to apply scientific and technological knowledge to the production, storage, distribution, marketing and use of food from raw materials.
2. Demonstration of professionalism and competence in the fundamentals of post harvest biology, preservation and handling technologies of food commodities including processing, storage packing and distribution.
3. Product and process development.
4. Quality systems management with specific reference to HACCP concept and other legal requirements.
5. Development of new food processing equipment including their design and fabrication.
6. Ability to transfer technology in all aspects of Food Science and Technology including, processing storage and distribution.

b). Specify critical cross-field outcomes

Critical cross-field outcomes include those specified in the learning outcomes for approved modules in the qualification and as appropriate to the learner's possible field of future employment. These would include, among others. The following:

• Demonstration of an understanding of the world food problem with particular emphasis on Southern African countries and Africa in general.
• Ability to identify the various constraints affecting the efficiency of primary and post harvest agricultural Production systems and some understanding as to how these constraints could be removed or minimised by coming up with appropriate post harvest technology procedure.
• Ability to apply scientific and technological knowledge to the production, storage distribution marketing and use of food and beverage from raw materials.
• Demonstration of a good degree of professionalism including an understanding of the ethical and legal issues associated with the practice of Food Science and Technology.

Contributing to the full personal development of each learner and the social and economical development of society, by making it the underlying intention of this qualification of learning to make the learner aware of the importance of:

• Reflecting on and exploring a variety of strategies to learn more effectively.
• Exploring education and career opportunities.
• Developing entrepreneurial opportunities.

The qualification aims to assess these capabilities (cognitive, skills, affective) by means of

• Independent study and teamwork.
• Individual and group-based problem solving.
• Laboratory investigations, workshop practice, case studies, projects and excursions.
• The integration of cognitive and practical skills and also to develop.
• Communication skills (report writing; and presentation of results).
• An appreciation of the contribution of food science and technology to society.

1. A range of continuous formative and summative assessment methods such as prescribed practicals, workplace, including pilot plant processing assessment, project work, singly and in group, written and oral report/tutorials.
2. Industrial work experience report and written examination, will be used integratively to assess whether the specified field outcomes have been achieved.
3. The learner should demonstrate that they have a good working knowledge and understanding of the science, technology and business of food handling and manufacture from locally produced agricultural produce.
4. They should also be able to demonstrate professionalism.