Doctor of Food Science and Technology

Purpose

The purpose of the Doctor of Food Science and Technology is to educate and train researchers to contribute to the development of knowledge within the food sector. Graduates should be able to undertake rigorous research and communicate the results by means of a dissertation and a scientific paper that meets both national and international acceptability standards. This qualification will enable graduates to apply their knowledge in practical and applied positions within the food sector as well as research initiatives to address issues related to food security.

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

• Deal with complex issues both systematically and critically and supervise and evaluate the research of others.
• Handle complex Food Science and Technology related problems, both systematically and creatively, design and critically appraise the research, make sound judgments using data information, and communicate their findings clearly to specialist and non-specialist audiences.
• Conduct independent planning and implementation of research projects with a theoretical scientific underpinning, in other words, be able to participate in the advancement of original research in academia and in the food industry.
• Demonstrate problem-solving skills for the food industry and related organisations.
• Critically analyse and synthesise information within a specialised area of research.
• Plan, design, and implement original independent research of significance in line with standards set by the national and international research community.
• Critically analyse, evaluate, and interpret the findings.
• Access resources, information gathered, interpret, and record in a thesis and in scientific format.
• Produce new knowledge in Food Science and Technology field.

Rationale

Food Science and Technology (FST) is a multifaceted discipline that has been making a steady impact in South Africa. Food Scientists/Technologists are skilled in developing novel foods as well as in responding to issues of food and water contamination, food safety, and quality control - issues that significantly affect society and the economy. FST therefore plays a substantial role in contributing to the food and beverage industry, agricultural industry, and water industry, to name a few.

In keeping with current trends in the food sector, in particular, the growing concerns surrounding the diminishing food supply and wastage of raw materials/ foods. This qualification will provide candidates with skills in conducting independent research under minimal guidance and contribute to the generation of new knowledge within the food sector.

The food industry, which is dynamic, is facing diverse problems requiring diverse and advanced solutions. Furthermore, the food industry has advanced greatly, requiring the use of technology and statistical quality control to troubleshoot and solve problems. Therefore, this industry requires graduates who reflect critically on theory and its application. This Doctor of Food Science and Technology qualification responds to this need and was developed in collaboration with internal and external stakeholders and relevant industry bodies and partners. Bodies. This qualification will enable learners to acquire the knowledge and skills to identify and solve problems and contribute to the development of innovative research and technology in this field. The qualification will allow the candidate to develop specialised research skills and gain a systematic and critical understanding of a complex field of knowledge.

The graduates may find research and development career opportunities in food industries, parastatal research institutions such as CSIR, ARC, and Technology Innovation Agency (TIA), and academic institutions.

The qualification serves as a progression pathway for graduates (typical learners) of the Master of Food science and Technology or equivalent qualifications with an interest in furthering their studies and research capabilities. This qualification is the highest academic qualification within the discipline and forms the last academic level of the Food Science and Technology pathway.

Recognition of Prior Learning (RPL)

The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL may be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications and advancement within qualifications. RPL may be applied for access, module exemption (credit), or advanced standing.

RPL for access

• Applicants 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 or other appropriate assessment methods 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.

Entry Requirements

The minimum entry requirement for this qualification is

• Master of Technology in Food Technology, NQF Level 9,

Or

• Master of Science in Food Science, NQF Level 9,

Or

• Master of Food Science and Technology, NQF Level 9.

This qualification consists of compulsory modules at NQF Level 10 totalling 360 Credits.

Compulsory Modules, NQF Level 10, 360 Credits

• Thesis, 360 Credits.

1. Critically analyse and synthesise information within a specialised area of research
2. Plan, design, and implement original independent research of significance in line with standards set by the national and international research community.
3. Critically analyse, evaluate, and interpret the findings.
4. Resources are accessed, information gathered, interpreted, and recorded in a thesis and in scientific format.

Associated Assessment Criteria for Exit Level Outcome 1

• Coherently synthesize information and adhere to academic and scientific standards.
• Conduct comparative analyses of research findings in relation to current/relevant reported literature.
• Interpret data and reflect inquiry, critical thinking, and creativity.

Associated Assessment Criteria for Exit Level Outcome 2

• Undertake the research with comprehensiveness, reasoning, and depth in a research proposal.
• Defined and detailed reasoning and arguments demonstrate the application of interrelatedness and multidisciplinarity.
• Apply appropriate research methods and ethical considerations to ensure the validity of the research.

Associated Assessment Criteria for Exit Level Outcome 3

• Present research findings that comply with the criteria supported by the research
• Use appropriate Food Science and interdisciplinary scientific techniques and methods in presenting information and statistical data analysis.
• Align the design of the research product with standards set by the research community.
• Defend research analyses academically and make recommendations.

Associated Assessment Criteria for Exit Level Outcome 4

• Analyse and apply literature and information sources
• Generate original knowledge and understanding to contribute to the field of study
• Engage in critical reflection, synthesis, and align evaluation through scientific writing to standards set by the research community
• Record relevant sources according to an appropriate referencing method and avoid plagiarism.

.Integrated assessments will combine a number of different elements and will require learners to bring together different sets of outcomes of learning into a demonstration of applied competence. Integrated assessment will be primarily formative as this is a full research qualification.

Formative assessment

• Oral presentations
• Research proposal
• Written progress reports

The candidate may choose one of two options for assessment

Through a thesis, in which the learner is expected to present integrated research findings, interpreted and linked to existing literature, but with a level of novelty, across the entire area of investigation.

OR

Learners may submit a thesis containing three or more published original peer-reviewed articles (in SAPSE/ISI-approved journals) based on the research project.

Both of these routes of assessment will be conducted in accordance with the institution's assessment policies, procedures and rules.