Master of Applied Science in Food and Nutrition

A qualifying learner will be able to research in the food and consumer science fields to enhance the quality of life of the consumer.

Recognition of Prior Learning

The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience.

In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy.

Entry Requirements

The minimum entry requirement for this qualification is

• Bachelor of Science Honours, NQF Level 8.

This qualification consists of the following compulsory module at NQF Level 9, totalling 180 Credits.

• Dissertation, 180 Credits.

1. Apply knowledge and understanding of food science, food production skills, nutrition, food safety, hygiene, consumer science and research methodology to identify a feasible research topic in the food and consumer science fields.
2. Demonstrate an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation.
3. Work effectively with others as a member of a team, group, organisation, community.
4. Organise and manage oneself and one's activities responsibly and effectively.
5. Collect, analyse, organise and critically evaluate information.
6. Identify and solve problems in which solutions display that responsible decisions have been made, using critical, creative thinking.
7. Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
8. Communicate effectively using visual, scientific and language skills in the modes of oral and written presentation.
9. Contribute to the full personal development of each learner and the social and economic development of the society at large, it must be the intention underlying any programme of learning to make an individual aware of the importance of reflecting and exploring a variety of strategies to learn more effectively.
10. Participating as responsible citizens in the life of local, national and global communities.
11. Being culturally and aesthetically sensitive across a wide range of social contexts.
12. Exploring education and career opportunities.
13. Developing entrepreneurial opportunities and business skills based on sound management principles.

The following Associated Assessment Criteria will be used in an Integrated manner across all Exit Level Outcomes

• Present a relevant and viable research topic.
• Compile and present a research protocol according to set standards.
• Apply and select the correct methodology to obtain and analyse the data.
• Submit a compiled dissertation according to set standards.
• Apply knowledge and understanding of food science, food production skills, nutrition, food safety, hygiene, consumer sciences and research methodology to identify a feasible research topic in the food and consumer science fields.
• Select an appropriate research approach using qualitative/quantitative methods and/or analytical techniques and information technologies to obtain the data.
• Conduct research, under guidance, according to set standards.
• Compile a dissertation according to set standards.

Integrated assessment

The learner must submit a dissertation for examination.