Master of Consumer Science in Food and Nutrition

The primary objective of the qualification is to equip learners with the necessary disciplinary knowledge, practical skills, and research competencies to undertake and successfully complete a research project and dissertation. This program emphasises a high degree of personal autonomy and accountability, ensuring that learners meet rigorous academic and professional standards. The institution seeks to graduate research scholars distinguished by their comprehensive understanding of the field, enriched by relevant interdisciplinary insights where applicable, and by their critical awareness of current challenges and emerging developments in their area of study or professional practice.

The overarching purpose of this qualification is to provide learners with a profound understanding of the discipline, informed by contemporary scholarship and research. It aims to cultivate a critical awareness of prevailing issues and innovations in the field of food and nutrition. Master's degree candidates are required to engage in independent research, culminating in the production of a dissertation. This process demands a high level of autonomy and accountability in planning, managing, and executing substantial research endeavours. Furthermore, learners are expected to demonstrate the ability to apply, integrate, and contextualise advanced knowledge and skills within the discipline. Through this work, they must address complex and challenging problems, while critically evaluating ethical considerations and the broader implications of their research findings.

In this field, the qualification seeks to develop researchers capable of contributing to advanced knowledge in food and nutrition, preparing them for specialised roles within the food industry. Research projects are designed to integrate food science and nutrition with the overarching goal of enhancing consumer well-being. In addition to technical expertise, the program fosters personal and professional growth by developing transferable skills such as advanced cognitive abilities, independent critical thinking, reflective practice, and the capacity to evaluate complex ideas. Graduates will also refine problem-solving, communication, and time-management skills, while enhancing their sense of accountability.

This qualification supports career advancement by equipping learners with the knowledge and skills required to excel in a competitive employment market. Graduates are well-prepared for specialised opportunities in the food industry, distinguished by their capacity to address contemporary challenges and drive innovation in their field.

The Master's qualification in Consumer Science: Food and Nutrition closely aligns with the institution's graduate attributes (V2030), equipping learners to address societal challenges and professional demands effectively and as follows:

• Technological capability and foresight are reflected in the program's focus on innovative solutions, such as developing functional foods and enhancing bioactive ingredients like rooibos tea. These efforts demonstrate graduates' ability to apply advanced technologies to create sustainable, impactful solutions while critically reflecting on their broader implications.
• The qualification fosters resilience and problem-solving by preparing learners to tackle complex issues like under-nutrition and over-nutrition. Graduates navigate challenging research landscapes, adapting to setbacks while creating innovative solutions, such as fortified convenience products and studies on bioactive components.
• Through its emphasis on consumer behaviour and collaboration, the program develops relational capability. Graduates learn to understand diverse needs, engage across disciplines, and work with stakeholders to achieve tailored, effective outcomes.
• Finally, ethical capability is deeply embedded, with graduates trained to prioritise the public good, uphold professional ethics, and address societal health challenges responsibly, exemplified by their work in developing ethical research tools and food products.

Rationale

The Master's qualification in Consumer Science: Food and Nutrition is designed to address a critical need for advanced expertise in the integration of food science and nutrition to promote consumer wellness. In the South African context, the dual challenges of under-nutrition and over-nutrition are distinct and pressing, impacting both the quality of life of individuals and the financial burden on healthcare systems. By fostering in-depth research and interdisciplinary knowledge, this qualification aims to contribute meaningfully to alleviating these challenges and advancing public health.

The qualification acknowledges that societies require individuals equipped with advanced cognitive abilities and the capacity to identify pressing issues, assess needs, and deliver innovative, evidence-based solutions. Through this qualification, learners gain mastery in food and nutrition sciences, enhancing their ability to address complex problems while developing transferable skills that increase their competitiveness in the workforce. Graduates are poised to excel in careers spanning research, development, academia, and industry, ultimately driving positive change in consumer health and the food industry.

This qualification is the result of extensive consultation with key stakeholders, including alumni, industry leaders, and academics, who have collectively underscored the necessity and relevance of such an advanced program. Their insights emphasised the expansive research potential of integrating food and nutrition, identifying it as a dynamic and ever-evolving area of investigation. Learners in this program are uniquely positioned to explore critical topics that directly support public health and wellness, both locally and globally.

While the qualification is tailored to address South Africa's specific challenges, such as the dual burden of under-nutrition and over-nutrition, its scope extends far beyond national borders. Global health concerns like obesity, cardiovascular disease, and type 2 diabetes mirror those faced locally, enabling graduates to make significant contributions on an international scale. The program also serves as a springboard for academic advancement, providing a pathway for learners who aspire to pursue doctoral studies or enter higher education teaching and research roles. Additionally, it equips learners with the expertise required for specialised positions within the food industry, particularly in research and development. Graduates are prepared to engage in product innovation, consumer testing, and ethical research practices, ensuring that local industries not only meet but exceed international standards, thus positioning themselves competitively in global markets. A significant focus lies in the development of functional foods, where research explores methods to enhance bioactive properties. For instance, using rooibos tea as a substitute in recipes has been shown to increase antioxidant capacity, while efforts to create fortified convenience products, such as stock cubes with functional food properties, exemplify the program's commitment to addressing consumer health needs.

Research within the qualifying learners also delves into understanding baseline food properties and their bioactive components. These studies aim to inform new product development and promote regional health initiatives by emphasising the dietary and health benefits of specific foods. Complementing this scientific approach is the critical evaluation of consumer behaviour, particularly within the South African context. By analysing awareness, practices, and perceptions regarding food and nutrition, learners gain insights into how cultural and social factors influence dietary choices and health outcomes.

Food safety and purchasing practices are another pivotal area of study, with research examining behaviours that directly impact consumer health and well-being. Additionally, learners are equipped with the tools to develop reliable, norm-referenced assessment instruments, enhancing the accuracy and applicability of research within the discipline.

In summary, this qualification cultivates technological insight, resilience, relational skills, and ethical judgment, empowering qualifying learners to tackle local and global food and nutrition challenges with innovation and integrity.

CPUT 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.

RPL for exemption of modules

• An applicant may apply for RPL to be exempted for modules that form part of the qualification. For an applicant to be exempted from a module, the applicant needs to provide sufficient evidence in the form of a portfolio or via appropriate assessment methods that demonstrates that competency was achieved for the learning outcomes that are equivalent to the module's learning outcomes.

RPL for credit

• An applicant may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio and/or appropriate method of assessment 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

• Bachelor's Honours Degree, NQF Level 8,

Or

• Postgraduate Diploma in the field of study or related field(s) of study, NQF Level 8.

Or

• Professional Bachelor's Degree (480 Credits) in this field of study or related field(s) of study, NQF Level 8.

The qualification consists of compulsory modules at NQF Level 9, totalling 180 Credits.

• Full Dissertation, 180 Credits.

1. Gain an understanding of the research process.
2. Access, process and manage information applicable to the research project.
3. Plan and prepare a research proposal.
4. Compile and present the research proposal.
5. Show accountability and management of own learning.
6. Act ethically and professionally.
7. Plan and manage the research project with a high level of personal autonomy and accountability.
8. Conduct a literature review and use written communication and technical skills relevant to the discourse of the discipline and choose an appropriate genre to communicate effectively with specialist and non-specialist audiences.
9. Apply research methods for data collection, analysis and interpretation, including the use of appropriate computer software programmes.
10. Draw conclusions and present research results by compiling a coherent and sustained argument that is supported by the research results and findings in the research report.
11. Demonstrate the ability to make autonomous ethical decisions related to the research project.
12. Demonstrate problem-solving abilities to address complex and challenging problems within the field of study and relevant to the research project with an understanding of the consequences of any solutions or insights generated within a specific context.

Associated Assessment Criteria for Learning Outcome 1

• Display understanding of research foundations, paradigms, and nature.
• Apply research design aspects to plan and execute a research project.
• Have comprehensive, in-depth, advanced theoretical knowledge of the systematic integration of food and nutrition in their specific area of research.

Associated Assessment Criteria for Learning Outcome 2

• Locate, analyse, critically appraise and synthesise information.
• Select relevant sources and produce a comprehensive literature review.
• Be able to critically evaluate literature and evidence, make value judgements and cope with controversies.

Associated Assessment Criteria for Learning Outcome 3

• Select and evaluate a research topic using relevant criteria.
• Formulate a clear research problem statement and sub-problems.

Associated Assessment Criteria for Learning Outcome 4

• Compile proposal based on institutional guidelines.
• Present proposal in written and oral formats to various audiences.
• Have mastered the theory and its application to their specific field of study

Associated Assessment Criteria for Learning Outcome 5

• Operate independently and manage resources effectively.
• Be able to demonstrate self-direction and originality in tackling and solving problems and operate independently in planning and implementing tasks
• Act on feedback from supervisor(s) to improve.

Associated Assessment Criteria for Learning Outcome 6

• Work within ethical frameworks (e.g. plagiarism, confidentiality).
• Exercise informed judgment on ethical and professional issues.

Associated Assessment Criteria for Learning Outcome 7

• Plan, manage and execute research using resources and timelines.
• Apply and integrate advanced knowledge in project execution.

Associated Assessment Criteria for Learning Outcome 8

• Select relevant sources and show originality in literature review.
• Use technical and written communication skills effectively.

Associated Assessment Criteria for Learning Outcome 9

• Apply and critically evaluate research methods and techniques.
• Use appropriate computer software for data analysis.

Associated Assessment Criteria for Learning Outcome 10

• Compile a coherent and supported argument in the report.
• Present findings to specialist audiences in appropriate formats.

Associated Assessment Criteria for Learning Outcome 11

• Make autonomous ethical decisions affecting research and professionalism.
• Contribute to development of ethical standards in specific contexts.

Associated Assessment Criteria for Learning Outcome 12

• Use specialised skills to conceptualise, design and implement methods of enquiry to address complex problems
• Systematically apply research methods to investigate research problems with an understanding of context and consequences

Integrated Assessment

The integrated assessment approach is designed to evaluate the learner holistically, fostering personal and professional growth within the field of study by addressing foundational, practical, and reflexive competencies. At this level of study, the successful execution of a research project and the production and acceptance of a dissertation embody a comprehensive blend of formative, summative, and integrated assessment methods.

A Master of Science in Consumer Science is designed to assess a learner's advanced knowledge, research skills, and ability to contribute to a specific field of study or problem related to Consumer Science Food and Nutrition, not-withstanding food quality, health and safety, new product development and production and with a focus on African and South African scenario's on in-depth knowledge, specialised skills, and the ability to apply those skills in research or professional settings.

This rigorous assessment process ensures that learners achieve a high level of scholarly competence, equipping them with the skills and knowledge necessary for advanced professional practice and research in their discipline.