Postgraduate Diploma in Consumer Science in Food and Nutrition

Purpose

The purpose of the Postgraduate Diploma in Consumer Science in Food and Nutrition is to enable qualified learners to strengthen and deepen their knowledge of consumer behaviour. Through advanced theoretical and practical engagement with the science of food and nutrition qualifying learners will be able to address problems and provide possible solutions to contemporary consumer food and nutrition issues. The overall aim is to enhance the well-being of the consumer.

The qualification is in line with the purpose and characteristics of a Postgraduate Diploma as indicated in The Higher Education Qualifications Sub-Framework (2013) as it will provide working professionals with an opportunity to further improve their qualifications. This qualification is envisaged to provide qualified learners with a chance to undertake advanced reflection and development at a higher theoretical level than in preceding qualifications, giving them opportunities for upward career mobility and/or a research career through articulation into various postgraduate qualifications.

Rationale

The National Policy on Food and Nutrition Security for the Republic of South Africa (2014) and the National Development Plan 2030 (2012) indicate that the provision of economical, healthy/nutritious and safe food is a priority. This qualification is linked to national and regional needs as it emphasises the relationship between food, human nutrition, and health and centres on the well-being of the consumer. The Diploma, Advanced Diploma, and Postgraduate Diploma in Consumer Science in Food and Nutrition are the only Consumer Science qualifications offered in the Province and are the only qualifications that focus on both food and nutrition.

The Professional Consumer Science Council stakeholders such as alumni, members of the Advisory Committee, Work Integrated Learning (WIL) employers, and role players in the food industry, as well as present staff members and learners, were consulted. The results from a survey and interviews indicated that a need exists in the food industry for a qualification that focuses on the solving of problems that occur either in the formulation, production, processing and/or storage of specific convenience food products. A further need is an opportunity for working professionals to update their knowledge of nutrition. Stakeholders also indicated that improved knowledge of consumers will enable them to develop convenience food products that are in line with consumer needs and to position their products appropriately in the market.

The food industry needs competent individuals who can play a role in planning and development to ensure that the local industry meets the requirements created by consumer needs and demands. To accommodate working professionals, blended learning will be used and opportunities for innovation and problem solving will be created. A benefit of this qualification will be its contribution to capacity building within the food industry.

Although worldwide there is an increased awareness of health and a healthy lifestyle South Africa is a developing country that is being challenged by both the problems of over-and under-nutrition. According to a National Health survey (2016), 42% of South African women, 14% of men and almost 9% of children can be classified as obese. If present dietary intake trends continue it is predicted that the percentage of people classified as obese will increase in the coming decades. Obesity is linked to critical health risks such as cardiovascular disease, cancer, diabetes, osteoarthritis and chronic kidney disease. It may also lead to a decline in life expectancy. In the field of nutrition, many misconceptions occur with consumers using every "new" dietary trend to lose weight and/or improve their nutritional or health status. Many of these trends do not lead to an overall improvement in health. A better understanding of food and nutrition based on evidence is necessary to not only provide guidelines for the development of fresh, convenience food products that meet the dietary recommendations for a healthy life but also to educate consumers through product labelling and food and nutrition marketing messages.

Providing food products that are nutrient-dense and affordable to lower-income groups is also a challenge. Dietary diversity is important to attain food and nutrition security and better use should be made of indigenous foods and waste products in the development of new convenience food products. These products should not only meet consumer satisfaction but also be nutritious and affordable and become one of the products of choice for these vulnerable groups. A greater understanding of the consumer and of the science of food and nutrition will provide more insight into the challenges faced by individuals in everyday life and as members of communities. Also, improved knowledge of the consumer will enable policymakers as well as the food industry to better fulfil the needs of the consumer.

Recognition of Prior Learning (RPL)

For RPL, the knowledge and skills of an applicant gained through informal, non-formal and/or formal learning are assessed against a qualification or part thereof. The nature of the qualification requires learners to achieve the exit level outcomes of the equivalent to the NQF level 7 qualification.

Also, most of the professionals working in the food industry may not be involved to the same in both Food and Nutrition and may lack knowledge in one of these fields. However, as per the institution's RPL policy applicants may apply for recognition in meeting the entrance requirements, be granted credits or advanced standing.

The evidence that they have achieved the exit level outcomes of the equivalent will be evaluated by a panel comprising senior staff in the qualification and a suitable recommendation will be made.

Entry Requirements

The minimum entry requirement for this qualification is

• Advanced Diploma in Consumer Science in Food and Nutrition, NQF Level 7.

Or

• Bachelor of Science in Consumer Science, NQF Level 7.

This qualification consists of the following compulsory modules at NQF Level 8 totalling 120 Credits.

Compulsory Modules, Level 8, 120 Credits

• Food Studies 5, 30 Credits.
• Nutritional Studies 5, 30 Credits.
• Consumer Studies 5, 30 Credits.
• Food and Nutrition Research Project 5, 30 Credits.

1. Engage with complex, specialised, theoretical knowledge in Consumer Science in the areas of food and nutrition.
2. Develop procedures/guidelines for the application of knowledge regarding the consumer, and the science of food and nutrition within the food industry.
3. Design innovative new convenience food products based on original ideas and opinions.
4. Exhibit a research-orientated approach using critical and creative thinking skills in identifying and solving theoretical and practical problems within the field of food and nutrition.
5. Accurately identify, evaluate and address learning needs in a self-directed manner resulting in a collaborative learning process; showing evidence of time management and accountability.
6. Communicate science-based food and nutrition information effectively to a range of audiences to improve consumer knowledge.
7. Address ethical issues in Consumer Science in the areas of Food and Nutrition.

Associated Assessment Criteria for Exit Level Outcome 1

• Locate, select, analyse and critically evaluate information obtained from scientific sources.
• Identify policies and practices that can hinder or reduce quality and access to food.
• Illustrate the link between climate change and the risk for food insecurity in local and global populations.
• Evaluate the science behind examples of fad diets.
• Support the research problem statement and background for a research project.

Associated Assessment Criteria for Exit Level Outcome 2

• Compile a theoretical formulation for a new product based on the science of food, nutrition and culinary principles and ethical issues.
• Compile a conceptual framework that is logical and which suitably integrates conceptual resources.
• Evaluate the potential health effects of fad diets and nutritional misinformation through simplified causal loop diagrams.
• Conduct developmental trials; include small-scale production of a new product and analytical sensory evaluation, incorporate the results of each trial into the subsequent trial.
• Test a hypothesis by performing an experiment and collecting the data in a reproducible manner.
• Select and train analytical sensory evaluation panelists on the applicable product attributes.
• Compile food safety documentation and guidelines applicable to a finished product.
• Plan and conduct consumer sensory evaluation to determine the acceptance of the new product.
• Create well-organised and coherently structured data collection tool(s) (questionnaire, checklist) as research instrument(s) to gather and capture resourceful and fruitful data for a research project.

Associated Assessment Criteria for Exit Level Outcome 3

• Formulate own ideas, identify and prioritise changes to products that can improve sustainability.
• Finalise the finished product based on the guidelines as stipulated in the product brief.

Associated Assessment Criteria for Exit Level Outcome 4

• Compile an appropriate research title for a research project, containing all the keywords, to provide a concise view of the research.
• Generate a clear, concise, well-justified and grounded research problem statement and background for the research project.
• Conduct a needs analysis taking into account consumer expectations and market trends.
• Develop a creative response to the problem in a hypothesis.
• Display understanding of data sampling strategies, errors, statistical testing and significance and correctly analyse the data using suitable statistical tools.
• Assimilate and interpret the obtained data; draw logical conclusions and compile applicable, meaningful and coherent recommendations that are supported by the results of the particular project.

Associated Assessment Criteria for Exit Level Outcome 5

• Manage the process of development taking time limits, cost of development, equipment and raw materials into account.
• Take full responsibility and accountability as principal investigator for own decision-making, use of resources, actions applied and delivered work within the context of the research project.
• Adhere to the planned (and adjusted) timeline of actions for the submission of each research project chapter and the completed research project.

Associated Assessment Criteria for Exit Level Outcome 6

• Apply the writing conventions of language and structure by communicating information coherently and logically according to the fundamentals of a research proposal and project writing.
• Include innovative analysis in the formulation of information being presented.
• Present data as written and/or visual research findings providing a logical, clear and concise presentation and well-grounded interpretation.
• Design and build a game to educate children about desirable eating habits that incorporate elements of dietary micronutrient intake and/or prudent diet.
• Present a face-to-face technologically mediated presentation on the research project to peers, academics and/or members of the food industry using the research project abstract as a foundation.

Associated Assessment Criteria for Exit Level Outcome 7

• Identify, address and incorporate ethical issues based on critical reflection of the ethical value systems of consumer science within the specific context of the particular research.
• Choose a final idea for the formulation of the new product based on the information gained from a needs analysis and ethical concerns.