Associated assessment criteria for Exit Level Outcome 1:

• Apply advanced scientific principles of the chemistry of food components e.g. water, starches, proteins, lipids, food additives to develop products.
• Identify and solve problems, perform and interpret the results obtained from routine laboratory analysis, to food science and technology applications.

Associated assessment criteria for Exit Level Outcome 2:

• Apply the concepts and principles of operations and quality management correctly to the manufacture of food and related products.
• Apply the principles of new food product development to develop new products and/or innovative manufacturing processes and plan and execute new product development projects.
• Describe, appraise and categories the development of new food, beverage and related products.

Associated assessment criteria for Exit Level Outcome 3:

• Describe different mechanisms of commination in various food operations and the operating principles of common commination plants.
• Select suitable food packaging materials and/or packaging technologies for different applications based on the requirements of the product, logistics and marketing.
• Identify, describe and select different packaging systems including packaging materials, closures and adhesives, packaging technologies and/or equipment involved in packaging of food, beverage and related products for food, beverage and related products.

Associated assessment criteria for Exit Level Outcome 4:

• Apply food science and technology principles and current trends in food product development and the manufacture of food products.
• Apply current innovation trends e.g. functional foods and use nanotechnology for food science and technology applications in new product development.
• Apply advanced sensory evaluation methods and techniques and select appropriate methods for various applications including to data analysis methods.

Associated assessment criteria for Exit Level Outcome 5:

• Demonstrate competence in the manufacture of safe, quality foods and related products.
• Identify and interpret the requirements of food safety management systems.
• Articulate the importance of food safety and quality by reviewing global food regulation and control initiatives and identify and apply international and national codes of practice, standards, guidelines, legislation relevant to food safety, quality and hygiene.

Associated assessment criteria for Exit Level Outcome 6:

• Relate the concepts and principles of operations and quality management and entrepreneurship to the manufacture of food and related products.
• Describe and evaluate the legal, social, and economic environments of business.
• Identify and describe knowledge of business concepts and functions in an integrated manner and understand ethical obligations and responsibilities of business.

Associated assessment criteria for Exit Level Outcome 7:

• Develop and translate a research concept into a project proposal using sound research methodology.
• Present the project proposal effectively.

Integrated Assessment:

• Assessment of the learning outcomes of the Advanced Diploma in Food Technology forms an integral part of the teaching and learning process.
• The assessment of all modules is in line with the university's teaching and learning policy, including the assessment guidelines.
• Each module will include formative assessments, practical assessments, assignments/projects, and summative assessments.
• Final summative evaluations will be moderated by an external expert to ensure quality and appropriateness of assessments.

Formative and Summative Assessment:

• Lectured components will be assessed according to the university assessment policy.
• Formative assessments will provide feedback to students for improvement.
• Final summative assessments will be conducted without feedback to the student.