Bachelor of Food Science and Technology

The following Associated Assessment Criteria applies across all Exit Level Outcomes:

• Demonstrate knowledge of mathematics, natural science, physics, food components, food process engineering, food chemistry, and food microbiology and the associated food analysis techniques with new product development which considers all aspects of food safety and quality.
• Create final product specifications that will demonstrate appropriate knowledge of food composition, storage, and distribution requirements.
• Create a new product taking into account the relevant legislation and demonstrate knowledge of legislation that governs food composition, preservation, marking, and labeling requirements, quality, and grading standards of foods.
• Present the newly developed product to the marketing team to demonstrate effective oral communication and knowledge of food technology, consumer trends, and product costing.
• Create a wastewater management policy about your new product and relevant production process to demonstrate knowledge of environmental legislation about the food industry as well as a social awareness/responsibility towards the impact of food production on the society, economy, industrial, and physical environment.
• Produce a portfolio of evidence, including CV, minutes of meetings, Emails, supervisor evaluations, the formal presentation that demonstrate an understanding and commitment to Food Technology workplace practices, professional ethics, responsibilities, and norms to solve Food Technology problems consistent with academic learning achieved.
• Demonstrate knowledge of food safety systems, legal requirements, and systematic approach to Food Safety and Quality an appropriate Hazard Analysis Critical Control Point flow diagram and implementation of the relevant SANS to food production processes.
• Compile a comprehensive scientific written report using the appropriate format and style to describe the new product development process and demonstrate knowledge of sensory, chemical, microbial, and statistical analysis.

Integrated Assessment: Various formal and informal methods of continuous assessment will be utilized throughout the qualification to determine the learner's progress towards achieving the Exit Level Outcomes. Throughout the qualification, the teaching practice aligns to the outcomes, which aligns to assessment practice - these three activities forming three sides of a complete triangle in other words, it subscribes to Constructive Alignment. The Faculty use assessment tools such as Written (Theory tests, Examinations, Assignments, Practical reports, and Projects), Presentations (Oral, Groupwork, PowerPoint, Video assignments), all of which adhere to the institution's policies, for instance, the inclusion of a Final Integrated Summative Assessment (FISA) that comprises not less than 40% and not greater than 50% of the total (final) mark. The institution use Rubrics for many Projects, Practical reports, and Assignments.

Measurement of success at all levels of study: The Faculty pegs the weighted overall pass mark for the subject at the institution's standard of 50%. It will be computed using the proportional contribution of each form of assessment, as was indicated in the examples above. A specific example, namely Food Science & Technology serves: The composition of the final mark will be made up of two assessments (20% each), Practical Component (20%), and FISA (40%).