Bachelor of Science Honours in Food Technology
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Purpose and Rationale
Bachelor of Science Honours in Food Technology
Purpose:
The purpose of the Bachelor of Science Honours in Food Technology is to provide further specialization and develop food industry practitioners who can independently integrate and apply advanced scientific technical or vocational principles and techniques. It also provides articulation to a Master of Science. Qualifying learners will have a deep and systematic understanding of current thinking, practice, theory, and methodology in food technology.
In addition, this qualification will prepare qualifying learners for study through a deeper knowledge and understanding of research theories, methodologies, and practices, as well as the development of their ability to formulate, undertake, and resolve more complex theoretical and practice-related problems and tasks through the selection and use of appropriate methods and techniques.
Upon completion of the qualification, qualifying learners will be able to:
- Apply key principles and conventional and emerging technologies in the production and processing of good quality, nutritious food products.
- Design, implement and execute procedures to ensure quality control and assurance in the food industry.
- Operate standard and specialized instruments in food analysis and other applications and analyze the data obtained from such technologies.
- Plan, execute, and manage a research project in a specialized area of Food Technology that incorporates the underlying principles and laboratory expertise required in the food industry.
- Disseminate and present research findings using appropriate modes of delivery to peers, the public, and policymakers.
Rationale:
There is an ever-increasing need for research training and application in the food industry. The development of this qualification directly addresses the needs of South Africa's National Bio-economy Strategy 2030, which classifies agriculture as one of three key sectors of the bioeconomy and with the highest economic impact.
The goal of the Bio-economy Strategy is to "strengthen agricultural biosciences innovation to ensure food security, enhance nutrition and improve health, as well as enable job creation through the expansion and intensification of sustainable agricultural production and processing". To achieve this, it is vital to skill the workforce in the principles and techniques that govern food technology research, food production, and food processing; all of which are appropriately addressed in the proposed qualification.
The qualification is primarily designed to develop food technology industry practitioners and researchers who can independently integrate and apply advanced scientific principles, techniques, and research methods to:
- Improve the quality of existing food products and/or
- Develop novel products and services in the industry.
The formal tuition and practical hands-on laboratory skills with up-to-date equipment enable qualifying learners to effectively access several careers and employment from the onset or continue with a Master's in the same field. The qualification will enhance the professional activities that the qualifying learners will be able to competently perform. These include but are not limited to quantitative and qualitative analysis, laboratory production processes, quality assurance, research and development, and judging processes and outcomes to determine and establish appropriate and best possible ways of approaching activities in food technology industries and educational institutions.
Typical learners will be candidates that are qualified with an Advanced Diploma in Food Technology and or an equivalent qualification. This qualification may also serve as a career path for qualifying learners to pursue further educational qualifications. The qualifying learners of this qualification will have broad knowledge and skills relevant to the food technology sector, such as in the risk assessment of food hazards and toxicants, performing sensory analysis of food and the underlying principles in the processing of food products.
The emphasis of the qualification will be to ensure that the qualifying learners are prepared for a career in food technology in which they contribute innovatively and actively to the growth of the bioeconomy in South Africa. The qualification further prepares learners for the jobs of tomorrow using innovative 4IR technologies in food production, processing, and quality assurance.
Outcomes
- Apply key principles, procedure, conventional and emerging technologies in the production and processing of good quality, nutritious food products.
- Design, implement and execute procedures to ensure quality control and assurance in the food industry and take full responsibility for decision-making and use of resources.
- Operate standard and specialized instruments in food analysis and other applications and analyse the data obtained from such technologies.
- Plan, execute and manage information on a research project in a specialized area of food technology that incorporates the underlying principles and laboratory expertise required in the food industry.
- Disseminate and present research findings using appropriate modes of delivery to peers, the public and policymakers.
Assessment Criteria
Associated Assessment Criteria for Exit Level Outcome 1:
- Accurately appraise and correctly explain fundamental concepts and knowledge related to functional foods and nutraceuticals.
- Adequately describe the application and integration of food science principles (food chemistry, microbiology, and engineering).
- Accurately appraise and correctly explain the application and effects of irradiation, high-pressure processing, and pulse electric field processing on the quality of processed foods.
- Describe food applications of nanotechnologies and the use of bio-nano composites for natural food packaging.
- Discuss delivery systems of flavour and active ingredients using edible films and coatings.
Associated Assessment Criteria for Exit Level Outcome 2:
- Describe various food contaminants including allergens and emerging food-borne hazards accurately.
- Discuss microbial growth, toxigenicity, pathogenicity, and associated syndromes.
- Identify and quantify physical, chemical, or microbial hazards.
- Apply hazard control measures accurately.
- Sample, analyse, interpret, validate, and communicate data generated from hazard identification to risk characterization.
Associated Assessment Criteria for Exit Level Outcome 3:
- Identify different food quality parameters and the most applicable techniques for their measurement.
- Elucidate and discuss the working principles of food analytical instruments, their limitations, and alternative strategies.
- Validate instruments or assays to generate reliable data.
- Identify and validate data using univariate and multivariate techniques (chemometrics).
Associated Assessment Criteria for Exit Level Outcome 4:
- Conduct in-depth reviews with appropriate reference to existing literature.
- Present a project proposal describing research questions or hypotheses.
- Use correct techniques to generate, collect, and validate data.
- Analyse and interpret research findings to draw appropriate conclusions.
- Report research findings in written and oral formats using scientific terminology.
Associated Assessment Criteria for Exit Level Outcome 5:
- Identify and differentiate various modes of scientific communication and their structures.
- Determine the appropriate mode of communication for a specific audience.
- Present logically reasoned arguments, evidence, and conclusions in written communication.
- Use presentation tools to verbally present information in a logical flow.
- Respond appropriately to questions from the audience.
Integrated Assessment:
- Assessment process governed by institution's Academic Regulations.
- Formative and summative assessments for each module.
- Assessments include individual assignments, exam assignments, practical assessments, and projects.
- Final summative assessment opportunity without feedback.
- Assessments aligned with university assessment policy.
These criteria outline the expectations for each Exit Level Outcome and the assessment methods to evaluate students' understanding and application of the knowledge and skills related to food science.
Qualification Details
- Type
- Honours Degree
- NQF Level
- 08
- Min. Credits
- 120
- SAQA Source
- More Information
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This page includes information from the South African Qualifications Authority (SAQA) . Builtneat Pty Ltd trading as Study Start, has modified all or some of this information. SAQA has not approved, endorsed, or tested these modifications.