Bachelor of Sustainable Food Systems
Services - Consumer Services
Purpose and Rationale
Bachelor of Sustainable Food Systems
Purpose
The Bachelor of Sustainable Food Systems program aims to provide learners with a comprehensive education encompassing the knowledge base, theory, and methodology of sustainable food systems. The qualification focuses on developing interdisciplinary knowledge and competencies essential for the establishment, maintenance, and management of sustainable food systems. Individual modules aim to enhance learners' attributes such as critical thinking, problem-solving, communication, critical reasoning, civic engagement, entrepreneurship, and meeting the demands of the Fourth Industrial Revolution (4IR). The program delves into various processes and structures within food value chains, emphasizing sustainable food production. Learners will explore the complexities of the food system, comprising stakeholders and activities involved in agriculture, from production to disposal. A specific focus is placed on sustainable food processing, addressing environmental, economic, political, and socio-cultural sustainability factors.
Upon completion of the program, learners will be able to:
- Apply theories, concepts, and tools for developing and managing food systems, including the valorization chain from post-harvesting to consumption.
- Assess relevant dimensions such as processing, nutrition, food loss, value-chain management, and consumption within the frameworks of economic and environmental sustainability.
- Develop and communicate practical solutions to food sustainability challenges through critical, analytical, and creative thinking.
- Develop and implement strategies within real-world contexts using inquiry, analysis, problem-solving, quantitative reasoning, teamwork, and collaboration.
- Apply food processing and preservation concepts, techniques, and technologies within sustainable food systems.
- Debate the intricate relationship between optimal food systems, food security, and environmental sustainability through various lenses.
- Analyze, critique, and debate food systems complexities locally and globally.
- Utilize pertinent theories to manage a food value-chain in organizational or community settings.
- Communicate sustainable food systems cases considering local and global challenges, as well as political, socio-economic, and cultural influences.
Rationale
The program arises from the necessity to address global challenges related to food security and sustainable development. With the world's population projected to steadily rise, achieving Sustainable Development Goals (SDGs) through transformative actions in agriculture and food systems is vital. Sustainable food systems play a crucial role in ensuring food security, nutrition, and sustainable development. Despite the criticality of food systems, they also pose significant environmental threats through resource usage, emissions, and waste. The qualification seeks to equip learners with the competencies needed to navigate these challenges, emphasizing the importance of producing more food sustainably while addressing environmental concerns.
On a national level, South Africa shares concerns about sustainable food systems and the need to feed a growing population sustainably. The qualification corresponds to emerging trends in the food sector, responding to the urgent need for sustainable farming practices. It aligns with national and global initiatives to reshape food systems to be more inclusive, environmentally sustainable, and capable of delivering nutritious diets. By focusing on sustainable food systems, the program contributes to the food and beverage, agricultural, and water industries, playing a significant role in addressing future challenges in these sectors.
Outcomes
- Apply the theories, concepts and tools for the development and management of food systems, including the value chain from post-harvesting to food consumption.
- Assess the relevant dimensions, i.e., processing, nutrition, food loss, managing the value-chain and consumption, within a context of economic and environmental sustainability.
- Propose, communicate, and apply practical solutions to food sustainability challenges critically, analytically, and creatively. This includes local farming operations, urban agriculture, and larger agri-businesses.
- Develop and implement strategies within a real-world context through inquiry and analysis, problem-solving, quantitative reasoning, teamwork, and collaboration regarding sustainable food systems.
- Apply the concepts, techniques and technologies of food processing and preservation, within the context of a sustainable food system.
- Debate the complex relationship between optimal food systems, food security and environmental sustainability through the lenses of agroecology, biology, anthropology, environmental studies, economics, and nutrition.
- Analyze, critique, and debate the complexities of food systems at local and global levels.
- Draw upon a relevant theory which applies to the management of a food value-chain in an organisation or community setting.
- Communicate cases of sustainable food systems, referring to local and global challenges, and political, socio-economic, and cultural influences.
Assessment Criteria
Associated Assessment Criteria for Exit Level Outcome 1:
- Describe effective food systems using examples of techniques and stakeholders involved in harvesting, processing, packaging, transport, preservation, and marketing.
- Discuss the characteristics, coordination processes, and role-players that constitute a basic food system.
Associated Assessment Criteria for Exit Level Outcome 2:
- Evaluate key aspects of functional food systems, such as safe food processing, nutritious food production, and minimizing food loss within the context of sustainability.
Associated Assessment Criteria for Exit Level Outcome 3:
- Debate the impact of economic, social, and environmental challenges on food systems.
- Discuss the effects of drought, malnutrition, poverty, hunger, obesity, and climate change on food production.
Associated Assessment Criteria for Exit Level Outcome 4:
- Investigate an existing food system, its role players, processes, coordination, and management.
- Develop recommendations to address concerns and ensure quality assurance.
- Develop a new product and apply food systems in the development process.
- Analyze an existing food system and provide innovative strategies to address an industry-related problem.
Associated Assessment Criteria for Exit Level Outcome 5:
- Develop, process, and analyze food products in the sensory laboratory.
- Critically analyze the production process and debate the sustainability of the production process.
- Apply safety measures during the processing and preservation of food products.
Associated Assessment Criteria for Exit Level Outcome 6:
- Prepare a presentation to peers on the relationship between sustainable food production and food security.
- Analyze the impact of economic, social, and environmental challenges on food systems.
- Reference drought, malnutrition, poverty, hunger, obesity, and climate issues.
Associated Assessment Criteria for Exit Level Outcome 7:
- Analyze the systemic nature of a local, state, or regional food system.
- Apply relevant policies and legislation impacting the chosen food system and its sustainability.
Associated Assessment Criteria for Exit Level Outcome 8:
- Compare various food systems to analyze the management, coordination, and logistics.
- Propose strategies to address weaknesses or improve the management and logistics of working food systems.
Associated Assessment Criteria for Exit Level Outcome 9:
- Critique the socio-economic and/or political impact on the management of food systems.
- Investigate selected food production processes and evaluate the impact of cultural influences on food system development and nutritious food production.
Integrated Assessment:
- Assessment is continuous and reflective.
- Combines formative and summative assessment methods.
- Includes assignments, collaborative presentations, class tests, case studies, product evaluation, portfolio, and practical sessions.
- Summative assessment includes module portfolios and a final comprehensive assignment.
- Integrated Project in the final year requires identifying an industry-related problem or developing a new product within a food system.
Qualification Details
- Type
- National First Degree
- NQF Level
- 07
- Min. Credits
- 360
- 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.