Bachelor of Science in Food Science
Services - Consumer Services
Purpose and Rationale
Learning Objectives:
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Knowledge and Skills Development:
- Equip qualifiers with the necessary knowledge, skills, and competence in food and beverage sciences.
- Cultivate a professional attitude to utilize opportunities for personal growth, economic activity, and societal contributions.
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Local Leadership Development:
- Produce a significant number of graduates in various food sciences fields to broaden South Africa's leadership base.
- Contribute to innovative and knowledge-based economic and scholarly activities within the country.
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Stimulate Postgraduate Studies:
- Prepare learners for postgraduate studies by providing the essential knowledge, skills, and insight to excel as food science researchers at an advanced academic level.
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Sustainable Practices:
- Foster an understanding of methods and advancements in food sciences among qualifiers.
- Instill a sense of responsibility in providing food and beverages in an economically viable, sustainable, and environmentally friendly manner to benefit South Africa.
Outcomes
- reflecting on and exploring a variety of strategies to learn more effectively###
- participating as responsible citizens in the life of local, national and global communities###
- being culturally and aesthetically sensitive across a range of social contexts###
- exploring education and career opportunities### and
- developing entrepreneurial opportunities. General outcomes: The BSc in Food Science graduate will have demonstrated the following general outcomes: a) A sound understanding of the theoretical background in core aspects of the food science. b) The skills required for the operation and application of a range of scientific equipment, techniques and experimental approaches. c) The ability to apply the acquired knowledge to solve new theoretical and practical problems. d) An ability to read and interpret scientific literature including the ability to teach themselves from source material. e) An understanding of the importance of using sound experimental controls and statistical methods. f) An appreciation of the role of scientific modelling in the assembly and understanding of scientific observations. g) Basic skills in the presentation of scientific reports (both written and verbal), including use of information technology as an aid to effective communication skills. The graduate will thus have demonstrated the acquisition of a good general and scientific background of sufficient depth and latitude to enable the graduate to practise as a competent food and beverage scientist Specific outcomes: The BSc in Food Science graduate will have: a) An understanding of the operatives of food sciences through integration of knowledge on interactions between food constituents and the environment, as well as the development of new products, investigations into food structure, sensory and nutritional properties, post harvest handling and preservation of food in an environmentally friendly and economically acceptable manner, including the commercialisation of traditional food produce for intending low income entrepreneurs. b) The ability to detect and solve problems in food sciences. c) An understanding of the interdisciplinary interrelationships within food science. d) The ability to use relevant statistical methods and evaluation. e) An awareness of the social responsibility towards the environment. f) The basic entrepreneurial skills to identify and explore the commercial potential, including a grasp of opportunities available in the agrocommercial and food environment
Assessment Criteria
The assessment methods used for these outcomes ensure that the purpose of the qualification is achieved by utilizing a range of formative and summative assessment methods such as portfolios, simulations, workplace assessments, written and oral examinations. These methods are used integratively to assess whether the specified outcomes have been achieved. The assessment of parts generalizing to a domain is conducted in a judicious and planned systematic way to ensure reliability. The assessments meet the standard and level of achievement for NQF level 7.
The criterion for assessing outcomes a) - b) is largely based on the accuracy and validity of the information and conceptual contents of the work submitted by the student. Competence in outcomes will be demonstrated when students can correlate and integrate information and concepts learned across various modules to propose valid solutions for theoretical and practical problems. Students must showcase their competence through logical and coherent reports and essays, utilizing computer software, completing supervised research projects, and successfully answering test and examination questions. Additionally, students must present their work in written and oral presentations of an acceptable standard in terms of language usage and structural organization.
For the BSc in Food Science, integrated assessment methods such as assignments, workplace assessments, and written and oral examinations are employed to ensure that the purpose of the qualification is achieved. Oral examinations are specifically used to evaluate the student's ability to integrate the knowledge acquired from different modules and disciplines within the program.
Qualification Details
- Type
- National First Degree(Min 480)
- NQF Level
- 08
- Min. Credits
- 480
- 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.