University of Venda

Bachelor of Science in Food Science and Technology

Agriculture and Nature Conservation - Secondary Agriculture

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Purpose and Rationale

The qualification in Food Science and Technology is designed to equip learners with the knowledge and skills needed to apply scientific and technological principles in the production, storage, distribution, marketing, and utilization of food and beverages made from raw materials.

As a result of the comprehensive training in Food Technology, graduates are prepared for various senior-level positions across different sectors of the food industry. Potential roles for qualified individuals include Packing House Managers, Plant/Production Managers, Research and Development Personnel, Quality Assurance/Food Safety Personnel, among others.

Graduates may also choose to venture into entrepreneurship by starting their own food processing businesses. The six-month coordinated industrial work experience integrated into the training program aims to ensure that graduates are well-equipped to assume roles within the food industry with minimal on-the-job training.

Outcomes

  1. Ability to apply scientific and technological knowledge to the production, storage, distribution, marketing and use of food from raw materials.
  2. Demonstration of professionalism and competence in the fundamentals of post harvest biology, preservation and handling technologies of food commodities including processing, storage packing and distribution.
  3. Product and process development.
  4. Quality systems management with specific reference to HACCP concept and other legal requirements.
  5. Development of new food processing equipment including their design and fabrication.
  6. Ability to transfer technology in all aspects of Food Science and Technology including, processing storage and distribution. b). Specify critical cross-field outcomes: Critical cross-field outcomes include those specified in the learning outcomes for approved modules in the qualification and as appropriate to the learner's possible field of future employment. These would include, among others. The following: Demonstration of an understanding of the world food problem with particular emphasis on Southern African countries and Africa in general. Ability to identify the various constraints affecting the efficiency of primary and post harvest agricultural Production systems and some understanding as to how these constraints could be removed or minimised by coming up with appropriate post harvest technology procedure. Ability to apply scientific and technological knowledge to the production, storage distribution marketing and use of food and beverage from raw materials. Demonstration of a good degree of professionalism including an understanding of the ethical and legal issues associated with the practice of Food Science and Technology. Contributing to the full personal development of each learner and the social and economical development of society, by making it the underlying intention of this qualification of learning to make the learner aware of the importance of: Reflecting on and exploring a variety of strategies to learn more effectively. Exploring education and career opportunities. Developing entrepreneurial opportunities. The qualification aims to assess these capabilities (cognitive, skills, affective) by means of: Independent study and teamwork. Individual and group-based problem solving. Laboratory investigations, workshop practice, case studies, projects and excursions. The integration of cognitive and practical skills and also to develop. Communication skills (report writing### and presentation of results). An appreciation of the contribution of food science and technology to society.

Assessment Criteria

  1. The assessment methods for this course will include:

    • Prescribed practicals
    • Workplace assessments, including pilot plant processing assessment
    • Project work, both individual and group projects
    • Written and oral reports/tutorials

  2. Assessments will consist of an industrial work experience report and written examinations. These assessments will be used in combination to determine if the specified field outcomes have been met.

  3. The learner is expected to showcase a proficient understanding and knowledge of the science, technology, and business aspects of food handling and manufacturing using locally sourced agricultural produce.

  4. Additionally, professionalism is a key component that the learner should exhibit throughout the course. This includes demonstrating appropriate behavior, communication skills, and ethical conduct in all aspects of their work.

Qualification Details

Type
National First Degree(Min 480)
NQF Level
08
Min. Credits
480
SAQA Source
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University of Venda
University of Venda
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Description
The University of Venda (UNIVEN) is a comprehensive university located in Thohoyandou, Limpopo Province, South Africa. Established in 1982, it is one of the newer universities in the country. UNIVEN offers a wide range of undergraduate and postgraduate programs across various disciplines, including arts, sciences, education, health sciences, agriculture, and management sciences. The university is committed to providing quality education, research, and community engagement, with a focus on addressing the socio-economic challenges faced by the region. UNIVEN also promotes inclusivity and diversity, striving to create an environment that fosters personal and intellectual growth for its students.
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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.