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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
100978  Diploma in Food Technology 
ORIGINATOR
Tshwane University of Technology (TUT) 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2027-06-30   2029-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The qualification is an entry level, vocational learning program on Level 6 of the National Qualifications Framework (NQF). The purpose of the program is to prepare learners to practice as entry level Food Technologists. In addition, it addresses the needs of the food industry in terms of the production of safe and nutritious food products in line with regulatory and consumer requirements. Furthermore, the program will provide the student with skills such as information acquisition, organisational, inter and intrapersonal communication skills, and the ability to become a life-long learner. The Food Technologist will function as a member of a multi-disciplinary team of various levels of employment within the food industry. The qualification articulates vertical with the Advanced Diploma in Food Technology. Scope of Practice Food production and product development, food nutrition and analysis, food microbiology, quality assurance and management. To prepare learners to practice as entry level Food Technologists. In addition, it addresses the needs of the food industry in terms of the production of safe and nutritious food products in line with regulatory and consumer requirements. Furthermore, the program will provide the student with skills such as information acquisition, organisational, inter and intrapersonal l communication skills, and the ability to become a life-long learner. The Food Technologist will function as a member of a multi-disciplinary team of various levels of employment within the food industry. Food production and product development, food nutrition and analysis, food microbiology, quality assurance and management.

Rationale:
This qualification will provide students with the necessary skills to function as Food Technologists within the food industry and other related industries within South Africa and globally. Food companies require trained food technologists to ensure they are able to produce safe food of the necessary quality, which is acceptable for consumers. It aims to educate individuals to Apply theoretical and practical knowledge and skills in the field of Food technology and associated service-oriented organisations by reinforcing and developing the knowledge of the student. This knowledge equips the student for a future role in senior technical management as well as encouraging entrepreneurial development in the field of Food Technology and relate industries. Candidates can apply to the South African Council for Natural Scientific Professions (SACNASP) as certificated natural scientists and may apply to be registered as a professional natural scientist. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
  • As per institutional policy, credits towards this qualification may be obtained by means of Recognition of Prior Learning (RPL).

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • National Senior Certificate National Qualifications Framework (NQF) Level 4. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the compulsory and elective modules at National Qualifications Framework Levels 5 and 6 totalling 360 Credits.

    Compulsory Modules1 Level 5, 132 Credits:
  • Communication for Academic Purposes, 10 Credits.
  • Information Literacy I, 2 Credits.
  • Chemistry I, 24 Credits.
  • Microbiology I, 24 Credits.
  • Life Skills I,2 Credits.
  • General Mathematics I, 24 Credits.
  • General Physics I, 24 Credits.
  • Food Technology Preservation I,12 Credits.
  • Computer Literacy, 10 Credits.

    Compulsory Modules1 Level 6, 228 Credits:
  • Bioanalytical Chemistry II, 12 Credits.
  • Biochemistry II, 12 Credits.
  • Food Product Development I, 24 Credits.
  • Molecular Biology II, 15 Credits.
  • Food Chemistry II, 12 Credits.
  • Microbial Taxonomy II, 15 Credits.
  • Food Technology Commodities II, 24 Credits.
  • WIL in Food Technology I, 60 Credits.
  • Food Microbiology III, 15 Credits.
  • Food Quality Assurance I, 15 Credits.
  • Food Industry Management I, 12 Credits.
  • Food Process Engineering I, 12 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Function effectively in an appropriate food technology environment by demonstrating detailed knowledge in food production, food product development, quality control and assurance, food microbiology and analysis.
    2. Select and apply appropriate methods and techniques to monitor and evaluate materials, food commodities and processed foods, in accordance with statutory requirements by applying the key terms, concepts, facts, principles, rules and theories in the various fields of food technology ensuring the production of foods of acceptable nutritional value.
    3. To develop and process cost effective foods using appropriate technologies, ingredients and processes in accordance with food legislation and consumer needs.
    4. Work effectively in a multidisciplinary team demonstrating the ability to identify, analyse and solve problems in unfamiliar contexts, gathering evidence and applying solutions based on evidence and procedures appropriate to the field, discipline or practice, under supervision.
    5. Communicate effectively with supervisors and colleagues, by applying organisational, inter- and intrapersonal communication skills, and taking responsibility for his or her decisions and actions, as well as assist in the management of resources in the food or related industries including environment, health and safety aspects.
    6. Evaluate, select and apply appropriate methods, procedures or techniques to operate and monitor unit processes according to basic engineering principles and appropriate safety procedures in food manufacturing and associated industries.
    7. Apply and communicate basic management skills, and demonstrate an understanding of basic ethical behaviour and code of conduct within an organisational or professional context. 

    ASSOCIATED ASSESSMENT CRITERIA 
  • Operating equipment pertaining to unit processes in accordance with operating procedures.
  • Monitor equipment pertaining to unit processes.
  • Advise line operators on the safe use of equipment.
  • Ensure that processes operate reproducibly and function within acceptable ranges.
  • Appropriate equipment for basic operations are identified.
  • Operating constraints are identified and correct reporting procedures are followed.
  • Equipment for basic operations are set up and used correctly.
  • Engineering/operating principles and processes are applied.
  • Appropriate operating parameters are identified.
  • Processing conditions are monitored and recorded.
  • Processing conditions are optimised.
  • Equipment is operated according to engineering principles.
  • Operating and maintenance procedures for equipment are compiled.
  • Laboratory and plant safety procedures are applied.
  • Production data is analysed.
  • Production data is recorded and appropriate action taken.
  • The quality and appropriateness of samples are assessed relative to the test requested in accordance with prescribed criteria.
  • Routine and specified specialised media, stains, solutions reagents and buffers are prepared according to Standard Operating Procedures (SOPs).
  • Representative samples are analysed using appropriate SOPs and Quality Control procedures.
  • Principles, methods and application of different SOPs are correctly described.
  • Accurate data capturing and retrieval skills are demonstrated electronically and manually.
  • Results are recorded and compared with established reference ranges and/or appropriate control specimens laboratory results are evaluated through correlation of data in the context of the principles, techniques and instruments used.
  • Laboratory analysis on foods to calculate the energy and nutritional values are carried out according to standard procedures.
  • Chemical composition of foods that determine its nutritional value are identified.
  • The rheological properties of food are identified and analysed according to standard procedures.
  • Preservation techniques are applied.
  • Food spoilage of different food types are identified.
  • Using case studies, food poisoning hazards and outbreaks are identified.
  • Sensory evaluation procedures are identified and differentiated.
  • A sensory evaluation questionnaire is designed.
  • The data from sensory evaluation questionnaires is interpreted.
  • Analytical data is collated, summarised and reported.
  • Evaluate nutritional, rheological, and safety characteristics of food and report.
  • Principles of Quality Assurance are explained in the context of the tests performed.
  • Quality control results and Quality Assurance data are evaluated.
  • SOPs are assessed, reviewed and updated where necessary.
  • Instruments are monitored for efficient functioning and appropriate action is taken where necessary.
  • Demonstrate an understanding of the Hazard Analysis Critical Control Point (HACCP) system and all components in different food manufacturing environments.
  • Dangerous organisms are listed and described.
  • Growth controlling conditions are identified for pathogenic organisms.
  • Beneficial organisms are listed.
  • Manufacturing processes utilising beneficiating organisms are described.
  • Demonstrate an understanding of quality management systems in different food manufacturing environments.
  • Process flow charts are drawn.
  • Labels for foodstuffs with lists of ingredients, nutritional values, and other information according to current legislation is designed.
  • Foods are produced according to Good Manufacturing Practice (GMP).
  • Questions to evaluate consumer needs are compiled.
  • Market survey is organised to gauge consumer needs.
  • Sensory evaluation is conducted using taste panels.
  • Food processing techniques are investigated.
  • The application/adaptation of existing equipment to alternative applications/ food processes is adopted.
  • A project report and samples of the project are displayed and presented.
  • Elements of a business plan are drawn up.

    Integrated Assessment:
    Integrated Assessment will be achieved by a variety of strategies. These include written examinations, group and individual projects and assignments, practical examinations and a research report. Some of the criteria may be accessed through observation of the learners during their classes. Integrated Assessment will be both formative and summative: Formative Assessment will take place during seminar presentations, discussions and project sessions. Summative components of assessment include assignments, research projects, and examinations and Work Integrated Learning (WIL). In the research report, the student will define the research question, identify appropriate research methodologies, undertake a literature review, Analyse the literature, collect and analyse data, and finally compile a report. 
    		•

    INTERNATIONAL COMPARABILITY 
    Comparison of this qualification with international tertiary institutions: University of Gent (Belgium, Europe):
    At this university, a Bachelor's Degree is offered (Bachelor of Science). University of Queensland (Australia). At this university a Bachelor's Degree is offered (Bachelor of Food Technology).

    University of Newcastle, (Australia) At this university a Bachelor's Degree is offered (Bachelor of Science (Food Technology)). Manchester Metropolitan University, United Kingdom (UK). At this university, a Higher National Diploma (HND) Food Technology can be obtained (an undergraduate Food Technology Degree). Southern African Development Community (SADC) countries and other African Countries at the Harames University in Ethiopia, there is an undergraduate Degree program in Food Science and Postharvest Technology. All of these qualifications are aimed at the preparation of a student to work as a professional in the field of food technology but also food science (including related fields through a combination of theoretical and practical knowledge). We offer a Diploma as entry level and this is possibly the greatest distinction, but this is also our niche, thus, it is seen as a strong point, which we should, built on. Some of the institutions surveyed accept Diplomas to some of their programs. 

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.

    Horizontal Articulation:
  • Diploma in Hospitality Management, Level 6.

    Vertical Articulation:
  • Advanced Diploma in Food Technology, Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Tshwane University of Technology (TUT) 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.