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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Advanced Diploma in Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
101897  Advanced 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
Advanced Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2021-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

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.  

This qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
72408  Bachelor of Technology: Food Technology  Level 7  Level TBA: Pre-2009 was L7  480  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of this qualification is for academic broadening and deepening of the scope of knowledge and skills in terms of the production and development of safe and nutritious food products in line with regulatory and consumer requirements. It is therefore suitable for continuing specialisation by reiterating the deep and systematic understanding of current thinking, practice, theory and methodology in the field of Food Technology. Graduates will be able to innovatively contribute to the development of cost effective food products, ensure food security for all South Africans. They will also be able to produce high quality foods, and to engage in entrepreneurial activities.

Rationale:
Nationally the food industry is in need of highly qualified and well-trained Food Technologists, to ensure the development and production of safe, nutritious and affordable foods. The South African Association for Food Science and Technology (SAAFoST), (an organisation for food scientists and technologists in South Africa) states that the South African food industry is one of the biggest industries in South Africa. The food industry is a major employer of South Africans and provider of many business opportunities. The food industry requires qualified food technologists (and scientists) who have unique scientific knowledge and understanding of the complex components and properties of foods. In addition, deeper knowledge of how foods should be developed and processed into nutritious, safe and affordable foods is vital. Furthermore, detailed knowledge and understanding in food safety assurance, international and national regulatory requirements as well as food security is becoming ever more important in order to ensure the development and production of nutritious, safe and high-quality foods.

The Advanced Diploma in Food Technology is designed typically to fall in the vocational pathway at Level 7, and thus will fulfil the current need of knowledge enhancement for qualified Food Technologists in South Africa. Such technologists will perform work at a quality based technical level within the food and related industries and require a broader and deeper body of knowledge in the main field of study.

This qualification is developed to enable learners to gain deeper knowledge in the field of Food Technology, thereby improving the technologists' skills. Due to the alignment with the requirements of the Higher Education Qualifications Sub-Framework (HEQSF), the Bachelor of Technology (BTech) Degree will be phased out, which will leave a gap in the market for continued development in the field of Food Technology. To be in line with contemporary practices at tertiary institutions today, as far as studies in Food Technology is concerned, this application for a one-year Advanced Diploma in Food Technology has been submitted. Qualified Food Technologists will, after completion of a National Diploma (which will be phased out) or a Diploma in Food Technology (to be phased in) be able to enrol for this Advanced Diploma. The Advanced Diploma will fulfil the needs of qualified food technologists with specialisation in areas of advanced food technologies and food components; food safety, regulations and quality standards for the food industry; project and research management. This qualification will partially substitute certain aspects of the current B Tech Degree, and is thus deemed important and sustainable.

The qualification articulates vertically with the Postgraduate Diploma in Food Technology. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The institution enables recognition of prior learning, as stipulated in the RPL policy, in order to prevent the repetition of offerings already obtained which correspond with the current offering being pursued at the Institution. Prior-learning and or experience relevant to the field of Food Technology will be evaluated and considered for access to the Advanced Diploma. Candidates may apply at the Office of the Registrar for RPL or for admission via the Senate's discretionary route. The specific relevant documentation will be requested from these applicants, and these cases will be handled on an individual basis.

Entry Requirements:
The minimum entry requirement to this qualification is:
  • A Diploma, Level 6.
    Or
  • National Diploma in Food Technology, Level 6.
    Or
  • A Bachelor's Degree in Food Science, Level 7. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises compulsory modules at Level 7 totalling 120 Credits.

    Compulsory Modules:
  • Introduction to Postgraduate Research, 12 Credits.
  • Advanced Food Technologies, 24 Credits.
  • Food Components, 24 Credits.
  • Entrepreneurial Skills, 12 Credits.
  • Food Safety Assurance, 18 Credits.
  • Quality and Safety Management Systems, 12 Credits.
  • Food Projects and Risk Management, 18 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Attain and evaluate integrated detailed knowledge and knowledge literacy of the central areas of Food Technology as well as detailed knowledge in food safety assurance and food quality systems.
    2. Investigate and critically reflect on a range of methods of enquiry to address complex problems identified in the field of Food Technology ethically and professionally.
    3. Facilitate and manage activities within a familiar or unfamiliar context, taking decisions and acting ethically, morally and professionally in the field of food technology.
    4. Communicate ideas using appropriate academic and occupational discourse by using a variety of technologies and methodologies relevant to the field of Food Technology.
    5. Identify, evaluate and address his or her learning needs in a self-directed manner, and to facilitate collaborative learning processes of peers within the food industry. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Apply and evaluate the key terms, concepts, facts, principles, rules and theories relevant to the specific field of Food Technology and the food industry.
  • Recognise, explain, and compare integrated and detailed knowledge and knowledge literacy of food technological concepts, principles and rules to food industry relevant examples.
  • Demonstrate applied knowledge and skills typically required from a food technologist within the food industry.
  • Identify, analyse, and resolve food safety assurance concepts, theories and strategies in the specialised field of food quality as well as food safety assurance using applicable examples, typically found in the food industry.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Apply evidence-based solutions and theory-driven arguments to resolve food technology, microbial, quality and/or managerial problems.
  • Demonstrate knowledge of Industrial food components, advanced food technologies, including applied methods, techniques and data handling, food microbial safety and quality standard.
  • Utilise methods of enquiry to investigate complex problems in the fields of: Industrial Food Components, Advanced Food Technologies, Food Microbial Safety and Quality Standards.
  • Critically evaluate and apply evidence-based solutions to case studies.
  • Distinguish, contrast, and resolve food technology, microbial, quality and/or managerial problems using theory-driven arguments.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Effectively justify decisions and actions, taking full responsibility for work and decision making, drawing on appropriate ethical values and approaches within a supported and supervised environment.
  • Identify, formulate and execute activities, decisions and actions regarding project and risk management, and the development of food safety and quality standards by facilitating and managing the process in an ethical, moral and professional manner.
  • Defend, appraise and judge ethical values and approaches to management principles and professional practice, with regards to decisions and actions made to assess the validity and appropriateness of the actions taken in the work environment.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Justify and adhere to appropriate academic and occupational discourse using an assortment of technologies and methodologies relevant to the field of Food Technology.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Identify, tailor, evaluate and address continuous development of learning needs in a self-directed manner in order to facilitate collaborative learning processes of both the technologist and his/her peers within the food industry.

    Integrated Assessment:
    Integrated assessment is a multidisciplinary approach to assessment of learning. It is based on combining, interpreting and communicating knowledge in this field of study. In this qualification, integrated assessment is ensured by incorporating both formative and summative assessment strategies into the qualification. Assessment strategies are underpinned by the Exit Level Outcomes and Associated Assessment Criteria, which are designed in articulation with the Level Descriptors and the scope of practice. As such, all elements are aligned with the purpose statement of this qualification. Integrated assessment will take place within the context of an active learning environment, in adherence to:
  • Quality assurance policies, procedures and processes.
  • A guided and supported learning environment.

    Formative Assessment:
    Formative assessment will thus mainly involve integrated types of assessment, used to inform learners about their progress on a continuous basis throughout the semester. Self and peer assessment (with the aid of relevant analytical assessment tools) will contribute to formative assessment. Marks collected from this evidence may be recorded for promotional purposes or may be used for the sole purpose of a learner and lecturer reflection, growth and development. Formative assessment will be used to support a learner developmentally and to provide feedback to all involved in the learning process of how teaching and learning can be improved. Throughout the qualification, formative assessment strategies will be used to ensure that Exit Level Outcomes are achieved, which include (but not limited to):
  • Assignments; demonstrations; presentations; tests; and/or any other applicable methods required within a specific teaching and learning experience.

    Summative Assessment:
    Summative assessment will involve assessment opportunities that take place at the end of a learning experience. Information will be gathered about a student's level of competence upon completion of a unit, module or qualification. Results may be expressed in marks in terms of the level of competence achieved, with regard to level descriptors, specific outcomes and assessment standards. This type of assessment is used for promotional purposes and does take the form of (including, but not limited to):
  • Examinations (theoretical).
  • Portfolios; Presentations.
  • Tests.

    Assessment Principles:
    Assessment will be conducted in accordance with the principles of good assessment to ensure credible certification. Assessment procedures, methods and instruments will adhere to principals of fairness, validity, reliability and practicality.

    Moderation Options:
    Moderation complies with and aligns to the principles of moderation as determined by Council and Institutional regulations. External moderators are appointed for all modules, as the programme is designed on exit Level 7. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Advanced Diploma in Food Technology is comparable to other national and international tertiary institutions. The majority of these national and international qualifications are aimed at the preparation of a student to work as a specialist in the field of food technology but also food science (including related fields through a combination of theoretical and practical knowledge). The Advanced Diploma in Food Technology is offered at an NQF Level 7, according to the HEQSF Framework to continue development through imprinting deep and systematic understanding of current thinking, practice, theory and methodology, in the field of Food Technology. Some of the institutions (nationally and internationally) surveyed, accept diplomas to certain programmes similar to the proposed Advanced Diploma in Food Technology. Therefore it should be possible for our students to study at and articulate with other institutions locally as well as globally.

    This qualification compares favourably with the following qualifications:
  • Australia, Royal Melbourne Institute of Technology (RMIT) offers a 3-year Bachelor of Science (Food Technology and Nutrition).
  • University of Gent, Belgium offers a 3-year Bachelor of Science in Food Technology including option of Honours, Master's and Doctoral Degrees.
  • United Kingdom, Manchester Metropolitan University offers a 3-year Diploma in Food Technology.

    A summary of the comparability of the programmes above indicates that the major body of knowledge includes: basic science modules such as chemistry, microbiology, nutrition, food analysis, introduction to the food industry and food processing, including practicals, as well as the development of new food products.
    It thus illustrates that the envisaged advanced diploma in Food Technology at TUT compares well in terms of scope and body of knowledge as well as in terms of equivalence. 
    		•

    ARTICULATION OPTIONS 
    The Advanced Diploma in Food Technology articulates vertically into a Postgraduate Diploma, a Bachelor Honours Degree or a Bachelor's Degree in Food Technology, or an equivalent programme at level 8 on the NQF in the main field of study. Accumulated credits may also be presented for entry into a cognate Bachelor's degree. A qualification may not be awarded for early exit from an Advanced Diploma.

    Such an advanced diploma may articulate horizontally to other advanced diplomas at NQF level 7 for the purpose of career change in fields such as, but not limited to quality or management. 

    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.
     
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    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.
     
    NONE 


    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.