SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Advanced Diploma in Food Technology

SAQA QUAL ID	QUALIFICATION TITLE
101907	Advanced Diploma in Food Technology
ORIGINATOR
University of Johannesburg
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 does not replace any other qualification and is not replaced by any other qualification.

PURPOSE AND RATIONALE OF THE QUALIFICATION

Purpose:
The Advanced Diploma in Food Technology provides further specialisation and develops a deep and systematic understanding of current thinking, practice, theory and methodology in the area of food science and technology. Furthermore, this qualification will prepare students for Postgraduate study through deeper knowledge and understanding of research theories, methodologies and practices as well as the development of their ability to formulate, undertake and resolve more complex theoretical and practice-related problems and tasks through the selection and use of appropriate methods and techniques.

Professional activities that the graduates will be able to competently perform after completion of this qualification include quantitative and qualitative research and analysis, advanced laboratory methods and techniques, quality assurance of food and related products, research and development of new products and processes, planning, implementing and/or managing processing operations in a manufacturing environment.

Rationale:
The Advanced Diploma in Food Technology is primarily designed to allow academic progression for graduates with a Diploma in Food Technology and to further develop food technology industry practitioners who can independently integrate and apply scientific technical/vocational principles and techniques. The direct exposure to the workplace enables graduates to effectively access a number of careers and employment from the onset.

The main emphasis of the qualification will be to ensure that the graduates are further prepared for a higher-level career in the Food Technology and related industries. This qualification may also serve as career path for graduates to pursue further educational qualifications like the Postgraduate Diploma or Honours, or an operations management and Food safety and quality management educational qualifications.

The graduates of this qualification will have more in depth, yet, broad knowledge and skills within the discipline of Food Science and Technology.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
The Faculty of Science accepts Recognition of Prior Learning (RPL) as an integral part of education and academic practice. It is acknowledged that all learning has value and the Faculty of Science will endeavour to assess prior learning and award credit where relevant.
The Faculty of Science manages RPL according to the University's RPL policy, which will be applied as follows for purposes of this programme as set out in the Faculty of Science policy:

Through RPL a student may gain access, or advanced placement, or recognition of status.

Recognition takes place in terms of requirements and procedures applied by the Faculty of Science.

RPL in the case of a student not complying with the formal entry requirements:

RPL is based on other forms of formal, informal and non-formal learning and experience.

RPL is considered only where prior learning corresponds to the required NQF level.

RPL takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the qualification.

RPL is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the Faculty of Sciences and is finally decided upon by the Faculty of Science Dean's Committee.

Students that do not satisfy the formal entrance requirements for an Advanced Diploma in Food Technology v may apply for admission to the Advanced Diploma in Food Technology through RPL, whereby the application may be granted subject to such conditions as may be considered to be appropriate.

Entry Requirements:
The minimum admission requirement for this qualification is:

Advanced Diploma in Food Technology, Level 6.
Or

A related qualification, Level 6.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of compulsory modules at Level 7 totalling 120 Credits.

Compulsory Modules, Level 7, 120 Credits:

Food Components, 17 Credits.

Food Product Development, 17 Credits.

Process Engineering 2, 14 Credits.

Food Packaging, 10 Credits.

Food Technology 4,17 Credits.

Food Safety and Quality Assurance 4, 17 Credits.

Operations Management and Entrepreneurship, 14 Credits.

Research Methodology: Natural Sciences, 14 Credits.

EXIT LEVEL OUTCOMES

1. Identify and solve problems encountered in food technology using critical and creative thinking and applying the relevant procedures, methods and techniques.
2. Apply scientific principles to perform routine operations and preparations in the laboratory and in production in food technology contexts.
3. Communicate effectively with other role players in the food technology sector using oral and/or written and visual modes of communication.
4. Collect, analyse, organise and critically evaluate information/data quantitatively and qualitatively.
5. Use science and technology effectively and critically, exercising compliance with good laboratory and manufacturing practices to show responsibility towards the environment and health of others.
6. Integrate related systems in interpreting and assessing results and identifying problems in the workplace.
7. Apply research methodology in the design of a research project.

ASSOCIATED ASSESSMENT CRITERIA

Associated assessment criteria for Exit Level Outcome 1:

Apply advanced scientific principles of the chemistry of food components e.g. water, starches, proteins, lipids, food additives to develop products.

Identify and solve problems, perform and interpret the results obtained from routine laboratory analysis, to food science and technology applications.

Associated assessment criteria for Exit Level Outcome 2:

Apply the concepts and principles of operations and quality management correctly to the manufacture of food and related products.

Apply the principles of new food product development to develop new products and/or innovative manufacturing processes and plan and execute new product development projects.

Describe, appraise and categories the development of new food, beverage and related products.

Identify and describe approaches to food product development and the various steps and activities associated with the food product development process and explain and apply essential principles and techniques in the food product development process.

Apply project management skills to the food product development process.

Describe the role of technical development in the food product development.

Describe the role of marketing in new food product development and develop the successful launch of new food products.

Select the appropriate packaging materials and/or packaging systems and apply in the packaging of foods and labels complying with legislative requirements are created.

Develop critical and innovative thinking, problem-solving skills, communication (oral and written), planning and demonstrate the ability to work as a team by planning and developing a new food product and apply the principles of new food product development.

Associated assessment criteria for Exit Level Outcome 3:

Describe different mechanisms of commination in various food operations and the operating principles of common commination plants.

Select suitable food packaging materials and/or packaging technologies for different applications based on the requirements of the product, logistics and marketing.

Describe and summarise the main roles and requirements of food packaging and differentiate between the role of primary, secondary and tertiary packaging.

Identify, describe and select different packaging systems including packaging materials, closures and adhesives, packaging technologies and/or equipment involved in packaging of food, beverage and related products for food, beverage and related products.

Identify, select and evaluate the packaging needs and appropriate packaging materials and/or technologies for food, beverage and related products.

Evaluate package testing methods to integrity and shelf-life of food, beverage and describe the related products and select appropriate testing methods for different applications.

Identify the environmental considerations and the implications of sustainability and waste disposal of packaging for food, beverage and describe related products by taking into consideration when selecting packaging materials and/or technologies.

Develop a packaging prototype by including the product label considering the aspects of product requirements, legislative compliance, user requirements, product safety, environmental requirements and supply chain needs.

Associated assessment criteria for Exit Level Outcome 4:

Apply food science and technology principles and current trends in food product development and the manufacture of food products.

Apply current innovation trends e.g. functional foods and use nanotechnology for food science and technology applications in new product development.

Apply advanced sensory evaluation methods and techniques and select appropriate methods for various applications including to data analysis methods.

Demonstrate mathematical competency e.g. in the preparation of samples and reagents, in data analysis including data handling, interpretation, and validation.

Associated assessment criteria for Exit Level Outcome 5:

Demonstrate competence in the manufacture of safe, quality foods and related products.

Identify and interpret the requirements of food safety management systems.

Articulate the importance of food safety and quality by reviewing global food regulation and control initiatives and identify and apply international and national codes of practice, standards, guidelines, legislation relevant to food safety, quality and hygiene.

Evaluate and apply aspects of food production technology including programmes, practices and preservation techniques to ensure the production of safe, quality foods throughout the food chain.

Describe and define hazards associated with food safety and quality including biological hazards, chemical hazards, food allergens and foreign bodies and conduct hazard analysis including risk analysis according to international guidelines and best practice.

Develop, evaluate and improve Prerequisite Programmes (PRP) according to best practice and/or existing PRP.

Describe the Hazard Analysis Critical Control Point (HACCP) system and develop new HACCP plans and evaluate and improve existing HACCP plans.

Develop product specifications/criteria, sampling and analysis methods and monitoring procedures to ensure safe, quality products are sourced.

Associated assessment criteria for Exit Level Outcome 6:

Relate the concepts and principles of operations and quality management and entrepreneurship to the manufacture of food and related products.

Describe and evaluate the legal, social, and economic environments of business.

Identify and describe knowledge of business concepts and functions in an integrated manner and understand ethical obligations and responsibilities of business.

Identify, describe and apply quality management tools in the food manufacturing environment to allow for continuous improvement.

Associated assessment criteria for Exit Level Outcome 7:

Develop and translate a research concept into a project proposal using sound research methodology.

Present the project proposal effectively.

Integrated Assessment:
Assessment of the learning outcomes of the Advanced Diploma in Food Technology forms an integral part of the teaching and learning process. The assessment of all modules is in line with the university's teaching and learning policy, including the assessment guidelines.

Each module of this qualification will include at least two (2) formative assessments, practical assessments where applicable, at least one assignment/project as well as a summative assessment opportunity.

A final summative evaluation for each module will be conducted at the end of the semester. These assessments will be moderated by an external expert and the quality and appropriateness of assessments will be continually verified in line with existing policies.

Formative and Summative Assessment:
Lectured components will be assessed in accordance with the university assessment policy. Assessment will consist of formative assessments where discussion of the memorandum is supplied as feedback. The final summative assessment opportunity does not include any feedback to the student.

INTERNATIONAL COMPARABILITY

Internationally, the Advanced Diploma in Food Technology is compared with a qualification from the United Kingdom (UK) offered at the University of Surrey, Food Science and Microbiology Degree. This qualification is offered over 3 or 4 years. Students who complete this qualification can then proceed with postgraduate studies in Advances in Nutrition Food Chemistry, Food Quality Assurance and Food Security Food Technology and Safety Microbiology Research Project. Comparing the third year of this Degree it is found to be much the same as this qualification rather than the Advanced Diploma. Similarities are both qualifications focus on Food Quality Assurance and Safety, Food Security and Food Technology. Differences is the Research Project has been omitted from the Advanced Diploma and will be included in the Postgraduate Diploma/Honours while it is included in the Surry programme.

Furthermore, it compares with the 2-year qualification in Food Science at the University of California from the United Stated of America. Students who complete this qualification can then proceed with Postgraduate studies for Year 2 in:

Food Sensory Science.

Principles of Quality Assurance in Food Processing.

Physical Principles in Food Processing.

Food Processing Laboratory.

Design and Analysis for Sensory Food Science.

Chemistry and Technology of Milk and Dairy Products.

An Introduction to Enzymology.

Enzymology Laboratory.

Sensory Evaluation of Food.

Food Toxicology.

New Food Product Ideas.

Food Product Development.

Senior Seminar.

And the similarities with the focus areas are:

Food Quality Assurance.

Processing.

Product Development.

The difference between the qualification offered in the United States of America (USA) and this qualification is that there is a strong emphasis on sensory aspects in the qualification offered in the USA whilst this qualification has these components included within the modules but does not form an independent module.

Both these qualifications compare favourably with the Advanced Diploma in Food Technology in South Africa.

ARTICULATION OPTIONS

Horizontal articulation into programmes at the same NQF level is possible into other Advanced Diploma or similar NQF level 7 qualifications in a cognate field of study both internal and external to UJ.

Vertical articulation into qualifications at a NQF 8 level is possible for students who have successfully completed this qualification. Students will be able to further their studies by enrolling for an Honours Degree or Postgraduate Diploma in the same or a cognate discipline.

Vertical and horizontal articulation possibilities whether at public or private higher education institutions offering comparable studies will take place in terms of their respective Rules and Regulations of the offering.

MODERATION OPTIONS

N/A

CRITERIA FOR THE REGISTRATION OF ASSESSORS

N/A

NOTES

N/A

LEARNING PROGRAMMES RECORDED AGAINST THIS 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.

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