SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Bachelor of Applied Science Honours in Food Science

SAQA QUAL ID	QUALIFICATION TITLE
111240	Bachelor of Applied Science Honours in Food Science
ORIGINATOR
Durban University of Technology
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			HEQSF - Higher Education Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
Honours Degree	Field 10 - Physical, Mathematical, Computer and Life Sciences		Life Sciences
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	120	Not Applicable	NQF Level 08	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Reregistered		EXCO 0821/24	2019-08-16	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 qualification focuses on developing qualifying learners with a strong level of conceptual knowledge, practical skills, attitudes and values necessary for the scientific application of food and water contamination, food safety and quality control issues that significantly affect society and the economy as well as product development. The qualification is also designed for learners who wish to undertake a strong research-intensive study in food science. This qualification is for learners who plan to pursue an industrial or academic career.

Rationale:
Food Science (FS) is a multi-faceted discipline, which has been making a steady impact within the food sector of South Africa. Globally the discipline has made a massive contribution in the science and technology arena. Food Scientists are skilled to respond to issues of food and water contamination, food safety and quality control-issues that significantly affect society and the economy as well as product development. FS therefore plays a substantial role in the contribution to the food and beverage industry, agricultural industry and water industry to name a few. In keeping with current trends in the food sector, in particular the growing concerns surrounding the diminishing food supply and wastage of raw material/foods, this qualification will build on the learners existing foundational knowledge to meet the needs of this new wave of Food Science.

The qualification further provides a strong foundation for the career path, enabling developmental and lifelong learning in FS research and development, as well as industry management and entrepreneurship. The qualifying learners may find research and development career opportunities in parastatal research institutions such as, but not limited to, Council for Scientific and Industrial Research (CSIR), Agricultural Research Council (ARC) and Technology Innovation Agency (TIA).

Food Science has been recognised as a scarce skill due to its potential contribution to the food sector and economy. Research funding from the National Research Foundation (NRF), South African Association of Food Science and Technology (SAAFoST), Agricultural Research Council (ARC), Technology Innovation Agency (TIA) and Department of Science and Technology (DST) has been made available to both undergraduate and postgraduate learners for the pursuit of Food Science careers.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):
The structure of this qualification makes the Recognition of Prior Learning possible and is applicable to all prospective candidates to the Department of Biotechnology and Food Technology. The qualification may be achieved in part through the Recognition of Prior Learning, which includes formal learning and work experience. If the prospective candidate is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this qualification the appropriate credits would be assigned to the prospective candidate.

The Department's RPL process will be aligned to the university's Recognition of Prior Learning Policy and will include representation from industry when reviewing RPL applications. The purpose of the policy is to:

Provide a framework for the implementation of Recognition of Prior Learning procedures within the university.

Facilitate access and admission to qualifications within education and training and career paths.

Accelerate redress of past unfair discrimination in education, training and employment opportunities.

Promote and facilitate lifelong learning.

Outline general procedures relating to the processing of RPL applications at the university.

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

Bachelor of Applied Science in Food Science and Technology, NQF Level 7.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification consists of the following compulsory modules at NQF Level 8 totalling 120 Credits.

Compulsory Modules, 120 Credits:

Analytical Techniques, 16 Credits.

Scientific Methodology, 16 Credits.

Advances in Food Science 4, 16 Credits.

Food Components and Analysis 4, 16 Credits.

Food Microbial Assurance 4, 16 Credits.

Research Project 1, 8 Credits.

Research Project 2, 32 Credits.

EXIT LEVEL OUTCOMES

1. Evaluate theory, concepts and methodologies associated with interrelated scientific and technological processes and their contribution to food product development.
2. Display an overall understanding of food quality and safety by demonstrating an awareness of good manufacturing practices through the application of quality management systems within the confines of South African and international food legislation.
3. Perform laboratory procedures relevant to food processing, food analysis, food product development, food quality and food safety; and be able to evaluate/interpret data and communicate findings scientifically.
4. Demonstrate written and oral skills with the ability to summarise, evaluate, synthesise, and appropriately communicate scientific concepts to a variety of audiences.
5. Critically analyse prevailing issues in the food sector while having the ability to evaluate scientific and technological problems and propose solutions.
6. Maintain a code of conduct, work ethic and uphold confidential company intellectual property.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Technical material and related principles to the development of a process or product on which the learner has worked are interpreted.

Theory, concepts and methodologies associated with interrelated scientific and technological processes and their contribution to food product development are evaluated.

Associated Assessment Criteria for Exit Level Outcome 2:

The underlying principles of GMP and Quality as well as their significance in the industry are stated, and practical strategies to apply those principles in the workplace are developed.

GMP and ISO 9000 elements are integrated into a Quality System.

Areas of GMP non-compliance are identified and corrective actions are proposed and implemented.

Current trends in International and National GMP compliance are defined.

Associated Assessment Criteria for Exit Level Outcome 3:

Potential errors in protocol are recognised and addressed with colleagues and the appropriate supervisor.

Defined responsibilities within a research, manufacturing, quality control, or quality assurance team are carried out as the learner works effectively.

Procedures are performed as required within food science laboratories.

Appropriate scientific terminology and abbreviations are used.

Technical material is interpreted and a journal article related to the development of a process or product on which the learner has worked is prepared.

Associated Assessment Criteria for Exit Level Outcome 4:

Good listening, writing, verbal communication skills and procedures are demonstrated.

Technical material is interpreted and a journal article related to the development of a process or product on which the learner has worked are prepared.

Observational skills and related documentation strategies in written and oral form are developed.

Associated Assessment Criteria for Exit Level Outcome 5:

Technical and manipulative skills in using laboratory equipment, tools, materials and computer software is demonstrated.

An understanding of laboratory procedures, including health and safety, and scientific methods and a deeper understanding of abstract concepts and theories are critically analysed by experiencing and visualising them as authentic phenomena, within a research context.

The skills of scientific enquiry and problem solving are applied within a wide variety of Food Science and Technology contexts.

The complementary skills of collaborative learning and teamwork in laboratory settings and understanding, are prepared for, future possible roles in laboratory-based work through evidence of team based learning.

Associated Assessment Criteria for Exit Level Outcome 6:

Knowledge, skills and ethics relevant to current industry standards and codes of ethics and practice are applied.

An awareness and sensitivity to conflict, culture and context is demonstrated when working.

Ongoing reflection on and development of personal capability to meet industry standards, in particular to, actively seek industry development opportunities and seek and reflect upon feedback is demonstrated.

Integrated Assessment:
Integrated Assessments will combine a number of different elements and will require learners to bring together different sets of outcomes of learning into a demonstration of applied competence. Integrated assessment will be emphasised in the Honours Degree because it links the notion of applied competence which is a central concern of the NQF. Applied competence will be achieved by combining practical, foundational and reflective competence.

Integrated Assessments will:

Assess a number of Exit Level Outcomes together using written tests, case study reports and/or assignments.

Assess a number of Associated Assessment Criteria together using written tests, case study reports and/or assignments.

Use a various assessment methods and instruments to achieve an outcome/s.

Assessment practices will be open, transparent, fair, valid, and reliable to ensure that no learner is disadvantaged in any way whatsoever, so that an integrated approach to assessment is incorporated into the qualification.
The validity of the assessments will be confirmed through the following strategies:

Clarify learning Exit Learning Outcomes and their link to specific Associated Assessment Criteria within an overall assessment strategy.

Use a range of assessment methods to ensure that all learning outcomes are assessed.

Establish a link between assessment and learning and personal development, by allowing learners an element of choice, thereby encouraging self-assessment and reflection.

The term `Integrated Assessment` implies that theoretical and practical components should be assessed together. During integrated assessments, the assessor will make use of a range of formative and summative assessment tools methods and assess combinations of practical, applied, foundational and reflective competencies. Continuous assessment should be provided through:

Project reports.

Simulations.

Written assignments.

Written tests.

Case studies and case presentations.

Peer group evaluation.

Competency evaluations of clinical skills.

Face to face contact with students.

Formative and Summative Assessments:
Formative Assessments will be used to support the learner developmentally and to provide feedback into the teaching and learning process. Summative Assessments will be used to make a judgement about achievement and to provide "snapshot" information about a learner's level of competence at a given time. This includes assessment marks that contribute to the final mark.

Assessment is systematically and purposefully used to generate data for formative purposes. Feedback on the success of the qualification from industry and industry's requirements of learners helps to structure the content of the qualification. Assessment of the content taught is regularly reviewed for relevance to industry requirements and standards to form appropriate assessment levels acceptable to the industry.

INTERNATIONAL COMPARABILITY

This qualification compares with qualifications offered in the following international institutions:

University of Adelaide (Australia) - Bachelor of Food and Nutrition Science (Honours).

Northumbria University (United Kingdom) - Bachelor of Science Honours in Food Science and Nutrition.

University of Nairobi (Kenya) - Postgraduate Diploma in Food Safety and Quality.

It was noted that common modules and practices exist amongst these qualifications and these were incorporated into the Bachelor of Applied Science Honours in Food Science Qualifications. Best practices, in terms of learning teaching and assessment, were adopted and contextualised for the South African context.

The modules offered at the Northumbria University (United Kingdom) - Bachelor of Science Honours in Food Science and Nutrition are as follows:

Investigative Biology.

Sensory Evaluation and New Product Development.

Food Technology.

Nutritional Studies.

Investigative Microbiology.

Food Quality and Safety.

Food and Nutrition - Policies and Issues.

Biological and Food Sciences Project.

Biological and Food Sciences Project.
This is a 1-year qualification. Much of the content to be delivered is similar. Especially the biological aspects. Internationally the qualification is well recognised by experts in the field of food science. The institution offers a qualification closely related to the Bachelor of Applied Science Honours in Food Science.

The modules offered at the University of Adelaide (Australia) - Bachelor of Food and Nutrition Science (Honours) is as follows:

Honours Food and Nutrition Science Project Part 1.

Advanced Food and Nutrition Science Part 1.

Advanced Food and Nutrition Science Part 2.

Advanced Food and Nutrition Science Part 1.

Advanced Food and Nutrition Science Part 2.

Advanced Food and Nutrition Science Part 1.

Advanced Food and Nutrition Science Part 2.

Honours Food and Nutrition Science Project Part 1.

Honours Food and Nutrition Science Project Part 2.
This is a 1-year Degree. Most of the content to be delivered is similar. Especially the research project aspects. Internationally the qualification is well recognised by experts in the field of food science. The institution offers a qualification closely related to the Bachelor of Applied Science Honours in Food Science.

The modules offered at the University of Nairobi (Kenya) - Postgraduate Diploma in Food Safety and Quality is as follows:

Computer Applications.

Applied Statistics.

Risk Analysis.

Food Chemistry, Processing And Preservation.

Food Production And Food Safety.

Food Microbiology And Hygiene.

Research Methodology and Project Development.

Special Project.
This is a 1-year Degree. Some of the content to be delivered is similar. Especially the research project aspects. Internationally the qualification is well recognised by experts in the field of food safety. This institution is one of the few in Africa that specialise in an area related to food science.

ARTICULATION OPTIONS

This qualification allows possibilities for both vertical and horizontal articulation.

Horizontal Articulation:

Bachelor of Science Honours in Food Science, NQF Level 8.

Bachelor of Science Honours: Agriculture: Food Science, NQF Level 8.

Bachelor of Science in Agriculture in Food Science and Technology, NQF Level 8.

Vertical Articulation:

Master of Applied Science in Food Science and Technology, NQF Level 9.

Master of Food Science and Technology, NQF Level 9.

Master of Science in Agriculture in Food Science and Technology, NQF Level 9.

MODERATION OPTIONS

N/A

CRITERIA FOR THE REGISTRATION OF ASSESSORS

N/A

NOTES

N/A

LEARNING PROGRAMMES RECORDED AGAINST THIS 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.

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