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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Food Science and Technology 
SAQA QUAL ID QUALIFICATION TITLE
117345  Bachelor of Food Science and Technology 
ORIGINATOR
Cape Peninsula University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National First Degree(Min 480)  Field 01 - Agriculture and Nature Conservation  Primary Agriculture 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Not Applicable  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2020-07-30  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2034-06-30  

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 primary purpose of the Bachelor of Food Science and Technology is to provide training for either an academic career in the field of Food Science and Technology or prepare the learners for the food industry. The qualification seeks to produce learners who have sound knowledge of principles and applications of Food Science and Technology. Qualifying learners will apply their knowledge and skills to perform and organise operations in laboratories, food production facilities and organisations in compliance with statutory requirements for ethics, safety and quality assurance.

This qualification develops skills in innovation, problem-solving, statistical analyses, supervision, management, communication and research. Holders of this qualification enter a specific niche and tend to have a career in Research & Design (R&D), Quality Assurance (QA), production and research in the food industry. The qualifying learner will also be able to communicate with their peers, the broader community and society in general about the various areas in Food Science in Technology.

Rationale:
The food industry, which is dynamic, is faced with various problems requiring diverse, advanced and even futuristic solutions which require well-rounded learners. The qualifying learner will be able to apply their knowledge base, theoretical and practical skills to resolve these problems and plan for the implementation of future technologies in the food industry. They will be able to deal with complex issues, both systematically and critically. Currently, the food industry has significantly advanced, requiring the use of technology and statistical quality control to troubleshoot and solve problems. This qualification will provide the knowledge and the skills to enable the qualifying graduate to demonstrate intellectual independence in the pursuit of advancing knowledge or solving problems at the forefront of the discipline via research and contribute to the development of innovative technology in the field of Food Science and Technology in an ethical and accountable manner.

The World Health Organisation define food security as 'when all people at all times have access to sufficient, safe, and nutritious food to maintain a healthy and active life. In recent times, food safety (e.g. the recent listeriosis outbreak in South Africa which has claimed over 200 lives as at the middle of 2018) and food security came to the fore globally. However, tons of foods are being wasted between harvest and consumption due to spoilage of raw agricultural commodities, manufacturing and retail spoilage, thus directly threatening food security. Also, the Food and Agricultural Organisation Sustainable Development Goals 2030 (FAO SDG 2030), in particular, SDG number 2 (Zero hunger) have become global issues of critical importance, and consideration made in the formulation of this qualification. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
In keeping with national policy frameworks and the institution's mission and vision, RPL promotes widening of access through Recognition of Prior Learning. Recognition of Prior Learning (RPL) is a process of identifying the knowledge and skills of a learner against the admission requirements of the qualification and for credits against a part thereof. The process involves the identification, mediation, assessment and acknowledgement of knowledge and skills obtained through informal, non-formal and formal learning.

The RPL process is multi-dimensional and multi-contextual, aimed at the individual needs of learners and is handled following an institutional RPL policy by a unit dedicated to this activity. The RPL process includes guidance and counselling, as well as the preparation of a body of evidence to be presented by the RPL candidate to meet institutional requirements. An appeal procedure is also in place to accommodate queries. RPL in this qualification will relate to gaining access to the qualification and/or credits/advanced standing as described in institutional guidelines. An appeal procedure is also in place to accommodate queries.

Entry Requirements:
The minimum entry requirement for this qualification is:
  • National Senior Certificate, NQF Level 4 granting access to Bachelor studies with Mathematics, Physical Sciences and Life Sciences.
    Or
  • Senior Certificate, NQF Level 4 with endorsement and Mathematics, Physical Science and Biology as passed subjects. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Level 5, 6, 7 and 8 totalling 500 Credits.

    Compulsory Modules, Level 5, 124 Credits:
  • Chemistry 1, 20 Credits.
  • Mathematics 1, 20 Credits.
  • Biometrics 1, 12 Credits.
  • Physics 1, 12 Credits.
  • Food Science and Technology 1, 20 Credits.
  • Food Microbiology 1, 20 Credits.
  • Food Project 1, 20 Credits.

    Compulsory Modules, Level 6, 128 Credits:
  • Chemistry 2, 16 Credits.
  • Food Microbiology 2, 16 Credits.
  • Mathematics 2, 8 Credits.
  • Biometrics 2, 8 Credits.
  • Food Analysis 2, 8 Credits.
  • Food Quality Assurance 2, 8 Credits.
  • Food Manufacturing Control 2, 8 Credits.
  • Food Process Engineering 2, 8 Credits.
  • Food Science and Technology 2, 16 Credits.
  • Food Product Development 2, 12 Credits.
  • Food Project 2, 20 Credits.

    Compulsory Modules, Level 7, 128 Credits:
  • Food Chemistry 3, 16 Credits.
  • Food Microbiology 3, 16 Credits.
  • Food Process Engineering 3, 16 Credits.
  • Food Science and Technology 3, 16 Credits.
  • Food Analysis 3, 16 Credits.
  • Food Quality Assurance 3, 8 Credits.
  • Food Manufacturing Control 3, 8 Credits.
  • Food Product Development 3, 16 Credits.
  • Food Project 3, 16 Credits.

    Compulsory Modules, Level 8, 120 Credits:
  • Food Chemistry 4, 16 Credits.
  • Food Microbiology 4, 16 Credits.
  • Food Science and Technology 4, 16 Credits.
  • Food Analysis 4 and Biostatistics, 16 Credits.
  • Food Packaging 4, 8 Credits.
  • Food Safety 4, 8 Credits.
  • Food Product Development 4, 16 Credits.
  • Food Research Project 4, 24 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Integrate Food Science & Technology, Mathematics, Natural Science, Chemistry & Physics principles, processes, procedures and systems to systematically evaluate, analyse, and solve complex Food Science & Technology problems.
    2. Perform procedural design of complex systems, food products, or processes to meet desired specifications within applicable standards, codes of practice and legislation.
    3. Conduct investigations of complex food manufacturing related problems through locating and searching relevant Acts and Regulations, reference methods, academic books and scientific articles.
    4. Use appropriate techniques, resources, and modern Food Science & Technology tools including information technology for the solution of complex Food Science &Technology problems, with an awareness of the limitations, restrictions, premises, assumptions and constraints relating to all applicable legislation.
    5. Communicate effectively, both orally and in writing within a Food Science & Technology context.
    6. Demonstrate knowledge and understanding of the impact of current Food Science & Technology activities on the society, economy, industrial and physical environment, and address issues (food safety (e.g. foodborne disease outbreaks) and quality) by specialised procedures.
    7. Demonstrate understanding of Food Science & Technology management principles and apply these to one's work, as a member and leader in a technical and scientific team and to manage projects.
    8. Apply and commit to Food Science & Technology workplace practices, professional ethics, responsibilities and norms to solve Food Science & Technology problems consistent with academic learning achieved.
    9. Conduct a scientific research project by creating a scientific research proposal, accurate application of the appropriate methodology, precise analysis of data, insightful interpretation of results, as part of the composition of a comprehensive scientific research report. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria applies across all Exit Level Outcomes:
  • Demonstrate knowledge of mathematics, natural science, physics, food components, food process engineering, food chemistry and food microbiology and the associated food analysis techniques with new product development which considers all aspects of food safety and quality.
  • Create final product specifications that will demonstrate appropriate knowledge of food composition, storage and distribution requirements.
  • Create a new product taking into account the relevant legislation and demonstrate knowledge of legislation that governs food composition, preservation, marking and labelling requirements, quality and grading standards of foods.
  • Present the newly developed product to the marketing team to demonstrate effective oral communication and knowledge of food technology, consumer trends and product costing.
  • Create a wastewater management policy about your new product and relevant production process to demonstrate knowledge of environmental legislation about the food industry as well as a social awareness/responsibility towards the impact of food production on the society, economy, industrial and physical environment.
  • Produce a portfolio of evidence, including CV, minutes of meetings, Emails, supervisor evaluations, the formal presentation that demonstrate an understanding and commitment to Food Technology workplace practices, professional ethics, responsibilities and norms to solve Food Technology problems consistent with academic learning achieved.
  • Demonstrate knowledge of food safety systems, legal requirements and systematic approach to Food Safety and Quality an appropriate Hazard Analysis Critical Control Point flow diagram and implementation of the relevant SANS to food production processes.
  • Compile a comprehensive scientific written report using the appropriate format and style to describe the new product development process and demonstrate knowledge of sensory, chemical, microbial and statistical analysis.

    Integrated Assessment:
    Various formal and informal methods of continuous assessment will be utilised throughout the qualification to determine the learner's progress towards achieving the Exit Level Outcomes. Throughout the qualification, the teaching practice aligns to the outcomes, which aligns to assessment practice - these three activities forming three sides of a complete triangle; in other words, it subscribes to Constructive Alignment.

    The Faculty use assessment tools such as Written (Theory tests, Examinations, Assignments, Practical reports and Projects), Presentations (Oral, Groupwork, PowerPoint, Video assignments), all of which adhere to the institution's policies, for instance, the inclusion of a Final Integrated Summative Assessment (FISA) that comprises not less than 40% and not greater than 50% of the total (final) mark.

    The institution use Rubrics for many Projects, Practical reports and Assignments.

    Measurement of success at all levels of study:
    The Faculty pegs the weighted overall pass mark for the subject at the institution's standard of 50%. It will be computed using the proportional contribution of each form of assessment, as was indicated in the examples above. A specific example, namely Food Science & Technology serves: The composition of the final mark will be made up of two assessments (20% each), Practical Component (20%) and FISA (40%). 
    		•

    INTERNATIONAL COMPARABILITY 
    The institution conducted national and international benchmarking to determine the extent qualification, and subject structures compare with similar offerings at similar institutions. The international benchmarking exercise was undertaken in terms of institutional requirements and guidelines which include the following: determining the scope of the benchmarking exercise; the selection of a variety of reputable HE institutions internationally (and nationally); the selection of comparable qualifications and aspects from these qualifications; analysis and evaluation of qualification design of the selected qualifications; conclusions and recommendations for curriculum renewal at the institution.

    The international benchmarking exercise which included the following higher education institutions:
  • Cornell Institute (USA),
  • University of Florida (USA),
  • University of Applied Sciences Osnabrück (Germany),
  • Department of Life Sciences and Facility Management "Institute for Food & Beverage Innovation,
  • Zürcher Hochschule für Angewandte Wissenschaften (ZHAW), (Wädenswil, Switzerland),
  • AgroParis Tech AgroSup Dijon (France).

    Some of these institutions were consulted via personal contact.

    Also, ISEKI (Europe) and IFT (USA) are international food associations whose standards and requirements for training food scientists and technologists were used to inform the questionnaire that this institution used to engage with stakeholder on the revised curriculum. The findings from these studies were incorporated into the revised curriculum. 
    		•

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

    Horizontal Articulation:
  • Bachelor of Consumer Science in Retail Management of Foods, NQF Level 8.
  • Bachelor of Applied Science Honours in Food Science and Technology, NQF Level 8.

    Vertical Articulation:
  • Master of 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: 
     
    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. Cape Peninsula University of Technology 


    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.