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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Science Honours in Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
119602  Bachelor of Science Honours in Food Technology 
ORIGINATOR
University of Johannesburg 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Honours Degree  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 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  SAQA 0910/22  2022-08-04  2025-08-04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-08-04   2029-08-04  

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 purpose of the Bachelor of Science Honours in Food Technology is to provide further specialisation and develop food industry practitioners who can independently integrate and apply advanced scientific technical or vocational principles and techniques and provides articulation to a Master of Science. Qualifying learners will have a deep and systematic understanding of current thinking, practice, theory, and methodology in food technology. In addition, this qualification will prepare qualifying learners for study through a 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.
Upon completion of the qualification, qualifying learners will be able to:
  • Apply key principles and conventional and emerging technologies in the production and processing of good quality, nutritious food products.
  • Design, implement and execute procedures to ensure quality control and assurance in the food industry.
  • Operate standard and specialized instruments in food analysis and other applications and analyse the data obtained from such technologies.
  • Plan, execute and manage a research project in a specialized area of Food Technology that incorporates the underlying principles and laboratory expertise required in the food industry.
  • Disseminate and present research findings using appropriate modes of delivery to peers, the public and policymakers.

    Rationale:
    There is an ever-increasing need for research training and application in the food industry. The development of this qualification directly addresses the needs of South Africa's National Bio-economy Strategy 2030, which classifies agriculture as one of three key sectors of the bioeconomy and with the highest economic impact. The goal of the Bio-economy Strategy is to "strengthen agricultural biosciences innovation to ensure food security, enhance nutrition and improve health, as well as enable job creation through the expansion and intensification of sustainable agricultural production and processing". To achieve this, it is vital to skill the workforce in the principles and techniques that govern food technology research, food production and food processing; all of which are appropriately addressed in the proposed qualification.

    The qualification is primarily designed to develop food technology industry practitioners and researchers who can independently integrate and apply advanced scientific principles, techniques, and research methods to (I) improve the quality of existing food products and/or (II) develop novel products and services in the industry. The formal tuition and practical hands-on laboratory skills with up-to-date equipment enables qualifying learners' to effectively access several careers and employment from the onset or continue with a Master's in the same field.

    The qualification will enhance the professional activities that the qualifying learners' will be able to competently perform. These include but are not limited to quantitative and qualitative analysis, laboratory production processes, quality assurance, research and development, and judging processes and outcomes to determine and establish appropriate and best possible ways of approaching activities in food technology industries and educational institutions.

    Typical learners will be candidates that are qualified with an Advanced Diploma in Food Technology and or an equivalent qualification. This qualification may also serve as a career path for qualifying learners to pursue further educational qualifications. The qualifying learners of this qualification will have broad knowledge and skills relevant to the food technology sector such as in the risk assessment of food hazards and toxicants, performing sensory analysis of food and the underlying principles in processing of food products. The emphasis of the qualification will be to ensure that the qualifying learners are prepared for a career in food technology in which they contribute innovatively and actively to the growth of the bioeconomy in South Africa. The qualification further prepares learners for the jobs of tomorrow using innovative 4IR technologies in food production, processing, and quality assurance. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution has an approved Recognition of Prior Learning (RPL) policy which is applicable to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications. RPL may be applied for access, credits from modules and credits for or towards the qualification.

    RPL for access:
  • Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations should they be allowed entrance into the qualification.

    RPL for exemption of modules:
  • Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

    RPL for credit:
  • Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
  • Credit shall be appropriate to the context in which it is awarded and accepted

    Entry Requirements:
  • Advanced Diploma in Food Technology, NQF Level 7.
    Or
  • Advanced Diploma in Food Science, NQF Level 7.
    Or
  • Bachelor of Science in Food Science, NQF Level 7.
    Or
  • Bachelor of Applied Science in Food Science and Technology, NQF Level 7. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Level 8, totalling 120 Credits.

    Compulsory Modules, Level 8, 120 Credits.
  • Advanced Food Science and Technology, 16 Credits.
  • Advanced Food Safety and Toxicology, 20 Credits.
  • Advanced Food Analysis and Instrumentation, 20 Credits.
  • Advanced Research Methodology, 24 Credits.
  • Research Project, 40 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply key principles, procedure, conventional and emerging technologies in the production and processing of good quality, nutritious food products.
    2. Design, implement and execute procedures to ensure quality control and assurance in the food industry and take full responsibility for decision-making and use of resources.
    3. Operate standard and specialized instruments in food analysis and other applications and analyse the data obtained from such technologies.
    4. Plan, execute and manage information on a research project in a specialized area of food technology that incorporates the underlying principles and laboratory expertise required in the food industry.
    5. Disseminate and present research findings using appropriate modes of delivery to peers, the public and policymakers. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Accurately appraise and correctly explain fundamental concepts and knowledge related to functional foods and nutraceuticals.
  • Adequately describe the application and integration of food science principles (food chemistry, microbiology, and engineering).
  • Accurately appraise and correctly explain the application and effects of irradiation, high-pressure processing, and pulse electric field processing on the quality of processed foods
  • Food applications of nanotechnologies and the use of bio-nano composites for natural food packaging particularly natural biopolymer-based films and modification of film properties can be sufficiently described.
  • Delivery systems of flavour and active ingredients such as food additives and antimicrobial agents using edible films and coatings are discussed.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Describe various food contaminants including allergens and emerging food-borne hazards accurately.
  • Accurately discuss microbial growth and morphological characteristics, toxigenicity, pathogenicity and associated syndrome.
  • Accurately identify and quantify physical, chemical, or microbial hazards.
  • Identify and apply hazard control measures accurately.
  • Correctly sample, analyse, interpret, validate, and communicate data generated from hazard identification, exposure assessment to risk characterization.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Identify different food quality parameters and the most applicable techniques for their measurement.
  • Elucidate and discuss the working principles of food analytical instruments and their limitations and alternative strategies/innovations suggested to address the challenges.
  • Validate an instrument or an assay to generate reliable data.
  • Accurately identify and validate data generated from various instruments or assays while using univariate and multivariate techniques (chemometrics) and the findings thereof presented.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Apply in-depth reviews with appropriate reference to existing literature written in the dissemination of scientific findings.
  • Prove project proposal is presented in written and/or oral format describing how formulated research question(s) will be answered or the hypothesis.
  • Correct techniques are used to generate, collect, and validate data.
  • Research findings are analysed and interpreted to draw appropriate conclusions.
  • Research findings are reported in both written and oral format using the appropriate scientific terminology and language.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Identify and differentiate various modes of scientific communication and their structures.
  • Determine the appropriate mode of communication for a particular type of audience.
  • Written communication is used to present logically reasoned arguments, evidence, and sound conclusions
  • Use presentation tools to verbally present key information in a logical flow.
  • Apply an appropriate response is made to questions from an audience.

    INTEGRATED ASSESSMENT
    The assessment process is governed by the Academic Regulations of the institution. The assessment of all modules is in line with the institution's teaching and learning policy, including the assessment guidelines Assessment of the learning outcomes forms an integral part of the teaching and learning process.

    Formative and summative assessment:
    There will be at least one assessment opportunity before the final summative assessment for each coursework module. Assessments will include individual assignments and exam assignments.

    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. 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 learners. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification has been compared with the similar qualifications offered by the following countries.

    Country: Australia
    Institution: University of New South Wales (UNSW)
    Qualification: Bachelor of Science (B Sc) Honours in Food Science/Food Technology.
    Duration: One-year full time

    Entry requirements
  • Lowest Selection Rank .1
  • A levels 2.
    Or
  • IB Diploma 3.
    Or
  • Lowest ATAR 4.

    Professional Recognition:
    Qualifying learners of the BSc (Hons) in Food Science and Nutrition (FOODKH3061) are eligible to apply for membership of the Nutrition Society of Australia and registration to work as a Nutritionist. Qualifying learners of the BSc (Hons) in Food Science and Technology (FOODJH3061) are eligible to apply for membership of the Australian Institute of Food Science and Technology (AIFST).

    Exit level outcomes
  • Apply the principles and techniques of food processing and engineering.
  • Use the skills required for success as a professional.
  • Plan and execute project work and/or a piece of research and scholarship with some independence.
  • Know about food safety and microbiology and be able to identify and apply relevant techniques and processes.
  • Apply knowledge and skills in food chemistry and analysis.
  • Be able to deploy food science effectively in practice, including awareness of contextual factors and appropriate use of practical tools.

    Compulsory Modules:
  • Molecules, Cells, and Genes.
  • Engineering Chemistry.
  • Engineering Chemistry.
  • Computing for Engineers.
  • Food Science, Society and Sustainability
  • Sustainable Food Product Manufacturing.
  • Fundamentals of Physics.
  • Mathematics.
  • Higher Mathematics.

    Similarities:
  • The University of New South Wales (UNSW) qualifications have similar modules: Food Science, Society and Sustainability
  • Both UNSW and SA qualifications articulate to Bachelor of Science. Eligible graduates may apply to complete the Bachelor of Science with Honours in an area relevant to Food Science. Master of Food Science.

    Country: Zimbabwe
    Institution: Midlands University (MU)
    Qualification: BSc Honours in Food Science and Technology.
    Duration: One-year full time

    Entry Requirements:
    To qualify for normal entry to a Bachelor of Science Food Science Technology Honours Degree, a prospective student must hold the bachelor's degree. In addition, the applicant must have obtained.
    Or
    at least 2 Passes at `A' level in any of the following science subjects; Chemistry, Biology, Food Science, Physics and Mathematics

    Qualification structure:
    The Midlands University qualification consists of the following compulsory and elective modules.

    Compulsory Modules:
  • Introduction to Food Science Technology, 12 Credits.
  • Cell Biology and Genetics, 12 Credits.
  • Organic chemistry, 12 Credits.
  • Introduction to Computers and Programming, 12 Credits.
  • Basics of Communication skills, 12 Credits.
  • Foundation Mathematics for food scientists, 12 Credits.
  • Food Chemistry, 12 Credits,
  • Food Engineering, 12 Credits.
  • Food Microbiology, 12 Credits.
  • Food Processing and Preservation technology, 12 Credits.

    Choose one elective
  • Food Biochemistry, 12 Credits.
  • Analytical biochemistry,12 Credits.
  • Principles of Nutrition, 12 Credits.

    Similarities:
  • Both the Midlands University (MU) and the South African (SA) qualifications are completed over a minimum of one-year full time study.
  • Both the MU and SA qualifications require a bachelor's degree or equivalent in cognate filed for entry requirements.
  • The MU and the SA qualifications offer similar compulsory modules such as Analytical biochemistry and Introduction to Food Science Technology.

    Differences:
    The (MU) qualification has both compulsory and elective modules, while the SA has compulsory modules only.

    Country: United Kingdom (UK)
    Institution: College of Agriculture, Food and Rural Enterprise
    Qualification: BSc (Hons) Food Technology
    Duration: Three years full time

    Entry Requirements:
    104 UCAS tariff points at A2 level to include a Grade B in either Nutrition and Food Science or a Science subject plus four GCSE subjects at Grade C or higher including a Science subject, Mathematics and English Language or equivalent.
    OR
    In addition to meeting the course entry requirements, applicants must also meet the General Entrance Requirements for Ulster University

    Purpose:
    The Honours Degree in Food Technology, validated by Ulster University, has been designed to equip graduates with the knowledge and skills to enter a competitive global food processing industry.
    This course provides students with the competences to enter into the industry in a range of managerial posts in areas, such as, production, quality, technical, food packaging, and product development in food and drink manufacturing and related sectors.

    Qualification structure:
    Compulsory Modules:
  • Food chemistry nutrition.
  • Food manufacture, safety, and quality.
  • Food microbiology.
  • Food packaging technology.
  • Introduction to data management and analysis.
  • Sensory perception.
  • Applied food science.
  • Food manufacture.
  • Food packaging design.
  • Food preservation.
  • Food processing.
  • Food product design.
  • Work placement.

    Differences:
  • The UK qualification requires a secondary school qualification
  • The United Kingdom (UK) qualification and South Africa (SA) offer different modules.
  • Learners undertaking the four-year course will complete a one-year work-based learning placement in the food industry during year three of the programme. 
    		•

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

    Horizontal Articulation:
  • Postgraduate Diploma in Food Technology, NQF Level 8.
  • Postgraduate Diploma in Food Service Management, NQF Level 8.

    Vertical Articulation:
  • Master of Science: Food Science and Technology, NQF Level 9.
  • Master of Applied Science in Food Science and Technology, NQF Level 9.
  • Master of Management in Food Service Management, 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.
     
    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.