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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Sustainable Food Systems 
SAQA QUAL ID QUALIFICATION TITLE
119815  Bachelor of Sustainable Food Systems 
ORIGINATOR
University of the Free State 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National First Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  EXCO 1011/22  2022-10-04  2025-10-04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-10-04   2031-10-04  

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 Bachelor of Sustainable Food Systems intends to provide a well-rounded, broad education that equips learners with the knowledge base, theory, and methodology of sustainable food systems. The qualification will further develop interdisciplinary knowledge and competencies focused on the development, maintenance, and management of sustainable food systems. Associated with the learning outcomes of the modules the development of learners' attributes (critical thinking, problem-solving, communication, critical reasoning, civic engagement, entrepreneurship, and the 4IR demands (use of technology, global connectivity, artificial intelligence, and the Internet of Things) forms an integral part of the qualification to enhance the employability of the learners in a rapidly changing world of work. Learners will acquire knowledge and competences related to various processes and structures within a food value chain, ranging from post-harvesting to food consumption. Sustainable food production depends on a complex food system composed of a range of stakeholders and activities involved in the production, processing, distribution, consumption, and disposal of food products that originate from agriculture. The qualification has a specific focus on food processing sustainably. It furthermore examines some of the drivers that push and pull food systems, i.e., environmental, and economic sustainability, politics, and the socio-cultural context, worldwide and more specifically South Africa.

Upon completion of this qualification, qualifying learners will be able to:
  • Apply the theories, concepts and tools for the development and management of food systems, including the value chain from post-harvesting to food consumption.
  • Assess the relevant dimensions, i.e., processing, nutrition, food loss, managing the value-chain and consumption, within a context of economic and environmental sustainability.
  • Develop, communicate, and apply practical solutions to food sustainability challenges critically, analytically, and creatively. This includes local farming operations, urban agriculture, and larger agri-businesses.
  • Develop and implement strategies within a real-world context through inquiry and analysis, problem-solving, quantitative reasoning, teamwork, and collaboration regarding sustainable food systems.
  • Apply the concepts, techniques and technologies of food processing and preservation, within the context of a sustainable food system.
  • Debate the complex relationship between optimal food systems, food security and environmental sustainability through the lenses of agroecology, biology, anthropology, environmental studies, economics, and nutrition.
  • Analyse, critique, and debate the complexities of food systems at local and global levels.
  • Draw upon a relevant theory which applies to the management of a food value-chain in an organisation or community setting.
  • Communicate cases of sustainable food systems, referring to local and global challenges, and political, socio-economic, and cultural influences.

    Rationale:
    Food security has long been a challenge for human societies, and nations increasingly face and experience the consequences of this relentless global issue. The United Nations projected in 2017 that the world population of 7.6 billion is expected to reach 8.6 billion in 2030 and increase to 9.8 billion in 2050. This means that the world's population is rising to roughly 83 million people per year. These global demographic trends are essential to guide national policies and development initiatives aimed at achieving Sustainable Development Goals (SDG's). Sustainable food systems lie at the heart of the Sustainable Development Goals (SDG's). Adopted in 2015, the SDG's call for major transformations in agriculture and food systems to end hunger, achieve food security and improve nutrition. According to the Food and Agriculture Organization of the United Nations, food security is a key priority and requires that global food systems be reshaped to be more productive, inclusive of poor and marginalised communities, environmentally sustainable and resilient, and hold the ability to deliver healthy and nutritious diets to an increasing population. The qualification aims to develop competent learners who will develop competence and knowledge to address the increasing need for nutritious food.

    Globally, countries are combining efforts to achieve SDG's. Food systems are key to achieving sustainable development, as it is critical in terms of food and nutrition security, as well as for achieving social, economic, and environmental goals. Although food systems are crucial to achieving food security, it simultaneously seems like a significant environmental threat. The World Wildlife Foundation (WWF) found that food systems account for 69% of the world's freshwater usage and contribute to at least 24% of greenhouse gas emissions, while contributing to deforestation, soil erosion and pollution, to name a few. Furthermore, food systems are not creating healthy people. While 821 million people are hungry and malnourished, 1.9 billion are overweight or obese and yet, people do not eat all the food that is produced. Around 30% of food is lost or disposed of in the supply chain. In keeping with current trends in the food sector and the growing concerns surrounding the diminishing food supply and wastage of raw material/foods, this qualification will provide the foundational knowledge to meet the needs of this new wave of Sustainable Food Systems.

    On a national level, the South African Agriculture and Food System conducted an analysis of several scenarios in 2018, including a selected group of stakeholders from the agriculture sector, government, academia, and civil society. They echoed the dire need for sustainable food systems and stated: "The outcomes of the land reform process will certainly affect (positively or negatively) the ability of South Africa as a country to feed its population in 2050 and to use agriculture and food systems as a powerful tool for rural economic development, poverty alleviation and access to international markets." According to the conservation organisation Worldwide Fund for Nature (WWF), South Africa will have to produce 50% more food by 2050 to feed an estimated population of 73 million people. The implementation of sustainable farming practices is therefore crucial to ensure food security. AgriOrbit investigated various production trends based on sustainable farming, that are emerging in response to a myriad of agricultural challenges, i.e., climate change, water scarcity, soil degradation and feeding an ever-growing population. To transition from one agricultural production method to another, it is important to understand the benefits, possible pitfalls, costs, yield potential and profitability of each option. An academic qualification that focuses on sustainable food systems speaks directly to the need to produce more food while farming sustainably while responding to specific agricultural challenges. The qualification, therefore, plays a substantial role in the contribution to the food and beverage industry, agricultural industry, and water industry. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    The institution has an approved Recognition of Prior Learning (RPL) policy which is applicable with regard 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:
    The minimum entry requirement for this qualification is:
  • National Senior Certificate, NQF Level 4 granting access to Bachelor's degree studies.
    Or
  • National Certificate (Vocational), NQF Level 4 granting access to Bachelor's degree studies.
    Or
  • Senior Certificate, NQF Level 4 with endorsement.
    Or
  • Higher Certificate in Food and Beverage Management, NQF Level 5. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Level 5, 6 and 7 totalling 360 Credits.

    Compulsory Modules, Level 5, 84 Credits:
  • Introduction to Food Systems, 12 Credits.
  • Sustainable Food Systems, 12 Credits.
  • Food Safety: Fundamental Food Compliance, 12 Credits.
  • Food Systems for Nutrition and Health, 12 Credits.
  • Introduction to the Components of Food, 12 Credits.
  • The Economics of Sustainable Food Systems, 12 Credits.
  • Food Operations and Supply Chain Management, 12 Credits.

    Compulsory Modules, Level 6, 156 Credits:
  • Food and Nutrition Security, 12 Credits.
  • Food Security and Sustainability, 12 Credits.
  • Sustainable Food Production: Processes and Principles, 12 Credits.
  • Food Production Processes and Technology, 12 Credits.
  • Food Processing I, 12 Credits.
  • Food Processing II, 12 Credits.
  • Food Marketing and Branding, 12 Credits.
  • Food and Agriculture Policy, 12 Credits.
  • Agricultural Innovation Systems (AIS), 12 Credits.
  • Communication and Facilitation for Sustainable Development, 12 Credits.
  • Food Dispersions, 12 Credits.
  • Human Nutrition, 12 Credits
  • Sustainable Food Production: Processes and Principles, 12 Credits.

    Compulsory Modules, Level 7, 120 Credits:
  • Regenerative Food Systems, 12 Credits.
  • Environmental Sustainability of Food Systems, 12 Credits.
  • Food Product Development, Sensory Analysis and Gastronomy, 12 Credits.
  • Food Processing, 12 Credits.
  • Consumer Behaviour and Food Consumption Trends, 12 Credits.
  • Quality Assurance and the Food Value Chain, 12 Credits.
  • Management of Change and Adaptation, 12 Credits.
  • Managing the food value chain: Logistics and Distribution of Food, 12 Credits.
  • Integrated Project applied to Sustainable Food Systems: New Product Development New Venture Creation, 24 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply the theories, concepts and tools for the development and management of food systems, including the value chain from post-harvesting to food consumption.
    2. Assess the relevant dimensions, i.e., processing, nutrition, food loss, managing the value-chain and consumption, within a context of economic and environmental sustainability.
    3. Propose, communicate, and apply practical solutions to food sustainability challenges critically, analytically, and creatively. This includes local farming operations, urban agriculture, and larger agri-businesses.
    4. Develop and implement strategies within a real-world context through inquiry and analysis, problem-solving, quantitative reasoning, teamwork, and collaboration regarding sustainable food systems.
    5. Apply the concepts, techniques and technologies of food processing and preservation, within the context of a sustainable food system.
    6. Debate the complex relationship between optimal food systems, food security and environmental sustainability through the lenses of agroecology, biology, anthropology, environmental studies, economics, and nutrition.
    7. Analyze, critique, and debate the complexities of food systems at local and global levels.
    8. Draw upon a relevant theory which applies to the management of a food value-chain in an organisation or community setting.
    9. Communicate cases of sustainable food systems, referring to local and global challenges, and political, socio-economic, and cultural influences. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Draw upon the theory by using examples of techniques and the stakeholders involved with harvesting, processing, packaging, transport, preservation, and marketing to describe effective food systems.
  • Discuss the characteristics, coordination processes and various role-players that constitute a basic food system.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Investigate functional food systems and evaluate key aspects, referring to safe food processing, nutritious food production, minimizing food loss within the context of sustainability.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Debate the impact of economic, social, and environmental challenges on food systems.
  • Discuss the effects of drought, malnutrition, poverty, hunger, obesity, and climate change on food production.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Complete an integrated project and investigate an existing food system, its role players, processes, coordination and management, and recommendation to address concerns and quality assurance.
  • Develop a new product and apply food systems in the development process.
  • Analyse an existing food system and provide innovative strategies to address an industry-related problem.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Develop, process, and analyse food products in the sensory laboratory.
  • Critically analyse the production process and debate the sustainability of the production process.
  • Apply safety measures during the processing and preservation of food products.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Prepare a presentation to peers and debate on the relationship between sustainable food production and food security.
  • Analyse the impact of economic, social, and environmental challenges on food systems with reference to drought, malnutrition, poverty, hunger, obesity, and climate issues.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Analyse the systemic nature of a local, state, or regional food system, including the land requirements, production, processing, distribution, consumption, and disposal of waste.
  • Apply relevant policies and legislation that impact the chosen food system, and the sustainability thereof.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Compare various food systems to analyse the management, coordination, and logistics thereof.
  • Propose strategies to address weaknesses or improve the management and logistics of working food systems with reference to case-studies or real-world scenarios.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Analyse and critique the socio-economic and/or political impact on the management of food systems, and the sustainable production of food.
  • Investigate selected food production processes and evaluate the impact of cultural influences on the development of a food system, as well as the production of nutritious food.

    INTEGRATED ASSESSMENT
    Assessment in the qualification is subject to institutional policies and procedures and is integral to the teaching and learning process. Assessment is purposefully designed and used to generate data that reflect learners' progress and academic achievement. Data obtained via assessment are used to provide feedback to learners and staff, and it is used to inform teaching methods to ensure learner success.

    Integrated assessments will combine different elements and will require learners to bring together different sets of outcomes of learning into a demonstration of applied competence. The assessment strategy for this qualification is underpinned by integrated assessment strategies which are reflective and continuous and include formative and summative assessment methods.

    Formative Assessment:
    Assessment of the qualification is conducted continuously. Formative assessment methods are used on a continuous basis to indicate learners' engagement with content, activity, and learning. The number of assessments and assessment types are informed by the module and the nature of the content, competencies, and outcomes of each module. While some modules tend to be more practical such as food processing modules, food technology and food product development, other modules are more theoretical (e.g., Food security and sustainability). Depending on the nature and purpose of each module, the assessment includes:
  • Assignments.
  • Collaborative presentations.
  • Class tests.
  • Case studies.
  • Product evaluation.
  • Portfolio.
  • Practical sessions in the sensory laboratory.

    Summative Assessment:
    Lecturers assess learners' work and feedback is given continuously. Learners build a portfolio from all the assessments per module. The module portfolios are submitted at the end of the semester, together with a final comprehensive assignment that is summatively assessed to obtain a module mark. Each module must provide for at least six assessments during the semester and the final assignment.

    In the final year, learners are required to complete the Integrated Project. This project enables the integration of knowledge, concepts and competencies gained throughout the course. The integrated project requires that candidates identify an industry-related problem or develop a new product or new venture (related to a food system). The module requires that learners submit a written report to explain the problem or new product and indicate the process and planning of the development or an innovative way to address the industry-related problem. Learners will present the report with relevant planning, findings, and recommendations to the class. 
    		•

    INTERNATIONAL COMPARABILITY 
    The sustainable production of food to meet the growing demands of an increasing world population has grown into a global concern. All over the world, academics, policy makers, agriculturalists, farmers, and food scientists are seeking ways to produce enough healthy food to feed the growing population, whilst being mindful of environmental and financial sustainability.

    A Bachelor of Sustainable Food Systems speaks directly to a global need and is in line with Sustainable Development Goals. The South African qualification compares well to similar qualifications internationally.

    Country: United States of America
    Institution: University of Idaho
    Qualification Title: Bachelor of Science in Sustainable Food Systems
    Duration: Four years Full Time
    Credits: 120

    Entry Requirements:
  • Complete specified high school courses with a minimum 2.00 GPA

    Purpose/Rationale:
    The University of Idaho (UoI) qualification will enable learners to explore how to produce food while conserving natural resources such as soil and water. They will learn about new production practices and understand how policy influences the availability of food, sustainable production, food chemistry and safety.

    Learners will have access to a 4-acre, certified organic farm close to campus. Apply the knowledge learnt in the classroom and on the farm to provide food to the local community. The qualification will prepare learners for the following career options:
  • Agronomist.
  • Soil and land conservationist.
  • Educator.
  • Agricultural consultant.
  • Food producer.

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

    Year One:
  • Principles of Microeconomics, 3 Credits.
  • Elective General Education, 6 Credits.
  • Elective Core, 3 Credits.
  • Writing and Rhetoric (Test Scores/ENGL 101), 3 Credits.
  • Math Core (Test Scores/MATH 108), 3 Credits.
  • Public Speaking, 2 Credits.
  • Introduction to College Writing (Test Scores, ENGL 109) 3 Credits.
  • Principles of Chemistry I, 4 Credits.

    Year Two:
  • Cells and the Evolution of Life, 4 Credits.

    Year Two:
  • Elective Core, 3 Credits.
  • Food Systems and Healthy Lifestyles, 3 Credits.
  • Elective Core, 4 Credits.
  • Computer Applications in Biophysical Systems, 3 Credits.
  • Statistical Methods (MATH 108, 143, 160 or 170), 3 Credits.
  • Farm and Agribusiness Management, 4 Credits.
  • The Soil Ecosystem (CHEM 111), 4 Credits.

    Year Three:
  • Elective Core, 18 Credits.
  • Communicating in Agriculture, 3 Credits.
  • Exploring International Agriculture. (Jr/Sr, SOIL 205), 3 Credits.
  • Elective General Education, 3 Credits.
  • Elective Core, 3 Credits.
  • English (ENGL 102; Sophomore or Junior), 3 Credits.

    Year Four:
  • General Education, 3 Credits.
  • Healthy Active Lifestyle Assessment and Intervention, 3 Credits.
  • Elective Core, 9 Credits.
  • SOIL 400 Seminar, 2 Credits.
  • Politics of the Environment, 3 Credits.
  • Sustainable Food Systems, 3Credits.
  • Internship (Variable Credits) (Permission), 3 Credits.
  • Elective General Education, 3 Credits.
  • Market Garden Practicum, 3 Credits.
    Total Credits: 120

    Similarities:
  • The University of Idaho (UoI) and the South African (SA) qualifications require applicants who completed the high school qualification.
  • The (UoI) and SA qualifications are designed to provide a science-based understanding of the many facets of food, from a sustainable production, food chemistry and safety, to policy and human nutrition.
  • Both the UoI and SA qualifications consist of compulsory and elective modules.

    Differences:
  • The UoI qualification takes four years, including an internship to complete while the SA qualification takes three years full-time study.
  • The UoI qualification carries a weight of 120 credits whereas the SA qualification carries a weight of 360 credits.

    Country: Netherlands
    Institution: Wageningen University
    Qualification Title: Bachelor of Science in Sustainable Food System
    Duration: Three years full time
    Credits: 180 ECTS

    Entry Requirements:
    To be admitted to the bachelor's programme in Food Technology, applicants should have studied mathematics, chemistry and biology or physics. high school graduating class with 3.00 GPA in competency courses (4.00 = "A")

    Purpose/Rationale:
    This bachelor's qualification prepares learners to be innovative problem solvers ready to assume a wide range of food-related careers. Learners will gain a general understanding of sustainability issues as they relate to food and food systems. They will be adaptable, capable of both communicating and learning across several disciplines and have a strong orientation toward problem-solving.

    Economic resilience, environmental integrity, social well-being, and governance of food systems are vital to the development of sustainable territorially embedded local and regional food systems both in developed and developing countries. Improving the sustainability of production, processing, transportation, retail, consumption of food and the consequent production of waste is an emerging challenge for policy-makers and planners at all levels of geographical scale. The qualification focuses more on disciplines such as chemistry, bioprocess engineering, physics, and microbiology of food.

    The demand for healthy, sustainably produced food is greater today than ever before. With the global population heading towards 10 billion people by 2050, this demand will inevitably continue to grow. At present, according to the FAO, more than 820 million people are hungry, and 1.2 billion people suffer from chronic undernutrition. At the same time, 2 billion people are overweight. Food Technology focuses specifically on the product, the foodstuff, while Nutrition and Health focus on human beings. This means that there is very little overlap between the courses of the degree programmes. However, learners of Food Technology do gain a basic knowledge of Nutrition and Health and vice versa.

    Most graduates from the bachelor's programme continue studying to complete a master's, which qualifies them for career opportunities anywhere in the world. Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities, or institutes.

    Qualification structure:
    The Bachelor (BSc) in Food Technology is a three-year full-time programme. The first year includes four subjects specific to food technology, and the remainder are mostly core subjects in mathematics, chemistry, physics, and biology. The second year consists primarily of specialist subjects in food technology. The third year includes only one compulsory subject, and the rest of the year is made up of electives and the BSc thesis. All subjects in the Bachelor's total 180 credits under the ECTS. Most subjects are worth 6 ECs each.

    First Year:
  • Introduction to Food Technology.
  • Cell Biology.
  • General Chemistry 1.
  • Organic Chemistry 1.
  • General Chemistry 2.
  • Math 1 or Statistics 1.
  • Statistics 2.
  • Organic Chemistry 2.
  • Nutritional Aspects of Foods.
  • Mathematics 2.
  • Mathematics 3.
  • Microbiology and Toxicology.
  • Physical Chemistry for Food Scientists.
  • Food Production Chains.
  • Presentation Skills.

    Second Year:
  • Mathematical Concepts and Food Technology.
  • Food Microbiology.
  • Food Chemistry.
  • Food Production and Preservation.
  • Food Physics.
  • Food Packaging and Design.
  • Food Engineering.
  • Food Hazards.
  • Food Properties and Function.
  • Quality Systems Operations.

    Third Year:
  • Case Studies.
  • Thesis.

    Free Electives:
    Learners can take a total of 30 ECTS of free electives, in the field of food technology or in another field

    Similarities:
  • The Wageningen University (UW) and the South African (SA) qualifications are offered over a period of three years full-time study.
  • Both the UW and SA qualifications require applicants who completed the high school qualification.
  • Both qualifications specifically focus on food innovation and product development. Learners are exposed to food technologies to process and preserve food and develop food products whilst maintaining effective competitiveness and responding to consumer demands.

    Differences:
  • The UW qualification carries a weighting of 180 ECTS while the SA qualification carries 360 credits.
  • The UW qualification consists of both compulsory and elective modules whereas the SA qualification consists of only compulsory modules and no electives.
  • The UW qualification comprises a thesis, case studies and elective modules in the third year. The thesis is a small study that learners independently conduct and report. Learners do practical research; summarize the results and conclusions in a report while the SA qualification consists of an independent project and content modules.
  • The UW qualification articulates vertically to a Master's degree in the cognate field whereas the SA qualification articulate into Honour's degree in the cognate field.

    Country: United Kingdom
    Institution: The University of Leeds
    Qualification Title: Bachelor of Science in Food Science
    Duration: Three years full time
    Total credits: 360

    Entry Requirements:
  • Year 12 with A-level: ABB including two science subjects (including at least one of Chemistry, Physics, Biology or Mathematics)
  • Where an A-Level science subject is taken, a pass is required in the practical science element, alongside the achievement of the A-Level at the stated grade.
  • Excludes A-Level General Studies or Critical Thinking.
  • Extended Project Qualification (EPQ): the value of this qualification is recognised, and the effort and skills required to undertake it, where an applicant is taking the EPQ may attract an alternative offer in addition to the standard offer. The EPQ taken with A-Levels, for example, could be BBB with an A in the EPQ.
  • GCSE: C/4 in English, or an equivalent English language qualification, and C/4 in Mathematics. Level 2 Functional Skills English in lieu of GCSE English is accepted.

    English language requirements
  • IELTS 6.0 overall, with no less than 5.5 in any component

    Purpose:
    This qualification will give learners an in-depth understanding of food processing, food texture, flavour, food formulations, product development, and food safety. Learners will investigate operations that are applied to preserve foods as well as special procedures which are used to produce everyday commodities. Learners will also study the effects food and drink can have on health and wellbeing.

    Food science is a far-reaching discipline that applies the pure science subjects of chemistry, biology, physics, and nutrition to the study of the nature, sustainability, properties, and composition of foods and the changes which they undergo during storage and processing. Learners will also explore how to maintain and improve food quality and safety and understand how food is utilised and how it interacts with bodies.

    This qualification will give learners an in-depth understanding of food processing, texture, flavour, food formulations, product development, and food safety. Learners will investigate operations that are applied to preserve foods as well as special procedures that are used to produce everyday commodities. Learners will also consider issues surrounding the sustainability of ingredients and manufactured products and study the effects food and drink can have on our health and wellbeing. Additionally, the qualification provides learners with a grounding in organic chemistry, physics, human physiology and cell and molecular biology, which learners will apply throughout the qualification and particularly during the final year of individual research project.

    The qualification will enable graduates to pursue a range of interesting careers, for example, in food science research, product development, marketing, food technology and food quality assurance. There is a worldwide shortage of qualified food science graduates, so there has never been a better time to study this highly sought-after qualification.

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

    First Year:
    Compulsory Modules:
  • Food: Origins and Form, 10 credits.
  • Key Industrial Processing Operations for Food, 20 credits.
  • Key Skills in Food and Nutritional Sciences, 20 credits.
  • Principles of Human Physiology and Nutrition, 20 credits.
  • Physicochemical Properties of Food, 20 credits.
  • Cell and Molecular Biology, 20 credits.

    Second Year:
    Compulsory Modules:
  • Biochemistry Controlling Nutrients and Sensory Properties, 20 credits.
  • Food Processing: From Farm to Shop, 10 credits.
  • Food Colloids: Formulation of Creamy, Fatty and Bubbly Foods, 20 credits.
  • Microbiological and Chemical Food Safety, 20 credits.
  • Food Analysis, 10 credits.
  • Literature Review in Food Science and Nutrition, 10 credits.
  • Introduction to Food Product Development, 10 credits.
  • Food Quality Assurance, 10 credits.

    Third Year:
    Compulsory Modules:
  • Innovation and Design Principles for Foods, 10 credits.
  • How Ingredients Interact in Foods, 20 credits.
  • Research Project: Investigation and Discovery, 40 credits.
  • Food Product Development - Team Project, 30 credits.

    Elective Modules (Select one module from the following options):
  • Biotechnology: Traditional and Leading Edge, 10 credits.
  • Food Science and Nutrition Research: Recent Revelations and Disputes, 10 credits.
  • Functional Foods, 10 credits.

    Assessment:
    A variety of assessment approaches are used to support learners to learn and progress through the course and measure attainment of the learning outcomes. Assessments have a range of formats to develop learner skills such as report writing, effective presentation and communication, problem-solving and the necessary practical skills such as laboratory and experimental methods, including conducting human-based studies and trials. These will reflect the needs of real-world and authentic problems encountered in the workplace. The course supports and encourages learners to think critically and provides opportunities for them to receive formative feedback and to reflect on performance to help them progress and learn.

    Assessments are designed to accommodate the various learning styles and embed equitable and inclusive practices to ensure a supportive and fair assessment framework is presented. In the final year, the learner will synthesise learning and knowledge skills through the design and development of a new food product, working in a multidisciplinary team. In addition, every learner will undertake an independent project, where a learner can choose to work on a cutting-edge research topic within the field.

    Similarities:
  • The University of Leeds (UoL) and the South African qualifications are offered over a period of three years full-time study.
  • Both UoL and SA qualifications carry a weighting of 360 credits.
  • Both qualifications require applicants who completed the secondary school qualification.
  • The UoL and SA qualifications will equip learners with the depth and range of knowledge and skills learners need for a successful career in the food industry, or to move on to a higher research degree.
  • Both qualifications consist of the following compulsory and elective modules.

    Differences:
    The UoL qualification consists of a research project of 40 credits while the research project for the SA qualification carries 24 credits.

    Country: Australia
    Institution: Federation University
    Qualification Title: Bachelor of Sustainable Food Systems
    Duration: Three years
    Credits: 360 credit points

    Entry Requirements:
  • Applicants will have completed the equivalent of Victorian Year 12 with an English mark of at least 20; and a study score of at least 20 in one of any Mathematics or any Science or overseas equivalent.
  • Non-Year 12 applicants must have a HE or VET background and/or relevant work/life experience and must complete a personal statement.
    English language requirement:
  • Overall IELTS band score of 6.0, with no band less than 6.0 or equivalent will be required.
  • International learners wishing to apply for RPL, and Credit Transfer are required to provide a syllabus of the previous study undertaken at the time of applying for a program.
    Alternative Entry:
  • Certificate IV in Food Science and Technology.
  • Diploma in Food Science and Technology.

    Purpose/Rationale:
    Food sustainability is the study of food security, health, safety, quality, and affordability, influenced by climate change and the environment. With the world population expected to reach 9.7 billion by 2050*, Federation University is creating new ways to help solve the problems of developing a safe, healthy, and nutritious food supply for people worldwide.

    This unique degree was developed in collaboration with food industry partners to fulfill the need for food specialists in Australia. The first half of the degree embeds a Diploma of Food Science and Technology (FBP50118) to develop knowledge and core practical skills across food testing, quality, and sustainability. In the second half of the degree, learners will pursue an interest by selecting one of Food Processing or Sustainable Food Production, as well as undertake an industry placement providing valuable and relevant workplace experience.

    Learners will also examine key aspects of sustainable food systems from different points of view: scientific, economic, environmental, and ethical, whilst gaining a worldly perspective through a wide selection of subjects from biology to product and process design. Upon completion of the qualification, the graduate may pursue the following career options.
  • Food policy officer.
  • Food sustainability officer.
  • Food microbiologist.
  • Sensory scientist.
  • Food quality assurance officer.
  • Food production development.
  • Quality control technologist.

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

    Year One:
    Compulsory Modules:
  • Principles of Biology, 15 credit points.
  • Chemistry 1, 30 credit points.
  • Scientific Practice, 15 credit points.
  • Fundamentals in Food Science, 15 credit points.
  • Understanding the Food Continuum, 15 credit points.
  • Food Safety and Compliance, 15 credit points.
  • Sustainable Earth, 15 credit points.

    Year Two:
    Compulsory Modules:
  • Applications in Food Testing, 15 credit points.
  • Working in the Food Industry, 15 credit points.
  • Food Processing Operations, 15 credit points
  • General Microbiology, 15 credit points.
  • Future Feeding, 15 credit points.
  • Sustainable Food Production, 15 credit points
  • Food Processing Major (Y2 S1).
  • Elective Choices
  • Sustainable Food Production Major (Y2 S1).
  • Elective Choices.
  • Electives (1).
  • Elective Choices.

    Year Three:
    Compulsory Modules:
  • Laboratory Management and Quality Assurance, 15 credit points.
  • Food Industry Internship, 30 credit points.
  • Product and Process Development, 15 credit points.
  • Food Processing Major (Y3 S2).

    Elective Modules:
  • Specialisation Elective (1), 15 credit points.
  • Food Chemistry, 15 credit points.
  • Sustainable Food Production (Y3 S1).
  • Elective Choices.
  • Food Processing Major (Y3 S1).
  • Elective Choices.
  • Specialisation Elective (1).
  • Elective Choices.

    Work Integrated Learning: Food Industry Internship, 30 Credit points.
    Learners enrolled in this program have many opportunities to develop employment-related generic skills. Practicals, research projects, internships and industry placement programs provide key opportunities to further develop and apply these skills, aligned with a wide range of career opportunities in related industries. Academic staff work with industry members to facilitate mutually beneficial opportunities and to learn about the expectations and requirements of the industry. This also identifies current and future trends, ensuring the program will remain relevant in the future.

    This course is developed to provide all learners with experiential learning relevant to the food industry.
    The practicum within the courses aims to give learners experience using the Australian Standard methods and contemporary methods popular in the industry for analysis of foods (chemical/ microbiological), processing of foods and product and process development

    Similarities:
  • The Federation University (FU) and the South African (SA) qualifications are offered over a period of three years full-time study.
  • Both qualifications carry a weighting of 360 credits.
  • Both qualifications require applicants who completed the Year 12 qualification.
  • Both qualifications consider alternative access through RPL and RPL for credits.
  • The FU and SA qualification consists of compulsory and elective modules.

    Differences:
  • The FU qualification requires an additional language requirement of IELTS band score of 6.0 whereas the SA qualification has no international language requirement.
  • The FU qualification consists of work-integrated learning whereas the SA qualification does not. 
    		•

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

    Horizontal Articulation:
  • Bachelor of Applied Science in Food Science and Technology, NQF Level 7.
  • Advanced Diploma in Consumer Sciences in Food and Nutrition, NQF Level 7.
  • Advanced Diploma in Food Technology, NQF Level 7
  • Advanced Diploma in Food Service Management, NQF Level 7.
  • Advanced Diploma in Food Science, NQF Level 7.
  • Advanced Diploma in Food and Beverage Management, NQF Level 7.

    Vertical Articulation:
  • Bachelor of Science in Food Science and Technology, NQF Level 8.
  • Bachelor of Science in Food Science, NQF Level 8.
  • Bachelor of Science in Food Management, NQF Level 8.
  • Bachelor of Applied Science Honours in Food Science, NQF Level 8.
  • Bachelor of Science Honours in Food Science, NQF Level 8.
  • Bachelor of Science Honours in Nutrition and Food Science, NQF Level 8.
  • Postgraduate Diploma in Food and Nutrition, NQF Level 8.
  • Postgraduate Diploma in Food and Beverage Management, NQF Level 8.
  • Postgraduate Diploma in Consumer Science in Food and Nutrition, NQF Level 8.
  • Postgraduate Diploma in Food Service Management, NQF Level 8.
  • Postgraduate Diploma in Food Technology, NQF Level 8.
  • Postgraduate Diploma in Food Security, NQF Level 8. 
    		•

    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 


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