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. |
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: 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: RPL for exemption of modules: RPL for credit: Entry Requirements: The minimum entry requirement for this qualification is: Or Or Or |
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: Compulsory Modules, Level 6, 156 Credits: Compulsory Modules, Level 7, 120 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:
Associated Assessment Criteria for Exit Level Outcome 2: Associated Assessment Criteria for Exit Level Outcome 3: Associated Assessment Criteria for Exit Level Outcome 4: Associated Assessment Criteria for Exit Level Outcome 5: Associated Assessment Criteria for Exit Level Outcome 6: Associated Assessment Criteria for Exit Level Outcome 7: Associated Assessment Criteria for Exit Level Outcome 8: Associated Assessment Criteria for Exit Level Outcome 9: 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: 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: 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: Qualification structure: The qualification consists of the following compulsory and elective modules. Year One: Year Two: Year Two: Year Three: Year Four: Total Credits: 120 Similarities: Differences: 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: Second Year: Third Year: Free Electives: Learners can take a total of 30 ECTS of free electives, in the field of food technology or in another field Similarities: Differences: 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: English language requirements 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: Second Year: Compulsory Modules: Third Year: Compulsory Modules: Elective Modules (Select one module from the following options): 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: 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: English language requirement: Alternative Entry: 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. Qualification structure: The qualification consists of the following compulsory and elective modules. Year One: Compulsory Modules: Year Two: Compulsory Modules: Year Three: Compulsory Modules: Elective Modules: 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: Differences: |
ARTICULATION OPTIONS |
This qualification allows possibilities for both vertical and horizontal articulation.
Horizontal Articulation: Vertical Articulation: |
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. |