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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Master of Science in Food Science 
SAQA QUAL ID QUALIFICATION TITLE
19562  Master of Science in Food Science 
ORIGINATOR
Stellenbosch University 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Master's Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  180  Level 8 and above  NQF Level 09  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
The (first) purpose of the qualification is to equip students with a sophisticated knowledge and understanding of phenomena pertinent to their chosen field of food and beverage science

The (second) purpose is to ensure mastery of the chosen field via high level analysis of new information, the ability to deal with complexity and find workable solutions to problems and challenges.

The (third) purpose is to enable students to carry out advanced and independent research through rigorous training in research methods and to introduce them to the world of scholarly communication, amongst others by assisting them to start publishing their own.

The (fourth) purpose is to prepare students who aspire to move to the highest level of academic work for doctoral study and to promote an approach based on academic integrity and professional ethics and attitude in a specific field of food and beverage sciences to utilise the opportunities for continued personal intellectual growth. Gainful economic activity and rewarding contributions to society.

The (fifth) purpose is to provide South Africa with significant numbers of highly trained graduates in food and beverage sciences to ensure the broadening of the local leadership base of innovative and knowledge based economic and scholarly.

The (sixth) purpose is to stimulate and prepare learners for further advanced study by the provision of required knowledge, skills and insight to develop as researchers in the field of food and beverages on the highest academic

The (seventh) purpose is to provide South Africa with food and beverage scientists who will have a clear and continuously growing understanding of the methods and progress of their science and of their responsibilities to provide food and beverages in an economically viable, sustainable and environmentally friendly way 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
BSc Food ScHons or equivalent.

Candidates must obtain an average of 60% in the final year of the HonsBSc Food Sc, or equivalent, for the MSc Food Science (post honours) or for the BSc In Food Science, or equivalent, for the MSc Food Science (post bachelor) 

RECOGNISE PREVIOUS LEARNING? 
N 

EXIT LEVEL OUTCOMES 
The MSc Food Science graduate will have:

a) Comprehensive knowledge of the chosen field of study.
b) Mastery of advanced theory and its application to a specialised field.
c) Familiarity with the literature and state of research on the subject.
d) An understanding of the constructed and provisional nature of knowledge.
e) Well-developed research skills.

The MSc Food Science graduate will be able to:

a) Perform independent analysis of new data and problems using a wide range of appropriate methods and techniques.
b) Critically evaluate relevant literature.
c) Extrapolate implications beyond given data.
d) Use higher order principles to relate data to new, broader issues.
e) Transform abstract data and concepts for a given purpose.
f) Review evidence-supporting conclusions critically.
g) Identify and define complex problems.
h) Apply appropriate knowledge and skills for their solution.
i) Manipulate abstract systems models.
j) Use well-developed research skills confidently.
k) Challenge orthodox theory and suggest new approaches.
l) Produce detailed and coherent reports.

The MSc Food Science graduate will demonstrate:

a) Mastery of theoretical subject matter within a comprehensive knowledge of a field of study.
b) Mastery of advanced theory and methodology and its application to a specialised field.
c) Capacity for independent study via the completion of a thesis or research project.
d) Understanding and application of appropriate academic and professional values.
e) The ability to take calculated risks.
f) Self-reflexivity and adaptability.

Specific outcomes:

Specific outcomes which the MSc Food Sc graduate will demonstrate is the successful completion of an advanced study in a specialised field of food science via the completion of a thesis which meet the criteria for critical evaluation and publication in scientific journals. 

ASSOCIATED ASSESSMENT CRITERIA 
The assessment used for this qualification ensures that the purpose of the qualification is achieved.

a) A range of formative and summative assessment methods, such as field and laboratory assignments, written and oral examinations is used.
b) The required range of modalities is sued integrative to assess whether the specified outcomes have been achieved.

c) The assessment of samples generalising to a domain takes place in a judicious and planned way to ensure reliability.

d) The criterion used to assess outcomes is largely whether the information and conceptual content of work the student submits for evaluation or assessment is accurate and valid to demonstrate the indicated performances adequately.

e) The candidate must demonstrate integration of learning by successfully completing an advanced research report, suitable for critical review and scientific publication, in the form of a thesis or other document.

The assessment used meets the standard and level of achievement for NQF level 8a.

The assessment used for this qualification ensures that the purpose of the qualification is achieved.

Integrated assessment:

The candidate must demonstrate integration of learning by successfully completing an advanced research project and present it in the form of a thesis. 

ARTICULATION OPTIONS 
This qualification serves as an entry point to the related qualification(s).

PhD (Food Sc)

The HonsBSc Food science can serve as an early exit point from the MSc Food Science 

MODERATION OPTIONS 
The University of Stellenbosch has a system of external peer review and evaluation of departments. One of the aspects of the system is an evaluation of the standards and assessment practices of the departments contributing to this programme.

The academic staff member responsible for a prescribed module or assignment is appointed as first examiner.

Second examiners are appointed for all modules and assignments.

Second examiners serve as moderators for all modules and assignments.

The thesis is examined by a minimum of three examiners, of which at least one must be an external examiner. 

CRITERIA FOR THE REGISTRATION OF ASSESSORS 
The academic staff of the University of Stellenbosch will be used in a manner which fits conforms to the quality assurance system of the University. 

REREGISTRATION HISTORY 
As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

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. Stellenbosch University 


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.