SAQA

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 THAT HAS PASSED THE END DATE:

Bachelor of Science Honours in Food Science

SAQA QUAL ID	QUALIFICATION TITLE
6949	Bachelor of Science Honours in Food Science
ORIGINATOR
University of Pretoria
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
CHE - Council on Higher Education			HEQSF - Higher Education Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
Honours Degree	Field 11 - Services		Consumer Services
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	120	Level 7	NQF Level 08	Regular-Provider-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Reregistered"		SAQA 1141/23	2021-07-01	2024-06-30
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2025-06-30		2028-06-30

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This qualification does not replace any other qualification and is not replaced by any other qualification.

PURPOSE AND RATIONALE OF THE QUALIFICATION

To provide qualifiers with:
1. Postgraduate level knowledge of the field of Food Science.
2. The ability to integrate knowledge obtained in Food Science to solve problems in the food and related industries.
3. Knowledge of the principles of scientific research.
4. Skills to apply scientific research methodology to the understanding of the nature of foods, the causes of their deterioration, and the principles of food processing.
5. Opportunities for personal intellectual growth, gainful economic activity and rewarding contributions to science and society.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Matriculation certificate
First degree: B Sc Food Science or related disciplines

RECOGNISE PREVIOUS LEARNING?

EXIT LEVEL OUTCOMES

Learning outcomes:
A B Sc Hons (Food Science) graduate is able to:
1. Do research (under guidance) in one or more of the following specialisation areas of Food Science: Food chemistry, Food microbiology, Food analysis, Food Processing and Nutrition.
2. Integrate knowledge obtained in Food Science and its component disciplines to solve problems in the food and related industries.
3. Research, integrate and summarise research and technical literature in the field of Food Science

Critical cross-field outcomes:

Collecting, analysing, organising and critically evaluating information.

Organising and managing oneself and one`s activities responsibly and effectively.

Communicating effectively using visual and language skills in the modes of oral and written persuasion.

Using science and technology effectively and critically

Identifying and solving problems in which responses display that responsible decisions using critical and creative thinking have been made

Working effectively with others as a member of a team or group

ASSOCIATED ASSESSMENT CRITERIA

Research report (formative and summative)
Tutorial exercises in problem solving (formative)
Written and oral seminars (formative and summative)
Oral examinations (summative)
Written examinations (summative)

Integrated assessment:
Written examinations
Oral examinations
Other:
Research project report

ARTICULATION OPTIONS

Related qualifications:
M Sc (Food Science and Technology)
M Sc (Biochemistry, Genetics, Microbiology)

M Sc (Food Science and Technology) serves as an entry point to the related qualification

M Sc (Biochemistry, Genetics, Microbiology) provides credits for the related qualification

Other articulation possibilities, either generic or specific arrangements:
M Sc in Biological Sciences
M Tech (Food Technology)

MODERATION OPTIONS

Project report and examination summative assessments: external second examiners
Student access to all final examination answer books
Written memoranda for all summative examinations

CRITERIA FOR THE REGISTRATION OF ASSESSORS

Qualifications required:
M Sc Agric (Food Science & Technology)
M Sc Food Science and Technology
M Sc Food Science

Career experience required:
General experience as a practitioner in Food Science

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.	University of Pretoria