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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Bachelor of Technology: Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
73829  Bachelor of Technology: Food Technology 
ORIGINATOR
University of Johannesburg 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
B Tech  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  480  Level 7  Level N/A: Pre-2009 was L7  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2018-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-12-31   2024-12-31  

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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
1705  Bachelor of Technology: Food Technology  Level 7  Level TBA: Pre-2009 was L7  480  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
The qualifying learner will be able to apply and integrate advanced knowledge and skills of Food Technology in the food manufacturing and associated industries, including the environments of food production, food quality assurance and food product development for safe, cost-efficient and cost-effective food industry. They will also integrate laboratory tests and knowledge of foods to conduct research. Management skills are developed with a view to encourage entrepreneurial development and business management. Compliance with statutory requirements for quality, ethics and safety underpin all exit levels. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • NQF level 6 (B.Sc)
  • Recognition of Prior Learning. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    EXIT LEVEL OUTCOMES 
    1. The learners will be competent to supervise or manage unit processes and operations in according to basic engineering principles in food manufacturing and associated industries and recognise changes in food characteristics during and after processing.
    2. To supervise, implement and monitor Quality Assurance programmes.
    3 Research and develop foods using appropriate technologies
    4 To investigate the interaction of food components/ingredients and their effects
    5 Supervise and specify packaging, handling and storage of foods.
    6. Communicate, manage and plan effectively
    7. Apply relevant procedures of labour legislation as applied to the Food Industry.
    8. Product initiation and marketing

    SPECIFIED OUTCOMES:

    1. Manage line operators on the use of equipment (C) 15 credits (NQF 7)
    Evaluate the effect of processing on food properties (C) 15 credits (NQF 7)

    2. Apply the principles of HACCP. Identify microbiological hazards existing in a process or practice. Identify CCP at which these hazards can be important. Establish systems based on chemical and physical testing and visual observations for effective control (C) 20 credits (NQF 7)
    Apply the principles of Quality Management Systems (C) 10 credits (NQF 7)

    3. Research and formulate a comprehensive strategy to develop or modify a food product or process from idea to market-ready product (C) 10 credits (NQF 7)
    Evaluate the fundamental properties of food additives (C) 10 credits (NQF 7)

    4. Evaluate the interaction between food ingredients (C) 8 credits (NQF 7)

    5. Supervise and specify storage conditions (C) 3 credits (NQF 7)
    Specify and select packaging materials and processes (C) 4 credits (NQF 7)
    Manage and specify handling techniques(C) 3 credits (NQF 7)

    6. Produce a business plan (C) 4 credits (NQF 7)
    Manage personnel (C) 4 credits (NQF 7)

    7. Apply labour legislation to the Food Industry (C) 4 credits (NQF 7)

    8. Develop a new product (C) 6 credits (NQF 7)
    Market the product (C) 4 credits (NQF 7)

    Critical outcomes:
  • Identifying and solving problems in which responses display that responsible decisions using critical and creative thinking have been made in food processing and product development at a supervisory or managerial level.
  • Working effectively with others as a member of the team, group, organisation, community in a food production and food development environment, ensuring appropriate safety levels are applied.
  • Organising, analysing and critically evaluating information in food production and product development.
  • Communicating and leading effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion in food production and product development at a supervisory or managerial level. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    1. Unit processes and operations in terms of human resources, equipment, materials and services should be planned
    Line operators have to be instructed and advised on the use of the equipment.
    Staff should be trained on the use of the equipment
    Corrective action should be assessed and daily / monthly / yearly activities and budgets should be organised and planned
    Changes in food characteristics due to food processing should be evaluated
    2. Microbiological hazards existing in the food industry are identified.
    CCP's are determined at which these hazards can be controlled in various departments.
    Whether specifications and standards have been met is checked.
    Sanitation systems in keeping with the requirements of HACCP are prepared.
    Guidelines for personnel and the public, on the importance of hygiene in the food industry are prepared.
    Principles of QMS are applied
    Principles of QMS within relevant frameworks are managed.
    3. Findings on a specific research topic to be researched and communicated
    Food stabilizers and thickeners are identified.
    The sensory properties of foods are identified
    Preservatives are identified
    The stability of food mixtures is evaluated.
    Chemical, physical and sensory interactions of food components should be analysed
    Food products are modified to improve quality
    4. Food commodities are stored appropriately
    Food commodities are packed appropriately
    Food commodities are handled appropriately
    5. Elements of a business plan are compiled, co-ordinated and managed.
    Relevant legislation is applied
    Interpersonal skills are implemented
    Labour legislation is selected, assessed and applied
    Market needs are identified to allow product definition.
    Production and packaging constraints are evaluated.
    Availability of all essential components are reviewed.
    The needs of a marketing plan are identified.

    Integrated assessment:

    Formative Assessment:
    Written and oral tests
    Evaluation of laboratory practice
    Interdisciplinary projects
    Group projects

    Summative Assessment:
    Controlled projects
    Written tests
    Examination 

    ARTICULATION OPTIONS 
    Vertical articulation to the Master's Degree in Food Technology. 

    MODERATION OPTIONS 
    In accordance with SERTEC. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    SERTEC (Currently) 

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

    NOTES 
    While South Africa still had Technikons, all of their qualifications were registered under the Committee of Technikon Principals. After the Technikons became Universities of Technology or merged with Universities, the qualifications were registered under each of these institutions, and the CTP qualifications fell away (hence the end date of 2006, above). Where relevant, replacement information is
    shown in the table above. 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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 Johannesburg 


    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.