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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Master of Science in Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
96977  Master of Science in 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
Master's Degree  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  180  Not Applicable  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
2027-06-30   2029-06-30  

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 
Purpose:
The purpose of the Master of Science in Food Technology is to provide students with specialised advanced education and training to master the required experimental and technological skills and necessary fieldwork competencies such as innovation, decision-making, strategic thinking and organisational skills.

The qualifying student will be able to conduct research in the Food Technology field, and contribute to knowledge production in that field. The qualification will produce graduates who are academically prepared for a career in the Food Technology and related industries including the necessary skills to perform the required tasks as is required by the Industry.

Rationale:
The proposed Master of Science (MSc) in Food Technology (Food Technology) was developed to respond to new challenges and opportunities of the Food Technology profession, and is primarily designed to develop food technology industry practitioners who can integrate and apply scientific technical/vocational principles and techniques. It provides a learning pathway for Bachelor of Technology (B Tech) students and other students who present with relevant qualifications, to progress in their academic careers. The qualification has been developed in consultation with industry via an Advisory Committee, which includes members from the South African Association of Food Science and Technology (SAAFoST).

Typical students of the Master of Science in Food Technology are individuals that has successfully mastered a Food Technology (or equivalent qualification) and gained relevant industrial experience associated with the profession. Graduates are professionally prepared to effectively access a number of careers such as food product development, food safety and quality management food production or manufacturing. These professions are typically very successful and contributes significantly to the economy of the country. As such this qualification contributes to realisation of the national imperatives that include high-level skills training and contributes to country's enterprises, services and infrastructure.

This qualification develops professionals that do not only have globally equivalent skills, but who are socially responsible and conscious of their role in contributing to the national development effort and social transformation.

The professional activities that the graduates will need to engage in includes research and development in the Food Technology and Food Processing field. The learning pathway for students completing this qualification is a Doctor of Philosophy (PhD) with specialisation in Food Science and Technology.

The degree demands a high level of intellectual and theoretical knowledge and insight into problems related to the field of study and of critical reasoning, formulation, analysis and evaluation of a specific problem in the field of study. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The Faculty of Science accepts Recognition of Prior Learning (RPL) as an integral part of education and academic practice. It is acknowledged that all learning has value and the Faculty of Science will endeavour to assess prior learning and award credit where relevant.

The Faculty of Science manages RPL according to the University of Johannesburg's (UJ) RPL policy, which will be applied as follows for purposes of this programme as set out in the Faculty of Science policy:
  • Through RPL a student may gain access, or advanced placement, or recognition of status, on condition that he/she continues his/her studies at the UJ.
  • Recognition takes place in terms of requirements and procedures applied by the Faculty of Science.
  • RPL in the case of a student not complying with the formal entry requirements.
    > Is conducted after payment of the prescribed fees in accordance with the policy and guidelines of the University.
    > Is based on other forms of formal, informal and non-formal learning and experience.
    > Is considered only where prior learning corresponds to the required NQF-level.
    > Takes place where prior learning in terms of applied competencies is relevant to the content and outcomes of the programme.
    > Is considered in terms of an assessment procedure that includes a motivated recommendation by an assessment panel to the Dean's Committee of the Faculty of Sciences and is finally decided upon by the Faculty of Science Dean's Committee.
  • A qualification that does not satisfy the formal entrance requirements for a Master's Degree in Food Technology programme, but the holder of a such a qualification, may apply for admission to the Master's Degree in Food Technology through RPL, which application may be granted subject to such conditions as may be considered to be appropriate.

    The following Faculty documentation can be accessed from the yearbook as it pertains to this qualification:
  • Admission policy for this qualification.
  • RPL policy.

    Entry Requirements:
    Any NQF 8 qualification in the food science and technology field. Student not meeting the entry level requirements will be able to access the qualification via the University of Johannesburg (UJ) RPL policy and other relevant UJ policies and rules and regulations. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    EXIT LEVEL OUTCOMES 
    1. Demonstrate a comprehensive, systematic and integrated specialist knowledge and skills of the food technology discipline/field.
    2. Display advanced research skills.
    3. Present and communicate the results of research by appropriate academic/professional discourse. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcomes 1:
  • Apply the theories, research methodologies, epistemologies, and methods/techniques relevant to the food technology science discipline.
  • Use a range of specialised food technology related skills to identify analyse and deal with complex problems and issues.
  • Cite relevant literature and recent trends in the technologies, techniques, models and theories in the field of food technology and science.
  • Demonstrate advanced information retrieval and processing skills to identify, analyse, synthesise and independently evaluate quantitative and/or qualitative data in the field of Food Technology, using appropriate technology.
  • Operate in specialised science contexts and utilise ethical decision-making skills in dealing with complex ethical and professional issues and make informed judgements on such issues.

    Associated Assessment Criteria for Exit Level Outcomes 2:
  • Clearly identify and define the research problem.
  • Develop and present a research project by applying the correct research methodologies and techniques.
  • Draw systematically and creatively on the theories, research methodologies, methods/techniques (including statistical and mathematical techniques), literature and materials of their discipline/field of choice.
  • Operate autonomously and take responsibility for their own work and be accountable for the work of others when working with others in a team.
  • Critique and evaluate current research and participate in scholarly debates, addressing both theory and practice, in the science area of specialisation.

    Associated Assessment Criteria for Exit Level Outcomes 3:
  • The research problem, its justification, process and outcome is reported in a dissertation which complies with the generally accepted norms for research at this level.

    Integrated Assessment:
    Formative assessment:
  • Seminar presentations and student/supervisor consultations.

    Summative assessment:
  • Research Dissertation. 
    		•

    INTERNATIONAL COMPARABILITY 
    Master's Degree in food science:
  • The Department of Food Science and Human Nutrition offers graduate programs leading to a Master of Science degree and a Doctor of Philosophy degree in Food Science under the College of Agriculture and Natural Resources.
  • Also offered are numerous opportunities for post-doctoral research.
    > Students who are admitted into the master's and doctoral degree programs carry out research in either 1) food safety and toxicology or 2) food processing and quality enhancement.
    > A student who is admitted to the graduate program in Food Science is expected to have general, quantitative and organic chemistry, and biochemistry. In addition, preparation for graduate work should include courses in the biological and agricultural sciences, mathematics, physics, nutrition, engineering or economics.
    > Food Processing and Quality Enhancement.

    Research Areas:
  • Food Processing and Quality Enhancement:
    > Michigan State University goal is to improve the quality, safety, nutritional value and demand for meat, fruit, vegetable, dairy and cereal products. Michigan State University is working to improve the efficiency of meat production by nutritional and hormonal optimization of muscle growth in meat-producing animals. Currently they are studying the structural, compositional and metabolic basis for muscle function and their relationship to the ultimate quality of muscle as a food. Michigan State University are working to expand the use of underutilized commodities, using by-products of the meat and dairy processing industries. For example, they are developing protein films using whey protein isolate and concentrates, an underutilized by-product of the cheese industry. Another focus is to determine how the biochemical and physical properties of foods influence their quality and safety.
    > Michigan State University are looking at the relationship between the biochemical properties of meat and cereal proteins and how these proteins function in processed meat products and based goods. Michigan State University are studying the underlying mechanisms of protein gelation and emulsification, two functional properties critical in many food products. Several projects are underway in cooperation with the cherry industry in Michigan to develop new products, improve existing products and develop new uses for cherries. One project is looking at the antioxidant activities of selected cherry components. Much of this research will lead to expanded markets for Michigan agricultural products.
  • Food Safety and Toxicology:
    > This is one of the major focus areas in the department with education, research and outreach activities conducted by a large number of Michigan State University faculty. The area is strengthened considerably with close ties to the National
    Food Safety and Toxicology Center (NFSTC). In addition, there is an opportunity to obtain dual degrees in Food Science and Integrative Toxicology through MSU's Program in Environmental and Integrative Toxicological Sciences.
    > Current faculty research emphases focus on agents that affect human and animal health including mycotoxins and other natural products, foodborne disease agents and their toxins, and a variety of nutritional factors. This is an active area of research and education with a significant capacity for career growth.

    Synopsis:
    > For the Master's Degree in food science, the student may elect either Plan A (with thesis) or Plan B (coursework based).
  • A total of 30 credits are required for the Degree under Plan A or Plan B.

    Food Science, Master of Science Degree:
  • The food and beverage industry - the largest manufacturing industry in the United States - relies on food scientists to create new foods, improve food safety and quality, design safer and efficient food processes, and much more.
  • In this program, students will gain the advanced technical knowledge and independent research skills to create their own food innovations. Students will delve into the microbiology and chemistry of food products, study the science of sensory evaluation, and design and conduct experiments that test product quality under various processing conditions, such as high pressure and/or cold temperatures.
    > Much of the experience will take place in food science labs, where individuals could investigate foodborne pathogens, collect taste-sensory data, and examine the processing and packaging of fruit, vegetable, meat, dairy and cereal products.

    This Degree could be a good fit if the student:
    Hold an undergraduate Degree in food science, microbiology or chemistry.
  • Want to lead research in the lab.
  • Are interested in developing new food innovations.
  • Are imaginative and creative.

    Synopsis:
    With this Degree, the student could become a/an:
  • Product developer.
  • Research scientist.
  • Food plant operations manager.
  • Food safety specialist.

    University of Missouri, United States of America (USA):

    Master of Science in Food Science Degree:

    Research:
  • A Master's Degree Program Committee must be identified prior to approval of the research topic for the Master of Science in Food Science degree thesis and no later than the end of the second semester.
  • The final examination for the Master of Science in Food Science degree program will include the following components:
    > Exit seminar presented to Food Science graduate faculty.
    > Oral examination to demonstrate mastery of the course of study.
    > Defense of the research presented in the Master of Science in Food Science Degree thesis.
  • In addition to the departmental requirements, the University of Missouri Office of Graduate Studies is requiring that all graduating students include a public abstract. The public abstract will be used by the University of Missouri Office of Graduate Studies to record and track graduate students' research interests.

    Coursework:
    While a basic goal of the Master of Science in Food Science degree program is to provide students with highly specialized skills and training in research methods, the Food Science faculty believes that it is important that Master of Science in Food Science degree students understand something of the breadth of the discipline as well.

    Courses Covering the Proficiency Area:
    Chemistry and Analysis:
    FS 7310, Food Chemistry and Analysis.
    FS 7315, Food Chemistry and Analysis Laboratory.

    Engineering/Processing:
    FS 3250, Food Engineering.
    FS 7330, Principles of Food Processing.
    BE 3180, Principles of Biological Engineering II.
    BE 7160, Food Process Engineering I.

    Microbiology:
  • FS 7370, Food Microbiology.
  • FS 7375, Food Microbiology Laboratory.

    The faculty has identified three "proficiency areas" in Food Science. Successful Master of Science in Food Science degree students must demonstrate proficiency in at least two of these areas. There are two options for demonstrating proficiency:
    1. Successful completion of an appropriate course as an undergraduate, within the five years prior to beginning the Master of Science in Food Science degree program of study, as determined by the student's Program of Study Committee.
    2. Including an appropriate course from University of Missouri Office, or an alternate course approved by the Master of Science in Food Science degree Program of Study Committee, in a student's plan of study.

    Synopsis:
  • Contains a coursework component as well as research thesis.
  • No Internship.

    Wageningen University, Europe:
    Master of Science (MSc) in Food Science Degree:
  • The MSc Food Technology is a fulltime two year qualification, fully taught in English. The first year consists entirely of courses.
  • The second year consists of an individual research thesis and internship.
  • Wageningen University is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology qualification at Wageningen UR goes back more than 50 years; it is considered to be one of the best and most innovative qualifications in its field in Europe.

    Qualification outline:

    Within the Master qualification Food Technology the student can choose between nine specialisations. In the first year, the student will take courses. The second year consists of a thesis and an internship.

    Within the qualification Food Technology the student can choose their own specialisation that meets their personal interests. For example:
  • Food Biotechnology and Biorefining.
  • Food Innovation and Management.
  • Product Design.
  • Ingredient Functionality.
  • Dairy Science and Technology.
  • European Masters in Food Studies.
  • Sensory Science.
  • Sustainable Food Process Engineering.
  • Gastronomy.

    Synopsis:
    Fulltime two year programme:
  • Year 1 is coursework.
  • Year 2 is Research with dissertation.
  • No Internship.

    European Masters in Food studies:
  • Europe Master of Science in Food Science Degree.

    Coursework:
  • The course content includes 10 modules over the first year:
  • 6 core modules and 4 optionals from the list below:

    Core modules:
    1. Food Biotechnology (KUL).
    2. Food Safety and Quality Management (KUL).
    3 Product Development and Process Management (KUL).
    4. Business and Economics in Food Industry (HSA).
    5. Innovations in Food Engineering and Technology (HSA).
    6. Environmental Practices and Sustainability (UCP).

    Optional modules:
    1. Malt and Beer Production (KUL).
    2. Distilled Spirits Technology (KUL).
    3. Meat Science (HSA).
    4. Cereals and Cereal Products (HSA).
    5. Dairy Science and Technology (HSA).
    6. Wine Production (UCP).
    7. Fats and Oils (UCP).
    8. Fruits and Vegetables (UCP).
    9. Food Packaging Systems (UCP).

    Research:
  • The Master's thesis will develop the students understanding of the principles and practice of science even more.
  • Students undertake the Master's thesis at one of the partner institutes, one of the associate institutes or at a collaborating academic centre of excellence.

    Synopsis:
  • Contains a coursework component as well as research thesis.
  • No Internship.

    Latvia University of Agriculture, Europe.

    Master of Engineering in Food Science Degree:
  • The qualification is aimed to educate academically educated specialists and new scientists with creative thought and competence to make decisions for promoting future development of food science and food production in Europe, competitiveness in foreign markets. The Master qualification covers food product structure-mechanical properties, food sensory evaluation, sensory and consumer science, regulation of biochemical processes in human body, functional properties of food, natural substances in food system, food shelf-life analysis, development tendencies in nutrition science, genetically modified food, physical-and-chemical properties and metrology, food additive application, in food safety and identification of microorganisms, quality systems in food circulation, food system innovative development, entrepreneurship and marketing, perspective solutions in food packaging.

    The qualification is completed with the elaboration and defense of the Master thesis.

    Career prospects and further studies.

    The graduates work in all kind of food companies. Master's degree entitles graduates to continue studies in a respective doctoral programme in universities in Latvia or abroad.

    Synopsis:
  • Contains a coursework component as well as research thesis.
  • No Internship.

    RMIT University (Royal Melbourne Institute of Technology University), Australia.

    Master of Science Degree in Food Science:
  • RMIT's clinical and experiential research projects contribute to the growth and development of food sciences in Australia.
  • Under expert supervision, the student will join researchers already active in:
    > Application of nanotechnology to food products.
    > Bioprocessing.
    > Biosensors, food microbiology and safety.
    > Ancapsulation of micronutrients, enzymes, probiotics and essential fatty acids.
    > Food, nutrition and health (nutrigenomics, proteomics, metabolomics, nutritional immunology).
    > Emerging technologies for improving cheese flavour functionality of dietary fibre from agricultural byproducts and native foods.
    > Gut microflora, probiotics, prebiotics and health.
    > Non thermal technologies for added value.
    > Structure-function relationships of dairy proteins for food products.
  • This Master Degree may be undertaken in a project or thesis mode.

    Synopsis:
  • Project or Thesis program.
  • No coursework.
  • No Internship.
  • A Master's Degree will provide the student with a foundation for further studies into a PhD and employment in senior leadership and management research-based positions in a variety of government, non-government and corporate organisations.

    University of Melbourne, Australia:
    Master of Food Science Degree:
  • Develop in-depth knowledge and critical understanding of how agricultural produce is delivered as safe, nutritious and palatable food into local and global markets, at all stages of the supply chain, via the Master of Food Science. Explore food manufacturing industry influencers such as regulatory frameworks, international trade and the influence of biotechnological methods in food production, via this flexible, advanced-level course.

    Learning Outcomes:
  • Develop advanced knowledge and skills in the inter-disciplinary field of food science.
  • Critically understand environmental, economic, social and ethical factors related to food production in Australia and globally.
  • Understand and interpret recent innovations and advanced research in food science.
  • Plan and execute an independent piece of research and communicate the impact of this work.
  • Discover problem solving and research methodologies, and demonstrate personal accountability by applying solutions to diverse challenges facing food production, supply and security.
  • Interpret, critically analyze and evaluate research data, in order to understand and implement improved systems within food science.
  • Investigate and apply innovative approaches to the contemporary, inter- disciplinary management of commercial food systems.
  • Demonstrate a comprehensive understanding of the specialized disciplines of food science, emerging technologies and the relevance of these to the future food industry.
  • Communicate information to a specialist and non-specialist audience
  • Normally one to two years. Some Masters courses that offer professional accreditation may be longer than two years.

    Synopsis:
  • Normally one to two years.
  • Some Masters courses that offer professional accreditation may be longer than two years.
  • Normally one to two years.
  • Some Masters courses that offer professional accreditation may be longer than two years.

    The University of Queensland, Australia:

    Master of Food Science and Technology Degree:
  • The Master of Food Science and Technology will cover the integrative disciplines of food science and food technology in 2 years.
  • In this program, students will gain a comprehensive theoretical and practical knowledge within fields of food science and food technology, and they will have the opportunity to apply these in either a research project or an industry placement. Students must have completed Bachelor's Degree with at least honours class II. Other qualifications may be considered for entry.
  • Graduates will be able to apply leadership, research and problem-solving skills to meet the global challenges associated with feeding the world, by contributing to the provision of high quality, safe and nutritionally valuable food and food products, as well as having an understanding of the global policy dialogue on food and food products.

    Synopsis
  • A Two Year Coursework Program.
  • Includes either and Internship component or a research project component. 
    		•

    ARTICULATION OPTIONS 
    Articulation:
    This qualification allows for possibilities of both vertical and horizontal articulation.
  • Cognate Master's Degrees such as Biotechnology and Biochemistry.
  • Doctor of Philosophy (PhD) Degree in Food Technology. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    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.