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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Master of Science in Food Science and Technology 
SAQA QUAL ID QUALIFICATION TITLE
99207  Master of Science in Food Science and Technology 
ORIGINATOR
University of Venda 
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 10 - Physical, Mathematical, Computer and Life Sciences  Physical Sciences 
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
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 
Purpose:
The purpose of the qualification is to train qualifiers with sound and to search for knowledge of a specialised area in Food Science and Technology.

Rationale:
The rationale of this qualification is to provide learners with the ability to plan and undertake scientific research under supervision in the field of Food Science and Technology. Learners are expected also interpret objectively and responsibly the scientific value of the research work and write a scientific research paper for a peer-reviewed scientific journal. It also creates opportunities for personal intellectual growth, gainful economic activity and rewarding contributions to science, technology and society. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
In addition to the admission requirements for a Master of Science Degree in Food Science and Technology as stipulated by the university, the Department of Food Science and Technology will admit learners based on professional experience from at least two years of continuous working experience in a Food industry focussed on food manufacturing, quality control/assurance or Food research and product development.

Entry Requirements:
The minimum entry requirements for this qualification are:
  • Bachelor of Science Honours in Food Science, NQF Level 8. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises of compulsory and elective modules at NQF Level 8 totalling 180 Credits.

    Compulsory Modules, Level 9, 180 Credits:
  • Dissertation, 180 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Collect, analyse, organise and critically evaluate information.
    2. Organise and manage oneself and one's activities responsibly and effectively.
    3. Communicate effectively, using visual and language skills in the modes of oral and written persuasion.
    4. Use science and technology effectively and critically.
    5. Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
    6. Work effectively with others as a member of a team, group, organisation, community.
    7. Demonstrate an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria will be used in an integrated manner across the Exit Level Outcomes:
  • Do independent reading and information retrieval in the library and the Internet; work with reduced supervision.
  • Critically read current literature in the field, interpret and analyse literature.
  • Interact with increasing self-confidence, as a member of a team or group in a variety of discussion and problem-solving situations in Food Science and Technology.
  • Undertake a research project and write a dissertation and paper under supervision.
  • Write a research project proposal.
  • Identification of the key research questions.
  • Design an experiment/research.
  • Description of the method/procedures and techniques to be followed.
  • Collect, analyse and interpret the data.
  • Write up the results in a clear, concise and acceptable manner.
  • Application of research methods technologies and techniques.
  • Participate and interact intelligently in class discussions and presentations.
  • Write and present seminars.
  • Prepare assignments.
  • Participate effectively in oral presentations with the department and the School, through research proposal presentation.
  • Submit assignments and reports in an acceptable format according to clear guidelines.
  • Submit assignments and reports and meet deadlines.
  • Adhere to timelines as indicated in the research proposal.
  • Effectively present and communicate research findings.
  • Ability to collect relevant data effectively.
  • Store data electronically.
  • Demonstrate ability to analyses, synthesise, present and critically evaluate data and information, using a variety of analytical methods and techniques.
  • Submit a Masters dissertation on or before the expiry of the maximum period set for the qualification as per the university rules and regulations.
  • Develop research gaps in the proposed niche are.
  • Demonstrate ability to develop methods of bridging the research gap.
  • Demonstrate knowledge in research outcomes through the discussion of results and presentations in seminars and conferences.
  • Demonstrate a high-degree of understanding and competence in research area/niche.

    Integrated Assessment:
    The institution has the Assessment Policy and related procedures which specify clearly the mechanisms, such as team approach and the use of second examiners. The learner will demonstrate the integration of learning through the submission of the dissertation and scientific paper. The research dissertation will be examined by two examiners and provision is made for more examiners in case of a dispute. The learner will demonstrate the ability to identify and solve a problem and link research findings to current literature in the field of specialisation. 
    		•

    INTERNATIONAL COMPARABILITY 
    This Master's Degree qualification is comparable to the Master of Science qualification offered at the University of Nairobi, Kenya and a Master of Food Technology offered at Wageningen University, Netherlands.

    The two qualifications are comparable in the following areas:
    (1) They both have two components of offerings; some course work and research components;
    (2) The both contain an element of innovation in food management; plant and dairy processing parts, Advanced food machinery/Processing; Food biotechnology; Post-harvest physiology aspects and a Thesis. The option is entirely a research component in any of the areas referred to above. 

    ARTICULATION OPTIONS 
    This qualification allows for vertical and horizontal articulation options:

    Vertical Articulation:
  • Doctoral Degree in Food Science and Technology, National Qualifications Framework (NQF) Level 10.

    Horizontal Articulation:
  • Master of Science in Agriculture in Food Science and Technology, Level 9. 
    		•

    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.
     
    1. University of Venda 


    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.