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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Doctor of Philosophy in Food Science and Technology 
SAQA QUAL ID QUALIFICATION TITLE
99630  Doctor of Philosophy in Food Science and Technology 
ORIGINATOR
Cape Peninsula University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Doctoral Degree  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 10  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  EXCO 0733/25  2024-06-30  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

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 
Purpose:
The purpose of this academic qualification in Doctor of Food Science and Technology is to produce graduates who will be able to reflect critically on Food Science and Technology theory and its application. Learners will acquire and develop the skills and competencies required to solve problems and contribute to the development of innovative research and technology in the Food Science and Technology specialisation.

Upon completion of the qualification, a qualifying learner will be able to:
  • Reflect critically on Food Technology Theory and practice and its application at the Doctoral level.
    Deal with complex issues both systematically and critically and be able to supervise and evaluate the research of others.
  • Handle complex Food Science and Technology related problems, both systematically and creatively, design and critically appraise the research, make sound judgments using data information and communicate their findings clearly to specialist and non-specialist audiences.
  • Conduct independent planning and implementation of research projects with a theoretical scientific underpinning, in other words, be able to participate in the advancement of original research in academia and in the food industry.
  • Demonstrate problem-solving skills for the food industry and related organisations.
  • Deal with complex issues both systematically and critically and be able to supervise and evaluate the research of others.

    Rationale:
    The food industry, which is dynamic, is being faced with diverse problems requiring diverse and advanced solutions. Furthermore, the food industry has advanced greatly, requiring the use of technology and statistical quality control to troubleshoot and solve problems. Therefore, this industry requires graduates who will be able to reflect critically on theory and its application. This Doctor of Food Science and Technology qualification responds to this need and was developed in collaboration with internal and external stakeholders and relevant industry bodies and partners. Bodies. This qualification will enable learners to acquire the knowledge and the skills to identify and solve problems and contribute to the development of innovative research and technology in this field.

    In alignment with the priority articulated above, the Doctor of Food Science and Technology qualification serves as a progression pathway for graduates(typical learners) of Master of Food science and Technology or equivalent qualifications with an interest in furthering their studies and research capabilities. This qualification is the highest academic qualification within the discipline and forms the last academic level of the Food Science and Technology pathway.
    It is expected that the graduates will be able to build capacity in agro-processing and add value to farm produce. In addition, graduates who have successfully completed the Doctor of Food Science and Technology will be equipped to take up senior management positions in the food industry, such as a Group Production Manager, Group Quality Assurance Manager, Group Research and Development Manager and Regional Manager. They will also be able to find employment in various research based and regulatory institutions. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL may be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications and advancement within qualifications. RPL may be applied for access, module exemption (credit) or advanced standing.

    RPL for access:
  • Applicants who do not meet the minimum entrance requirements or the required qualifica-tion that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio or other appropriate assessment methods that demon-strates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations should they be allowed entrance into the qualification.
    RPL for exemption of modules
  • An applicant may apply for RPL to be exempted for modules that form part of the qualification. For an applicant to be exempted from a module, the applicant needs to provide sufficient evidence in the form of a portfolio or via appropriate assessment methods that demonstrates that competency was achieved for the learning outcomes that are equivalent to the module's learning outcomes.

    Entry Requirements:
    The minimum entry requirement for this qualification is:

    Master of Technology in Food Technology, Level 9,
    Or
    Master of Science in Food Science, Level 9,
    Or
    Master of Food Science and Technology, Level 9. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises a thesis at level 10 to be conducted, totalling 360 credits. 

    EXIT LEVEL OUTCOMES 
    1. Demonstrate advanced knowledge and a systematic understanding of Food Science and Technology as a discipline, including current theories, principles, and debates that inform practice and innovation in the field.
    2. Critically apply appropriate research methodologies and scientific techniques to design, plan, and execute original research that contributes new knowledge to Food Science and Technology.
    3. Conduct independent inquiry with intellectual autonomy, producing research that meets the standards of peer reviewed publication and contributes to disciplinary or interdisciplinary advancement.
    4. Critically evaluate and synthesise scholarly literature, data, and evidence, identifying gaps in knowledge and formulating research questions that address complex food science challenges.
    5. Demonstrate high-level problem-solving and decision-making skills in food systems, production, safety, and innovation, using evidence-based approaches and critical thinking.
    6. Communicate complex research findings effectively, both orally and in writing, to specialist and non-specialist audiences, adhering to scientific and ethical conventions.
    7. Apply professional and ethical research practices, demonstrating an understanding of the broader social, environmental, and economic implications of research in the food sector.
    8. Contribute to the development of the discipline and the sector through leadership, mentorship, and participation in academic, policy, or industry related forums. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Illustrate advanced knowledge and a systematic understanding of Food Science and Technology as a discipline, including current theories, principles, and debates that inform practice and innovation in the field.
  • Critically analyse and evaluate foundational and emerging theories in Food Science and Technology.
  • Demonstrate an advanced understanding of the scientific, technological, and socio-economic contexts of the discipline.
  • Integrate knowledge across sub-disciplines (e.g., food microbiology, processing, chemistry, sensory science) to inform decision-making.
  • Engage with contemporary debates and innovations influencing practice in food systems and policy.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Critically apply appropriate research methodologies and scientific techniques to design, plan, and execute original research that contributes new knowledge to Food Science and Technology.
  • Formulate relevant research objectives and hypotheses based on a critical literature review.
  • Select and justify the use of advanced research designs, tools, and techniques suited to the study aim.
  • Apply experimental or observational methods accurately, adhering to scientific protocols and quality standards.
  • Modify and refine methods in response to emerging research challenges, demonstrating methodological rigour.
  • Generate and analyse empirical data that contribute original insights to the field.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Conduct independent inquiry with intellectual autonomy, producing research that meets the standards of peer-reviewed publication and contributes to disciplinary or interdisciplinary advancement.
  • Demonstrate initiative and self-direction in managing a sustained research project.
  • Make defensible academic and methodological decisions throughout the research process.
  • Produce research outputs that meet disciplinary standards of rigour, originality, and academic integrity.
  • Prepare a research report or manuscript suitable for submission to a peer-reviewed journal.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Critically evaluate and synthesise scholarly literature, data, and evidence, identifying gaps in knowledge and formulating research questions that address complex food science challenges.
  • Conduct systematic and comprehensive literature searches using appropriate academic databases.
  • Critically appraise and compare sources for relevance, methodological quality, and theoretical contribution.
  • Identify trends, contradictions, and gaps in the literature to define a unique research niche.
  • Construct a coherent conceptual framework that guides the development of research questions.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Demonstrate high level problem solving and decision-making skills in food systems, production, safety, and innovation, using evidence based approaches and critical thinking.
  • Analyse complex and context specific food system problems using interdisciplinary approaches.
  • Evaluate alternative solutions based on scientific evidence, feasibility, and ethical implications.
  • Make informed decisions in scenarios involving food quality, safety, innovation, and regulation.
  • Demonstrate adaptive thinking in response to new information or unanticipated challenges.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Communicate complex research findings effectively, both orally and in writing, to specialist and non specialist audiences, adhering to scientific and ethical conventions.
  • Present scientific arguments and findings in structured, logical, and persuasive formats.
  • Produce high-quality academic writing, including research reports, abstracts, and publications.
  • Use appropriate visual and verbal communication strategies for varied audiences and platforms.
  • Demonstrate ethical citation practices, academic honesty, and clarity in communication.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Apply professional and ethical research practices, demonstrating an understanding of the broader social, environmental, and economic implications of research in the food sector.
  • Identify ethical considerations in human, animal, and environmental research contexts and apply appropriate safeguards.
  • Obtain relevant ethical clearance or permissions prior to commencing research.
  • Reflect on the social and environmental impact of the research, articulating mitigation strategies.
  • Demonstrate accountability, transparency, and professional conduct in all stages of research.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Contribute to the development of the discipline and the sector through leadership, mentorship, and participation in academic, policy, or industry-related forums.
  • Engage actively in departmental or institutional academic activities (seminars, colloquia, workshops).
  • Demonstrate leadership in collaborative projects, student mentorship, or peer learning initiatives.
  • Contribute to discourse through conference presentations, policy briefs, or industry engagements.
  • Reflect on personal and professional growth in relation to the broader development of the discipline.

    Integrated Assessment

    Formative Assessment:
    Formative assessment is integrated throughout the research process to support and guide the learner's development.
    The ELOs are integrated into all the assessment processes to ensure the assessment and development thereof in an integrated manner. It occurs during key phases, including the formulation and defence of the research proposal, the implementation of experimental design, laboratory trials, data collection, and the ongoing development of the doctoral thesis.

    Regular, structured meetings between the supervisor(s) and the learner will be used to provide timely feedback on written submissions, research planning, data analysis, and academic writing. The primary aim of formative assessment is to ensure progressive mastery of critical thinking, research methodology, advanced academic and digital literacy, as well as statistical and qualitative data interpretation skills. This continuous feedback process fosters independ-ent scholarship and strengthens the learner's ability to contribute original research to the field.

    Summative Assessment:
    Summative assessment consists of the final evaluation of the completed doctoral thesis, which brings all the ELOs together and affords the learner the opportunity to demonstrate the attainment and development of all these ELOs in an integrated manner.
    The institution appoints three suitably qualified and reputable external examiners, none of whom are affiliated with the institution. At least one of these must be an internationally recognised expert in the relevant field of study. The external examiners independently assess the scientific rigour, originality, coherence, and contribution to knowledge demonstrated in the thesis.
    Examiner reports are reviewed by the Faculty Research Committee (FRC) and then forwarded to the Higher Degrees Committee (HDC) for formal approval. The final outcome, including any required revisions, is subject to ratification by Senate. As a condition for graduation, the candidate must provide evidence of at least one article accepted for publication in an accredited peer-reviewed journal, thereby confirming the research meets national and international scholarly standards. 
    		•

    INTERNATIONAL COMPARABILITY 
    Country: Germany
    Institution name: Technische Universität Berlin
    Qualification title: Doctor of Food Science and Technology

    Entry requirements:
  • Master's degree

    Purpose:
    The Doctor of Food Science and Technology compare favourably with similar qualifications offered internationally, particularly in countries with advanced food processing industries and a strong emphasis on research led innovation. For the purpose of international comparability, this qualification is compared with doctoral programmes at and the These institutions were selected due to their longstanding academic reputation in Food Science and Technology, their contribution to research and development in the European Union, and their alignment with international food sector trends and research standards.

    At Technische Universität Berlin, the Doctor of Food Science and Technology is positioned as a research-intensive qualification aimed at developing independent researchers who contribute original knowledge to the field.

    Similarities:
  • Similar to the South African (SA) qualification learners at TU Berlin must produce a disserta-tion that demonstrates a coherent and internally consistent argument supported by rigorous scientific methodology.
  • Both qualifications final assessment involves an oral scientific defence in which the learner must present the research findings and justify their approach to a panel of experts. The option to include published or submitted journal articles as part of the dissertation is also recognised, reflecting global standards for the dissemination of scholarly output.

    Country: Italy
    Institution name: University of Teramo

    Entry requirement:
    relevant master's degree

    Purpose:
    At the University of Teramo in Italy, the PhD in Food Science focuses on developing expertise in both conventional and organic food production systems, with a strong emphasis on quality, safety, innovation, and traceability. The programme prepares graduates to plan and manage food production processes and to conduct advanced research that informs product development and sustainability.
    Entry is limited to learners holding a relevant master's degree, with selection based on academic merit and research potential.
    The qualification requires learners to undertake original research and present their findings in a formal defence. In addition to the dissertation, candidates are expected to produce at least three publications submitted to international peer-reviewed journals and to attend a series of doctoral seminars and workshops, accumulating credits along the way. The learning outcomes of the Teramo PhD emphasise scholarly integrity, critical analysis, knowledge production, and effective science communication, attributes shared with the South African qualifica-tion.

    Similarities:
    The South African (SA) qualification compares well with these international programmes in terms of its purpose, which is to develop independent researchers with the capacity to generate original knowledge and solve complex food-related problems.
  • The entry requirements and its exit level outcomes of the EU qualification aligns including systematic understanding of the discipline, research competence, scholarly communication, and innovation leadership.
  • In terms of duration, the qualification spans a minimum of three years full-time, similar to the European standards.
  • All qualifications requires original research, peer-reviewed publication, scientific defence, and evidence of high-level academic performance.
  • The focus on industry relevance and internationalisation at the University of Teramo is also consistent with the SA qualification's intention to address food system transformation and global food industry challenges.

    Conclusion:
    This qualification demonstrates strong international comparability with doctoral degrees offered in Food Science and Technology in Germany and Italy. It reflects global best practices in terms of research intensity, scholarly contribution, publication requirements, ethical research conduct, and academic articulation. The qualification is designed to facilitate both international academic mobility and high-level engagement with the global food industry while remaining responsive to national and regional development imperatives in Southern Africa. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows for horizontal articulation possibilities:

    Horizontal Articulation:
  • Doctor of Philosophy in Food and Nutrition, NQF Level 10.
  • Doctor of Science: Food Science, NQF Level 10.

    Vertical Articulation:
    This is the highest academic qualification in the HEQSF. There are therefore no vertical articulation opportunities.

    Diagonal Articulation:
    This is the highest academic qualification in the HEQSF, and it is a highly specialised qualification. There are no diagonal articulation opportunities in the OQSF. 
    		•

    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. Cape Peninsula University of Technology 


    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.