| Code | Faculty |
|---|---|
| 03240922 | Faculty of Natural and Agricultural Sciences |
| Credits | Duration |
|---|---|
| Duration of study: 1 year | Total credits: 160 |
Renewal of registration
In calculating marks, General Regulation G.12.2 applies.
Apart from the prescribed coursework, a research project is an integral part of the study.
A BSc in Nutrition and Food Science degree with a pass mark of at least 60%. A candidate with another applicable academic background can be admitted to the programme on passing a preliminary examination and/or on completion of certain prescribed modules aimed at supplementing lacking background knowledge.
Minimum credits: 135
Module content:
Lectures and assignments: Research methodology. Literature study and seminar presentations on topics in Food Science and/or Technology. The candidate must also pass an oral examination at the end of the module.
Module content:
Lectures: principles and applications of sensory evaluation. Types of panels, tests and test conditions and their functions. Selection and training of panellists for descriptive sensory evaluation. Instrumental sensory quality measurements. Statistical analysis and interpretation of data. Practicals: Practical aspects and execution of sensory evaluation techniques, analysis and interpretation of data. Instrumental sensory quality measurements.Module content:
Lectures: principles involved and steps that are followed to develop new food products that are safe, tasty, nutritious and cost effective. Application of the theory of food product development. Quality management systems with specific reference to Good Manufacturing Practices, HACCP and ISO 9000. National and international standards, Codex Alimentarius, FDA. Application of food legislation. Food packaging.
Practicals: A product development project will be planned, conducted and presented. Application and implementation of HACCP.
Module content:
Recipe development process. Development of appropriate recipes and food products for a given situation. Standardisation of recipes. Food styling and food photography.
Module content:
Factors influencing food consumption, consumer behaviour and food choice. Food product advice. Consumer advice, marketing of food products, consumer education.
Module content:
Discussion classes in advanced level nutrition and food sciences. Problem solving and literature discussion.
Module content:
A short research project on an approved topic in Nutrition and Food Sciences is planned, executed and presented in the form of a written report.
Module content:
Introduction to malnutrition in sub-Saharan Africa. Selected micronutrients (i.e. vitamin A, Fe, iodine, Zn): Their role as micronutrients and their significance in health, deficiency disorders and prevention thereof. Conceptual framework for understanding micronutrient deficiencies. Nutritional epidemiology. Micronutrients in nutritional support of individuals with HIV/aids.
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