| Code | Faculty |
|---|---|
| 02240602 | Fakulteit Natuur- en Landbouwetenskappe |
| Credits | Duration |
|---|---|
| Minimum duur van studie: 1 jaar | Totale krediete: 135 |
Hierdie inligting is slegs in Engels beskikbaar.
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 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.
Each candidate must complete elective modules to a total of 30 credits. We strongly recommend the following two modules as electives, or other modules as approved by the head of department:
The BScHons degree is awarded with distinction to a candidate who obtains a weighted average of at least 75% in all the prescribed modules and a minimum of 65% in any one module.
Minimum krediete: 135
Module-inhoud:
*Hierdie inligting is slegs in Engels beskikbaar.
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.
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Module-inhoud:
*Hierdie inligting is slegs in Engels beskikbaar.
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-inhoud:
*Hierdie inligting is slegs in Engels beskikbaar.
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-inhoud:
*Hierdie inligting is slegs in Engels beskikbaar.
Discussion classes in advanced level food chemistry, food microbiology, food engineering, food processing and nutrition. Problem solving and literature discussion.
Module-inhoud:
*Hierdie inligting is slegs in Engels beskikbaar.
A short research project on an approved topic in food science and/or technology is planned, executed and presented in the form of a written report.
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