| Code | Faculty |
|---|---|
| 03251106 | Faculty of Natural and Agricultural Sciences |
| Credits | Duration |
|---|---|
| Duration of study: 2 years | Total credits: 240 |
The degree is conferred based on a dissertation and 60 credits of coursework. Modules at the advanced level chosen in consultation with the Director of the Centre for Nutrition and the head of department. (See relevant list of modules.)
Candidates must write a dissertation on their research project in Nutrition and at least a concept research paper for publication in a peer-reviewed scientific journal.
The MSc degree is conferred on the grounds of a dissertation and such additional postgraduate coursework as may be prescribed.
Renewal of registration
As long as progress is satisfactory, renewal of the registration of a master’s student will be accepted for the second year of the study. Registration for a third and subsequent years will only take place when the Student Administration of the Faculty receives a written motivation that is supported by the head of department and Postgraduate Studies Committee.
General
Candidates are required to familiarise themselves with the General Regulations regarding the maximum period of registration and the requirements on the submission of a draft article for publication.
In addition to the General Regulations G.1.3 G.30 and G.62 an appropriate BScHons degree is a prerequisite for admission. An average of 60% is required in the honours year of study for admission to the MSc. Additional requirements and conditions may be prescribed by the Dean on the recommendation of the supervisor head of department and Postgraduate Studies Committee. Admission is approved by the Postgraduate Studies Committee in consultation with the head of department and the supervisor.
Where admission to the MSc degree study does not follow on a BScHons degree the minimum period of study for the MSc degree is two years.
The progress of all master's candidates is monitored biannually by the supervisor and the postgraduate coordinator. A candidate's study may be terminated if the progress is unsatisfactory or if the candidate is unable to finish his/her studies during the prescribed period.
Subject to exceptions approved by the dean, on recommendation of the head of department, and where applicable, a student may not enter for the master's examination in the same module more than twice.
The MSc degree is conferred with distinction to candidates who obtain a final average mark of at least 75% and a mark of at least 75% for the dissertation/mini-dissertation from each of the members of the examination panel. Where a member of the examination panel awards a mark of less than 75% for the dissertation/mini-dissertation, that member of the examination panel must offer, in writing, support for his/her decision, or indicate in writing that he/she supports the examination committee's decision to confer the degree with distinction.
Minimum credits: 240
Module content:
Specialised study of physiological and anatomical factors that influence growth, development, reproduction and production. Stress and intensification effects on the metabolism of animals. The mechanisms of disease and erosion losses and the modification of reproduction and growth. Specific topics are studied by way of literature, seminars, discussions and research assignments.
Module content:
Advanced study with specialisation in the nutrition of monogastric species for example poultry, dogs, pigs, aquaculture species, pets, cage birds, game birds and waterfowl as well as monogastric species in zoos and game breeding ranches. The study entails research, seminars and practical assignments.
Module content:
Advanced study of foregut and hindgut digestive processes and flow dynamics. Manipulation of digestion, end product metabolism, ad libitum and controlled feed intake. Energy, protein, mineral and vitamin requirements and standards for beef and dairy cattle, small stock and horses. Appropriate ration formulation. The study entails lectures, seminars, practical assignments and a research project with the results reported in a research paper.
Module content:
Advanced study of carcass and meat quality characteristics as influenced by breeding, nutrition, physiology, growth and development as well as treatment and processing technology. Cattle, sheep, goats, pigs, poultry and game. Processing. Saleability, marketing methods, consumer profiles. Organisation and legislation.
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