Jaarboeke

Program: BScHons Voeding en Voedselwetenskap

Code Faculty Duration Credits
02240603 Fakulteit Natuur- en Landbouwetenskappe Duur van studie: 1 jaar Totale krediete: 135

Programinligting

Hierdie inligting is slegs in Engels beskikbaar.

Hierdie inligting is slegs in Engels beskikbaar

Renewal of registration

  1. Subject to exceptions approved by the Dean, on the recommendation of the head of department, and in the case of distance education where the Dean formulates the stipulations that will apply, a student may not sit for an examination for the honours degree more than twice in the same module.
  2. A student for an honours degree must complete his or her study, in the case of full-time students, within two years and, in the case of after-hours students, within three years of first registering for the degree and, in the case of distance education students, within the period stipulated by the Dean. Under special circumstances, the Dean, on the recommendation of the head of department, may give approval for a limited extension of this period.

In calculating marks, General Regulation G.12.2 applies.

Apart from the prescribed coursework, a research project is an integral part of the study.

Toelatingsvereistes

'n BSc Voeding en Voedselwetenskap-graad met 'n slaagsyfer van minstens 60%. 'n Kandidaat met 'n ander toepaslike akademiese agtergrond kan tot die program toegelaat word, na 'n voorlopige eksamen en / of op die voltooiing van sekere voorgeskrewe modules, wat gemik is op die aanvulling van agtergrond kennis.

Slaag met lof

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

Kernmodules

  • 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.

    Sien meer

  • 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.

    Sien meer

  • Module-inhoud:

    *Hierdie inligting is slegs in Engels beskikbaar.

    Discussion classes in advanced level nutrition and food sciences. Problem solving and literature discussion.

    Sien meer

  • Module-inhoud:

    *Hierdie inligting is slegs in Engels beskikbaar.

    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.

    Sien meer

  • 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.

    Factors influencing food consumption, consumer behaviour and food choice. Food product advice. Consumer advice, marketing of food products, consumer education.

    Sien meer

  • Module-inhoud:

    *Hierdie inligting is slegs in Engels beskikbaar.

    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.

    Sien meer

  • Module-inhoud:

    *Hierdie inligting is slegs in Engels beskikbaar.

    Recipe development process. Development of appropriate recipes and food products for a given situation. Standardisation of recipes. Food styling and food photography.

    Sien meer


Die inligting wat hier verskyn, is onderhewig aan verandering en kan na die publikasie van hierdie inligting gewysig word.. Die Algemene Regulasies (G Regulasies) is op alle fakulteite van die Universiteit van Pretoria van toepassing. Dit word vereis dat elke student volkome vertroud met hierdie regulasies sowel as met die inligting vervat in die Algemene Reëls sal wees. Onkunde betrefffende hierdie regulasies en reels sal nie as ‘n verskoning by oortreding daarvan aangebied kan word nie.

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