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Program: BScHons Food Science

Kindly take note of the disclaimer regarding qualifications and degree names.

Code	Faculty
02240602	Faculty of Natural and Agricultural Sciences

Credits	Duration
Minimum duration of study: 1 jaar	Totale krediete: 135

Programme information
Kurrikulum: Finale jaar

Programinligting

Renewal of registration

Subject to exceptions approved by the Dean, on the recommendation of the relevant 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.
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 relevant 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.

Admission requirements

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.

Other programme-specific information

Pass with distinction

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

Minimum credits: 135

Core credits: 105

Elective credits 30

Core modules

FST 700

Research methodology and seminars 700

Krediete: 15.00

Module-inhoud:
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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FST 712

Sensory evaluation 712

Krediete: 10.00

Module-inhoud:
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.

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FST 713

Production development and quality management 713

Krediete: 25.00

Module-inhoud:
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.

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FST 720

Advanced food science 720

Krediete: 15.00

Module-inhoud:
Discussion classes in advanced level food chemistry, food microbiology, food engineering, food processing and nutrition. Problem solving and literature discussion.

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FST 763

Research project 763

Krediete: 40.00

Module-inhoud:
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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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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