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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Postgraduate Diploma in Food Technology 
SAQA QUAL ID QUALIFICATION TITLE
110645  Postgraduate Diploma in Food Technology 
ORIGINATOR
Tshwane University of Technology (TUT) 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Postgraduate Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2019-09-11  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The qualification is multi- and interdisciplinary in nature and serves to strengthen and deepen the food technologist knowledge and skills. The scope of knowledge within this programme includes (but not limited to) research methodology, biometrics, food analysis and applied food technologies, research ethics as well as a research/product development project, to enable the technologist to undertake advanced reflection and critical thinking by applying and practicing research methods relevant to this field of study. The qualification demands a high level of theoretical and practical engagement, and the development of intellectual independence under supervision. The technologist will demonstrate the ability to relate the knowledge and research skills acquired to address current and future problems related to food safety and security, nutritional quality, the development of new food products using current and emerging technologies, as well as regulatory and legislative issues. The qualification articulates vertical with Master of Applied Science or Master of Agriculture, depending on the envisaged main field of study, as well as other relevant master degrees in the cognate fields of study.

Rationale:
Nationally, the food industry is in need of high qualified and well trained Food Technologists, to ensure the development and production of safe, nutritious and affordable foods. The South African Association for Food Science and Technology (SAAFoST), (an organisation for food scientists and technologists in South Africa) states that the South African food industry is one of the biggest industries in South Africa. The food industry is a major employer of South Africans and provider of many business opportunities. The food industry requires qualified food technologists (and scientists) having unique scientific knowledge and understanding of the complex components and properties of foods. In addition, deeper knowledge of how foods should be developed and processed into nutritious, safe and affordable foods is vital. Furthermore, detailed knowledge and understanding in food safety assurance, international and national regulatory requirements as well as food security is becoming ever more important to ensure the development and production of nutritious, safe and high quality foods.

This qualification will serve to strengthen and deepen the knowledge of qualified food technologists in this discipline or profession.

This qualification fits with the general ethos of the institution which is currently delivering a qualification that enables food technologists to continue with specialised development in the field of Food Technology. The qualifying learners will be able to articulate to other relevant qualification nationally or internationally such as Master Degree in the relevant field of study. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The Institution gives Recognition of Prior Learning (RPL), as stipulated in the RPL policy, in order to prevent the repetition of offerings already obtained which correspond with the current offering being pursued at institution. Prior-learning and or experience relevant to the field of Food Technology will be evaluated and considered for access to the qualification.

Learners may apply at the Office of the Registrar for RPL or for admission via the Senate's discretionary route. The specific relevant documentation will be requested from these learners and these cases will be handled on an individual basis.

Access to this qualification may be possible through the recognition of relevant prior learning and through prior experience as a practitioner in the field of Food Technology. A structured means for the assessment of individual learners will be developed against the Exit Level Outcomes of the qualification on a case-by-case basis. The necessary evidence as required by the Exit Level Outcomes and presented by the learner, will meet the following principles: currency of evidence, sufficiency of evidence, validity of evidence and authenticity of evidence. RPL must be in accordance with the policies and procedures of the individual providers and in agreement with procedures of the relevant Education Training Quality Assurer (ETQA).

Entry Requirements:
The minimum entry requirement for this qualification is:
  • National Diploma/Diploma in Food Technology, National Qualifications Framework (NQF) Level 6, 360 Credits.
    Or
  • A Bachelor's Degree in Food Science, NQF Level 7, 360 Credits. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at Level 8 totalling 120 Credits.

    Compulsory Modules, 120 Credits:
  • Research Methodology and Ethics, 12 Credits.
  • Food Analyses, 36 Credits.
  • Biometrics, 12 Credits.
  • Applied Food Technologies, 36 Credits.
  • Research/Product Development Project, 24 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate and evaluate knowledge and engage in the central areas of Food Technology as well as knowledge in research methodology, biometrics, food analysis and applied food technologies, research ethics as well as a research/product development.
    2. Investigate and critically reflect on a range of specialised skills and methods of enquiry to identify, analyse and address complex/abstract problems identified in the field of Food Technology ethically and professionally.
    3. Critically reflect, facilitate and manage activities within a specific context, taking decisions and acting ethically, morally and professionally in the field of food technology.
    4. Produce and communicate their ideas and results using appropriate academic and occupational discourse by using a variety of technologies and methodologies relevant to the field of research within the field of Food Technology.
    5. Identify, evaluate and address his or her learning needs in a self-critical manner, and to facilitate collaborative learning processes of peers within an appropriate research environment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Integrated and detailed knowledge and knowledge literacy of food technological concepts, principles and rules are recognised, researched, evaluated, processed and applied to relevant examples in the food industry.
  • Demonstrate applied knowledge, techniques and skills typically required from a food technologist within the food industry.
  • Food analyses and applied food technologies concepts, theories and strategies in the specialised field of applied food technology as well as food product development are identified, analysed, and resolved using applicable examples, typically found in the food industry.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Utilise methods of enquiry to investigate complex problems for new food product development and/or current research topics.
  • Critically evaluate and apply evidence-based solutions to case studies relevant to the fields above.
  • Advanced Food Technologies, methods for food analyses and the development of affordable and nutritious food products or food safety related research problems can be distinguished and contrasted, and resolved using research and theory-driven arguments.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Activities, decisions and actions regarding research methodology and research practice within an appropriate research environment will be identified, formulated and executed by critically reflecting, facilitating and managing the research process in an ethical, moral and professional manner.
  • Ethical values and approaches to research-management principles and research practice, with regards to decisions and actions decided on, based on research results, can be defended, appraised and judged to assess the validity and appropriateness of the research.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Appropriate academic and occupational discourse can be justified and adhered to using an assortment of technologies and methodologies relevant to research in the field of Food Technology.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Continuous development of learning needs will be identified, tailored, evaluated and addressed in a self-critical manner in order to facilitate collaborative Learning processes of both the technologist and his/her peers within an appropriate research environment.

    In this qualification, integrated assessment is ensured by incorporating both formative and summative assessment strategies into the learning programme. Assessment strategies are underpinned by the Exit Level Outcomes and assessment criteria, which are designed in articulation with the level descriptors and the scope of practice.

    Formative Assessment:

    Formative Assessment will thus mainly involve integrated types of assessment, used to inform students about their progress on a continuous basis throughout the semester. Self and peer assessment (with the aid of relevant analytical assessment tools) will contribute to formative assessment. Throughout the qualification, formative assessment strategies will be used to ensure that Exit Level Outcomes are achieved, which include (but not limited to):
  • Assignments; Demonstrations; and Presentations.
  • And/or any other applicable methods required within a specific teaching and learning experience.

    Summative Assessment:
    Summative Assessment will involve assessment opportunities that take place at the end of a learning experience. Information will be gathered about a student's level of competence upon completion of a unit, module or qualification. This type of assessment is used for promotional purposes and does take the form of (including, but not limited to):
  • Examinations (Theoretical).
  • Portfolios.
  • Presentations.
  • Tests.
  • Research Report/Portfolio. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Postgraduate Diploma in Food Technology is comparable to similar qualifications offered at international tertiary institutions. The majority of these international qualifications are aimed at the preparation of a learner to work as a specialist in the field of Food Technology and Food Science (including related fields through a combination of theoretical and practical knowledge). Some of the institutions (internationally) surveyed, accept different qualifications similar to the Postgraduate Diploma in Food Technology. Therefore it should be possible for learners to study at other institutions globally. A summary of selected internationally comparable qualifications to the Postgraduate Diploma in Food Technology, indicating amongst others articulation possibilities to enter relevant Postgraduate studies, such as Master of Applied Science or Master of Agriculture will be outlined. The comparison with international institutions were considered as learners completing the PG DIP in Food Technology, would easily access these international institutions. Hence, movement between institutions internationally will definitely be possible.

    At RMIT Royal Melbourne Institute of Technology in Australia offers a BSc (Food Technology and Nutrition) (Hons). The qualification aims to produce learners with skills and capabilities relevant to large-scale food production and leading roles in the food industry.
  • Nutrition and engineering skills in the key areas of product development and production systems.
  • Design the plant, the process and the product.
  • Developing new products, design processes and packaging.
  • Food safety and quality assurance.
  • Improving the efficiency of the food processing industry.
  • Food regulation, quality assurance and research.
    Articulation from the BSc (Food Technology and Nutrition) (Hons) to a MSc in relevant field of study.

    At the University of Auckland in New Zealand a Postgraduate Diploma in Science (Food Science) which is a 1 year (full time) qualification is offered. Admission requirements to the qualification is a BSc degree in relevant field of study. The qualification aims to produce learners with the following:
  • Skills to work in the food industry.
  • The structure and composition of foods,
  • Food chemistry,
  • Nutritional and sensory qualities,
  • Food safety, preservation and evaluation. Food manufacturing, processing and production in food-related industries.
    Articulation from the BSc (Food Technology and Nutrition) (Hons) to a MSc in relevant field of study.

    At Cardiff Metropolitan University in Wales a BSc (Hons) Degree - Food Science and Technology is offered. This is a 4 year qualification which includes a foundation year. The qualification aims to produce learners with the following:
  • Food Safety and quality.
  • Processing.
  • Food Science and chemistry, and biochemistry.
  • New product development.
  • Nutrition.
  • Applied Food Safety and quality management.
  • Advanced Processing Technology.
  • Research.
  • Dissertation.
    Articulation from the BSc (Food Technology and Nutrition) (Hons) to a MSc in relevant field of study. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.
    Horizontal Articulation:
  • Postgraduate Diploma in Agriculture, Level 8.

    Vertical Articulation:
  • Master of Applied Science, Level 9.
  • Master of Agriculture Level 9. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Tshwane University of Technology (TUT) 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.