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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Doctor of Food Science and Technology 
SAQA QUAL ID QUALIFICATION TITLE
96813  Doctor of Food Science and Technology 
ORIGINATOR
Durban University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Doctoral Degree  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 10  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  EXCO 0733/25  2024-06-30  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 replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
72102  Doctor of Technology: Food Technology  Level 8 and above  NQF Level 10  240  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of the Doctor of Food Science and Technology is to educate and train researchers to contribute to the development of knowledge within the food sector. Graduates should be able to undertake rigorous research and communicate the results by means of a dissertation and a scientific paper that meets both national and international acceptability standards. This qualification will enable graduates to apply their knowledge in practical and applied positions within the food sector as well as research initiatives to address issues related to food security.

On completion of the qualification, qualifying learners will be able to:
  • Deal with complex issues both systematically and critically and supervise and evaluate the research of others.
  • Handle complex Food Science and Technology related problems, both systematically and creatively, design and critically appraise the research, make sound judgments using data information, and communicate their findings clearly to specialist and non-specialist audiences.
  • Conduct independent planning and implementation of research projects with a theoretical scientific underpinning, in other words, be able to participate in the advancement of original research in academia and in the food industry.
  • Demonstrate problem-solving skills for the food industry and related organisations.
  • Critically analyse and synthesise information within a specialised area of research.
  • Plan, design, and implement original independent research of significance in line with standards set by the national and international research community.
  • Critically analyse, evaluate, and interpret the findings.
  • Access resources, information gathered, interpret, and record in a thesis and in scientific format.
  • Produce new knowledge in Food Science and Technology field.

    Rationale:
    Food Science and Technology (FST) is a multifaceted discipline that has been making a steady impact in South Africa. Food Scientists/Technologists are skilled in developing novel foods as well as in responding to issues of food and water contamination, food safety, and quality control - issues that significantly affect society and the economy. FST therefore plays a substantial role in contributing to the food and beverage industry, agricultural industry, and water industry, to name a few.

    In keeping with current trends in the food sector, in particular, the growing concerns surrounding the diminishing food supply and wastage of raw materials/ foods. This qualification will provide candidates with skills in conducting independent research under minimal guidance and contribute to the generation of new knowledge within the food sector.

    The food industry, which is dynamic, is facing diverse problems requiring diverse and advanced solutions. Furthermore, the food industry has advanced greatly, requiring the use of technology and statistical quality control to troubleshoot and solve problems. Therefore, this industry requires graduates who reflect critically on theory and its application. This Doctor of Food Science and Technology qualification responds to this need and was developed in collaboration with internal and external stakeholders and relevant industry bodies and partners. Bodies. This qualification will enable learners to acquire the knowledge and skills to identify and solve problems and contribute to the development of innovative research and technology in this field. The qualification will allow the candidate to develop specialised research skills and gain a systematic and critical understanding of a complex field of knowledge.

    The graduates may find research and development career opportunities in food industries, parastatal research institutions such as CSIR, ARC, and Technology Innovation Agency (TIA), and academic institutions.

    The qualification serves as a progression pathway for graduates (typical learners) of the Master of Food science and Technology or equivalent qualifications with an interest in furthering their studies and research capabilities. This qualification is the highest academic qualification within the discipline and forms the last academic level of the Food Science and Technology pathway. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution has an approved Recognition of Prior Learning (RPL) policy applicable to equivalent qualifications for admission into the qualification. RPL may be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications and advancement within qualifications. RPL may be applied for access, module exemption (credit), or advanced standing.

    RPL for access:
  • Applicants who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio or other appropriate assessment methods that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal, and/or informal learning to cope with the qualification expectations, should they be allowed entrance into the qualification.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • Master of Technology in Food Technology, NQF Level 9,
    Or
  • Master of Science in Food Science, NQF Level 9,
    Or
  • Master of Food Science and Technology, NQF Level 9. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at NQF Level 10 totalling 360 Credits.

    Compulsory Modules, NQF Level 10, 360 Credits:
  • Thesis, 360 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Critically analyse and synthesise information within a specialised area of research
    2. Plan, design, and implement original independent research of significance in line with standards set by the national and international research community.
    3. Critically analyse, evaluate, and interpret the findings.
    4. Resources are accessed, information gathered, interpreted, and recorded in a thesis and in scientific format. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Coherently synthesize information and adhere to academic and scientific standards.
  • Conduct comparative analyses of research findings in relation to current/relevant reported literature.
  • Interpret data and reflect inquiry, critical thinking, and creativity.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Undertake the research with comprehensiveness, reasoning, and depth in a research proposal.
  • Defined and detailed reasoning and arguments demonstrate the application of interrelatedness and multidisciplinarity.
  • Apply appropriate research methods and ethical considerations to ensure the validity of the research.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Present research findings that comply with the criteria supported by the research
  • Use appropriate Food Science and interdisciplinary scientific techniques and methods in presenting information and statistical data analysis.
  • Align the design of the research product with standards set by the research community.
  • Defend research analyses academically and make recommendations.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Analyse and apply literature and information sources
  • Generate original knowledge and understanding to contribute to the field of study
  • Engage in critical reflection, synthesis, and align evaluation through scientific writing to standards set by the research community
  • Record relevant sources according to an appropriate referencing method and avoid plagiarism.

    .Integrated assessments will combine a number of different elements and will require learners to bring together different sets of outcomes of learning into a demonstration of applied competence. Integrated assessment will be primarily formative as this is a full research qualification.

    Formative assessment:
  • Oral presentations
  • Research proposal
  • Written progress reports

    The candidate may choose one of two options for assessment:
    Through a thesis, in which the learner is expected to present integrated research findings, interpreted and linked to existing literature, but with a level of novelty, across the entire area of investigation.
    OR
    Learners may submit a thesis containing three or more published original peer-reviewed articles (in SAPSE/ISI-approved journals) based on the research project.

    Both of these routes of assessment will be conducted in accordance with the institution's assessment policies, procedures and rules. 
    		•

    INTERNATIONAL COMPARABILITY 
    Similar degrees internationally include:

    Country: New Zealand
    Institution: University of Auckland
    Title: PhD in Food Science
    Credits: 120 points per year of full-time study (360 credit points)
    Duration: 3 to 4 years Full-time
    Entry requirements:
  • Honours or master's degree
  • Evidence of significant research, usually undertaken as part of a prior study

    The PhD is a globally recognised postgraduate research degree, and the highest level of degree that learners can achieve. PhD students are critical, curious, creative thinkers who undertake original research over at least 3 years

    Candidates will undertake independent and original research, supervised by academic experts and research leaders. During doctoral studies, learners will have opportunities to expand and develop personal, professional, and academic skills. The doctoral candidates present their work at local and international conferences and are encouraged to network and collaborate with a wide range of experts in their research field.

    Similarities:
  • University of Auckland (UA) and the South African (SA) qualifications are offered in three years.
  • The UA and SA qualifications are registered at NZQF/SA NQF Level 10 with 360 credits.
  • Both qualifications are research-based with the theses at the end of the qualifications.
  • Both qualifications require applicants who have completed a Master's degree with research.

    Country: Australia
    Institution: Victoria University
    Title: Philosophy (PhD) in Food Sciences and Technology
    Credits: 48 credit points

    Victoria University (VU) offers a Doctor of Philosophy (PhD) in Food Sciences and Technology for advanced research in food sustainability, nutrition, and innovative production, focusing on creating scientific solutions for global food challenges, with research spanning areas like food safety, technology, and bioprocessing through industry-linked projects and a thesis-based structure. Learners will conduct original research, develop advanced skills, and contribute to fields addressing complex nutritional needs, with opportunities for publication and presentation in partnership with industry, government, and other universities.

    Learning Outcomes
    On successful completion of this unit, students will be able to:
  • Expert understanding of a substantial body of theory and its practical application at the frontier of a field of work or learning, including substantial expert knowledge of ethical research principles and methods applicable to the field.
  • Intellectual independence and cognitive skills to undertake a systematic investigation, reflect critically on theory and practice and evaluate existing knowledge and ideas, including identifying, evaluating and critically analysing the validity of research studies and their applicability to a research problem.
  • Expert cognitive, technical and creative skills to design, develop and implement a research project/s to systematically investigate a research problem; to develop, adapt and implement research methodologies to extend and redefine existing knowledge; and to manage, analyse, evaluate and interpret data, synthesising key ideas and theorising within the context of key literature.
  • Expert communication skills to explain and critique theoretical propositions, methodologies and conclusions; to disseminate and promote new insights; and to cogently present a complex investigation of originality, or original research, both for external examination and to specialist (eg. researcher peers) and non-specialist (industry and/or community) audiences through informal interaction, scholarly publications, reports and formal presentations.
  • Capacity to reflect on, develop and evaluate strategies for achieving their own learning and career goals.
  • Intellectual independence, initiative and creativity in new situations and/or for further learning.
  • Ethical practice and full responsibility and accountability for personal outputs; and Autonomy, authoritative judgment, adaptability, and responsibility as an expert and leading scholar.

    Assessment type: Thesis Grade: Pass/Fail
    Research Thesis (60,000-100,000 words)
    Learners will demonstrate substantial progress towards completion of the research thesis through formal meetings with their thesis supervisors, who will provide formative feedback.

    The unit will be internally assessed by the supervisory team, the Flagship Research Institute, and the University through Candidature Milestone reviews.

    On completion, the thesis will be assessed through independent examination by at least two external expert examiners of international standing.

    Similarities:
  • Victoria University (VU) and the South African (SA) qualifications are offered over three years full time study.
  • Both qualifications require applicants who have completed a Master's Degree with research.
  • Both qualifications share similar purpose, rationale, and learning outcomes.
  • Both qualifications culminate in the thesis.

    Difference:
    The VU qualification has 48 credit points, whereas the SA qualification has 360 credits.

    Conclusion:
    Best practices from the above qualifications are reflected in the qualification purpose and design, which is a multidisciplinary model that facilitates skills to work synergistically within diverse fields of inquiry to make significant contributions to knowledge in increasingly complex applied sciences and related fields. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for horizontal articulation.

    Horizontal articulation:
  • Doctor of Food and Nutrition, NQF Level 10.
  • Doctor of Science: Food Science, NQF Level 10.
  • Doctor of Management in Food Service Management, NQF Level 10.
  • Doctor of Philosophy in Food and Nutrition, NQF Level 10.
  • Doctor of Management Sciences in Food Operations Management, NQF Level 10.
  • Doctor of Management in Food Service Management, NQF Level 10.. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced 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. Durban University of Technology 


    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.