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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Doctor of Philosophy in Food and Nutrition 
SAQA QUAL ID QUALIFICATION TITLE
97059  Doctor of Philosophy in Food and Nutrition 
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 11 - Services  Consumer Services 
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-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The learner will be able to apply advanced knowledge, skills, principles and methods to conduct independent, original research and to render a specialised professional service in Food and Nutrition, according to the needs of the University, the country. This will be in compliance with international trends and standards in response to the needs of the community, of business and industry as well as to the needs of the consumers. The research must be of a quality that will satisfy peer review and merit publication.

Rationale:
This qualification aims to provide the learners with an in-depth knowledge of a specialised area in Food and Nutrition as well as the ability to make an original contribution to science through scientific thought and independent investigation. It further equips the learner with the proven skills and ability to write scientific research papers for peer-reviewed scientific journals.
The Doctor of Food and Nutrition programme aims to provide qualifying learners with:
  • An in-depth knowledge of a specialised area in Food and Nutrition.
  • The ability to make an original contribution to science through scientific thought and independent investigation.
  • The proven ability to write scientific research papers for peer-reviewed scientific journals. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution conducts RPL in terms of the policy and guidelines of the institution to recognise other forms of formal, informal and non-formal learning and experience.
    In cases where learners do not comply with the formal admission requirements, the institution applies its RPL policy.

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

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    A Research Thesis, with a minimum of 360 Credits is required to obtain the qualification. 

    EXIT LEVEL OUTCOMES 
    1. Demonstrate a comprehensive and systematic grasp of the body of knowledge in the field of food and nutrition with development of expertise and specialist knowledge in an area that is at the forefront of the field of professional practice.
    2. Demonstrate a critical understanding of the most advanced research methodologies, techniques and technologies in the food and nutrition field.
    3. Participate in scholarly debates in this area of specialisation.
    4. Apply knowledge, theory and research methods creatively to complex practical and theoretical problems.
    5. Conduct substantial, independent research and advanced scholarship resulting in the interpretation and expansion of knowledge in the field which is judged publishable by peers.
    6. Identify, conceptualise, design and implement research projects that address complex, ill-defined problems in the food and nutrition field.
    7. Undertake a study and evaluation of the literature and current research in the food and nutrition field independently.
    8. Defend and communicate the results of research, an opinion to specialist and non-specialist audiences using the full resources of an academic discourse.
    9. Produce a thesis which meets international standards of scholarly writing.
    10. Operate autonomously in specialised, complex, ill-defined and unpredictable contexts.
    11. Demonstrate intellectual independence and research leadership through managing advanced research and development in the food and nutrition field professionally and ethically.
    12. Critically evaluate own and others' work on the basis of independence criteria. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following associated assessment criteria apply across all Exit Level Outcomes:
  • Identification of a suitable research problem which contributes significantly towards knowledge expansion and problem solving in Food and Nutrition.
  • Planning a research project and selecting and implementing appropriate research methods.
  • Writing a critical review of the literature according to accepted scientific practices.
  • Analysing the data, utilising relevant qualitative or quantitative methods and integrating theoretical knowledge with the empirical data.
  • Evaluating research findings, formulating relevant conclusions and making applicable recommendations.
  • Presenting a thesis that conforms to the required standards.
  • Understanding the nutritional problems and needs of the country and, based on new knowledge, proposing solutions that would satisfy national and international standards of excellence.
  • Making a contribution to the profession by demonstrating an authoritative knowledge and understanding of the specialised field of study for the benefit of the national and international community.
  • Publishing in an accredited journal.

    Integrated Assessment:
    Assessment across the qualification forms an integral part of the teaching and learning process. In achieving the learning outcomes, learners are required to comply with the minimum assessments set for the level of the qualification, as per the Institution's Assessment Policy. Assessments vary depending on the module and the outcomes of the module; however, all modules are formatively and summatively assessed. The assessment of theoretical modules is usually in the form of assignments, practical's and written tests or examinations. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification compares with the international qualifications in terms of the range of competencies in the learning content offered. It compares internationally to countries including, Australia, New Zealand, the United States of America and the United Kingdom.
    The University of Adelaide in Australia: The School of Agriculture, Food and Wine -PhD: Food and Nutrition.
    The following institutions in United States of America are comparable to the qualification offered:
  • Auburn University: PhD: Nutrition and Food Science with an emphasis in Nutrition, Food Science, or Hotel and Restaurant Management is offered at Auburn University through the Graduate Program in the Department of Nutrition and Food Science.
  • Clemson University Graduate School: The Department of Food Science and Human Nutrition - PhD: Food Technology.
    University of Maine: The Department of Food Science and Human Nutrition - PhD: Food and Nutrition Sciences.
    In the United Kingdom, the University of Southampton: Faculty Biomedical Sciences and Clinical research - PhD Public Health Nutrition.
    In New Zealand, the Massey University: Department of Food, Nutrition and Health - PhD Food, Nutrition and Health. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for horizontal articulation.

    Horizontal articulation:
  • Doctor of Food and Nutrition, 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.