FOOD SCIENCES AND TECHNOLOGY
MASTER OF FOOD SCIENCE AND TECHNOLOGY

Course Aim:
Graduates will be able to conduct independent applied and fundamental research in the field of food technology, including: food product development, food production, food chemistry, food microbiology, food quality assurance, food analysis, food biotechnology and nutrition. The research problem, including its justification, process and outcome, is reported in a dissertation, which complies with generally accepted international norms at this level.• African seeds and cereals
• Propionibacterium spp.: Vitamin B12 and Folate synthesis; EPS as potential food hydrocolloids


Opportunities:
Similar to the career opportunities for the BTech Food Technology, with enhanced opportunities for promotion, as well as research and managerial positions.


Undergraduates
For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.
Some courses require students to submit additional information as part of their application.
General admission requirements

Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
General admission requirements

Syllabus and fees



Offering type: FULL-TIME: BELLVILLE CAMPUS
Offering type: PART-TIME: BELLVILLE CAMPUS

For any queries get in contact with:
Mrs L van Wyk
+27 21 9596818
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Mrs C Booyse
+27 21 9596236
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