FOOD SCIENCES AND TECHNOLOGY
ND: FOOD TECHNOLOGY
Course Aim:
Food technology is the scientific study of the large-scale production and preservation of foods as well as the development and analysis of foodstuffs in industrial food processing facilities. Food technologists are involved in the following areas of food manufacture: quality assurance, processing technology, chemistry and microbiology. In addition, they are trained to ensure that both legal and industrial food standards are monitored and maintained prior to marketing. They are also part of research teams and have to solve technical problems when raw materials are converted to preserved foods in factories.
Training takes place in modern, on-campus food processing facilities and well-equipped laboratories with motivated and well-qualified staff having a wealth of industrial and teaching experience. This facilitates the training of analytically-orientated graduates for a role in the development, production and analysis of better, safer, nutritious and more satisfying food products.
Opportunities:
With population growth, new scientific and technological challenges present themselves daily in a career that can lead to rich rewards and excellent job opportunities, for both men and women.
Graduates apply proven techniques and procedures to the production, analysis, development and packaging of safe, nutritious and innovative food products involving a range of technical, engineering and managerial problems and solutions.
Qualified food technologists are employed in industrial food manufacturing concerns, such as bakeries, beverage manufacturers (soft drinks, beer and wine), bottling plants, canning companies, dairies, fish and meat processors. They are involved in production, quality assurance, and product development. Research opportunities exist in companies, as well as in research institutions.
The ND Food Technology also encourages an entrepreneurial spirit through the integration of appropriate business skills and incentives within the mainstream programme. The technical skills acquired should enable entrepreneurially-minded individuals to identify and develop viable business opportunities.
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
For any queries get in contact with:
Mrs L van Wyk
+27 21 9596818
This email address is being protected from spambots. You need JavaScript enabled to view it.
Mrs C Booyse
+27 21 9596236
This email address is being protected from spambots. You need JavaScript enabled to view it.
ND: FOOD TECHNOLOGY
Course Aim:
Food technology is the scientific study of the large-scale production and preservation of foods as well as the development and analysis of foodstuffs in industrial food processing facilities. Food technologists are involved in the following areas of food manufacture: quality assurance, processing technology, chemistry and microbiology. In addition, they are trained to ensure that both legal and industrial food standards are monitored and maintained prior to marketing. They are also part of research teams and have to solve technical problems when raw materials are converted to preserved foods in factories.
Training takes place in modern, on-campus food processing facilities and well-equipped laboratories with motivated and well-qualified staff having a wealth of industrial and teaching experience. This facilitates the training of analytically-orientated graduates for a role in the development, production and analysis of better, safer, nutritious and more satisfying food products.
Opportunities:
With population growth, new scientific and technological challenges present themselves daily in a career that can lead to rich rewards and excellent job opportunities, for both men and women.
Graduates apply proven techniques and procedures to the production, analysis, development and packaging of safe, nutritious and innovative food products involving a range of technical, engineering and managerial problems and solutions.
Qualified food technologists are employed in industrial food manufacturing concerns, such as bakeries, beverage manufacturers (soft drinks, beer and wine), bottling plants, canning companies, dairies, fish and meat processors. They are involved in production, quality assurance, and product development. Research opportunities exist in companies, as well as in research institutions.
The ND Food Technology also encourages an entrepreneurial spirit through the integration of appropriate business skills and incentives within the mainstream programme. The technical skills acquired should enable entrepreneurially-minded individuals to identify and develop viable business opportunities.
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
Please note:
The fees reflected here are for the 2024 academic year, and are subject to change for 2025.Please confirm the final fee amount by contacting the relevant Faculty Office or contact person as listed at the bottom of this page.
Prepare this quote for:
FIRST YEAR
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
CHEMISTRY 1 PRACTICAL (MODULE B) (CHE102B)
R 1,490.00
CHEMISTRY 1 THEORY (MODULE A) (CHE102A)
R 3,470.00
FOOD LEGISLATION 1 (FLE100S)
R 3,320.00
FOOD PROCESS ENGINEERING 1 (FPE100S)
R 3,390.00
FOOD TECHNOLOGY 1 (FOT100S)
R 4,720.00
MICROBIOLOGY 1 (MIY101S)
R 4,280.00
PHYSICS 1 (PHB101S)
R 4,120.00
FIRST YEAR
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
CHEMISTRY 1 PRACTICAL (MODULE B) (CHE102B)
R 1,490.00
CHEMISTRY 1 THEORY (MODULE A) (CHE102A)
R 3,470.00
FOOD LEGISLATION 1 (FLE100S)
R 3,320.00
FOOD PROCESS ENGINEERING 1 (FPE100S)
R 3,390.00
FOOD TECHNOLOGY 1 (FOT100S)
R 4,720.00
MICROBIOLOGY 1 (MIY101S)
R 4,280.00
PHYSICS 1 (PHB101S)
R 4,120.00
SECOND YEAR
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
FOOD CHEMISTRY 2 (FCH200S)
R 4,310.00
FOOD QUALITY ASSURANCE 1 (FQA100S)
R 4,720.00
FOOD TECHNOLOGY 2 (FOT200S)
R 4,770.00
MICROBIOLOGY 2 (MIY200S)
R 4,770.00
SECOND YEAR
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
FOOD CHEMISTRY 2 (FCH200S)
R 4,310.00
FOOD QUALITY ASSURANCE 1 (FQA100S)
R 4,720.00
FOOD TECHNOLOGY 2 (FOT200S)
R 4,770.00
MICROBIOLOGY 2 (MIY200S)
R 4,770.00
THIRD YEAR
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
SEMESTER ONE (JAN-JUN)
Compulsary subject(s)
FOOD CHEMISTRY 3 (FCH300S)
R 4,770.00
FOOD INDUSTRY MANAGEMENT 1 (FMT100S)
R 3,390.00
FOOD MICROBIOLOGY 3 (FMG300S)
R 4,180.00
FOOD TECHNOLOGY 3 (FOT300S)
R 4,770.00
THIRD YEAR
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
SEMESTER TWO (JUL-NOV)
Compulsary subject(s)
FOOD CHEMISTRY 3 (FCH300S)
R 4,180.00
FOOD CHEMISTRY 3 (FCH300S)
R 4,770.00
FOOD INDUSTRY MANAGEMENT 1 (FMT100S)
R 3,390.00
FOOD MICROBIOLOGY 3 (FMG300S)
R 4,180.00
FOOD TECHNOLOGY 3 (FOT300S)
R 4,770.00
Offering type: FULL-TIME: BELLVILLE CAMPUS
For any queries get in contact with:
Mrs L van Wyk
+27 21 9596818
Mrs C Booyse
+27 21 9596236
NOTE: The fees in this prospectus are for the 2024 academic year and are provided to assist you in your planning.
Disclaimer
This information is subject to change based on approval and accreditation of HEQSF aligned qualifications.
Admission requirements may therefore differ between the existing qualification and the HESQF aligned qualification. Every effort has been made to ensure the accuracy of the information on this page; however the University reserves the right at any time, if circumstances require, to make changes to any of the published details.