Department of Consumer and Food Sciences

Programmes offered:

B Cons Sci Clothing Retail Management

B Cons Sci Food Retail Management

B Cons Sci Hospitality Management

BSc Culinary Science

BSc Nutrition

BSc Food Science

3

Relationship and interaction of programmes

4

Relationship and interaction of programmes

•Product developing

•Brand managers

•Buyers & Planners

•Food safety

•Quality assurance•Legislation•Policies

•Menu developers•Research

5

B Cons Sci CLOTHING Retail Management

Job opportunities:

Clothing buyers/ planners

Brand managers

Fashion marketers

Fashion product developers

Visual merchandisers

Stylists

Fashion designers/ coordinators

6

B Cons Sci CLOTHING Retail Management

Clothing related subjects

Clothing construction

Pattern making

Clothing merchandising

Social psychology of clothing

Product development

Design principles

Aesthetics

Textiles

Clothing project

Business related subjects

Marketing management

Business management

Business law

Economics

Financial accounting

Statistics

7

B Cons Sci FOOD Retail Management

Job opportunities:

Food & beverage buyers/ planners

Brand managers

Food researchers

Food journalists

Food stylists

Recipe developers

Food product category managers

Food safety and quality assurance managers

8

B Cons Sci FOOD Retail Management

Food related subjects

Foods:

o Food preparation

o Menu planning;

o Experimental Foods

o Food safety & Hygiene

o Global Food Supply

o Quality Control

o Visual Merchandising

Consumer Food research

Cultural Eating Patterns

Nutrition

Recipe development

Food Service Management

Project: Hospitality Management

Business related subjects

Marketing management

Business management

Business law

Economics

Labour relations

Statistics

9

B Cons Sci HOSPITALITY Management

Job opportunities:

Food & beverage managers

Culinary consultants

Banqueting managers

Food journalists

Food stylists

Event coordinators

Food product and menu developers

Food safety and quality assurance managers

10

B Cons Sci HOSPITALITY Management

Hospitality/ food related subjects

Foods subjects

Culinary Art

Cultural Eating Patterns

Food Service Management

Large Scale Food Production

Nutrition

Interior Merchandise

Design Principles

Interior Planning

Business related subjects

Business management

Marketing management

Economics

Labour relations

Statistics

11

BSc Culinary Science

Job opportunities:

Culinary scientists

Culinologists

Sensory analysts

Food researchers

Food product developers

Food service managers

Food safety and quality assurance

managers

12

BSc Culinary Science

Compulsory fundamental subjects

Microbiology

Physiology

Food Chemistry

Food Science and Technology

Business Management

Elective subjects

Foods

Nutrition

Culinary art

Food Service Management

13

BSc Nutrition

Job opportunities:

Research

Product Development

Implementation of food legislation

Molecular Nutrition

Policy nutritionist

Sport nutrition

Basic sciences:

BiochemistryChemistry, Physics, Mathematics,

Statistics, Cell and molecular biology, Genetics

Basic Nutrition Sciences:

Food Chemistry and AnalysisFood composition, Physiology, Nutrition

Nutritional assessment

Applied

NutritionResearch Methodology

Advanced Human NutritionAdvanced Food Nutrition

& HealthResearch Project

Soft skills Business skills

BSc Nutrition

BSc Food Science

Job opportunities:

Food Forensics Investigator

Food Chemist

Food Analyst

Food Microbiologist

Food Risk Analyser

Food Packaging Specialist

HACCP Officer/Auditor

Shelf-Life Specialist

Quality Assurance/Control Specialist

Food Systems Compliance Officer

Process Developer

Food Process Engineering

Food Product developer

Food Manufacturing Operations

Manager

Core Sciences:

Microbiology, Nutrition, BiochemistryChemistry, Physics, Mathematics, Statistics,

Cell and molecular biology, Genetics

Core Food Science:

Food Chemistry and AnalysisFood Microbiology Food Processing and Engineering

AppliedFood

Science:

Animal and Plant Food ProcessingFood legislation, Sensory Evaluation, Food safety and quality assurance

BSc Food Science

Subjects:

17

ADMISSION requirements:

Consumer Science degrees: APS = 28

BSc Degrees: APS = 30

Required subjects:

o Consumer Science degrees:

o Mathematics

o BSc Degrees:

o Mathematics

o Physical Science

18

POST GRADUATE STUDIESB Consumer Science

min 4 years

M Consumer Science

2 years

PhD (3 years)

19

POST GRADUATE STUDIESBSc Culinary Science/ Nutrition/ Food Science

Honours (minimum 1 year)

Masters (minimum 2 years)

PhD (minimum 3 years)

Tel: 012 420 2531/ 3202

E-mail: consumer.food@up.ac.za

www.up.ac.za