Department of Food Science

www.up.ac.zaUniversiteit van Pretoria • University of Pretoria • Yunibesithi ya PretoriaPrivaatsak/Private Bag/Mokotla wa Poso X20 • Hatfield • 0028 • Suid-Afrika/South Africa/Afrika-BorwaTel: +27 12 420 4111 • Faks/Fax/Fekse: +27 12 420 4555

Two specialisation options are available: Nutritional Sciences, and Public Health Nutrition (Community Nutrition). The Public Health Nutrition option will enable graduates to register as Nutritionists with the Health Professions Council of South Africa (HPCSA). The Nutritional Sciences option will enable graduates to register as Natural Scientists with the South African Council for Natural Scientific Professions (SACNASP).

Study programmeYear one: Chemistry, Physics, Mathematics, Genetics, Microbiology, Biology, Biometry, Language Skills, Academic Information Management, Introduction to Food, Nutrition and Health, Anatomy

Year two:Nutrition

Human NutritionBiochemistry

Biochemistry in PerspectiveIntroduction to Proteins and EnzymesCarbohydrate MetabolismLipid and Nitrogen MetabolismBiochemical Principles of Nutrition and Toxicology

PhysiologyIntroductory NeurophysiologyCirculatory PhysiologyLung and Renal Physiology, Acid-base Balance and TemperatureDigestion, Endocrinology and Reproductive System

Food SciencePrinciples of Food Processing and Preservation

Students who wish to be admitted to the Public Health Nutrition option in year three need to apply during year two, by 30 July. Only students who have passed all year one and two modules will be considered for selection.

For more information or to arrange a visit to the Department:Tel: +27 12 420 3202 • Fax: +27 12 420 2839 • Email: food.science@up.ac.za Web: www.tuksfost.up.ac.za • Twitter: @TUKSFoST

Year three:Biochemistry

Immunobiology Molecular Basis of Disease

NutritionNutritional AssessmentFood Composition and Applied Nutritional ProgrammesFood and Nutrition Security

Food ScienceChemistry of Macro- and Micro-nutrientsFood Safety and Hygiene

Ethics and Human Rights in HealthcareResearch Project

Public Health Nutrition Nutritional SciencesCommunity NutritionApplication of Communication Principles in a Dietetics and Nutrition Context

BiochemistryBiochemistry of ProteinsMacromolecules of LifeImmunobiochemistryXeno-biochemistry

Year four:Public Health Nutrition Nutritional SciencesAdvanced Food, Nutrition and HealthCommunity NutritionPublic Health NutritionCommunity Aspects of FoodResearch ProjectInternship Training

Research ProjectResearch Methodology and SeminarBiometryInternational NutritionAdvanced Food, Nutrition and Health

Graduates with an average of 60% for their final year may enrol for MSc(Nutrition).

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The Department of Food Science at University of Pretoria is the centre for integrated Food Science and Nutrition education and research focusing on the science of safe, nutritious and high quality foods to meet diverse health and well-being needs of the people of Africa. It provides relevant, world-class, integrated education and training of future Food and Nutrition industry and public sector leaders. Graduates apply their skills in Food Science or Nutrition to improve the quality of life of the people of Africa.

CareersGraduates of the Department are employed all over the world as, amongst others, food science researchers, food microbiologists/biotechnologists, food and nutrient analysts, food manufacturing operation managers, food product/process developers, quality and safety assurance specialists, food packaging/shelf life specialists, academics, sensory scientists, or key food category managers.

Admission requirements National senior certificate and compliance with the minimum requirements for degree studies, including:

Afrikaans or English

Mathematics Physical Science APS

4 5or 4 (provided 5 is obtained for

Physical Science)

5or 4 (provided 5 is obtained for Mathematics)

30

Candidates who do not comply with the minimum admission requirements may be considered for admission to the BSc (four-year programme) based on the results of the National Benchmark Test (NBT). Please note that students who are placed in this programme will take a minimum of five years to complete the programme.

BSc(Food Science) [three years] Food scientists are concerned with the chemical composition, structure and nutritional value of foods. In the modern age, all food is processed to some extent. Food scientists monitor and study the changes that occur in foods during processing, preservation and storage. Our students are trained to meet the challenges of developing and supplying foods that meet the ever-changing demands of the modern consumer. Just as important, food scientists lead the fight against hunger and malnutrition through the development of affordable, nutritious foods. Food Science graduates can register as Natural Scientists with the South African Council for Natural Scientific Professions (SACNASP).

Study programmeYear one: Chemistry, Physics, Mathematics, Genetics, Microbiology, Plant Biology, Animal Diversity, Biometry, Language Skills, Academic Information Management

Year two:Food Science

Introduction to Food Science and TechnologyPrinciples of Food Processing and Preservation

MicrobiologyFood MicrobiologyBacteriologyMycology

BiochemistryBiochemistry in PerspectiveIntroduction to Proteins and EnzymesCarbohydrate MetabolismLipid and Nitrogen Metabolism

Year three:Food Science Food Chemistry Food Engineering Food Microbiology Animal and Plant Food Sciences Integrated Food Science (seminar)

BSc(Food Science) graduates are encouraged to further complete a one-year postgraduate BScHons(Food Science) with the following modules:

Research ProjectResearch Methodology and Seminar Advanced Plant and Animal Food Science and TechnologiesSensory Analysis Product Development and Quality Management Advanced Food Science

The honours programme can also be completed on a part-time basis over two years.

Graduates with an average of 60% for honours may enrol for MSc(Food Science).

BSc(Agric) Food Science and Technology (four years)For this degree, students follow a similar programme to BSc Food Science, but with the inclusion of a selection of Agricultural Economics modules during the second and third years. During the fourth year of study, students follow a similar programme as BSc(Hons) Food Science.

Graduates with an average of 60% for their final year may enrol for the MSc(Agric) Food Science and Technology.

BSc(Nutrition) [four years]The nutrition discipline deals with the human requirements for food and the effects food have on the well-being of individuals and communities. This study programme provides graduates with the skills to understand the nutritional requirements of developed and developing communities in South Africa and elsewhere in the world. This four-year degree is presented jointly by the departments of Food Science (Faculty of Natural and Agricultural Sciences) and Human Nutrition (Faculty of Health Sciences).

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