BSc (Food Science)
Pretoria, South Africa
DURATION
3 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
On-Campus
Key Summary
Introduction
BSc (Food Science)
This program focuses on the chemical composition, structure and nutritional value of food. The interaction of food components during processing, preservation and storage is studied by making use of chemistry, physics, biological and mathematical principles. Candidates who are likely to excel are those who enjoy science and are keen on understanding food production from farm to fork.
Candidates study a product that is used daily by all people and therefore prepare themselves to play a role in feeding the nation. A graduate with a BSc (Food Science) degree is eligible for registration as a natural scientist with the South African Council of Natural Scientific Professions (SACNASP).
Admissions
Scholarships and Funding
Several scholarship options are available. Please visit the university website for more information.
Curriculum
Curriculum: Year 1
Fundamental modules
- Academic information management 111
- Academic information management 121
- Language and study skills 110
- Academic orientation 102
Core modules
- Biometry 120
- Plants and society 161
- General chemistry 117
- General chemistry 127
- Introduction to food, nutrition and health 121
- Introductory genetics 161
- Introduction to microbiology 161
- Molecular and cell biology 111
- Physics for biology students 131
- Mathematics 134
- Animal diversity 161
Curriculum: Year 2
Core modules
- Introduction to proteins and enzymes 251
- Carbohydrate metabolism 252
- Introductory biochemistry 257
- Lipid and nitrogen metabolism 261
- Introduction to food science and technology 250
- Principles of food processing and preservation 260
- Molecular genetics 251
- Genetic diversity and evolution 261
- Introduction to agricultural economics 210
- Agricultural economics 220
- Bacteriology 251
- Mycology 261
- Food microbiology 262
- Nutrition (Capita Selecta from HNT 210) 310
Curriculum: Final year
Core modules
- Integrated food science 350
- Food chemistry 351
- Food chemistry (2) 352
- Food engineering 353
- Principles of the science and technology of plant food 360
- Animal food science 361
- Advanced animal and plant foods microbiology 362
- Food composition and applied nutritional programs 364
Program Outcome
Total credits: 435