Postgraduate studies in Food Science

Bachelor of Science in Food Science with Honours (778)
Master of Science in Food Science (877 – two years; 878 – one year)


Bachelor of Science in Food Science with Honours (778)
The programme consists of a one year course consisting of advanced studies of various aspects of food science, relevant laboratory techniques and sensory science.

HONOURS MODULES (cr=120)

VW771 Advanced studies in Food Science

Writing and presentation of seminars on aspects of one of the following research topics: food processing environmental management, food microbiology, food fermentations, food biotechnology, food processing, meat and fish processing and near infra red spectroscopy.

VW772 Advanced laboratory techniques

Laboratory safety, experimental work, specialised laboratory techniques in one of the following research areas: food processing environmental management, food microbiology, food fermentations, food biotechnology, food processing, meat and fish processing and near infra red spectroscopy. Motivation of principles and description of methods.

VW773 Training in Research Methodology

Execution of the research methodology, data synthesis, statistical analysis, evaluation, discussion and conclusions, recommendations, presentation and defence. Research proposal, hypothesis, literature, carrying out research proposal, data synthesis, collating of results, evaluation and statistical analysis, discussion and conlcusions, recommendations, presentation and defence of research.

VW774 Sensory Science

Sensory Science: Analytical panels and consumer panels; relevant statistical analysis of data. Correlation between data obtained through physical measurement and sensory analysis. Compulsory visits to industry.


Master of Science in Food Science (877 – two years; 878 – one year)
The programme consists of a one year MSc Food Sc if the student already holds a suitable honours degree, or a two-year MSc Food Sc if the student holds a BSc Food Sc degree. In the latter case the student must follow the research component of the programme and the prescribed modules for the particular honours programme (see above). Where the BSc Food Sc Hons is held, the programme consists only of a research component. The syllabus for the master’s programmes is as follows:

Research on an appropriate subject within one of the following departmental research programmes: food processing, food fermentation, food industry waste management, food molecular biology, near-infrared spectroscopy and the systematics of propionic acid producing bacteria.

ONE YEAR MASTERS (cr=120)

VW878 Master in Food Science
Written internally and externally evaluated thesis and oral defence.

TWO YEAR MASTERS (cr=240)

VW877 Master in Food Science
Written internally and externally evaluated thesis and oral defence.

VW771 Advanced studies in Food Science
Writing and presentation of seminars on aspects of one of the following research topics: food processing environmental management, food microbiology, food fermentations, food biotechnology, food processing, meat and fish processing and near infra red spectroscopy.

VW772 Advanced laboratory techniques
Laboratory safety, experimental work, specialised laboratory techniques in one of the following research areas: food processing environmental management, food microbiology, food fermentations, food biotechnology, food processing, meat and fish processing and near infra red spectroscopy. Motivation of principles and description of methods.

VW773 Training in Research Methodology
Execution of the research methodology, data synthesis, statistical analysis, evaluation, discussion and conclusions, recommendations, presentation and defence. Research proposal, hypothesis, literature, carrying out research proposal, data synthesis, collating of results, evaluation and statistical analysis, discussion and conlcusions, recommendations, presentation and defence of research.

VW774 Sensory Science
Sensory Science: Analytical panels and consumer panels; relevant statistical analysis of data. Correlation between data obtained through physical measurement and sensory analysis. Compulsory visits to industry.

 

Back to top