The Undergraduate Course

For complete information on degree structure and subject choices refer to University of Stellenbosch yearbook for the Faculty of AgriSciences, contact one of the lecturing staff, or send an e-mail enquiry to the Faculty officer Mr L Jordaan.

What subjects do I need as prerequisite for this course?

Prospective students must have a National Senior Certificate, with Afrikaans or English (Home Language or First Additional Language) 4, Mathematics 4, Physical Sciences 4 or Physical Sciences 3 and Life Sicences 4.

Course outline

A outline of the degree structure, subjects and choices can be viewed here.

A description of the various Food Science courses is given below:

144(16) Introduction to Food Science (3l, 3p)

Synopsis of approach to food, nutrients and the role of food scientists in the food industry; exposure to the newest techniques and trends that have an impact on the food chain; chemical composition of foods; selected food themes; detrimental reactions to food and allergies; nutritional claims of commercialised foods; critical analysis of legislation; guidelines for healthy nutrition; nutritional myths; alternative foods. Compulsory factory visits.

214(16) Commercial food processing and preservation I (3l, 3p)

Commercial food processing: principles and methods; microbial growth, spoilage and control of spoilage. Technological principles of heating, radiation, cold storage, freezing, dehydration and osmosis, the effect of processing techniques on the nutrient retention and sensory acceptability. Factory processes and control techniques. Compulsory factory visits.

244(16) Commercial food processing and preservation II (3l, 3p)

Commercial food processing and preservation: The dairy industry, chemical, physical and microbiological characteristics of milk, processing techniques and their effect on product quality, manufacture and preservation of the main dairy products. Environmental management in the food industry. Compulsory factory visits.
P Food Science 214

314(16) Animal food products (3l, 3p)

Meat, fish and poultry structure and composition. Chemical and biochemical reaction processes. Preservation and product spoilage. Processing of emulsion products. Overview of the meat, poultry, and fishing industries with special reference to the main products, production problems, quality factors and legislative and regulatory control. Compulsory factory visits.
PP Food Science 244. (Subject to continuous assessment)

324(16) Nutrition for the Food Scientist (3l, 3p)

Nutrients and the implication for food product development, processing and preservation. Basic nutrients: vitamins, minerals, carbohydrates, fats and proteins and other compounds. Detrimental food reactions, functional foods and nutritional information and labeling. Critical analysis of commercial food products concerning nutritional aspects, legislation and labeling.
PP Food Science 244

334(16) Reading and writing skills for Food Science students (1½l, 1½p)

The purpose of this course is to develop both first and second language speakers’ academic reading and writing skills that is applicable to the Food Science curriculum.

1. Academic reading skills: This course will cover a variety of reading material. Most of the reading material will be from the Food Science curriculum, to learn specific reading skills; other pieces from other sources will broaden the students horizons. The aim of this course is to be able to read interactively and to read critically selectively with a specific purpose in mind (eg the construction of tasks, data collection and class presentation).

2. Academic writing skills: The students are exposed to the “process approach” to academic writing: students learn to plan, design, edit, proofread and revise. Purpose of this course includes: the ability to present data, to present arguments and to develop accurate reference techniques.

3. Format of the course: This semester module is presented to the Food Science students as a series of seminars and workshops. Students will attend fifty minute seminars and one three hour workshop per week. The goal of the workshop sessions is that the students get the opportunity to apply their knowledge and experience that was obtained in the seminars in a particular situation with prescribed reading and writing assignments. Compatriots’ writing skills will be discussed and the lecturer-student consultation will be conducted during the session. The course will presented by the Department of English.
PP Food Science 214(Subject to continuous assessment)

344(16) Food of plant origin (3l, 3p)

Applied food chemistry and reaction processes. Overview of the fruit, vegetable, grain and bakery industries with special reference to the most important products, production problems, quality factors and legislative and regulatory control. Oxidation and control, emulsifiers and stabilisers, hydrocolloids, preparation of fruit and vegetable juices; physical, chemical and functional qualities of baking ingredients, pasta products, cereals and refined products. Compulsory factory visits.
PP Food Science 244

354(16) Sensory analysis(3l, 3p)

Applied food chemistry and reaction processes. Overview of the fruit, vegetable, grain and bakery industries with special reference to the most important products, production problems, quality factors and legislative and regulatory control. Oxidation and control, emulsifiers and stabilisers, hydrocolloids, preparation of fruit and vegetable juices; physical, chemical and functional qualities of baking ingredients, pasta products, cereals and refined products. Compulsory factory visits.
PP Food Science 244

488(32) Analysis of food products (3l, 3p)

Introduction to sensory science; consumer sensory analysis, statistical analysis of data; correlation of data obtained through physical measurement and sensory analysis. Compulsory visits to industry.
PP Food Science 244, P Biometry 242

434(16) Quality management systems (3l, 3p)

Principles and advantages of quality and food safety management systems. Definitions, guidelines, requirements and interpretation of the ISO 9001:2000 standard. Effective internal auditing of a quality management system. Overview of ISO 14 00, Eurep-Gap, BRC and organic cultivation practices. Fundamental principles and implementation of statistical food processing control. Food safety, hygiene and the impact of food processing on food safety. Codex Alimentarius, the Department of Health's regulations relating to HACCP and prerequisite programmes. Definitions, guidelines, requirements and interpretation of the ISO 22 000:2005 standard. Construction of a process flow diagram. Twelve stages and seven principles of HACCP. Identification of food risks, physical, chemical and biological hazards and CCP's. Completion of the HACCP plan and HACCP control chart. (No examination, class mark serves as final mark).

454(16) Food packaging (3l, 3p)

Introduction to food packaging and food packaging materials currently being used, the manufacturing rocesses of the different packaging materials and the choice of suitable packaging materials for specific food applications; the possible interaction between the product and the packaging material, labeling of products. Group seminars/projects and compulsory factory visits.
PP Chemistry 114 or B 134

478(48) Trial design and product development (3l, 3p)

Process of product development, legislation, marketing and labeling of food products. Identification of product niche markets and product criteria, market evaluation and trends. Formulation development. Evaluation of sensory characteristics, cost and nutritional content. Group and individual product development. Product development includes market research, product development, evaluation, use of measuring instruments, measuring techniques, data processing, analyses, interpretation and reporting. Problem diagnosis. Project management program. Compulsory vacation work and report.
(No examination, class mark serves as final mark).
PP Food Science 344

 

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