|
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.
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.
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
|
