Duration: 4 Semester
Objectives: Research on an appropriate subject within one of the following departmental research programmes: food processing, food fermentation, food processing waste management, food molecular biology, cereal quality, cereal science, near-infrared spectroscopy, sensory science and food microbiology.
Structure and content
The programme entails one year of master’s studies, or two years of master’s studies if the student holds only an applicable bachelor’s degree. In the latter case the student must follow the research component of the programme and the prescribed modules for the particular honours programme. Where a suitable honours degree is held, the programme consists only of a research component. Students holding the BSc Food Sc degree follow only the research component of the MSc Food Sc programme. No additional modules need to be followed.
The programme equips the student at the highest academic level to enter the research or professional market. Professional people who, at national and international levels, individual or as member of a team, will play a meaningful research, teaching and/or policymaking role are delivered. The faculty of Agrisciences thus aims to produce students with who:
Recognition and accreditation
SU is a public higher education institution (in terms of the Higher Education Act, 101 of 1997). All the qualifications offered by SU are approved by the Minister of Higher Education and Training. All the programmes leading to qualifications offered by SU are accredited by the Higher Education Quality Committee (HEQC) of the Council on Higher Education (CHE), and all qualifications are registered by the South African Qualifications Authority (SAQA).
The MSc Food Science was registered by SAQA in July, 2009