Btech University Of Johannesburg



Btech University Of Johannesburg, information on the Btech program in the University of Johannesburg is provided below.
Baccalaureus Technologiae: Food Technology
Programme Code: 520-1
Nated Code: 331003
Date Instituted: 1 January 1997
1. Admission requirements
A National Diploma: Food Technology or a National Diploma: Food Technology with appropriate bridging courses or an equivalent qualification at an equivalent standard, as determined by a Status Committee, with appropriate bridging courses.
2. Selection criteria
Selection is based on academic merit.
3. Curriculum



CODE SUBJECTS
FTN1BF4​ Food Technology 4 (alternate years in semester 2)
FTN1BM4 Food Microbial Assurance 4 (alternate years in semester 2)
FTN1ARM Research Methodology: Natural Science (every year in semester 1)
FTN1BP4 Food Production 4 (alternate years in semester 2)
FTN1YPR Food Project  4 (Full year)
FTN1AD4 Food Product Development 4 (alternate years in semester 1)
FTN1AC4 Food Components 4 (alternate years in semester 1)
The semester/year mark makes up 50% and the examination mark 50% of the final assessment mark

4. Programme structure
4.1 Nature of programme: Semester programme.
4.2 The programme is offered part-time.
4.3 Minimum duration: 2 years.
4.4 All subjects are compulsory in accordance with the instructional option taken.
4.5 Maximum number of subjects per year of study: 4, plus Food Project IV
5. Promotion requirements
5.1 Students retain credit for all subjects passed.
5.2 Students may not register for subject combinations that lead to timetable clashes.
5.3 The minimum pass mark for continuous assessment subjects is 50%.
6. Conferment of degree
The BTech: Food Technology degree is conferred on students who have completed all the compulsory subjects successfully.
7. Subject specific information for subjects offered and/or administrated from the Department



FTN1AC4 Food Components 4
NQF Level 7
Credits 20​​
Term of presentation Alternate years in semester 1
Prerequisites Food Biochemistry 3 (FTN2ABC)
Purpose To further develop the student’s understanding and integrated knowledge of the biochemistry of food and to prepare students to apply the functional properties of food components in the formulation of food products.

Module learning outcomes: On completion of this learning event, the student should be able to:

  • Categorise and explain the forms of water in foods, and review and appraise the role that water plays in the quality of food.
  • Discuss starch, modified starch and corn sweeteners; evaluate the factors that affect gelatinisation as well as the functional roles these components fulfil in foods.
  • Describe and identify applications for the following structural polysaccharides: cellulose, seaweed extracts, plant exudates, seed gums, plant extracts and microbial gums.
  • Evaluate proteins in general, with regards to functionality, denaturation and modification of functional properties.
  • Discuss the role of wheat protein, carbohydrates, sugar and pre-harvest sprouted grain in bread-making.
  • Describe and evaluate the following proteins: milk, egg, muscle, plant and single-cell proteins.
  • Describe lipids with regards to modification and processing effects and evaluate the role of lipids in the following products: cooking and salad oils, salad dressings, muscle, cereals and bakery goods.
  • Categorise the major classes of enzymes, including immobilised enzymes, and select and evaluate appropriate enzymes for food applications.
FTN1BM4 Food Microbial Assurance 4
NQF Level 7
Credits 20
Term of presentation Alternate years in semester 2
Prerequisites Food Quality Assurance 2 (FTN2AQA); Food Microbiology 3 (FTN3BFM)
Purpose This module aims to further develop the student’s knowledge and skills in food microbiology and food quality assurance with emphasis on food safety and the manufacture of safe foods.

Module learning outcomes:  On completion of this learning event, the student should be able to:



  • Discuss the importance of food microbial assurance and the influence that management and legislation exert on the safe processing of foods and beverages.
  • Describe microorganisms important in food and beverages and the factors that influence their growth and survival.
  • Present programmes, practices and preservation techniques important to the safe processing of foods and beverages and communicate their role in the success of quality management systems.
  • Deliberate on relevant quality management systems and apply the principles of quality management to the production of microbiologically safe foods and beverages.
  • Demonstrate learning of HACCP systems by developing and implementing new HACCP systems and/or evaluating and improving existing HACCP systems.
  • Describe and apply the principles of hygiene and sanitation important to the safety of food products, including the design of premises/equipment and hygiene and sanitation programmes.
  • Source, communicate, develop and/or apply sampling methods, microbiological analysis methods and criteria to monitor and verify quality assurance programmes and the safety of foods and beverages.
FTN1AD4 Food Product Development 4
NQF Level 7
Credits​ 20
Term of presentation Alternate years in semester 1
Prerequisites Food Technology 3 (FTN3BF3)
Purpose This module aims to give the student an overview of the food product development process to enable them to develop and introduce successful, new and innovative food products to the market.

Module learning outcomes:  On completion of this learning event, the student should be able to:



  • Discuss reasons for food product development, the categories of new food products and the role of the food technologist/scientist and consumer in the development of new food products.
  • Present various approaches to food product development and deliberate on the various steps and activities associated with the traditional process.
  • Apply basic project management skills to the food product development process.
  • Identify the role of technical development in the food product development process and initiate technical development of a new food product.
  • Apply relevant methods of product screening in the food product development process.
  • Propose appropriate packaging and labelling for new food products taking in to account legislation and packaging trends.
  • Communicate reflectively on the role of marketing in food product development and the successful launch of new food products.
  • Identify case studies to demonstrate the principles and process of food product development.
  • Develop a new food product applying the principles of food product development.
FTN1BP4 Food Production 4
NQF Level 7​​
Credits 20
Term of presentation Alternate years in Semester 2
Prerequisites Food Production 3 (FTN3BFP)
Purpose The purpose of this module is to further develop the student’s understanding and skills of production management techniques with emphasis on how they may be applied to food production and operations management.

Module learning outcomes:  On completion of this learning event, the student should be able to:

  • Plan and schedule production requirements effectively.
  • Optimize operations economically with limited resources.
  • Make effective decisions on factory location.
  • Make effective decisions based on financial and investment opportunities.
  • Identify and implement production controls.
  • Describe and implement continuous improvement tools, methods and strategies.
  • Explain, implement and manage production activities and techniques to achieve improved performance.

 

FTN1YPR Food Project 4
NQF Level 7​
Credits 20
Term of presentation Year module
Prerequisites Research Methodology (FTN1ARM)
Purpose The objective of this module is to allow the students to demonstrate competency by applying theoretical knowledge to developing an original food product, process or quality assurance/control method or strategy, or to test a research hypothesis.

Module learning outcomes:  On completion of this learning event, the student should be able to:

  • Develop an original food product, process or quality assurance/control method or strategy, or test a research hypothesis.

 

Food Technology 4
NQF Level 7​
Credits 20
Term of presentation Alternate years in semester 2
Prerequisites Food Technology 3 (FTN3BF3)
Purpose This module aims to prepare the student to interrogate topics that reflect changes that occur in foods during processing as well as to understand and apply the chemical, physical and engineering properties of foods and related products. The complexities of food packaging including the selection of appropriate packaging material are also covered.

Module learning outcomes:  On completion of this learning event, the student should be able to:

  • Categorise, explain and appraise food chemistry and the changes that occur in foods during processing.
  • Describe and evaluate the physical properties of foods important in the food processing.
  • Review and appraise the engineering properties of foods with specific reference to rheology, thermal properties and mass transfer.
  • Evaluate and compare different packaging materials and select appropriate packaging materials.

 

FTN1ARM​ Research Methodology: Natural Sciences
NQF Level 7
Credits 15
Term of presentation Semester 1
Purpose This module prepares the student to conduct research by giving them the required knowledge of research methodology including specific approaches and methods (qualitative and quantitative) and skills employed to conduct applied research which is required to successfully develop a project as per the B Tech programme requirements.


Module learning outcomes:  On completion of this learning event, the student should be able to:

  • Discuss the basic concepts of research methodology.
  • Identify and initiate an appropriate research project.
  • Describe the processes of designing a research project and collecting data.
  • Conduct data and statistical analysis and interpretation of results.
  • Prepare a research proposal and poster, write research reports and publications, and outline the format of dissertations or thesis.
  • Critically discuss ethical consideration in research, including plagiarism.