Department of Consumer and Food Sciences

Department of Consumer and Food Sciences

Programmes offered: B Cons Sci Clothing Retail Management B Cons Sci Food Retail Management B Cons Sci Hospitality Management BSc Culinary Science BSc Nutrition BSc Food Science

Relationship and interaction of programmes 3

Relationship and interaction of programmes Research Quality assurance Legislation Policies Menu developers Food safety Product developing 4 Buyers & Planners Brand managers

B Cons Sci CLOTHING Retail Management Job opportunities: Clothing buyers/ planners Brand managers Fashion marketers Fashion product developers Visual merchandisers Stylists Fashion designers/ coordinators 5

B Cons Sci CLOTHING Retail Management Clothing related subjects Business related subjects Clothing construction Pattern making Clothing merchandising Social psychology of clothing Product development Design principles Aesthetics Textiles Clothing project Marketing management Business management Business law Economics Financial accounting Statistics 6

B Cons Sci FOOD Retail Management Job opportunities: Food & beverage buyers/ planners Brand managers Food researchers Food journalists Food stylists Recipe developers Food product category managers Food safety and quality assurance managers 7

B Cons Sci FOOD Retail Management Food related subjects Business related subjects Foods: o Food preparation o Menu planning; o Experimental Foods o Food safety & Hygiene o Global Food Supply o Quality Control o Visual Merchandising Consumer Food research Cultural Eating Patterns Nutrition Recipe development Food Service Management Project: Hospitality Management Marketing management Business management Business law Economics Labour relations Statistics 8

B Cons Sci HOSPITALITY Management Job opportunities: Food & beverage managers Culinary consultants Banqueting managers Food journalists Food stylists Event coordinators Food product and menu developers Food safety and quality assurance managers 9

B Cons Sci HOSPITALITY Management Hospitality/ food related subjects Business related subjects Foods subjects Culinary Art Cultural Eating Patterns Food Service Management Large Scale Food Production Nutrition Interior Merchandise Design Principles Interior Planning Business management Marketing management Economics Labour relations Statistics 10

BSc Culinary Science Job opportunities: Culinary scientists Culinologists Sensory analysts Food researchers Food product developers Food service managers Food safety and quality assurance managers 11

BSc Culinary Science Compulsory fundamental subjects Microbiology Physiology Food Chemistry Food Science and Technology Business Management Elective subjects Foods Nutrition Culinary art Food Service Management 12

BSc Nutrition Job opportunities: Research Product Development Implementation of food legislation Molecular Nutrition Policy nutritionist Sport nutrition 13

BSc Nutrition Soft skills Applied Nutrition Research Methodology Advanced Human Nutrition Advanced Food Nutrition & Health Research Project Business skills Basic Nutrition Sciences: Food Chemistry and Analysis Food composition, Physiology, Nutrition Nutritional assessment Basic sciences: Biochemistry Chemistry, Physics, Mathematics, Statistics, Cell and molecular biology, Genetics

BSc Food Science Job opportunities: Food Forensics Investigator Food Chemist Food Analyst Food Microbiologist Food Risk Analyser Food Packaging Specialist HACCP Officer/Auditor Shelf-Life Specialist Quality Assurance/Control Specialist Food Systems Compliance Officer Process Developer Food Process Engineering Food Product developer Food Manufacturing Operations Manager

BSc Food Science Subjects: Applied Food Science: Animal and Plant Food Processing Food legislation, Sensory Evaluation, Food safety and quality assurance Core Food Science: Food Chemistry and Analysis Food Microbiology Food Processing and Engineering Core Sciences: Microbiology, Nutrition, Biochemistry Chemistry, Physics, Mathematics, Statistics, Cell and molecular biology, Genetics

ADMISSION requirements: Consumer Science degrees: APS = 28 BSc Degrees: APS = 30 Required subjects: o Consumer Science degrees: o o BSc Degrees: o o Mathematics Mathematics Physical Science 17

POST GRADUATE STUDIES B Consumer Science min 4 years M Consumer Science 2 years PhD (3 years) 18

POST GRADUATE STUDIES BSc Culinary Science/ Nutrition/ Food Science Honours (minimum 1 year) Masters (minimum 2 years) 19 PhD (minimum 3 years)

Tel: 012 420 2531/ 3202 E-mail: consumer.food@up.ac.za www.up.ac.za