About Biotechnology and Food Technology

Biotechnology and Food Technology Handbook
Visit our Food Bio-Innovations Consultancy Unit

2018 CELCAT time tables

CELCAT Timetable FAS BSBTC1 AND BSFST1
CELCAT Timetable FAS NDBIO2 LEVEL 1
CELCAT Timetable FAS NDBIO2 LEVEL 2
CELCAT Timetable FAS NDFDT2 LEVEL 1
CELCAT Timetable FAS NDFDT2 LEVEL 2

Biotechnology

Biotechnology is the application of living organisms or the individual cellular components of these organisms for commercial purposes or environmental control. It is a subject which has developed largely over the last decade, to cover a number of different areas. These involve quality control, sterilization testing, manufacturing of alcoholic beverages, bread making, cheese production, vaccines, chemicals, diagnostic kits, biosensors, chemotherapeutic drugs, nitrogen fertilizers, alcohol, antibiotics, insecticides and biomass production.

A person working in the field of biotechnology will have a working knowledge of such disciplines as biochemistry, microbiology, process engineering, genetics, molecular biology and physics. Persons achieving this qualification will be competent to apply theoretical and practical fundamental knowledge and skills in the fields of biotechnology, microbiology and biochemistry to the relevant biotechnology industries and research institutions. Graduates may apply for registration with the South African Council for Natural Scientific Professions as Certified Natural Scientists.

Entrance Requirements

Bachelor of Applied Science in Biotechnology Entrance Requirements
Bachelor of Technology Biotechnology Entrance Requirements
Master of Technology Biotechnology Entrance Requirements
Doctor of Technology Biotechnology Entrance Requirements


Food Technology

In South Africa, the second largest industry is the food and beverages industry. The industry is highly diversified and embraces sectors such as dairy, meat, fish, poultry, cereals, confectionary, canned and frozen products and a vast number of fast moving consumer goods.

Food Technologists are responsible for maintaining and improving the quality of processed food. They continually strive to make better use of food resources and to find more ef ficient mass-production methods while maintaining the highest level of quality control. Food Technologists may eventually specialise in one of the following areas:

  • Quality Assurance/Quality Control
  • Product Research and Development
  • Production/Management

As there is presently a shortage of well-qualified Food Technologists, promotion opportunities to Supervisory or Management positions are good, provided students are prepared to work hard, possess leadership ability and are willing to study further.

Personal Qualities Required

The Food Technologist must be practically inclined and be able to work accurately and methodically. He/she needs to have a sound knowledge of chemistry, food technology, microbiology, physics and biochemistry. He/she also needs to be willing to learn continually in order to keep up with modern developments. Team-work is vitally important, therefore the Food Technologist needs to be able to establish good relationships with fellow workers, and also take responsibility and make independent decisions.

Entry Requirements

Bachelor of Applied Science in Food Science & Technology Entrance Requirements
Bachelor of Technology Food Technology Entrance Requirements
Master of Technology Food Technology Entrance Requirements
Doctor of Technology Food Technology Entrance Requirements