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

Applicants are required to have a matriculation endorsement or equivalent qualification with a minimum of Higher Grade D or Standard Grade B in English, Physical Science, Biology and Mathematics. A minimum of 34 points is required. In addition students will be required to write an entrance examination for pre-selection in December.

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Food Technology

Tel: 031 373 6769

Fax: 031 373 5351

Location: ML Sultan Campus, MB1-27, 1st Floor

Meals in a Can Project

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