Welcome to the Department of Food and Nutrition: Consumer Sciences. The discipline of Consumer Science: Food and Nutrition assists consumers in using resources to make healthy lifestyle choices. It highlights the need for a healthy diet and good quality, safe food. To produce active and reflective graduates with a sound knowledge of food and nutrition, the programme integrates the study fields of food and nutrition, whilst academic learning is complemented by the development of culinary skills, ethics, effective communication and critical citizenry. Students are required to complete a three month work integrated learning placement during the third year of study. This enables the integration and application of knowledge, as well as skill and value development in an authentic setting. Further study would enable graduates to perform as a food researcher and developer, manage a food operation or market food products in the retail and production industries. There is further scope to conduct research in the food and consumer science fields to enhance the quality of life of the consumer.

Vision

“Leading in applied consumer science food and nutrition education”

Mission

“ Develop adaptive graduates in consumer science food and nutrition to impact society”

Values

• Creativity

We initiate new and exciting ideas in everything we do 

• Accountability

We accept responsibility for our actions and commit to continuously improve everything we do

• Collaboration

We work as a team and partner with others to achieve our goals

• Excellence

We strive to be the best and approach every challenge with a determination to succeed

The qualities required of you for this programme:

• Passion for food preparation & nutrition
• Creative and innovative ability
• Ability to communicate effectively at all levels, verbally and in writing
• Sense of responsibility
• Self-motivator
• Basic science ability
• Service orientated
• Team playing personality
• Confident nature
• Ability to relate well to people

Employment opportunities are in a variety of roles:

• In food companies as customer development consultant in sales; in the marketing department including brand management and market research; in channel management; product development; recipe development; Fresh produce development technologist or a consumer affairs consultant.
• In food retail, diplomates can fill positions in food buying, food product management, delicatessen manager, fresh product development and brand development.
• In the media as cookery assistant, assistant food journalist, food stylist or co-ordinator of food promotions.
• As freelancer: food stylist, food consultant or caterer.

Programmes offered by the department

• Diploma in Consumer Sciences in Food and Nutrition (DICSF1)
  Entrance Requirements
  Graduates of the Diploma in Consumer Sciences in Food and Nutrition will be competent in the application of scientific based food and nutrition knowledge and culinary skills in a range of work activities. These include fresh product and recipe development; food retail; food production and foodservice; and nutrition advising; with the aim of improving consumer well-being. This qualification is semesterised and offered through a three-year programme.

• Advance Diploma Consumer Sciences in Food and Nutrition
• Post Graduate Diploma: Consumer Sciences Food and Nutrition.

• Masters of Applied Science in Food and Nutrition

A qualified learner will have:

• An in-depth knowledge of a specialized area in Food and Nutrition.
• The ability to make an original contribution to science through scientific thought and independent investigation.
• The proven ability to write scientific research papers for peer-reviewed scientific journal.

Entrance Requirements

• No person shall be registered for the M Tech: Consumer Science: Food and Nutrition unless he/she is in possession of the B. Tech: Consumer Science: Food and Nutrition or equivalent.
• A person in possession of a HDE (Higher Diploma in Education): Home Economics (UN) or a Bachelor Technology Degree: Food Service Management or equivalent, will be eligible to apply for the M Tech: Consumer Science: Food and Nutrition programme.
• Entry into the M.Tech programme is not automatic. A limited number of places are available to students and selection will be on the basis of academic performance as determined by a ranking system. Working experience will be an added advantage for those students not applying directly from the B Tech.
• Students are required to formally apply through the department should they wish to be considered for M Tech programme.
• A qualified student will be able to conduct research in the food and nutrition consumer science fields to enhance the quality of life of the consumer. Please refer to Page 11 for the course offering.

• Doctor of Philosophy in Food and Nutrition

Doctor of Food and Nutrition Entrance Requirements

• See Rule G25(1) admission requirements.
• Apply advanced knowledge, skills, principles and methods to conduct independent, original research and to render a specialized professional service in Food and Nutrition, according to the needs of the University, the country and in compliance with international trends and standards to:
• Respond to the needs of the community
  Respond to the needs of business and industry
  Respond to the needs of consumers

Food and Nutrition Consumer Sciences Handbook

University Collaborations:

• Enhancing pork consumption: A community-based Intervention to improve awareness and preferences.

The objectives of the study are to:

Determine factors influencing pork consumption and regional differences in dietary habits, assessing current pork consumption patterns, preferences, perceptions, and attitudes in rural, township, and suburban areas; evaluate availability and accessibility of pork products to non-formal markets such as Shisanyama, and raise awareness about the nutritional benefits of pork.

Collaborators: Dr Cyprial Ndumiso Ncobela (MUT), Dr Mthokozisi Zuma (Agricultural Research Council), Dr Zikhona Rani (UKZN)

• Documenting Indigenous/Traditional Foods in rural and urban communities in four Provinces (KwaZulu-Natal, Mpumalanga, Limpopo) in South Africa

The objectives of the study are to:

Documenting Indigenous knowledge and practices is proposed to help mobilize the expertise related to the Indigenous food system to address the current challenges. Identify the types of Indigenous edible plants  found in selected rural areas in selected provinces, and how the Indigenous edible plants are sourced, processed, prepared and consumed in selected rural communities and the main urban centers and rural areas with the help of Indigenous knowledge experts to describe and document Indigenous food practices;

Collaborators: Dr Hema Kesa (UJ), Dr Tshepiso Ndhlovu (PhD) (UoM)

Industry Collaborations:

UNICEF in collaboration with DUT are working towards improving the university food environment. University food environments are often dominated by unhealthy foods that are high in fats, sugar and salt which contributes to the burden of non-communicable diseases like diabetes, hypertension, obesity and cancer. Third year Consumer Sciences: Food and Nutrition student at The Durban University of Technology (DUT) were invited to particiate in the joint venture. The DUT-UNICEF collaboration aims to create innovative menu solutions that are healthy, nutritious and appealing – for students informed by students. During phase one, 400 students from six faculties, completed surveys to advise on healthy meals they would like to purchase within the university environment. During phase two, the development phase, students from the six faculties will be invited to  provide sensory feedback on the new recipes  in order to reformulate and optimize recipes. These efforts will culminate towards phase three where students will present their recipe solutions to UNICEF and current DUT food vendors.

International collaborations:

Hamburg University of Applied Science, Germany: Visiting professors, Study on GenZ Perception of Product Healthiness

The department is involved in community engagement and development in various ways: Service Learning and Community Based Projects. In both instances the purpose of this involvement is to cultivate a generation of socially responsible leaders who use their knowledge and skills to create positive change. Community Engagement help students understand the complexities of real-world challenges whilst bridging the gap between Theory and Practice.

The third-year students are working with the DoMore Foundation in ECD centres and they are developing nutrition education material for ECD practitioners. Staff in the department has partnered with Child Welfare Durban and District to address nutrition related issues through the development of balanced menus and conducting training with Child and Youth Care workers on food preparation, nutrition and healthy meal planning. The Advanced Diploma students are working with Green Scarf NPC to plan and implement training for women in rural communities on healthy eating.

Projects:

Potential of cowpea as a neglected and underutilised species in the urban food system

Collaborators: Dr Peter Ho (University of Leeds), Prof Ibok Oduro (Kwame Nkrumah University of Science and Technology)

For the back of house practical component of the subject Food Production and Service Operation 2^nd year Consumer Science Food and Nutrition students plan and prepare a range of menu items, on a large scale; to suit a target market. The planning includes management functions to complete costing, calculate profitability, distribute workload, problem solve, time management and optimise team dynamics. The need for innovation, food trends, hygiene and safety along with attention to detail, is emphasized.

Staff

Facebook: DUT-Food & Nutrition

Instagram: @dutfoodandnutrition

LinkedIn: DUT Food and Nutrition Consumer Science