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
 

2. University of the Western Cape – NDOH45 National food consumption survey 2020-2022

International Collaboration:

Texas Tech University, USA: National EFBDGs development
Munster University of Applied Science, Germany: staff and student exchange
Hamburg University of Applied Science, Germany: COIL, visiting professors
Hague University of Applied Science: COIL
Amsterdam University of Applied Science: COIL
Nasseau Community College, New York: COIL

INDUSTRY COLLABORATIONS

Woolworths

Advance Diploma In Food and Nutrition

Woolworths SA tasked Advance Diploma students to come up with a product that fulfils the below criteria, all product categories are in scope from fresh product to long life. Students were asked not to be restricted in their thinking, the target audience are people wanting to lead a healthy lifestyle and are planet conscious. They are often under time constraints so the product must be convenient.

Serving size

For 1 as a meal and or a snack

Considerations

   • Sustainable – For both the planet and me
   • Accessible and locally inspired
   • Locally sourced ingredients
   • Healthy – Think about what the product will provide for me head, heart and gut
   • Nutrient dense
   • Plant forward – use of fruits, vegetables, pulses, good carbs and oils
   • Affordable – Good value
   • Clean label – no hidden nasties
   • Mindful of every ingredient
   • Processing techniques
   • Zero waste

Play back and evaluation by Woolworths

On the day we will need to have full sight of final costings, full calculated nutritional analysis, packaging, and product positioning. We will be assessing you on answering to the brief and scoring your product on (out of 10)

  • Visual appeal
  • Balance (Taste and Flavour)
  • Texture & Mouthfeel
  • Flavour intensity
  • Typicity

Prizes will be awarded to the top three recipes.

IMBO- National brands

IMBO provided ingredients to students to conduct recipe development.

  • Recipe development – according to the IMBO guidelines Two recipes per student;
  • Photography – as per IMBO brief.
  • Research trends in the legume & dried vegetable field (SA). Analyse competitor products and recipes & conduct basic market surveys;
  • Social media postings by students – as allowed #IMBObeans #ThinkIMBOthinkamazing #IMBOnourish # also themselves & DUT.

At the end of the term, we will reward the students as follows, within the R10,000 budget approved:

  • Top student R4,000
  • 2nd R3,000
  • 3rd R2,000
  • 4th R1,000

The department is involved with Community Engagement in various forms including Community Based Participatory Research, service learning and community service.

Some of the projects include:

1. Sisonke Siyaphambili (Child Welfare Durban and District)

The engagement is based on a participatory approach and the interventions planned with the centres are based on the Integrated Nutrition Program (INP) formulated by the Department of Health (DoH) which aims to address malnutrition through an integrated and focused approach. At present, these interventions involve activities coordinated by the DUT department representative and the residential care settings’ managers. These activities are: nutrition education and skills training of both the Child and Youth Care workers and children. The project’s focus is specifically on CYCWs empowerment to care for these children in the best possible way. The above-mentioned activities also enable the staff in the department and students to directly engage with the CYCWs and children about their food and nutrition concerns, needs and issues. It facilitates a substantive understanding of social problems amongst our students and enables them to develop their civic and leadership skills so that they can become agents for positive social change.

Beneficiaries:

Child and Youth Care Workers at Child and Youth Care Centres

Children: aged 0 – 18 years

2. Isolempilo Health Clinic

DUT students have over the past few years been involved with the Kenneth Gardens community, through community service learning projects. Here students visiting the clinic get advice on healthy eating and nutrition. This service compliments the helath clinic services which run daily on the Steve Biko Campus at DUT.

Beneficiaries:

DUT students

Projects and Grants

• Research Areas in the Department of Food and Nutrition 

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

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