Please note: The last intake for full time BTech: Food and Nutrition in Consumer Sciences will be in 2019.

 

Welcome

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.

About Us

 

Vision Statement

“A preferred provider of employable, innovative and socially responsible food and nutrition graduates.”

 

Mission Statement

“ To facilitate student centred learning and applied research

In the science of food and nutrition

To serve society.”

 

Values

1. Pasion & Dedication

2. Excellence and Professionalism

3. Teamwork

4. Honesty & Integrity

5. Personal & Professional development

6. Social responsibility

Courses

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.

The extended curriculum programme

On the basis of a variety of placement assessments, successful applicants will be accepted into either a 3-year National Diploma or an extended curriculum 4-year National Diploma programme of study. An extended Curriculum has been devised in order to enhance student development and to improve a student’s chances of successfully completing the Diploma.

Programmes offered by the department

  • ND: Consumer Sciences: Food and Nutrition
    Entrance Requirements
    A qualified learner will be able to develop recipes for fresh convenience food production and assist in food selection in a retail operation. He (she) will be able to co-manage food promotional strategies to contribute to the quality of life of the consumer. He (she) will also be able to co-manage a fresh convenience food operation.
  • B Tech: Consumer Sciences: Food and Nutrition
    A qualified learner will be able to perform as a food researcher and developer, manage a food operation or market food products in the retail and production industries. These activities should maximize the quality of fresh convenience food products and enhance the quality of life of the customer.

Entrance Requirements

  • No person shall be registered for the B.Tech: Consumer Science: Food and Nutrition unless he/she is in possession of the N.Dip: Consumer Science: Food and Nutrition or equivalent.
  • A person in possession of a ND: Food and Beverage Management/ND: Food Service Management will be allowed to register for the B Tech: Consumer Science: Food and Nutrition programme.
  • Entry into the B.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 N.Dip.
  • Students are required to formally apply through the department, should they wish to be considered for the B.Tech Programme.
  • A qualified student will be able to perform as a food and nutrition researcher and developer, manage a food and nutrition operation or market food and nutrition products in the retail and production industries and in the community. These activities should maximize the quality of fresh convenience food products and enhance the quality of life of the customer through efficient marketing.

 

  • 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

 

Industry Collaboration

 

DUT – Incasa Spices Project 2017

Third year students from the Department of Food and Nutrition Consumer Science participated in a project led by Incasa Spices. Incasa Spices intended launching their product/s in a large retail outlet; thus they wanted to use the student’s recipe development efforts to offer innovative meal solutions to potential end users.

Working in pairs, students were invited to develop and present two recipe items using Incasas’ unique cook in spices; the item had to be suitable for the food service sector for lunch or supper; 4-7 LSM target market. The recipes had to be aimed specifically aimed for the catering industry.  Recipe solutions had to be budget friendly, innovative and incorporate current food trends including a health focus e.g. healthy ingredients, prep methods, ingredient combinations etc.

1st place: Thandi Fihla

2nd place: Matsidiso Moloi

3rd place: Suhaifa Mahomed

Best photo styling: Mbali Mngoma

 

DUT – McCain Foods Project 2017

Third year students from the Department of Food and Nutrition Consumer Science also participated in a project led by McCain Foods.

Working in pairs, students were invited to develop and present two recipes using any of the following McCain products:

– McCain Stew Mix/Soup

– McCain Mexican Stir Fry

– McCain Chopped Spinach

– McCain Diced Carrots

– McCain Garden Peas

 

The final products/recipes had to be:

-suitable for the retail sector; target market LSM 8-10. The recipes had to be aimed at the retail market (PnP, Checkers Hyper/Shoprite, Spar, Massmart, etc.

– budget friendly, innovative and had to incorporate PULSES and current food trends, including a health focus.

– time efficient and embrace the quick convenience concept.

– creative and appetizing.

– lead to potential new product combinations for client.

 

1st place: Jenna van Niekerk

2nd place: Natasha Amodio

3rd place: Charity Msomi

Best photo styling: Jenna van Niekerk

 

BTech: Food and Food Science 1V: 2017

Deli Spices

Btech students were tasked with the development of one consumer friendly recipe for either the high or low LSM target market group using any Deli Spices Pie Range mixtures according to the criteria stated below:

  1. Market surveys must be applied in selected LSM area.
  2. Findings of the market survey must be applied in the recipe selection.
  3. Recipes must suit the affordability of the selected LSM target group.
  4. Only one natural spice and one natural herb are allowed in the recipe.
  5. Recipes must yield two portions.
  6. Fillings can either be chicken, beef, pork or vegetable based.
  7. Any type of pastry: puff, flaky, phyllo, bread-based etc. will be encouraged.
  8. The dish does not need to take the traditional pie, pot pie form. The filling could be used in a lasagne etc.

 

All recipe trails were subjected to a sensory analysis.

Winners:

1st place:        Kimberly Gounden

2nd place:       Sethabile Khumalo

 

Community Engagement

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

 

  1. 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

 

Research

  1. Research focus area
  2. Research day
  3. Food and Nutrition publications
  4. Student research projects
  5. Graduation Photos

Jeanne Wilkinson Masters Graduation 2015

Masters Graduate, Jeanne Wilkinson with Prof Carin Napier

 

  1. Institutional Research day award winners- Faculty of Applied Science: 2015

Rubushe - Poster presentation at IRD 2015

Sue Vermeer won the award for best Staff research presentation; Mthokozisi Rubushe won the award for the best B Tech research poster

  

7. Appeal to Support Research in Sustainable Food and Nutrition Interventions

Department: Food & Nutrition Consumer Science
Proposal for Funding: Facilities to Establish Research Focus in Sustainable Food and Nutrition Interventions

Research has shown that a combination of interventions is essential to address national nutritional deficiencies. Targeted approaches ought to be aimed at behavioral change and micronutrient interventions, amongst other through nutrition support and counseling to offer guidelines on various aspects. Priority groups include infants and young children, and disadvantaged communities.

DUT’s Department of Food & Nutrition Consumer Science students are already involved in a number of successful interventions. Ongoing research topics include general nutritional factors, nutrition amongst children, infants and mothers, and development of dietary guidelines. However, to address prevalence of malnutrition in KwaZulu-Natal, more targeted sustainable interventions are essential, hence conceptualization of the ‘Sustainable Food and Nutrition’ research focus. This is a first for the province, aimed to evaluate cross-sectional effects of malnutrition, and addressing both under-nutrition as well as over-nutrition. The purpose is to expand facilities, adding an equipped laboratory for food development research and affiliated tests, able to accommodate a number of student projects. Additionally, staff will be able to obtain higher qualifications and build expertise in the discipline to benefit the university and the broader KZN community.

Anticipated outcomes of this project include additional student intake, increased research papers, and a number of Post-Doctoral fellowships. Under supervision of Professor Carin Napier, this project is anticipated to augment knowledge creation capacity. Involvement from local communities and NGO’s in the province will ensure relevant information is gathered and cost effective interventions are implemented.

Total estimated cost of the project is R2 010 565. Further details can be obtained from: Prof C. Napier; Associate Professor: Food & Nutrition. Telephone: 031 373 2326 (International: +27 31 373 2326). Email: carinn@dut.ac.za

Contributions will qualify for:

SARS Section 18A TAX CERTIFICATE: Donor Deductible Contributions (delivered by courier).

BEE Scorecard Optimization: Claim BEE Scorecard Points for Contributions.
BEE scorecard points in the codes 400, 500, 600 and 700, and for Qualifying Small Enterprises, code 800. Points can be structured to offer you optimum benefit. DUT is a Level-5 Contributor, 80% BEE Recognition.

A copy of the full proposal and project budget can be requested from Professor Carin Napier on email carinn@dut.ac.za

 

Rendezvous

For the back of house practical component of the subject food production management 1st, 2nd year Food and Nutrition Consumer Science 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.

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Ren 2

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Staff
Latest News and Events

International speakers

The Department of Food and Nutrition were fortunate to host two international speakers for the Applied Sciences Executive Dean’s lecture series.

Shiriki Kumanyika, PhD, MPH, (USA) is Professor Emerita of Epidemiology, University of Pennsylvania Perelman School of Medicine, and Research Professor of Community Health & Prevention, Drexel University Dornsife School of Public Health. Professor Kumanyika’s research and policy activities focus on obesity and related health consequences and health inequities. She leads the African American Collaborative Obesity Research Network, which seeks to improve nutrition, physical activity, and weight control to advance the health of black communities. She also co-chairs the World Obesity Federation’s Policy & Prevention Section and is an advisor to the World Health Organization and the World Cancer Research Fund.

Title of talk: Potential of Environmental and Policy Change Interventions to Address Inequalities in Obesity Prevalence

Prof Nicholas Freudenberg is Distinguished Professor of Public Health at the City University of New York School of Public Health, where he directs the CUNY Urban Food Policy Institute

(www.cunyurbanfoodpolicy.org).  His research focuses on the social determinants of urban health and health inequalities with a special interest in the impact of local, national and global influences on diet-related diseases and food insecurity.  He has published more than 120 articles, books, chapters and policy reports.  His most recent book is Lethal but Legal: Corporations, Consumption and Protecting Public Health (Paperback edition, Oxford University Press, 2016).

Title of talk: The role of the food industry in shaping diet and diet-related diseases: How can health professional contribute to reducing harmful effects?

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Toastmasters Speechcraft

Toastmasters is an International Organisation with headquarters in the USA. Toastmasters operates in 136 countries and the certificate that the DUT learners will receive, should they qualify, will be recognised in every one of those countries. It is a prestigious certificate which will enhance any person’s C/V.

Many organisations world-wide insist on their employees achieving a Toastmasters certification as part of their human resources development program and the certificate is recognised for communication and leadership skills achievements. The presenters are Elaine and Attie Swanepoel, who are both Distinguished Toastmasters, which is the highest level of achievement in the organization and they are both eminently qualified to teach this course, having done so with great success in a number of major organisations throughout South Africa.

The brief details shown on succeeding pages provides an insight into the comprehensive communication and leadership curriculum that all the students will be exposed to. It represents a steep learning curve and students have to apply themselves to the program in order to achieve the benefits and especially to qualify for the certification. To mention just one of the aspects, students learn how to conduct a professional meeting using internationally accepted protocol. In fact, every session is conducted in the form of a business meeting with students taking turns to fulfil various meeting assignments and receiving on-going feedback on their performance.

 

Psychological Wellness Event                                                     27 July 2016

On Wednesday the 27 July 2016, the department of Student Counselling and Health, of the Durban University of Technology, hosted their annual Psychological Wellness Event at Fred Crookes Sport Center.

The main aim of the event was to promote a proactive approach to mental and physical health and destigmatize  help seeking behaviours among students.

The Department of Food and Nutrition also took part in the event. They gave students the opportunity to measure their BMI’s (Body Mass Index), get advice on healthy eating – as well as how to plan healthy varied diets and choose correct portions of food.

 

 

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Contacts

IMG_1869 Head of Department: Prof C Napier
Tel: 031 373 2326
Email: carinn@dut.ac.za
Postgrad Research: Prof C Napier |  Research Focus Area 2015

 

PHUME KUBHEKA Secretary: Ms P Kubheka
Tel: 031 373 2322
Fax: 031 373 2795
Email: phumelelem2@dut.ac.za
Location: S9 L3 SBiko Campus

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https://www.facebook.com/DUT-Food-Nutrition-195772817109359/

 

 

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