Information for students of Food Science or Food Technology
The Food Industry employs approximately 1 500 000 people. It is the second largest employer in the country and has an annual turnover in excess of R20 billion. Technical leadership and brainpower in this industry are provided by food scientists and technologists.
Food production demands a wide spectrum of expertise for the successful processing of safe and wholesome foods. Experts specialise in “areas such as Food Safety, Quality Control, Standards and Legislation, Food Product, Process and Ingredient Development, Production Management, Nutrition, Sensory Evaluation, Marketing and Food Packaging. The technical knowledge and skills are applied in baking; brewing; canning and bottling; dairy; oils and fats; fish, meat and poultry processing; cereal milling and processing; preserves; pickled foods; soft drinks, wine, beer, cider, spirits and other beverages; spices and flavourings; sugar confectionery; tea and coffee industries.
No academic or technical training can familiarise students with such a wide range of topics. Training is therefore geared to address the basic principles common to all industries with, specialisation later. Different universities in South Africa, offer Food Science or Food Technology degrees/diplomas.
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