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    Course Information and Fees

    MTech: CONSUMER SCIENCE: FOOD AND NUTRITION magister technologiae


    MTech: (magister technologiae)

    Graduates will be able to conduct research in the consumer science (food and nutrition) fields, to enhance the quality of life of the consumer. The research problem, including its justification, process and outcome, is reported in a dissertation, which complies with generally accepted international norms at this level.

    Career Opportunities
    Opportunities exist in the fields of food science, research and development. Graduates are also employed in teaching and research position in HE institutions.

    Admission requirements


    For all Certificate and National Diploma applications, consult the General admission requirements.

    General admission requirements

    Some courses require students to submit additional information as part of their application.

    Additional admission requirements


    For all Bachelors, Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.

    Postgraduate admission requirements

    Syllabus and fees

    Fifth Year

    Compulsory subject(s):
    7140 ZAR
    Offering Type and Duration
    Full-Time / Minimum of one year

    Offering Type and Duration
    Part-Time / Minimum of two years

    Course is offered on Cape Town Campus.

    For any queries get in touch with:

    Contact: Faculty Office
    Telephone: +27 21 460 3176
    Fax: +27 21 460 3217
    Email: jacksonv@cput.ac.za

    Contact: Peter Franck
    Telephone: +27 21 460 3188
    Fax: +27 21 460 3217
    Email: franckp@cput.ac.za

    NOTE: The fees in this prospectus are for the 2016 academic year and are provided to assist you in your planning.



    This information is subject to change based on approval and accreditation of HEQSF aligned qualifications.

    Admission requirements may therefore differ between the existing qualification and the HESQF aligned qualification. Every effort has been made to ensure the accuracy of the information on this page; however the University reserves the right at any time, if circumstances require, to make changes to any of the published details.