Course Information and Fees
FOOD TECHNOLOGY (EXTENDED) (No new intake for 2022. Returning students only)
ND: (national diploma)Training takes place in modern, on-campus food processing facilities and well-equipped laboratories with motivated and well-qualified staff having a wealth of industrial and teaching experience. This facilitates the training of analytically-orientated graduates for a role in the development, production and analysis of better, safer, nutritious and more satisfying food products.
Graduates apply proven techniques and procedures to the production, analysis, development and packaging of safe, nutritious and innovative food products involving a range of technical, engineering and managerial problems and solutions.
Qualified food technologists are employed in industrial food manufacturing concerns, such as bakeries, beverage manufacturers (soft drinks, beer and wine), bottling plants, canning companies, dairies, fish and meat processors. They are involved in production, quality assurance, and product development. Research opportunities exist in companies, as well as in research institutions.
The ND Food Technology also encourages an entrepreneurial spirit through the integration of appropriate business skills and incentives within the mainstream programme. The technical skills acquired should enable entrepreneurially-minded individuals to identify and develop viable business opportunities.
Admission requirements
Undergraduates
For all Certificate, Diploma 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
Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
Postgraduate admission requirements
The fees reflected here are for the 2022 academic year, and are subject to change for 2023.
Please confirm the final fee amount by contacting the relevant Faculty Office or contact person as listed at the bottom of this page.