Teaching Context

I teach/supervise at the Department of Food Science and Technology (DFST) in the Faculty of Applied Sciences (FAS) for the undergraduate and postgraduate levels. The undergraduate diploma (now Bachelors Degree) is offered only full-time as the course was designed for students fresh from high school with an interest in working in the food industry and related fields.

I teach Food Science Technology 1 and 3, Food Project 1, Food Project 3 and also supervise Masters and PhD students. FST150S is a per-requisite for FST260S (co-teaching). I also share the responsibility along with other supervisors to lecture research methodology (workshops) and therein supervise Masters students and co-supervise 2 PhD students. In the above-mentioned Food Science and Technology course (FST150S and FST370S) the average class size is 119 and 60 respectively, however, the class has varied considerably since 2018 when I started teaching.

I have initiated a system of voluntary student feedback, which enables me to report on their demographic profile. Data analysis shows that 72% of students enrolled for Food Science and Technology 1 are female and 28% are male and of these 45% are in the age category 19 and younger while 41% are between 20 - 23 years (see below A and C). This signifies a very young student population in the main. In terms of access to digital devices, 45 % of these students reported having a smartphone and 36% own laptops. This is important in course design to keep in mind, especially in the current situation we find ourselves in as far as remote learning is concerned post the COVID-19 pandemic. All my students reported being proficient in English (73% claimed to be very proficient in English and 27% claimed to be fairly proficient in English); English is the language in which I teach.

FST150S: Food Science and Technology 1

Semester: year course

Offered: 2023

"Food Science and Technology 1 serves as the foundational course for subsequent levels (2, 3, and 4) in the discipline. This course is designed to familiarize students with essential food manufacturing processes prevalent in the broader food industry. It explores factors critical to food processing and is enhanced by hands-on practical experiences. Emphasizing unit operations, the course delves into in-depth discussions on key aspects. Additionally, it establishes a close connection with Food Project 1, wherein students apply fundamental food production techniques and unit operations to create a specific product, such as ginger beer."

FST70S: Food Science and Technology 2

Year course

"This advanced course builds upon the foundational principles introduced in Food Science & Technology 1, focusing on the specific food manufacturing processes within diverse categories, including dairy, beverages, sugar and chocolate confectionery, cereals, legumes and pulses, fruits and vegetables, fats and oils, meat and fish, and convenience foods. Integrating knowledge from physical and biological sciences, the curriculum incorporates microbiology, packaging, food safety, and quality management systems, guiding students from raw material selection to the storage and distribution of finished products. Practical applications include the use of technology, implementation of food safety/quality management systems, and hands-on experience with more complex unit operations."

FOT360S: Food Technology 3

Semester: Spring

Offered: 2023

This intermediate-level Food Science and Technology subject builds upon the foundational knowledge established in Food Science & Technology 1 and 2. It delves into the intricacies of food manufacturing processes within various categories, including dairy, beverages, sugar confectionery, cereals, legumes and pulses, fruits and vegetables, fats and oils, meat and fish, and convenience foods. Integrating insights from the physical and biological sciences, such as microbiology, packaging, food safety, and quality management systems, the curriculum guides students from raw material selection to the storage and distribution of finished products. Practical applications include the use of technology, implementation of food safety/quality management systems, and hands-on experience with selected, more complex unit operations."

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