Doctor of Technology: Food Technology
Explore the SAQA dataset information, NQF level and approved career relationships for this qualification.
About this qualification
This is a Level 10 doctoral qualification focused on food technology within the manufacturing and assembly field. It represents advanced study in the food technology discipline, although the available information does not provide enough detail to describe its specific curriculum or research requirements.
Who might consider this qualification?
People seeking advanced academic or specialist study in food technology, including those interested in developing expertise beyond earlier higher-education qualifications, might consider it. Suitability and admission depend on the institution’s requirements.
How this qualification may support career preparation
The qualification may support advanced, specialist or research-oriented work related to food technology. It does not guarantee employment, appointment or professional registration, and no specific related careers are identified in the available information.
Official dataset information
- Qualification title
- Doctor of Technology: Food Technology
- SAQA ID
- 72337
- NQF sub-framework
- HEQSF
- NQF level
- 10
- Minimum credits
- 240
- Field
- 6
- Subfield
- Manufacturing and Assembly
- Originator
- Tshwane University of Technology (TUT)
- Registration end in source dataset
- 2018-12-31
Before enrolling
- Verify the qualification’s current SAQA registration status, as the available record shows a registration-end date of 31 December 2018.
- Confirm that the provider is authorised to offer the qualification and that the specific offering is available for new enrolment.
- Check the institution’s current admission requirements and any prerequisites.
- Ask the provider about the assessment process, research or workplace requirements, delivery arrangements and completion expectations.
- Confirm the qualification title, SAQA ID 72337, NQF level and credit value directly with the provider before making a decision.