Food Science
Welcome to Stellenbosch University

Undergraduate Programmes

​​​​​​​​​​​​​​​​For more general information, bursaries & loans , costs & applications etc, please go to http://www.maties.com

Undergraduate program​ information         ​

Admission requirements

​PLEASE NOTE: NBT's will NOT be used for the 2022 intake.

Basic admission requirements for university study:

  • A National Senior Certificate (NSC) or Independent Examinations Board (IEB) school-leaving certificate as certified by Umalusi with admission to bachelor's degree studies.
  • A university exemption certificate issued by the South African Matriculation Board to students with other school qualifications.
  • The minimum academic requirement for a bachelor's degree is:
  • 30% for a South African Language of Learning and Teaching (English or Afrikaans) and
  • An achievement rating of 4 (50% - 59%) in four 20-credit subjects
  • Writing of the National Benchmark Tests (NBTs) required if School of Tomorrow applicant

Faculty requirements for BSc Food Science:  

  • An average of at least 60% in the NSC, IEB or relevant final school examination.
  • The average is calculated by taking your highest score in Language of Learning and Teaching subject (English or Afrikaans) + (5 x best results in 20-credit subjects excluding Life orientation and Mathematics 3). The total divided by 6 equals your NSC average.
  • Afrikaans or English (Home Language or First Additional Language) 4 (50%)
  • Mathematics 5 (60%)
  • Physical Sciences (Physics and Chemistry) 4 (50%) 

    Please note: All programmes are selection programmes and applications will be considered according to the rules and procedures as set out on the Selection guidelines and admission policy for undergraduate programmes for the Faculty of AgriSciences. Read more at: http://www.sun.ac.za/english/maties/Documents/AgriSciences.pdf


An outline of the degree structure for the four year BSc Food Science degree:

First Year
Biology
Chemistry 
Physics 
Computer Skills 
Mathematics 
Introduction to Food Science

Second Year
Biochemistry 
Biometry 
Chemistry 
Microbiology
Food Processing and Preservation

Third Year
Food Biochemistry 
Food Chemistry 
Microbiology 
Meat Science, Nutrition, Food Safety, Cereal Science & Sensory Science

Fourth Year 

Product Development
Food Chemistry & Analysis
Food Factory Machinery
Food Packaging

For complete information on degree structure, subject choices and application procedures, please refer to University of Stellenbosch

yearbook​ for the Faculty of AgriSciences, or contact staff at the University Administration.

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Tel: +27 (0)21 808 3578                             Fax: +27 (0)21 808 3510                                              corner of Hammandshand and Helshoogte Roads, Stellenbosch                                   voedselw@sun.ac.za​​