For more general information, bursaries & loans , costs & applications etc, please go to 
http://www.maties.com
Undergraduate programme information
Admission requirements
Admission requirements
- NSC or IEB aggregate of at least 5 (60%) (Excluding Life Orientation)
- English or Afrikaans (Home Language or First Additional Language) 4 (50%)
- Mathematics 5 (60%)
- Physical Sciences (Physics & Chemistry) 4 (50%)
*Admission requirement may differ on an annual basis, please refer to the official SU Yearbook
As a prospective student, you must also write the National Benchmark Test (NBT). You must write the Academic and Quantitative Literacy test and the Mathematics test.
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
calendar for the Faculty of AgriSciences, or contact staff at
the University Administration.
Tel: +27 (0)21 808 3578 Fax: +27 (0)21 808 3510 corner of Hammandshand and Helshoogte Roads, Stellenbosch voedselw@sun.ac.za
