- Overview
- Programme Structure
- Synopses
Overview
REGULATIONS FOR THE MASTER OF EDUCATION DEGREE IN FOOD TECHNOLOGY AND DESIGN (EDU18)
Duration 11/2Years
Actual Credit Load 288
Minimum Credit Load 270
Maximum Credit Load 330
Total MBKS Load 234
ZNQF Level; 9
1.0 Purpose of the Programme
To increase the students’ knowledge base in the subject area and equip practitioners with requisite practical and theoretical skills.
To prepare pre-service teachers to teach Food Technology Design up to ‘A ‘Level and produce highly qualified personnel for educational institutions, government departments and non-governmental organisations (NGOs).
2.0 Entry Requirements
Normal Entry:
To be eligible for the programme, an applicant must normally have;
- Obtained a BED degree or approved equivalent from any recognised university in the appropriate subject area.
- Obtained a degree or a Post-Graduate Diploma in Education or approved equivalent from any recognised university.
Programme Characteristics
Areas of Study:
Food Technology and Design
Specialist Focus:
Training teachers in Food Technology and Design
Orientation:
- Food Technology and Design education which promotes creativity and problem-solving techniques to address social and economic challenges.
4.0 Career Opportunities and Further Education
Employability:
- Graduates can be employed as teachers, lecturers, education inspectors, training officers and counsellors in Nutrition related diseases.
Further Studies:
Further education in PhD in area of specialization, Food Technology and Design.
Programme Structure
Level 1 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| MICT732 | Advanced Information Communication Technology in Education | 18 |
| MED741 | Advanced Research Methods and Statistics | 18 |
| MSEFT701 | Food Processing Systems Technology | 18 |
| MSEFT702 | Contemporary Issues in Food Technology and Design | 18 |
| MSEFT703 | Professional Ethics in Food Technology and Design | 18 |
Level 1 Semester 2
| Code | Module Description | Credits |
|---|---|---|
| MED743 | Advanced Gender Studies in Education | 18 |
| FMED732 | Financial Management in Educational Institutions | 18 |
| MSEFT704 | Advanced Food Product Development Technology and Sustainability | 18 |
| MSEFT705 | Food Policy and Programme Planning | 18 |
| MSEFT706 | Food Safety Technology and Quality Management | 18 |
Level 2 Semester 1
| Code | Module Description | Credits |
|---|---|---|
| MSEFT707 | Innovation and Enterprise in Food Technology and Design | 18 |
| MSEFT708 | Curriculum and Pedagogical Issues in Food Technology and Design Education | 18 |
| MSEFT709 | Communication Skills in Nutritional Health | 18 |
| MSEFT710 | Measurement and Evaluation in Food Technology and Design Education | 18 |
| MED744 | Dissertation | 90 |
Synopses
MODULE SYNOPSES
MICT732: Advanced Information Communication Technology in Education
This module helps students acquire advanced specialist theoretical and practical knowledge of ICTs in educational environments. The topics covered include Models of ICT curriculum integration, educational ICT policy development, current and emerging issues in digital learning, contemporary learning design theories and frameworks, and framing assessment within 21st-century contexts, ICT in educational research, among others.
MED741: Advanced Research Methods and Statistics
The module seeks to develop postgraduate students’ knowledge in the following areas of educational research: the different philosophical orientations in research; research paradigms; theoretical and conceptual frameworks; research designs; data collection methodologies; advanced quantitative and qualitative data analysis techniques; as well as discussion of findings and making conclusions. The module also introduces students to significant educational research problems whose resolution have the potential to contribute to knowledge in educational areas such as pedagogy and assessment, as well as in sustainable development issues such as health, poverty eradication, environmental awareness, etc.
MSEFT701: Food Processing Systems Technology
The module investigates various commercial and non-commercial food processing technologies/methodologies and their underlying principles. It covers raw materials used in selected food processing techniques. Food processing techniques should include microbiological, biochemical, nutritional and rapidly changing technological aspects. The principles of processing technologies include; freezing, chilling, canning, extrusion and aseptic. Brewing, fermentation, meat, dairy, vegetables and cereal technologies are also covered.
MSEFT702: Contemporary Issues in Food Technology and Design
The module focuses on the nutritional problems in developing and transitional societies. Dietary, epidemiological, public health, social and biological aspects of nutritional technology in the processing of food, including maternal, and child nutrition and nutrition emergencies are covered. Students are exposed to relevant nutrition and dietetics software that includes ENA for SMART Anthro plus and Nutri Survey. Other aspects covered include prevention, management and treatment of prevalent diseases, nutritional care, support for vulnerable groups and management of drug and food interactions in emerging disease therapy.
MSEFT703: Professional Ethics in Food Technology and Design
As part of ethical development, students are required to complete the professional Ethics module. The module gives exposure to a range of ethical perspectives and includes several self-tests which require one to reflect on one’s own ethical behaviour and values in the industry. The Code of Professional Ethics lays down the standards of integrity, professionalism and confidentiality required in food product designing, development and marketing.
MED743: Advanced Gender Studies in Education
The module explores fundamental perspectives in Gender Studies to address historical gender inequalities in society and education in particular. It inculcates a critical analysis of the concept of gender, its historical development and ideologies that perpetuate gender differences. The module explores implications for sustainable development goals on gender, education and development. It also explores gender inequalities in STEM as one of the pillars of development.
MSEFT704: Advanced Food Product Development Technology and Sustainability
The module focuses on the idea of product; generation, formulation, processing, market positioning, packaging, cost, pricing, safety, legal issues, and experimentation. The procedures involved in developing new and existing products from product concept to product launch are essential. Emphasis shall be on microbial, chemical and physical hazards associated with foods and food processing environment, good manufacturing and sanitization programs, and hazard analysis critical control points (HACCP). Emphasis shall also be on sustainable technologies in food product preparation, packaging and marketing that are not detrimental to the environment.
MSEFT705: Food Policy and Program Planning
The module gives students the opportunity to examine the formulation, analysis and impact of current food policies on a given population (consumers, industry, and government). The study shall put emphasis on food safety during processing, preparation, packaging, marketing and purchasing as well as labelling. The module shall allow students to analyse and review current national (Zimbabwe), regional and international policies and consider their wider implications. The module shall cover products such as fruits, vegetables, meat and dairy. Genetically modified foods and their impact on policy health and consumers will also be covered.
MSEFT706: Food Safety Technology and Quality Management
The module is designed to provide the student with an appreciation of the value of quality assurance and quality control procedures in the production of food to meet legal, safety and quality requirements. The module shall expose students to risk factors that contribute to food-borne illnesses. An awareness and application of the International Standards Organization (ISO), Hazard Analysis Critical Control Point (HACCP), Quality Control Assurance and Total Quality Management safety management systems should be covered.
MSEFT707: Innovations and Enterprise in Food Technology and Design
This module equips the students with the relevant knowledge of how to set up and successfully operate food-related business/production units within and outside educational institutions. The module shall assist students to understand and be able to apply principles and processes that underpin sustainable innovative food development including engineering and culinary uses of foods. The engineering shall focus on techniques involved in the production, processing, preservation, packaging, labelling, quality management and distribution of food products. It also covers issues such as how to identify the educational needs of communities, factors to consider in deciding to set up businesses, the legal framework and relevant Statutory Instruments, the need for business ethics and regulations, disciplinary procedures, staff recruitment, training and development, budgets and budgetary control and how to market the new business venture.
FEMD 732: Financial Management in Educational Institutions
The module introduces financial management practices followed in schools and other educational institutions across Faculty disciplines. It considers basic accounting concepts and conventions, including the double entry system of recording business transactions, preparation of general-purpose financial statements, bank reconciliation statements, and skills of budgeting and budgetary control as well as accounting requirements of Treasury Instructions
MSEFT708: Curriculum and Pedagogical Issues in Food Technology and Design Education
The module examines the current Food Technology and Design curriculum in Zimbabwe in terms of relevance and consistency with developments in the field of food technology. Contemporary issues in Food Technology and Design pedagogy, e.g., problem-solving; cognitively guided instruction; analysis of learners’ thinking; evidence-informed practice; etc. as platforms for instructional decisions and teachers’ development of pedagogical content knowledge are also explored.
MSEFT709: Communication Skills in Nutritional Health
This module is designed to provide and improve appropriate (ICT) for nutrition educators since nutrition is an integral part of treatment in the health care system. The module shall expose students to several approaches to nutritional health such as social marketing, social mobilization and development support communication. The module shall explore the rationale for communication in nutritional health. It will also cover motivation which could be influenced by personal beliefs, perceived cost/benefit, and perceived efficacy. The students should also be able to independently research scientific and non-scientific information as well as work and or interact with individuals from diverse cultures.
MSEFT710: Measurement and Evaluation in Food Technology and Design
Education
Introduction to educational testing, measurement and evaluation in Food Technology and Design Education, types of evaluation, measurement techniques, characteristics of a good test, norm-referenced and criterion-referenced tests, reliability, validity and usability, principles of test construction and administration in Food Technology and Design Education, item analysis and test score interpretations.
MED744: Dissertation
A dissertation is a research study carried out over two semesters by each postgraduate student under the guidance of a supervisor. Students apply their knowledge and skills in conducting research on contemporary educational and social issues in their area of specialisation. Students are encouraged to conduct research which has the potential to contribute to knowledge and policies in education, and in social issues such as poverty, disaster and risk management, environmental conservation, etc. Students are expected to produce and submit a dissertation that meets the standards of research work at the Masters Level.