Postgraduate Admission requirements for the Postgraduate programmes in the Department of Life and
Consumer Sciences
2014/2015 intake
Department
Qualification
Contact details for the Department of Life and
Consumer Sciences
Curriculum:
Purpose of Research Proposal Module:
MPLCS90 for Master in Consumer Sciences
Application dates
Department of Life and Consumer Sciences
Master of Consumer Science
Ms Van Wyk for all applications to the Master in Consumer Science programme
Generic email will be created.
Prof E Kempen, Postgraduate Coordinator for the Master in Consumer Sciences programme,
Tel: +27 11 471 2241
Email: kempeel@unisa.ac.za
A research proposal module (MPLCS90) and a dissertation (DFCON90). Students are
required to register and comply with the requirements for completion of the research
proposal module before registration for the dissertation will be allowed.
The purpose of this module is for students to gain the knowledge and skills required to
execute a research project that falls within the scope of the research groups particular to
Consumer Science. The learner accredited with this module will be able to:
 Identify a research problem
 Formulate the problem, research questions and/or set appropriate hypothesis
 Set well defined research objectives
 Compile a literature review
 Present a suitable methodology and data analysis for the research project
 Indentify the contribution the research will make
 Draft a research proposal that addresses all of the above
Students interested in the Master in Consumer Science program need to apply during the
1
Admission requirements for the MPLCS90
module specific to students in Master of
Consumer Science
Selection procedure
bulk application dates of Unisa which are from 15 September to 15 November 2014 for 2015
admission.
Admission to the Master of Consumer Science studies is dependent on the candidate being
in possession of an appropriate Bachelor Honours Degree, or a 4 year professional
qualification. A student who has not completed a module in research methodology will be
required to complete such a module at NQF level 8 for NDP before he/she will be allowed to
register for the research proposal module. Students who have completed a 4 year Education
qualification in relevant fields may be required to complete undergraduate modules for NDP
depending on the research focus before registering for the research proposal module. .
An approved selection procedure which is in line with Unisa’s policies and equality and
diversity in the discipline or department will be implemented. The following selection
procedure will be applied:
 All students are required to first choose a qualification within the College of their
choice
 All applicants are required to apply for a student number first
 Students are then required to apply for admission and provide the required
supporting documents
 Administrative verification will take place whereby students will be informed if any
documentation is outstanding
 Application should reach the student admission office no later than 15 November
 Selection will be guided by the selection criteria document.
 The application will be forwarded to the Postgraduate Coordinator for the Master in
Consumer Science programme for consideration
 A selection committee consisting of the Research group leaders particular to this
programme, supervisors in the Consumer Sciences discipline and Postgraduate
Coordinator for the Master in Consumer Sciences will complete the review process
of the application by 15 January 2014
 In cases where clarity is required on the application the Postgraduate coordinator
may consider requesting an interview (telephonic or in person) with the candidate
 Applications of selected candidates will be forwarded to the College office for
Research and Graduate Studies where after the selected applications will be
forwarded to the College Research Innovation and Higher Degrees committee for
final approval
 Successful candidates will be notified by the M&D section who will then assist with
2
further registration for the Research Proposal Module.
Procedures for unsuccessful applications
Documents to support application
Selection criteria

Candidates who were unsuccessful may apply to the Postgraduate Coordinator for
the Master of Consumer Science programme for the reasons for rejection of the
application.
 All appeals will be considered by an appeal committee consisting of the Head of the
College office for Research and Postgraduate Studies, Director for the School of
Agriculture and Life Sciences, Chair of the Department of Life and Consumer
Sciences and members of the Research Committee of the Department of Life and
Consumer Sciences.
 The outcome of the appeal will be submitted to College management for approval
 A further appeal may be submitted through the appropriate Unisa procedures.
In addition to the admission requirements, ALL applicants must submit the following
documentation:
 A transcript or an academic record,
 A 4 page PDF concept document describing their intended research according to the
project details and descriptions provided on the departmental website: which will
have to include an appropriate topic, research problem, objectives, brief literature
background, suggested methodology and references.
 The Departmental Selection Document Form 1
 An updated CV
Students will be accepted on the following criteria as will be evaluated in the template
provided:
 Applicant information provided
 Suggested research focus
 Research concept document evaluation
If a 1 is scored for supervisor capacity (8) in the selection criteria document the
application will not be considered for admission.
3
Alignment to Enrolment plan 2014
The admission of Master in Consumer Science students are aligned to the 2014 Enrolment plan developed by the Department of Life and
Consumer Sciences
New intake for 2014
The Enrolment plan for 2014 was designed to accommodate 13 students in the Master of
Consumer Science programme and 4 PhD in Consumer Sciences for 2015. The selection
committee will select 20 students from the applications received. Depending on the number
of applicants, an additional 10 students will be placed on a secondary list in case any of the
selected students on the primary list is unable to register. The selection will be based on the
number of students who have sent in admission documents to a particular research project
for Research Group 1 or in line with the outcome of Research Group 2. The selection
committee may decide not to accommodate 17 students in both programs due to the quality
of the concept documents submitted. The selection committee may not be required to
make use of the secondary list of students depending on the number of applications
received. Should 17 students apply and are found not to be successful in their application
they will not be admitted based on the fact that the Research groups in total would be able
to accommodate 17 student. Students interested in multidisciplinary research may apply
for entrance into an MSc in any department and will be evaluated according to the relevant
discipline
Motivation for intake
The Master in Consumer Sciences programme will continue a 9% intake in each year.
Currently there are 3 Consumer Scientists with PhD’s to continue supervision and 5
Consumer Scientists who have in the last 2 years received Master degrees. These colleagues
have in 2013 been given the opportunity to supervise a Master student as main supervisor
and a student as co-supervisor. This arrangement has been implemented to mentor the
colleagues in supervision by appointing one of the three PhD colleagues to co-supervise.
External supervisory capacity may also be considered where colleagues are busy with PhD
Alignment of intake to Research Groups
Applicants will be required to align the proposed research they will be presenting in the 4 page PDF concept document document to any one of
the research projects stipulated in the research group. The proposed research should be developed within the broad context of the research
project.
4
Name of Research Group 1
Team leader of Research Group
Team members of Research Group
Goal and Purpose of the Research Group
Consumer Education, Food Stuffs and Nutrition behaviour
Prof E Kempen
Team members
Specialization of Team member
Prof E Kempen
Consumer behaviourist
kempeel@unisa.ac.za
Mrs L Christie
Consumer behaviourist
Christil@unisa.ac.za
Dr FT Tabit
Food Scientist: Food processing, microbiology,
tabitft@unisa.ac.za
safety and quality assurance.
Mrs L Coetzer
coetzl@unisa.ac.za
Food and Nutrition specialist
Ms P Swart
swartp@unisa.ac.za
Foods specialist
Dr TS Van Eeden,
Registered Dietitian
veedets@unisa.ac.za
Mrs EA Symington
Registered Dietitian
syminea@unisa.ac.za
Mrs F Malongane
Registered Dietitian
malonf@unisa.ac.za
Ms L Slabbert
Nutrition specialist
slabbl@unisa.ac.za
Mr JJ Sibanyoni
Food and beverage specialist: Food and
sibanjj@unisa.ac.za
beverage preparation and services, Food
safety and quality assurance
The aim of this research group is to study the factors that influence nutritional status and
food safety practices of various consumer groups. A combination of clinical and situational
based analysis with softer consumer behavioural research of the attitudes, perceptions and
motivations that drive consumer decisions and behaviour, will form a comprehensive
understanding of the health and well being of consumers. The result of this research is the
development of Consumer Education intervention programmes, fact sheets and informative
media releases that would contribute to the knowledge and practice of consumers. The
theme offers potential to develop a database which could assist in studying occurrences of
and relationships between different influencing factors. It also serves to support the
identification and development of research instruments and research projects that will assist
in a better understanding of the health and well being behaviour within the South African
5
Key focuses of the Research Group
Motivation for the number of students
accommodated in this Research Group for 2015
context. A multidisciplinary approach to study health and well being could impact on the
socio-economic status of consumers through educational interventions in the areas where
knowledge regarding nutrition and foodstuff practices are lacking. The goal of this research
group is to research relevant topics in food and nutrition in South Africa through means of
consumer behaviour approaches, nutritional assessments, nutritional analysis, surveys and
various other methods to gather information on the relevant topic. The goal of this group is
to enable the development of specific educational material to inform and educate
consumers regarding the topic researched by the group. The goal of this research group is
also to accommodate a diversity of specialists in consumer behaviour research, nutrition,
food scientists and food in general to research different areas of the topic
Consumer attitude, Consumer decision making, Consumer values, Consumer knowledge,
Consumer Education, Consumer perception
Following the prescription of the enrolment plan for 2015 only 12 new students will be
admitted to research projects in this research group. The number of students will also be
determined by the availability of additional spaces within the capacity of a supervisor
depending on changing circumstances. This may mean that a supervisor will be able to take
more students than the enrolment numbers allocated to the group. The enrolment number
may also be determined by the number of applications received which may be fewer than
required. The selection committee will determine the circumstances for selecting more or
fewer students depending on unplanned changes to the profile of the available supervisors.
Therefore the number of students indicated in the capacity column of each project indicates
the maximum number of students that will be taken in as the admissions may only be for
one specific project and not for any other projects. In instances where there are admissions
for different projects the number of applications will be considered an the number in
brackets in the capacity column will be accepted.
Research topics and project options in Research Group 1
Topic 1: Consumer behavior: perception, attitudes, value and consumer decision making
Description of Topic 1
The objective of this research is to determine the behavior that describes, fosters and influences a consumer’s knowledge and action where
products such as food and other consumer goods are concerned. Research projects can include aspects of consumer behavior to enhance the
understanding of what the consumer experiences. The purpose of the consumer behavior research focus is to undertake various projects of any
nature where a focus on consumers are required or where current situations or events emerge resulting in the continuously change of projects
to accommodate any consumer related field of research or which the current projects are listed. Students are also welcome to design a research
project that covers elements of Topic 1 which may not be related to any of the projects listed.
6
Project option 1.1: Consumer Attitude and perception towards milk and UHT milk use and
consumption
Brief description of project: The project is aimed at determining consumer attitudes specifically
towards milk in general as milk remains a critical nutritional element to include in the diet of the
consumer. UHT milk on the other hand does not have a good consumer following and remains less
used by consumers. The project aims to determine the attitudes that prohibit UHT and milk use,
consumption and purchase in general. These attitudes will also be studied in relation to the
purchase decision models that can be applied to explain the process of decision making. This
project will be conducted to include as many different consumer groups as possible, to enable a
better understanding of the research problem within these groups. Students who are interested in
conducted research with a consumer focus on milk would be welcomed if students are based in
various regions in South Africa or abroad.
Project option 1.2: Factors that influence consumers’ purchase decision of food products
Brief description of project: This project is a broad consumer project where students are able to
find a particular focus on which the study could be conducted. For example lately studies have
been done on e-shopping and the struggles consumers have with online purchases, online
purchases in general seem problematic, another focus that has currently been researched is
environmental products or green purchasing of food products and the concerns consumers have or
don’t have about these products. There are various options which a student could follow of which
the essence of this project is to determine what will make the consumer purchase and what factors
will hinder purchasing. In particular for 2014 the research should focus on online purchasing of
food or clothing items.
Project option 1.3: Consumer values and the influence on the decision to purchase
Brief description of project: This project aims to determine a wide variety of values that drive
decisions from various consumer groups. Specifically the project would like to determine the
different value systems that can be allocated to different food products. In essence this project
identifies the personal experiences and opinions of consumers as they show which elements are
most important to them. The importance of attributes which many food products contain gives an
indication of health and other identifiers that could be linked to such a product or concept in
general such as nutrition. Values drive what consumers think about certain actions they take and
why they also do certain things where food products are concerned. There are various products
either traditional or manufactured that hold a particular meaning to consumers. We would like to
determine what these products mean to them and in the process determine what values they hold
towards these products. These values will lead us to determine the elements that drive their
decision to purchase or not to purchase and consumer certain products. Students in different areas
Prof E Kempen,
Dr TS Van Eeden,
Dr FT Tabit
Mrs EA Symington
Ms F Malongane
Ms L Christie
Number of
students to be
accommodated
in this project:
Masters = 1
Prof E Kempen,
Dr TS Van Eeden,
Dr FT Tabit
Mrs EA Symington
Ms F Malongane
Ms L Christie
Masters = 1
Prof E Kempen,
Dr TS Van Eeden,
Dr FT Tabit
Mrs EA Symington
Ms F Malongane
Ms L Christie
PhD = 1
Masters = 1
7
of South Africa are welcome to propose studies along these guidelines. This project can also be
adapted to a clothing perspective.
Project option 1.4: Green consumerism and decision making
Brief description of project: This project aims to explore green consumer behaviour in any field of
specialisation such as foods, nutrition, clothing or even consumer goods of any kind. It specifically
looks at the decision to purchase green products and the reasons why consumers choose to follow
green consumption practices. Within this field of study, you can look at the attitudes, value
systems and emotions resulting in a particular purchasing decision. In essence the project is broad
to allow for small focusses to develop within the field of decision making and consumer behaviour.
We would like to understand how different consumer groups behave towards green products and
why this occurs by adopting some of the valuable consumer behaviour approaches. Students in
different areas of South Africa are welcome to propose studies along these guidelines which are
specifically consumer orientated and which will give us a better understanding of green consumer
behaviour.
Topic 2: Food product development, quality and safety assurance
Prof E Kempen
PhD = 1
Masters = 2
Description of topic 2:
The objective of this focus area is to conduct researches that will cluster around the production of safe and innovative food products that will be
acceptable to consumers. Various research projects will be linked the preparation of innovative food, food quality analysis and safety assurance.
Different bio analytical as well as sensory analytical techniques will be employed to accomplish research objectives.
Project option 2.1: The designing and development of new food products using indigenous
leafy vegetables as the main raw materials. NB: Contact us to establish which qualification will
suit you before you apply for admission.
Possible supervisors
Mrs F Malongane
Number of students
to be accommodated
in this project
Mr JJ Sibanyoni
Dr FT Tabit
Tabitft@unisa.ac.za
2 Masters student
required (From a
food Science
background)
8
Description of project 2.1:
Even though chronic hunger has fallen in South Africa with the expansion of the social grants, under-nutrition is a very serious and widespread
challenge especially in rural communities (Altman et al,. 2009). The rise in the prices of food commodities which constitute the staple diet of the
poor in South Africa, pose serious problems for the poor in urban and rural settlements (FAO, 2009). The lack of knowledge and skills on food
preparation; negative beliefs and image; and unfamiliarity are barriers to the consumption of indigenous and traditional foods (Matenge et al.,
2012). The benefits that can emanate from the commercializing of indigenous vegetables such as income generation, comparative advantage by
small scale farmers and the empowerment of rural women will not be exploited if the current situation remains unchanged. The aim of this
project is to design recipes and develop new nutritious and safe dishes acceptable by consumers using indigenous leafy vegetables as the main
raw material as well as making available evidence of nutritional and health benefits of indigenous leafy vegetables and to improve their image
through marketing and consumer education
Reading: project 2.1:



Altman, M., Hart, TGB and Jacobs, PT., 2009. Household food security status in South Africa. Agrekon, Volume 48: 4
FAO, 2009. The state of agricultural commodity markets. Rome: Food and Agricultural Organization of the United Nations.
Matenge, S.T.P., van der Merwe, D., De Beer, H., Bosman, M.J.C. and Kruger, A., 2012. Consumers’ beliefs on indigenous and traditional
foods and acceptance of products made with cow pea leaves. African Journal of Agricultural Research Vol. 7(14), pp. 2243-2254,
Project option 2.2: The safety and quality of fruits, vegetables, meat, milk and related
Number of students
Possible supervisors
processed/ prepared products sold in both the formal and informal sectors in the Republic of
to be accommodated
Dr
FT
Tabit
South Africa
in this project
Description of project 2.2:
Foodborne illness can result in significant short- and long-term health outcomes that can
negatively affect the public’s health and the economy of a country (Centre for Food Borne
Illness, Research and Prevention, 2009). The symptoms of food borne illnesses can vary slightly
with the type of infectious agent. However, diarrhoea and vomiting are frequent symptoms
which last for a few days. The majority of food borne pathogens can cause, in a small
percentage of cases, serious acute and/or life-long complications, including: kidney failure;
paralysis; seizures; hearing/visual impairments and mental retardation (Centre for Food Borne
1 PhD and 2 Masters
student required
(From a food
science/microbiology
background)
9
Illness, Research and Prevention, 2009). Fruit and vegetable products are a potential risk factor
for infection with enteropathogens such as Salmonella and Escherichia coli O157, with recent
outbreaks linked to lettuce, spinach and tomatoes (Heaton and Jones, 2007). On the other hand,
the most prevalent and severe emerging pathogens of meat, poultry, and their products are
Campylobacter jejuni, Salmonella Typhimurium DT104, Escherichia coli O157:H7 and other
enterohemorrhagic E. coli (EHEC), Listeria monocytogenes, Arcobacter butzleri, Mycobacterium
avium subsp. paratuberculosis, Aeromonas hydrophila, and prions (Mor-Mur and Yuste, 2010).
According to the city of Johannesburg (2012), cases of food poisoning are not often reported in
South Africa. The aim of this project is to study the quality of fruits, vegetables, meat, milk and
their related processed products sold in both the formal and informal sectors in South Africa.
The safety and quality of food during preparation and services in selected food and beverage
establishments will also be studied.
NB: Contact us to establish which qualification will suit you before you apply for admission.
Reading: project 2.2:

City of Johannesburg, 2012. Environmental health - Food safety, Food safety at food
premises: general tips and guidelines. Accessed on 22 June 2012, via
http://www.joburg.org.za/index.php?option=com_content&task=view&id=640&Itemid
=9.
 Centers for Disease Control and Prevention, Multistate Foodborne Outbreaks. Accessed
on 26/06/2012 via http://www.cdc.gov/outbreaknet/outbreaks.html.
 Heaton, J.C. and Jones, K., 2007. Microbial contamination of fruit and vegetables and
the behaviour of enteropathogens in the phyllosphere: a review. Journal of Applied
Microbiology 104 (2008) 613–626.
 Mor-Mur,M. and & Yuste, J., 2010. Emerging Bacterial Pathogens in Meat and Poultry:
An Overview. Food Bioprocess Technol (2010) 3:24–35.
Topic 2: Food product development, quality and safety assurance
Description of topic 2:
The objective of this focus area is to conduct researches that will cluster around the production of safe and innovative food products that will be
acceptable to consumers. Various research projects will be linked the preparation of innovative food, food quality analysis and safety assurance.
10
Different bio analytical as well as sensory analytical techniques will be employed to accomplish research objectives.
Project option 2.1: The designing and development of new dishes using indigenous leafy
Possible supervisors
vegetables as the main raw materials: Amaranthus cruentus and Moringa oleifera.
Mrs F Malongane
Mr JJ Sibanyoni
Dr FT Tabit
Number of
students to be
accommodated
in this project
Description of project 2.1:
Even though chronic hunger has fallen in South Africa with the expansion of the social grants, under-nutrition is a very serious and widespread
challenge especially in rural communities (Altman et al,. 2009). The rise in the prices of food commodities which constitute the staple diet of the
poor in South Africa, pose serious problems for the poor in urban and rural settlements (FAO, 2009). The lack of knowledge and skills on food
preparation; negative beliefs and image; and unfamiliarity are barriers to the consumption of indigenous and traditional foods (Matenge et al.,
2012). The benefits that can emanate from the commercializing of indigenous vegetables such as income generation, comparative advantage by
small scale farmers and the empowerment of rural women will not be exploited if the current situation remains unchanged. The aim of this
project is to design recipes and develop new nutritious and safe dishes acceptable by consumers using indigenous leafy vegetables as the main
raw material as well as making available evidence of nutritional and health benefits of indigenous leafy vegetables and to improve their image
through marketing and consumer education
Reading: project 2.1:
 Altman, M., Hart, TGB and Jacobs, PT., 2009. Household food security status in South Africa. Agrekon, Volume 48: 4
 FAO, 2009. The state of agricultural commodity markets. Rome: Food and Agricultural Organization of the United Nations.
 Matenge, S.T.P., van der Merwe, D., De Beer, H., Bosman, M.J.C. and Kruger, A., 2012. Consumers’ beliefs on indigenous and traditional
foods and acceptance of products made with cow pea leaves. African Journal of Agricultural Research Vol. 7(14), pp. 2243-2254,
Project option 2.2: The safety and quality of fruits, vegetables, meat, milk and related processed/ prepared products sold in
Number of
both the formal and informal sectors in the Republic of South Africa
students to be
accommodated
Description of project 2.2:
in this project
Foodborne illness can result in significant short- and long-term health outcomes that can negatively affect the public’s health
and the economy of a country (Centre for Food Borne Illness, Research and Prevention, 2009). The symptoms of food borne
illnesses can vary slightly with the type of infectious agent. However, diarrhoea and vomiting are frequent symptoms which
last for a few days. The majority of food borne pathogens can cause, in a small percentage of cases, serious acute and/or lifelong complications, including: kidney failure; paralysis; seizures; hearing/visual impairments and mental retardation (Centre
for Food Borne Illness, Research and Prevention, 2009). Fruit and vegetable products are a potential risk factor for infection
with enteropathogens such as Salmonella and Escherichia coli O157, with recent outbreaks linked to lettuce, spinach and
11
tomatoes (Heaton and Jones, 2007). On the other hand, the most prevalent and severe emerging pathogens of meat, poultry,
and their products are Campylobacter jejuni, Salmonella Typhimurium DT104, Escherichia coli O157:H7 and other
enterohemorrhagic E. coli (EHEC), Listeria monocytogenes, Arcobacter butzleri, Mycobacterium avium subsp.
paratuberculosis, Aeromonas hydrophila, and prions (Mor-Mur and Yuste, 2010). According to the city of Johannesburg
(2012), cases of food poisoning are not often reported in South Africa. The aim of this project is to study the quality of fruits,
vegetables, meat, milk and their related processed products sold in both the formal and informal sectors in South Africa. The
safety and quality of food during preparation and services in selected food and beverage establishments will also be studied.
Reading: project 2.2:
 City of Johannesburg, 2012. Environmental health - Food safety, Food safety at food premises: general tips and
guidelines. Accessed on 22 June 2012, via
http://www.joburg.org.za/index.php?option=com_content&task=view&id=640&Itemid=9.
 Centers for Disease Control and Prevention, Multistate Foodborne Outbreaks. Accessed on 26/06/2012 via
http://www.cdc.gov/outbreaknet/outbreaks.html.
 Heaton, J.C. and Jones, K., 2007. Microbial contamination of fruit and vegetables and the behaviour of
enteropathogens in the phyllosphere: a review. Journal of Applied Microbiology 104 (2008) 613–626.
 Mor-Mur,M. and & Yuste, J., 2010. Emerging Bacterial Pathogens in Meat and Poultry: An Overview. Food Bioprocess
Technol (2010) 3:24–35.
Topic 3: Nutrition knowledge and Consumption Patterns
Description of topic 3:
Projects under this topic typically aim at a better understanding of South African consumers’ knowledge of specific aspects of nutrition and the
relationship with their food choices and dietary behaviour and ultimately nutritional status. A further aspect under investigation is the food
consumption patterns of consumers, especially vulnerable groups, in order to make appropriate recommendations to address nutrition status
concerns. This information can contribute to elimination or substantial reduction of malnutrition, micronutrient malnutrition and diet-related
communicable and non-communicable disease.
Project option 3.1: Consumers’ knowledge on the nutritional value of milk, frequency of
consumption and nutritional status
Possible supervisors
Dr Van Eeden,
Mrs Symington
Ms Malongane
Number of
students to be
accommodated
in this project
1 Masters
12
student
Project option 3.2: Food consumption patterns of vulnerable groups – report on food
behaviour and nutritional adequacy
Name of Research Group 2
Team leader of Research Group
Team members of Research Group
Possible supervisors
Dr Van Eeden,
Mrs Symington
Ms Malongane
1 Masters
student
3D BODY SCANNING FOR APPAREL, HEALTH AND CONSUMER RESEARCH
Ms K Pandarum
Team members
Ms. K Pandarum
pandak@unisa.ac.za
Ms E Symington
syminea@unisa.ac.za
Dr. T van Eeden
veedets@unisa.ac.za
Dr. L Lebelo
lebelol@unisa.ac.za
Prof. Kempen
kempeel@unisa.ac.za
Mrs. M Strydom
Strydm1@unisa.ac.za
Ms. L Christie
chrisl@unisa.ac.za
Specialization of Team member
Clothing,
Nutrition, Physiology,
2 Masters students and 1 PhD
student will be
accommodated in this
research group
Nutrition, Physiology,
Physiology,
Clothing, Consumer Behaviour
Clothing, Consumer Behaviour
Clothing, Consumer Behaviour
Goal and Purpose of the Research Group
Misfitting garments represent a worldwide issue and is a major concern for retailers and
shoppers alike. The challenge for the clothing manufacturing industry is not only to produce
13
better fitting garments for outerwear apparel but also to do so for intimate apparel and
the health sector, through BMI and Body Fat content related studies, as the population
continuously changes in size and shape. An emerging international trend that can be applied in
the South African context, is the prevalence of obesity cases and therefore in the consumer
plus-sized market. Studies conducted to date in the Clothing sectors are by manufacturers and
retailers that are focused towards target markets with the base data taken from the 1940’s.
There is no established standard that exist within and between clothing manufacturers and
retailers with even less statistically valid published data that is accessible to students and
educators. Therefore the acquisition of the 3D body scanner within Life and Consumer Sciences
department, to collect generic data for use in both clothing and health sectors and for
consumer behavioural studies for use in both undergraduate and post graduate teaching is
essential.
The primary focus of the research group is to conduct multi-disciplinary research in the
different fields of Clothing, Nutrition, Physiology using a 3D body scanner and Consumer
behaviour related approaches, to enhance the competitive capabilities of the South African
apparel and health industries through tuition, research and innovation in support of sustainable
development and capacity building within the department. This will add to the skills base of the
apparel and health sectors, through the use of new and emerging technologies in these
disciplines. Research projects are welcomed that can contribute to this focus. Depending on
the nature of the research project supervisors will be sought from the Research group
members.
Reference:
 Fan, J. Hunter, L. 2004. Clothing appearance and fit: Science and technology.
North America: Woodhead Publishing.
 Anon. 3D Body Scanner. TC2. [Online] Available
http://www.tc2.com/index_3dbodyscan.html. [28 January 2013].
 Treleaven, P and Wells, J. (2007). 3D Body scanning and healthcare applications.
Computing practices, July, p28-34.
Research Proposal module details
All research projects listed above feed directly into the development of the research proposal MPLCS90 for which students will register if they
have been successfully admitted to the Master of Consumer Science.
14
Assessment mode for MPLCS90
The research proposal will be assessed through the use of an assessment template
consisting of key assessment categories that pertain to a research proposal
Assessment criteria for Research proposal
The assessment of the research proposal will be conducted as follows:
 A vetting committee consisting of the Research Committee in the Department of Life
and Consumer Sciences and particular of the following profiles (senior staff
members and/or may have NRF rating and/or are supervisors or co-supervisors of
students and/or have examined research proposals before and/or have been
requested to do act as an external examiner for other universities) will vet each
research proposal
 The proposal will also be vetted by two appropriate internal departmental experts of
which one should at least be familiar with the field of research.
 The supervisor is required to be present at the vetting committee meeting
 The vetted proposal will then be considered at a Departmental Vetting committee
meeting
 Verbal feedback will be given to the supervisor and the template on which the
comments were documented will be returned to the supervisor in order to amend
the proposal where necessary
 If the proposal is approved, the student and supervisor will receive a letter of
approval from the COD t
Assessment criteria for Research Proposal for Master in Consumer Sciences
ASSESSMENT OF
RESEARCH PROPOSAL_CS 2012.doc
Mode of delivery of MPLCS90
Mode of supervision for MPLCS90

Online delivery will be followed through means of study units on myUnisa,
discussion forums and the submission of two assignments on myUnisa related to the
research proposal.
 Video conferencing sessions may be organised by the post graduate programme
coordinator for all Master students in the department of Life and Consumer Sciences
 A seminar may also be organised for the presentation of completed research
proposals which may be delivered through video conferencing or on the Florida
campus
Supervision may be delivered in different modes depending on the requirement of the
supervisor and study design:
 One-on-one contact sessions may be required which can be delivered through video
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External supervision
conferencing for students in remote areas or through personal visits to the
supervisor if the student is able to visit the Florida Campus
 Email contact on a personal basis to assist in addressing student queries will be the
main mode of delivery
 Track changed documents or pdf scanned documents in which the supervisor has
made corrections or provided suggestions will be used.
External supervision has not been required within the Consumer Sciences division of the
Department of Life and Consumer Sciences. Should the need arise to include an external
supervisor the decision will be made based on the expertise or assistance required from an
external supervisor on a particular part of the project. This will only be implemented if the
internal capacity of supervision cannot support the requirement of the research project.
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