S2009 Bachelor of Food Science and Technology

The course develops through three themes of foundation sciences and scientific practice, food science and food technology that culminate in a food science internship. There will also be some elective study.

Part A. Foundation sciences and scientific practice

Food science is an interdisciplinary field, and draws on a broad scientific foundation. These studies develop your understanding of the underpinning sciences. They also provide an introduction to the key areas of scientific communication and practice and the scientific techniques and processes that have and will lead to advances in food science.

Part B. Food science

In these studies you will learn about the physical, biological, and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. You will develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer.

Part C. Food technology

Food technology is the application of food science to the processing of biological materials into food products. You will develop your understanding of the technology of food including product development, preservation, processing, packaging and distribution to ensure high quality, safe and nutritionally valuable food and food products.

Part D. Internship

The internship provides a minimum of eight-weeks industrial placement in which you will have the opportunity to integrate the various strands of your learning in a real work place.

Part E. Free elective study

This will enable you to further develop your knowledge of food science and technology or to select units from across the university in which you are eligible to enrol.

Course progression map

The course progression map provides guidance on unit enrolment for each semester of study.

The course comprises 144 points of which 132 points comprise food science and technology study and 12 points are free electives. It is structured in fours parts: Part A. Foundation sciences and scientific practice (66 points), Part B. Food Science (30 points), Part C. Food Technology (30 points), Part D. the Internship (6 points) and Part E. Free elective study (12 points). 

Elective units may be at any level, however, no more than 10 units (60 points) may be completed at level 1.

Units are 6 points unless otherwise stated.

Part A. Foundation sciences and scientific practice (66 points)

You complete:

• BIO1011 Blueprints for life
• BIO1022 Life on Earth
• BTH2741 Biochemistry
• BTH2830 Fundamentals of microbiology
• CHM1051 Chemistry 1 advanced
• CHM1052 Chemistry 2 advanced
• CHM2922 Spectroscopy and analytical chemistry
• SCI1020 Introduction to statistical reasoning
• SCI2010 Scientific practice and communication
• SCI3716 Laboratory and workplace management
• STA2216 Data analysis for science

Part B. Food science (30 points)

You complete:

• CHM2962 Food chemistry
• FST1800 Fundamentals of food and sensory science
• FST1911 Introduction to nutrition
• FST3711 Food and industrial microbiology
• FST3830 Functional foods

Part C. Food technology (30 points)

You complete:

• FST2810 Food bioprocess technology
• FST3820 Food preservation
• FST3840 Food processing
• FST3850 Food product development
• FST3862 Food safety and quality management

Part D. Internship (6 points)

You complete:

• FST3800 Food science internship

Part E. Free elective study (12 points)

Electives will enable you to further develop your knowledge of food science and technology or to select units from across the University in which you are eligible to enrol.