S6004 Master of Food Science and Agribusiness

The course is structured in four parts. Part A. Food science foundation studies, Part B. Food agribusiness studies, Part C. Advanced food science and agribusiness studies and Part D. Advanced practice.

Part A. Food science studies
In these studies you will develop an understanding of primary science disciplines involved with food production and human nutrition and how they relate specifically to food.

Part B. Food agribusiness studies
These studies will introduce you to the disciplines beyond science or cross-disciplinary aspects of agribusiness including global trade, consumer perspectives, future trends and a practical demonstration of concepts learned in Parts A and B.

Part C. Advanced studies
In this part you will develop specialist expertise in topic selections of choice, either science, non-science or both, to reflect the aspect of expertise in the food industry or research to which you see your career advancing. You will become competent in the topic areas per se and the interdependencies and interactions of respective topics in decision-making.

Part D. Applied practice
In this part you will undertake experimental research or professional development that will permit advanced practice of knowledge and experience in your preferred area of specialisation. You have three options. The first option is a research project based at Monash University in any of the seven discipline areas covered in Part C. If you wish to use this master’s course as a pathway to a higher degree by research you should take this option. The second option is an internship in a food company or food industry service provider. The third option involves selecting units from either minor research project or minor industry project along with electives that have not been previously completed.

Master's entry points

Depending on prior qualifications you may receive entry level credit (a form of block credit) which determines your point of entry to the course:

• If you are admitted at entry level 1 you complete 96 credit points, comprising Parts A, B, C and D.
• If you are admitted at entry level 2 you complete 72 credit points, comprising Parts B, C and D.
• If you are admitted at entry level 3 you complete 48 credit points, comprising Parts B and C

Note: If you are eligible for credit for prior studies you may elect not to receive the credit and complete one of the higher credit-point options.

Course progression map

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

The course comprises 96 points structured into four parts: Part A. Food science foundation studies (24 points), Part B. Food agribusiness studies (24 points), Part C. Advanced food science and agribusiness studies (24 points), and Part D. Advanced practice (24 points).

Units are 6 points unless otherwise stated.

Part A. Food science studies (24 points)

You must complete:

• CHE3133 Food engineering
• FSC5010 Food chemistry and biochemistry
• FSC5030 Food microbiology and safety
• FSC5080 Food science and technology in practice

Part B. Food agribusiness studies (24 points)

You must complete:

• BEX5060 Challenges in global agribusiness
• FSC5040 Food, nutrition and health
• FSC5071 Food security in a changing world
• MKF5801 Customer focused innovation

Part C. Advanced studies (24 points)

You must complete

a. At least three units (18 points) from:

• CHE5889 Food engineering and processing
• FSC5011 Advanced food chemistry and biochemistry
• FSC5031 Advanced food microbiology, food safety and biotechnology
• FSC5041 Advanced food, nutrition and human health
• FSC5051 Innovative consumer behaviour and food marketing
• FSC5070 Future food supply and security
• FSC5081 Advanced global food technology and agribusiness in practice
• MKF5761 Managing distribution channels

b. The remaining points from the following:

• APG5426 Environmental analysis
• ENS5320 Climate change risk, resilience and security
• GCH5020 Business model design for innovative and sustainable technologies
• LAW5389 The law of climate change
• MGF5020 Business ethics in a global environment
• MGF5691 Global sustainable operations and supply chain management
• MPH5288 Public health fundamentals

With permission from the Course Coordinator, other elective units could also be chosen from postgraduate level units available across the University. 

Part D. Applied practice (24 points)

You must complete one of the options:

Research project:

• FSC5090 Food science and agribusiness research project (24 points)

Internship:

• FSC5091 Food science and agribusiness industry internship (24 points)

Coursework:

You must complete

• FSC5092 Food science and agribusiness minor research project (12 points) or FSC5093 Food science and agribusiness minor Industry Project (12 points)

and

• FSC5052 New Product Innovation and Development (12 points) or twelve (12 points) of electives from Part C not previously completed