149704 v.2 Master of Food Technology

MFT(Curtin)

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Introduction
The food industry is a major employment sector in this state. Its growth, particularly into the export market, requires both a high level of technology, as well as professionally trained individuals to apply that technology. It provides professional training in food science, processing and technology for graduates in science, applied science, engineering, nutrition, environmental health, agriculture and other related disciplines.

Course Entry Requirements/Prerequisites
A relevant bachelor degree and two years of relevant post-bachelor degree work experience. Work experience is assessed on the basis of the following - level of seniority and responsibility, job description, work based referee report, publications or other written reports, short courses or conference attendance.

Specific Requirements
Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening/Clearance Section of this publication.

Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis

Duration and Availability
This fee paying course is three semesters full-time or equivalent part-time study.

Intermediate Awards
A student who has successfully completed all the requirements of the Graduate Diploma in Food Science and Technology may apply under exceptional circumstance provisions for graduation in that award subject to approval of the Head of School. For further definition refer to the Statement and Awards section under General Information.

Additional Course Expenses
Students may be expected to purchase a number of textbooks, readers and other vital study materials. In addition, students may also need to contribute some of the cost of consumables, which varies depending on the area of study.

Course Structure				Hrs/Wk	Credit
Year 1 Semester 1
13152	v.2		Health Research Methods 681	4.0	25.0
13163	v.2		Food Processing 681	4.0	25.0
13164	v.2		Food Laboratory 681	5.0	25.0
13165	v.2		Food Chemistry 681	6.0	25.0
					100.0
Year 1 Semester 2
13166	v.2		Food Quality and Hygiene 682	4.0	25.0
13167	v.2		Advanced Food Processing 682	4.0	25.0
13168	v.2		Food Engineering 682	4.0	25.0
305078	v.1		Food Microbiology 532	6.0	25.0
					100.0
Year 2 Semester 1
13151	v.3		Research Dissertation 600	16.0	50.0
13359	v.3		Research Dissertation 601	16.0	50.0
					100.0

Availability

Year	Location	Period	Internal	External
2003	Bentley Campus	Semester 1	Y	Y
2003	Bentley Campus	Semester 2	Y	Y

The information displayed above refers to study periods and locations that students are eligible to be offe red and admitted to this course for the first time only.