MC-FOODST v.1 Master of Science (Food Science and Technology)
MSc(Curtin)
Course CRICOS Code: 064466C
Registered full-time Duration:
2 Years
Course Overview
Master Degrees (Coursework) prepare students to apply advanced knowledge for professional practice, scholarship and further learning corresponding to AQF level 9 qualifications.
The food industry is the largest industry in the world. Its growth, particularly into the export market, requires both a high level of technology as well as professionally trained individuals to apply that technology. This course offers diverse and challenging careers and has been designed to provide professional training to both those already employed in the food industry, and those in other science fields such as: agriculture, nutrition, engineering, environmental health, consumer science and other related disciplines. It is ideal for those wishing to increase their professional status and to diversify their career opportunities as the course provides an increased knowledge base in the food science and technology field.
Professional Recognition
This course is professionally recognised by the Australian Institute of Food Science and Technology (AIFST) and graduates are encouraged to become members.
Career Opportunities
There is a high and growing demand for graduates of food science and technology in a range of professional areas including food quality assurance, research and development of new products and new processing technologies, microbiology, technical consulting, and sales and marketing. This program has an excellent reputation with government bodies and industry in Australia and overseas.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other essential study materials.
Course Entry and Completion Details
Applicants for a Master Degree (Coursework) are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au. Subject to the duration of the course applicants usually require a Bachelor Degree or equivalent (and may require relevant work experience), Bachelor Honours Degree, Graduate Certificate or Graduate Diploma. Any specific course entry and completion requirements must also be met.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au.
Intermediate Awards
A student who has successfully completed the requirements of an approved intermediate award may apply for graduation in that award subject to approval of Head of School/Department. Fees apply. Intermediate awards approved for this course:
GC-FOODST Graduate Certificate in Food Science and Technology; GD-FOODST Graduate Diploma in Food Science and Technology
Pathway to Further Study
Graduates may qualify for entry to Doctoral degrees. For further details, see the University website http://curtin.edu.au.
Course Organisation
Master Degrees (Coursework) contain a series of units in a specialised area of study which may include compulsory (core), optional or elective units to cater for student preferences. They may also contain a range of majors/streams for students to choose from.
Course Learning Outcomes
A graduate of this course can:
1. apply and integrate the principles and practices of food sciences and technology to the production, preservation and distribution of safe and healthy food
2. apply logical and rational processes to critically analyse issues relevant to food; think creatively to generate innovative solutions
3. access, critically evaluate and synthesise information from a wide range of resources using appropriate technologies
4. use oral and written communication effectively to scientific and non-scientific audiences
5. use appropriate technologies effectively, recognising their advantages and limitations
6. engage in self-directed learning and reflective practice habitually
7. recognise and apply international standards and practices within the discipline
8. value cultural diversity and recognise the impact of culture on food preferences and usage
9. exhibit professional behaviour and skills when working independently and collaboratively. Behave in an ethical manner
Duration and Availability
This course is two years full-time or equivalent part-time study.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2015 | Bentley Campus | Semester 1 | Y | ||||
| 2015 | Bentley Campus | Semester 2 | Y |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| FOOD6003 | v.1 | Advanced Food Chemistry | 5.0 | 25.0 | |
| FOOD6004 | v.1 | Advanced Food Engineering | 4.0 | 25.0 | |
| MICB5000 | v.1 | Applied Food Microbiology | 4.0 | 25.0 | |
| FOOD6000 | v.1 | Food Product Development | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| FOOD6005 | v.1 | Food Laboratory | 4.0 | 25.0 | |
| FOOD6002 | v.1 | Food Safety and Hygiene | 4.0 | 25.0 | |
| FOOD6006 | v.1 | Advanced Food Processing | 5.0 | 25.0 | |
| FOOD6001 | v.1 | Food Commodities | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| MEDS4003 | v.1 | Principles of Epidemiology and Biostatistics | 4.0 | 25.0 | |
| HEAL6027 | v.1 | Health Sciences Research Dissertation Preparation | 16.0 | 50.0 | |
| SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| MEDS4002 | v.1 | Epidemiology and Biostatistics Practice | 4.0 | 25.0 | |
| HEAL6029 | v.1 | Health Sciences Research Dissertation | 16.0 | 50.0 | |
| SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Optional Units (No Year Level Specified) | Hrs/Wk | Credit | |||
| NUTR6000 | v.1 | Public Health Nutrition Principles | 3.0 | 25.0 | |
| FOOD3004 | v.1 | Food Science Professional Placement | 2.0 | 25.0 | |
| PRRE6005 | v.1 | Life Cycle Management | 3.0 | 25.0 | |
| MKTG5007 | v.1 | Buyer Behaviour and Analysis | 3.0 | 25.0 | |
| FOOD5000 | v.1 | Seafood Technology | 5.0 | 25.0 | |
| ENHL6002 | v.1 | Environmental Health Management | 3.0 | 25.0 | |
| PUBH6005 | v.1 | Foundations of Public Health | 3.0 | 25.0 | |
| FOOD5001 | v.1 | Special Topics in Food Science and Technology | 8.0 | 25.0 | |
| MGMT5006 | v.1 | Global Leadership | 3.0 | 25.0 | |
| MGMT5022 | v.1 | Organisational Behaviour for Managers | 3.0 | 25.0 | |
| POLS6000 | v.1 | Contemporary Governance | 3.0 | 25.0 | |
Further Information
If you need more course information, you may contact the relevant areas:
For Current Students: Student Services Office, please click here for further details:
Course Structure Disclaimer
Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
Handbook
The Courses Handbook is the repository of Curtin University ("Curtin") course information. While Curtin makes all reasonable endeavours to keep this handbook up to date, information on this website is subject to change from time to time. Curtin reserves the right to change the: course structure and contents, student assessment, tuition fees and to: withdraw any course or its components which it offers, impose limitations on enrolment in any unit or program, and/or vary arrangements for any course without notification via the website.
For course and enrolment information please visit our Future Students website.
