B-FOODSCT v.1 Bachelor of Science (Food Science and Technology)
BSc(Curtin)
Course CRICOS Code: 029349K
Registered full-time Duration:
3 Years
Course Overview
Bachelor Degrees prepare students to develop broad and coherent knowledge and skills in a discipline for professional work and further learning corresponding to AQF level 7 qualifications.
The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food. The study of food science and technology involves the application of basic science and the latest developments in the handling, processing and packaging of foods from the farm to the consumer's plate. Food scientists determine the quality and properties of foods including the nutritive value, flavour, palatability, colour, texture and storage life using sensory, chemistry and microbiological techniques. Food scientists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods. Food scientists are responsible for the research and development of new food products and new technologies in the processing of foods. The School of Public Health has a good reputation with government bodies and industry in Australia and overseas. In addition, the School has strong local industry links which help to ensure graduates have extensive hands-on experience in the working life of a food scientist.
Professional Recognition
The Curtin degree in food science and technology is the only course in Western Australia acknowledged by the Australian Institute of Food Science and Technology, which is recognised worldwide. Graduates are encouraged to become members.
Career Opportunities
Graduates are in high demand and find employment in government and private industry - both in Australia and overseas. Areas of professional opportunity include food quality assurance, research and development of new products and new processing technologies, microbiology, technical consulting, and sales and marketing. Potential employers include food suppliers and manufacturers, beverage manufacturers, pharmaceutical companies, supermarket chains, airlines, wine companies, hospitals, teaching institutions and federal, state and private research laboratories.
Additional Course Expenses
Students are expected to purchase a number of textbooks and other essential study materials. Students will also be required to purchase pipette fillers, a laboratory coat, hygiene compliant hat, and gum boots (wellingtons).
Course Entry and Completion Details
Applicants for a Bachelor Degree are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au and include flexible entry pathways. Any specific course entry and completion requirements must also be met.
Mathematics 3C/3D and Chemistry 3A/3B or Integrated Science 3A/3B are desirable. STAT elements considered are WE and either V or Q.
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.
Pathway to Further Study
Graduates may qualify for entry to a Bachelor Degree with Honours and some Graduate Certificates, Graduate Diplomas and Master degrees. For further details, see the University website http://curtin.edu.au.
Course Organisation
Bachelor Degrees typically contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences. They may contain a range of majors, streams and/or minors for students to choose from to pursue learning in a specialised area of study.
Course Learning Outcomes
A graduate of this course can:
1. apply and integrate the principles and practices of food science 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 issue related 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. demonstrate ability for self-directed learning and reflective practice
7. recognise and apply international standards and practices within the discipline
8. demonstrate and appreciate cultural diversity including the impact of culture on food diversity and usage
9. demonstrate professional behaviour and skills independently, collaboratively and in an ethical manner
Duration and Availability
This course is three 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 | |||||
| CHEM1001 | v.1 | Biological Chemistry | 6.0 | 25.0 | |
| OR | |||||
| CHEM1003 | v.1 | Introduction to Chemistry | 4.5 | 25.0 | |
| HUMB1000 | v.1 | Human Structure and Function | 4.0 | 25.0 | |
| CMHL1000 | v.1 | Foundations for Professional Health Practice | 3.0 | 25.0 | |
| NUTR1000 | v.1 | Food and Nutrition Principles | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| CHEM1002 | v.1 | Reactivity and Function in Chemistry | 6.0 | 25.0 | |
| OR | |||||
| CHEM1005 | v.1 | Introduction to Biological Chemistry | 6.0 | 25.0 | |
| CMHL1003 | v.1 | Health and Health Behaviour | 3.0 | 12.5 | |
| INDH1000 | v.1 | Indigenous Cultures and Health | 2.0 | 12.5 | |
| CMHL1001 | v.1 | Evidence Informed Health Practice | 2.0 | 25.0 | |
| FOOD2006 | v.1 | Introduction to Food Safety Science | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| BCCB2003 | v.1 | Principles of Biochemistry | 5.0 | 25.0 | |
| FOOD2003 | v.1 | Food Chemistry | 4.0 | 25.0 | |
| FOOD2001 | v.1 | Cereal, Fruit and Vegetable Technology | 3.0 | 25.0 | |
| BIOL2000 | v.1 | Foundations of Food Microbiology | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| FOOD2002 | v.1 | Analytical Food Chemistry | 4.0 | 25.0 | |
| FOOD2005 | v.1 | Dairy, Meat and Egg Technology | 4.0 | 25.0 | |
| ENHL3004 | v.1 | Principles of Food Safety Management | 4.0 | 25.0 | |
| FOOD2004 | v.1 | Food Processing | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 1 | |||||
| PUBH3001 | v.1 | Applied Research and Biostatistics | 8.0 | 25.0 | |
| FOOD3001 | v.1 | Food Engineering | 4.0 | 25.0 | |
| FOOD3004 | v.1 | Food Science Professional Placement | 2.0 | 25.0 | |
| SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 3 Semester 2 | |||||
| FOOD3003 | v.1 | Food Quality Evaluation | 4.0 | 25.0 | |
| FOOD3002 | v.1 | Food Processing and Preservation | 5.0 | 25.0 | |
| FOOD3005 | v.1 | Functional Foods and Product Development | 3.0 | 25.0 | |
| SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Optional Units to Select from in Year 3 Semester 1 | Hrs/Wk | Credit | |||
| ACCT1000 | v.1 | Introduction to Accounting | 3.0 | 25.0 | |
| MKTG1000 | v.1 | Discovering Marketing | 3.0 | 25.0 | |
| MGMT1000 | v.1 | Fundamentals of Management | 3.0 | 25.0 | |
| Optional Units to Select from in Year 3 Semester 2 | Hrs/Wk | Credit | |||
| OCHS2002 | v.1 | Risk Assessment and Risk Management | 3.0 | 25.0 | |
| ACCT1000 | v.1 | Introduction to Accounting | 3.0 | 25.0 | |
| MKTG1000 | v.1 | Discovering Marketing | 3.0 | 25.0 | |
| MGMT1000 | v.1 | Fundamentals of Management | 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.
