GD-FOODST v.1 Graduate Diploma in Food Science and Technology
GradDipFoodScTech(Curtin)
Course CRICOS Code: 007289K
Registered full-time Duration:
1 Year
Course Overview
Graduate Diplomas prepare students to develop advanced knowledge and skills for professional or highly skilled work and further learning corresponding to AQF level 8 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. This field 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 by providing an increased knowledge base in the food science and technology field.
Professional Recognition
The Graduate Diploma in Food Science and Technology is recognised by the professional industry body the Australian Institute of Food Science and Technology.
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 Graduate Diploma are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au. Applicants generally require a Bachelor Degree or Graduate Certificate. Any specific course entry and completion requirements must also be met.
Specifically, applicants require an undergraduate degree or equivalent qualification from a recognised tertiary institution, in science, engineering, nutrition, environmental health, home economics, agriculture or other appropriate discipline. Applicants with other qualifications and expertise are considered for admission, but may be required to complete appropriate bridging units in order to meet the required entry standards.
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
Pathway to Further Study
Graduates may qualify for entry to some Master degrees. For further details, see the University website http://curtin.edu.au.
Course Entry/Completion Note
Applicants for this course should refer to the Faculty website for more information on Communicable Diseases and Criminal Record Screening and Clearance.
Course Organisation
Graduate Diplomas 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 for students to choose from to pursue learning in a specialised area of study.
This course combines lectures, tutorials, laboratory classes and industry site visits to ensure students gain considerable knowledge and hands-on experience. Specialised units in food science include food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling, processing and packaging of foods from the farm to the consumer's plate including red and white meats, dairy and eggs, and cereals. This course provides the opportunity to select other units for professional development. This course is designed to accommodate students from varying backgrounds. Students are required to complete a number of core units depending on the nature of their previous studies and experience. Those who have completed some or all of these units, or their equivalent, in previous courses may select another option or options which may include appropriate professional development units.
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 fee-paying course is one year full-time or equivalent part-time study. Most classes are scheduled during the day, therefore students already employed in the food industry need to gain the support of their employers to undertake this course.
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 | |||||
| MICB5000 | v.1 | Applied Food Microbiology | 4.0 | 25.0 | |
| FOOD6003 | v.1 | Advanced Food Chemistry | 5.0 | 25.0 | |
| FOOD6004 | v.1 | Advanced Food Engineering | 4.0 | 25.0 | |
| FOOD6000 | v.1 | Food Product Development | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| FOOD6002 | v.1 | Food Safety and Hygiene | 4.0 | 25.0 | |
| FOOD6005 | v.1 | Food Laboratory | 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 | |||||
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.
