Online Courses Handbook 2003

186607 v.3 Graduate Diploma in Food Science and Technology

GradDipFoodScTech(Curtin)

Introduction
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 for everybody on the planet. 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.

Course Entry Requirements/Prerequisites
An undergraduate degree, or equivalent qualification from a recognised tertiary institution, in science, engineering, nutrition, environmental health, home economics, agriculture or other appropriate disciplines. 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.

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 of one year full-time or equivalent part-time study. Where possible lectures are scheduled in the evenings to accommodate students already employed in the food industry. In some cases, practical sessions and field trips are held during the day.

Course Organisation
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 including - 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, dair and eggs and cereals. Thiscourse provides the opportunity to select other units for professional development. This course is designed to accomodate 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.

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, 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

13162 v.2 Public Health Nutrition 681 3.0 25.0

13168 v.2 Food Engineering 682 4.0 25.0

305325 v.1 Post Harvest Horticulture and Quality Management 501 5.0 25.0

6837 v.3 Plant Food Science 581 3.0 25.0

100.0

Year 1 Semester 2

SELECT 4 OPTIONS 100.0

100.0

Optional Units to Select From in Year 1 Semester 2 Hrs/Wk Credits

6830 v.2 Animal Food Science 582 3.0 25.0

6839 v.2 Special Topics in Food Science and Technology 580 4.0 25.0

13164 v.2 Food Laboratory 681 5.0 25.0

13165 v.2 Food Chemistry 681 6.0 25.0

305078 v.1 Food Microbiology 532 6.0 25.0

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