186607 v.3 Graduate Diploma in Food Science and Technology

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.

Availability

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.