307059 v.1 Postgraduate Diploma in Food Science and Technology

PGradDipFoodScTech(Curtin)

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Introduction
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. The course provides professional training in food science and technology for graduates in science, applied science, engineering, nutrition, environmental health, consumer science, agriculture and other related disciplines. It has been designed not only to train recent graduates as food technologists but also to give those already employed in the food industry and related fields an opportunity to enhance their professional status.

Course Entry Requirements/Prerequisites
An undergraduate degree, or equivalent qualification from a recognised tertiary institution, preferably in food science and technology, nutrition, environmental health and science-based courses. Applicants with undergraduate degrees in home economics, agriculture or other appropriate disciplines may also be considered for admission. 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 heldduring the day.

Course Organisation
This course is designed to accommodate students from varying backgrounds. There are a number of required units which must be completed in addition to core units depending on the nature of previous studies and experience. Students who have completed some or all these units, or their equivalent, in previous courses may select an appropriate option or options, including a research and development project to complete their program. Projects may be carried out in conjunction with industry, CSIRO or government departments.

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
			SELECT 2 OPTIONS		50.0
					50.0
Year 1 Semester 2
			SELECT 2 OPTIONS		50.0
					50.0
Optional Units to Select From in Year 1 Semester 1				Hrs/Wk	Credits
6831	v.3		Food Chemistry 581	5.0	25.0
13152	v.2	#	Health Research Methods 681	4.0	25.0
Optional Units to Select From in Year 1 Semester 2				Hrs/Wk	Credits
13162	v.2	#	Public Health Nutrition 681	3.0	25.0
305078	v.1		Food Microbiology 532	4.0	25.0
#	Students may substitute this unit for other units in Food Science with the approval of the Course Coordinator.
NB	Additional optional units are currently under development.

Availability

Year	Location	Period	Internal	External
2004	Bentley Campus	Semester 1	Y
2004	Bentley Campus	Semester 2	Y

The information displayed above refers to study periods and locations that students are eligible to be offe red and admitted to this course for the first time only.