Courses Handbook 2006 - [Archived]

149704 v.2 Master of Food Technology


Course CRICOS Code: 027226D
Registered full-time Duration for International Onshore Students on student visas: 1.5 Years


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. It provides professional training infood science, processing and technology for graduates in science, applied science, engineering, nutrition, environmental health, agriculture and other related disciplines.

Course Entry Requirements/Prerequisites

A relevant bachelor degree and two years of relevant post-bachelor degree work experience. Work experience is assessed on the basis of the following: level of seniority and responsibility; job description; work based referee report; publications or otherwritten reports; short courses or conference attendance.

Specific Requirements

Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening and 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 three semesters full-time or equivalent part-time study.

Intermediate Awards

Graduate Diploma in Food Science and Technology.

Intermediate Awards I

A student who has successfully completed the requirements of an approved intermediate award may apply for graduation in that award subject to approval of the Head of School/Department. Fees apply. Intermediate awards approved for this course appear below.

Additional Course Expenses

Students may be expected to purchase a number of textbooks, readers and other essential study materials.

Course Structure



Year 1 Semester 1

13152 v.3   Health Research Methods 681 4.0 25.0
13163 v.2   Food Processing 681 4.0 25.0
13164 v.2   Food Laboratory 681 5.0 25.0
13165 v.2   Food Chemistry 681 5.0 25.0

Year 1 Semester 2

13166 v.2   Food Quality and Hygiene 682 4.0 25.0
13167 v.2   Advanced Food Processing 682 4.0 25.0
13168 v.2   Food Engineering 682 4.0 25.0
305078 v.1   Food Microbiology 532 4.0 25.0

Year 2 Semester 1

13151 v.4   Research Dissertation 600 16.0 50.0
13359 v.3   Research Dissertation 601 16.0 50.0


Year Location   All* Internal Partially Online Internal^ External Fully Online#
2006 Bentley Campus Semester 1   Y      
2006 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.

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