186607 v.3 Graduate Diploma in Food Science and Technology
GradDipFoodScTech(Curtin)
Course CRICOS Code: 007289K
Registered full-time Duration for International Onshore Students on student visas: 1 Year
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. 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 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.
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 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 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 previousstudies 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 are expected to purchase a number of textbooks, readers and other essential study materials. Students will require a laboratory coat.
Course Structure |
Hrs/Wk |
Credit |
|||
Year 1 Semester 1 |
|||||
| 13165 | v.2 | Food Chemistry 681 | 5.0 | 25.0 | |
| 13166 | v.2 | Food Quality and Hygiene 682 | 4.0 | 25.0 | |
| SELECT 2 OPTIONS | 50.0 | ||||
| 100.0 | |||||
Year 1 Semester 2 |
|||||
| 13164 | v.2 | Food Laboratory 681 | 5.0 | 25.0 | |
| 13168 | v.2 | Food Engineering 682 | 4.0 | 25.0 | |
| 305078 | v.1 | Food Microbiology 532 | 4.0 | 25.0 | |
| SELECT 1 OPTION | 25.0 | ||||
| 100.0 | |||||
| Optional Units to Select From in Year 1 Semester 1 | Hrs/Wk | Credits | |||
| 6839 | v.2 | Special Topics in Food Science and Technology 580 | 3.5 | 25.0 | |
| 13152 | v.3 | Health Research Methods 681 | 4.0 | 25.0 | |
| 305325 | v.1 | Post Harvest Horticulture and Quality Management 501 | 5.0 | 25.0 | |
| Optional Units to Select From in Year 1 Semester 2 | Hrs/Wk | Credits | |||
| 6830 | v.3 | Dairy and Egg Processing 582 | 3.0 | 25.0 | |
| 13162 | v.2 | Public Health Nutrition 681 | 3.0 | 25.0 | |
| 305359 | v.1 | Seafood Technology 501 | 5.0 | 25.0 | |
| 305852 | v.1 | Food Science Research Project 582 | 10.0 | 50.0 | |
Availability
| Year | Location | All* | Internal | Partially Online Internal^ | External | Fully Online# | |
| 2007 | Bentley Campus | Semester 1 | Y | ||||
| 2007 | Bentley Campus | Semester 2 | Y | ||||
| 2008 | Bentley Campus | Semester 1 | Y | ||||
| 2008 | 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.
Curtin University of Technology
To report errors on this website please use: Contact Us
Copyright and Disclaimer
Content Last Modified: October 27, 2006
Curtin University of Technology, Perth CRICOS Provider Code 00301J
The Sydney Campus of Curtin University of Technology CRICOS Provider Code 02637B