MC-FOODST v.3 Master of Science (Food Science and Technology)
MSc(Curtin)
Course CRICOS Code: 064466C
Registered full-time Duration:
2 Years
Course Overview
Master Degrees (Coursework) prepare students to apply advanced knowledge for professional practice, scholarship and further learning corresponding to AQF level 9 qualifications.
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. This course 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 as the course provides an increased knowledge base in the food science and technology field.
Professional Recognition
Graduates of this course in Australia may be eligible for membership of the Australian Institute of Food Science and Technology.
Career Opportunities
There is a high and growing demand for graduates of food science and technology in a range of professional areas including food quality assurance, research and development of new products and new processing technologies, microbiology, technical consulting, and sales and marketing. This program has an excellent reputation with government bodies and industry in Australia and overseas.
Additional Expenses
Students may be expected to purchase a number of textbooks and other essential study materials. Students may require a lab coat.
Course Entry and Completion Details
Applicants for a Master Degree (Coursework) are required to meet University academic and English language entry standards; details are provided at http://study.curtin.edu.au/. Subject to the duration of the course applicants usually require a Bachelor Degree or equivalent (and may require relevant work experience), Bachelor Honours Degree, Graduate Certificate or Graduate Diploma. All Curtin courses have compulsory and other core capabilities that are essential for demonstrating the achievement of course learning outcomes and graduation. Students who are unable to meet or demonstrate those requirements, now or in later stages during their studies, may seek reasonable adjustments by the University wherever possible to facilitate alternative ways of achieving those requirements. If reasonable adjustments cannot be accommodated, Curtin will discuss study options to find an alternative course of study or an exit degree. Any specific course entry and completion requirements must also be met.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au/non-school-leavers/rpl.cfm
Generic Intermediate Award Statement
A student who has successfully completed the requirements of an approved intermediate award may apply for graduation in that award subject to approval of Head of School/Department. Fees apply. Intermediate awards approved for this course:
Intermediate Awards (Specific)
GC-FOODST Graduate Certificate in Food Science and Technology; GD-FOODST Graduate Diploma in Food Science and Technology
Pathway to Further Study
Graduates may qualify for entry to Doctoral degrees. For further details, see the University website http://curtin.edu.au
Award Pathways
Graduates may qualify for entry to Doctoral degrees. For further details, see the Graduate Research School website http://research.curtin.edu.au/postgraduate-research/future-research-students/entry-requirements/
Course Organisation
Master Degrees (Coursework) contain a series of units in a specialised area of study which may include compulsory (core), optional or elective units to cater for student preferences. They may also contain a range of majors/streams for students to choose from.
Course Learning Outcomes
A graduate of this course can:
1. apply and integrate the principles and practices of food sciences and technology to the production, preservation and distribution of safe and healthy food
2. apply logical and rational processes to critically analyse issues relevant to food; use appropriate technologies effectively, recognising their advantages and limitations; think creatively to generate innovative solutions
3. access, critically evaluate and synthesise information from a wide range of resources using appropriate technologies and use oral and written communication effectively to a variety of audience groups.
4. recognise and apply international standards and practices within the discipline and engage in food related issues that occur globally
5. value cultural diversity and recognise the impact of culture on food preferences and usage
6. engage in self-directed learning and reflective practice, and exhibit professional behaviour and skills, when working independently and collaboratively.
Duration and Availability
This course is two years full-time or equivalent part-time study.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2021 | Bentley Perth Campus | Semester 1 | Y | ||||
| 2021 | Bentley Perth Campus | Semester 2 | Y | ||||
| 2022 | Bentley Perth Campus | Semester 1 | Y | ||||
| 2022 | Bentley Perth 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.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| FOOD6003 | v.1 | Advanced Food Chemistry | 5.0 | 25.0 | |
| FOOD6004 | v.1 | Advanced Food Engineering | 4.0 | 25.0 | |
| MICB5000 | v.1 | Applied Food Microbiology | 5.0 | 25.0 | |
| FOOD6000 | v.1 | Food Product Development | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| FOOD6005 | v.1 | Food Laboratory | 4.0 | 25.0 | |
| FOOD6002 | v.1 | Food Safety and Hygiene | 4.0 | 25.0 | |
| FOOD6001 | v.1 | Food Commodities | 4.0 | 25.0 | |
| FOOD6006 | v.1 | Advanced Food Processing | 5.0 | 25.0 | |
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| AGRI5007 | v.1 | Life Sciences Research Design | 2.0 | 50.0 | |
| STAT5005 | v.1 | Quantitative Biology | 5.0 | 25.0 | |
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| AGRI5008 | v.1 | Life Sciences Research Dissertation | 2.0 | 50.0 | |
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 50.0 | ||||
| 100.0 | |||||
| Options to Select from in Year 2 Semester 1 | Hrs/Wk | Credit | |||
| FOOD5001 | v.1 | Special Topics in Food Science and Technology | 8.0 | 25.0 | |
| MGMT5006 | v.1 | Global Leadership | 2.0 | 25.0 | |
| MKTG5007 | v.1 | Buyer Behaviour and Analysis | 3.0 | 25.0 | |
| POLS6000 | v.2 | Corporate Governance | 3.0 | 25.0 | |
| PRRE6005 | v.1 | Life Cycle Management | 0.5 | 25.0 | |
| PUBH6005 | v.2 | Global Public Health Challenges | 3.0 | 25.0 | |
| MKTG6006 | v.1 | Digital and Interactive Marketing | 3.0 | 25.0 | |
| MKTG5008 | v.2 | Integrated Global Communications | 3.0 | 25.0 | |
| PROC6002 | v.1 | Strategic Procurement | 3.0 | 25.0 | |
| OCHS5005 | v.1 | Health and Safety Economics and Management | 5.0 | 25.0 | |
| ENHL6000 | v.1 | Health Impact Assessment | 5.0 | 25.0 | |
| AQUA5003 | v.1 | Aquaculture Technology | 4.0 | 25.0 | |
| AQUA5002 | v.1 | Aquaculture Principles and Practices | 4.0 | 25.0 | |
| NPSC6002 | v.1 | Science Professional Practice | 7.2 | 25.0 | |
| Options to Select from in Year 2 Semester 2 | Hrs/Wk | Credit | |||
| ENHL6002 | v.1 | Environmental Health Management | 3.0 | 25.0 | |
| MGMT5006 | v.1 | Global Leadership | 2.0 | 25.0 | |
| MKTG5007 | v.1 | Buyer Behaviour and Analysis | 3.0 | 25.0 | |
| MGMT6046 | v.2 | Organisational Strategies for Circular Economy and Sustainability Management | 1.0 | 25.0 | |
| MGMT6016 | v.1 | Strategic Supply Chain Management | 3.0 | 25.0 | |
| MATH5007 | v.1 | Logistics Analytics | 3.0 | 25.0 | |
| MKTG5008 | v.2 | Integrated Global Communications | 3.0 | 25.0 | |
| MKTG6006 | v.1 | Digital and Interactive Marketing | 3.0 | 25.0 | |
| ENST5005 | v.2 | Global Environmental Challenges | 3.0 | 25.0 | |
| AQUA5004 | v.1 | Aquaculture and Food Security | 5.0 | 25.0 | |
| NPSC6002 | v.1 | Science Professional Practice | 7.2 | 25.0 | |
Further Information
If you need more course information, you may contact the relevant areas: For Current Students: Student Services Office, please click here for further details: http://students.curtin.edu.au/contact_offices.cfm. For Domestic Future Students: Curtin Connect Future Students, enquiries: https://future.connect.curtin.edu.au, Tel: +61-1300 222 888. For International Future Students: Curtin International, email: international@curtin.edu.au, Tel: +61-8-9266 7331.
Course Structure Disclaimer (Generic)
Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within a normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
Disclaimer
Information in this publication is correct at the time of printing but may be subject to change.
In particular, the University reserves the right to change the content and/or method of assessment, to change or alter tuition fees of any unit of study, to withdraw any unit of study or program which it offers, to impose limitations on enrolment in any unit or program, and/ or to vary arrangements for any program.
This material does not purport to constitute legal or professional advice.
Curtin accepts no responsibility for and makes no representations, whether express or implied, as to the accuracy or reliability in any respect of any material in this publication.
Except to the extent mandated otherwise by legislation, Curtin University does not accept responsibility for the consequences of any reliance which may be placed on this material by any person.
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International students
International students studying in Australia on a student visa can only study full-time and there are also specific entry requirements that must be met. As some information contained in this publication may not be applicable to international students, refer to international.curtin.edu.au for further information. Australian citizens, permanent residents and international students studying outside Australia may have the choice of full-time, part-time and external study, depending on course availability and in-country requirements.
