155699 v.3 Bachelor of Science (Food Science and Technology)

BSc(Curtin)

Course CRICOS Code: 029349K
Registered full-time Duration for International Onshore Students on student visas: 3 Years

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. The study of food science and technology involves the application of basic science and the latest developments in the handling, processing and packaging of foods from the farm to the consumer's plate. Food scientists determine the quality and properties of foods including the nutritive value, flavour, palatability, colour, texture and storage life using sensory, chemistry and microbiological techniques. Food scientists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods. Food scientists are responsible for the research and development of new food products and new technologies in the processing of foods. The School of Public Health has a good reputation with government bodies and industry in Australia and overseas. In addition, the School has strong local industry links which help to ensure graduates have extensive hands-on experience in the working life of a food scientist.

Course Entry Requirements/Prerequisites

None. Chemistry, Physical Science or Applicable Mathematics are desirable. Prior learning in prerequisite areas will be considered on an individual basis.

Specific Requirements

STAT elements considered are E and either V or Q. 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 course is three years full-time or equivalent part-time study.

Professional Recognition

Graduates are eligible for membership of the Australian Institute of Food Science and Technology (AIFST), although this is not required before a graduate may practise their profession.

Additional Course Expenses

Students are expected to purchase a number of textbooks, readers and other essential study materials. Students may require a laboratory coat.

Further Information

Contact staff in the Faculty of Health Sciences on telephone (08) 9266 4583, email: hlthsci-ss@curtin.edu.au or visit our website: http://healthsciences.curtin.edu.au.

Combined Degree Information

Food Science and Technology may be combined with Agribusiness Marketing.

Course Structure Disclaimer

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 the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.

Course Structure			Hrs/Wk	Credit
Year 1 Semester 1
310136	v.1	Food Laboratory 181	2.0	12.5
7230	v.5	Chemistry 117	6.0	25.0
7277	v.7	Food and Nutrition Systems 181	4.0	25.0
7713	v.9	Health Science Communication 180	2.0	12.5
				75.0
Year 1 Semester 2
1644	v.7	Human Biology 134	4.0	25.0
302467	v.2	Introduction to Microbiology 132	3.0	12.5
303926	v.1	Food Safety 281	2.0	12.5
7231	v.5	Chemistry 118	6.0	25.0
7278	v.8	Nutrition 182	4.0	25.0
				100.0
Year 2 Semester 1
2828	v.3	Principles of Biochemistry 281	5.0	25.0
303168	v.3	Epidemiology and Biostatistics 180	2.0	12.5
306154	v.2	Food Chemistry 281	4.0	25.0
307031	v.1	Food Safety 282	4.0	12.5
307182	v.1	Health and Society 180	3.5	25.0
				100.0
Year 2 Semester 2
2822	v.4	Dairy and Eggs Post Harvest Science 284	3.0	25.0
306155	v.2	Food Processing 282	5.0	25.0
306704	v.2	Nutrition and Food Science Project 382	5.0	25.0
310154	v.1	Food Microbiology 233	5.0	25.0
				100.0
Year 3 Semester 1
303492	v.2	Red Meat and Poultry Post Harvest Technology 281	3.5	25.0
303494	v.2	Cereal Food Science 381	4.0	25.0
303496	v.1	Professional Practice 382	2.0	25.0
		SELECT 1 OPTION		25.0
				100.0
Year 3 Semester 2
303495	v.2	Food Engineering 382	4.0	25.0
305856	v.1	Analytical Food Chemistry 382	5.0	25.0
8337	v.10	Functional Foods and Product Development 382	5.0	25.0
		SELECT 1 OPTION		25.0
				100.0
Optional Units to Select from in Year 3			Hrs/Wk	Credit
10848	v.2	Management 100	3.0	25.0
10850	v.4	Marketing 100	3.0	25.0
303276	v.4	Post Harvest Horticulture and Quality Management 201	5.0	25.0
303324	v.3	Food and Agribusiness Marketing 201	5.0	25.0
303350	v.5	Seafood Quality Management 202	5.0	25.0
3686	v.7	Food Quality and Hygiene 381	5.0	25.0

Availability

Year	Location	Period	All*	Internal	Partially Online Internal^	External	Fully Online#
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.