155699 v.2 Bachelor of Science (Food Science and Technology)

BSc(Curtin)

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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 for everybody on the planet. 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 of foods 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/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 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
1643	v.6		Human Biology 133	4.0	25.0
303168	v.2		Epidemiology and Biostatistics 180	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.7		Health Science Communication 180	2.0	12.5
					100.0
Year 1 Semester 2
10224	v.2		Chemistry 132	4.0	25.0
1644	v.7		Human Biology 134	4.0	25.0
307195	v.1		Practice of Public Health 180	3.0	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
302467	v.2		Introduction to Microbiology 132	3.0	12.5
303926	v.1		Food Safety 281	5.0	12.5
304741	v.2		Physics 115	4.5	25.0
306154	v.1		Food Science 285	4.0	25.0
					100.0
Year 2 Semester 2
2822	v.4		Dairy and Eggs Post Harvest Science 284	3.0	25.0
2830	v.4		Nutritional Biochemistry 282	5.0	25.0
303492	v.1		Red Meat and Poultry Post Harvest Technology 281	3.5	25.0
307031	v.1		Food Safety 282	4.0	12.5
					87.5
Year 3 Semester 1
303276	v.2		Post Harvest Horticulture and Quality Management 301	5.0	25.0
303350	v.2		Seafood Technology 201	5.0	25.0
303494	v.1		Cereal Food Science 381	4.0	25.0
9319	v.9		Principles of Research 381	5.0	25.0
					100.0
Year 3 Semester 2
303495	v.1		Food Engineering 382	4.0	25.0
305856	v.1		Analytical Food Chemistry 382	5.0	25.0
306704	v.2		Nutrition and Food Science Project 382	5.0	25.0
8337	v.8		Food Science 382	5.0	25.0
					100.0

Availability

Year	Location	Period	Internal	External
2003	Bentley Campus	Semester 1	Y
2003	Bentley Campus	Semester 2	Y	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.