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

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.

Availability

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.