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 will require a laboratory coat.
Course Structure |
Hrs/Wk |
Credit |
|||
Year 1 Semester 1 |
|||||
| 1643 | v.7 | Human Biology 133 | 4.0 | 25.0 | |
| 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 | |
| 100.0 | |||||
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 | 5.0 | 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 | 4.5 | 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 | Credits | |||
| 3686 | v.7 | Food Quality and Hygiene 381 | 5.0 | 25.0 | |
| 10848 | v.2 | Management 100 | 3.0 | 25.0 | |
| 10850 | v.4 | Marketing 100 | 3.0 | 25.0 | |
| 303276 | v.3 | Post Harvest Horticulture and Quality Management 201 | 5.0 | 25.0 | |
| 303324 | v.2 | Food and Agribusiness Marketing 201 | 5.0 | 25.0 | |
| 303350 | v.4 | Seafood Science 201 | 5.0 | 25.0 | |
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.
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Content Last Modified: June 11, 2007
Curtin University of Technology, Perth CRICOS Provider Code 00301J
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