149704 v.3 Master of Food Technology

MFT(Curtin)

Course CRICOS Code: 027226D
Registered full-time Duration for International Onshore Students on student visas: 1.5 Years

Introduction

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. It provides professional training in food science, processing and technology for graduates in science, applied science, engineering, nutrition, environmental health, agriculture and other related disciplines.

Course Entry Requirements/Prerequisites

A relevant bachelor degree and two years of relevant post-bachelor degree work experience. Work experience is assessed on the basis of the following: level of seniority and responsibility; job description; work based referee report; publications or other written reports; short courses or conference attendance.

Specific Requirements

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 fee-paying course is three semesters full-time or equivalent part-time study.

Intermediate Awards 1

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 award(s) approved for this course are:

Intermediate Awards

Graduate Diploma in Food Science and Technology.

Additional Course Expenses

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

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
13152	v.3	Health Research Methods 681	4.0	25.0
13165	v.2	Food Chemistry 681	5.0	25.0
13166	v.2	Food Quality and Hygiene 682	4.0	25.0
		SELECT 1 OPTION		25.0
				100.0
Year 1 Semester 2
13168	v.2	Food Engineering 682	4.0	25.0
305078	v.1	Food Microbiology 532	4.0	25.0
		SELECT 2 OPTIONS		50.0
				100.0
Year 2 Semester 1
Optional Units to Select from in Year 1 Semester 1			Hrs/Wk	Credit
305325	v.2	Post Harvest Horticulture and Quality Management 501	5.0	25.0
305359	v.2	Seafood Technology 501	5.0	25.0
6837	v.4	Grains Post Harvest Technology 581	3.0	25.0
6839	v.2	Special Topics in Food Science and Technology 580	3.5	25.0
Optional Units to Select from in Year 1 Semester 2			Hrs/Wk	Credit
13162	v.2	Public Health Nutrition 681	3.0	25.0
13164	v.2	Food Laboratory 681	5.0	25.0
6830	v.3	Dairy and Egg Processing 582	3.0	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.