311484 v.1 Master of Science (Food Science and Technology)

Course CRICOS Code: 064466C
Registered full-time Duration for International Onshore Students on student visas: 2 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 infood science, processing and technology for graduates in science, applied science, engineering, nutrition, environmental health, agriculture and other related disciplines.

Recognition of Prior Learning

Applications for recognition of prior learning are assessed on an individual basis.

Duration and Availability

This course is two years 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 II

Graduate Certificate in Food Science and Technology; Graduate Diploma in Food Science and Technology.

Professional Recognition

This course is professionally recognised by the Australian Institute of Food Science and Technology (AIFST) and graduates are encouraged to become members.

Career Opportunities

The food industry is a major employer in Western Australia. Its growth, particularly into the export market, requires a high level of technology, as well as professionally trained individuals to apply that technology. The food science and technology field offers diverse and challenging career opportunities. This course provides training in food science, processing and technology for graduates in science, applied science, engineering, nutrition, environmental health, consumer science, agriculture and other related disciplines. It is designed not only to train graduates as food processing specialists, but also to give those already employed in the food industry and related fields an opportunity to enhance their professional status.

Additional Course Expenses

Students may be expected to purchase a number of textbooks, readers and other essential study materials.

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
13165	v.2	Food Chemistry 681	5.0	25.0
13168	v.2	Food Engineering 682	4.0	25.0
305078	v.1	Food Microbiology 532	4.0	25.0
6837	v.5	Cereal and Plant Science 581	3.0	25.0
				100.0
Year 1 Semester 2
13164	v.2	Food Laboratory 681	5.0	25.0
13166	v.2	Food Quality and Hygiene 682	4.0	25.0
13167	v.3	Advanced Food Processing 682	4.0	25.0
311472	v.1	Dairy and Meat Science 582	4.0	25.0
				100.0
Year 2 Semester 1
13151	v.4	Research Dissertation 600	16.0	50.0
13152	v.3	Health Research Methods 681	4.0	25.0
		SELECT 1 OPTION		25.0
				100.0
Year 2 Semester 2
13359	v.3	Research Dissertation 601	16.0	50.0
311775	v.1	Functional Foods and Product Development 582	4.0	25.0
		SELECT 1 OPTION		25.0
				100.0
Optional Units to Select from in Year 2			Hrs/Wk	Credit
311495	v.1	Special Topics in Food Science and Technology 583		25.0
5248	v.6	Managerial Leadership 561	3.0	25.0
Optional Units to Select from in Year 2 Semester 1			Hrs/Wk	Credit
12468	v.3	Current Marketing Issues 600	3.0	25.0
13230	v.3	Foundations of Public Health 681	3.0	25.0
305325	v.2	Post Harvest Horticulture and Quality Management 501	5.0	25.0
305581	v.1	Environmental Issues in Business 501	3.0	25.0
308042	v.2	Grape and Wine Production 501	4.0	25.0
308044	v.2	Agribusiness Accounting and Finance 501	5.0	25.0
5698	v.5	Organisational Behaviour 550	3.0	25.0
Optional Units to Select from in Year 2 Semester 2			Hrs/Wk	Credit
13162	v.2	Public Health Nutrition 681	3.0	25.0
305359	v.3	Seafood Technology 501	5.0	25.0
308419	v.1	Environmental Health Management 683	4.0	25.0
5761	v.7	Buyer Behaviour and Analysis 561	3.0	25.0

Availability

Year	Location	Period	All*	Internal	Partially Online Internal^	External	Fully Online#
2010	Bentley Campus	Semester 1	Y
2010	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.