MJRU-FOODS v.1 Food Science Major (BSc Science)
Major/Stream Overview
This major/stream is part of a larger course. Information is specific to the major/stream, please refer to the course for more information.
The Food Science Major focuses on the nature and chemical composition of foods, ingredient behaviour under different processing conditions and the application of this knowledge of food science to improve the safety and quality of food. Food scientists are also involved in the research and development of new food products and new technologies in the processing of foods. Students may also undertake a work placement with an external organisation which may be a government, research or food industry organisation.
Professional Recognition
Graduates of the Food Science Major will be eligible to apply for professional membership of the Australian Institute of Food Science and Technology (AIFST).
Career Opportunities
You will have a variety of interesting and diverse career opportunities in government agencies and private industry, both in Australia and overseas. Government organisations and the food industry produce a high demand for graduates in a range of areas, including public health, food microbiology, food chemist, research related to food in health and disease, and the development of new food products. Potential employers include health departments, community and public health centres, non-government agencies, food suppliers and manufacturers, plant breeding and agricultural processing companies, teaching institutions, and federal and state research laboratories.
Major/Stream Entry and Completion Details
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au/non-school-leavers/rpl.cfm
Major/Minor/Stream Organisation
Major/Stream Learning Outcomes
A graduate of this course can:
1. Integrate discipline knowledge and evidence-based approaches to the principles of food science concepts in a range of theoretical and practical situations through research and practical application.
2. Access, evaluate and synthesize relevant information from a range of sources appropriate to the food science discipline, process and make critical judgements on the value of available knowledge to generate innovative and sustainable solutions to issues in food science.
3. Communicate information concisely, accurately and effectively by demonstrating the capacity to listen and respond (using both written and spoken language) to clients, staff, professionals, management and industry and conform to discipline standards in presentations and publications.
4. Participate in the generation and application of science in addressing global problems in food science while understanding international ethical and professional standards and practices in the discipline.
5. Work collaboratively and respectfully with professionals from a range of cultural backgrounds and understand the cultural issues that impact the broader profession; value professional and community partnerships through integrating socio-cultural contexts and ethics within food science.
6. Be able to work professionally and ethically as an independent food scientist and collaboratively within teams using effective industry-ready problem solving and decision making skills complying with appropriate legislation in the field of food science.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| CHEM1001 | v.1 | Biological Chemistry | 6.0 | 25.0 | |
| NUTR1000 | v.1 | Food and Nutrition Principles | 5.0 | 25.0 | |
| NPSC1003 | v.2 | Integrating Indigenous Science and STEM | 3.0 | 25.0 | |
| STAT1004 | v.2 | Introduction to Scientific Data Analysis | 4.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| BCCB1000 | v.1 | Cell Biology | 6.0 | 25.0 | |
| CHEM1002 | v.1 | Reactivity and Function in Chemistry | 6.0 | 25.0 | |
| MATH1013 | v.1 | Introductory Mathematics | 3.0 | 25.0 | |
| OR | |||||
| MATH1015 | v.1 | Linear Algebra 1 | 4.0 | 25.0 | |
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 2 Semester 1 | |||||
| CHEM2002 | v.1 | Chemistry of Biological Processes | 7.0 | 25.0 | |
| FOOD2003 | v.1 | Food Chemistry | 4.0 | 25.0 | |
| SELECT ELECTIVES TO THE TOTAL VALUE OF: | 25.0 | ||||
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 2 Semester 2 | |||||
| FOOD2004 | v.1 | Food Processing | 4.0 | 25.0 | |
| FOOD2007 | v.1 | Food Safety and Microbiology | 4.0 | 25.0 | |
| SELECT ELECTIVES TO THE TOTAL VALUE OF: | 25.0 | ||||
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 3 Semester 1 | |||||
| FOOD3006 | v.1 | Current Topics in Food Science | 4.0 | 25.0 | |
| STAT2002 | v.1 | Quantitative Biology | 5.0 | 25.0 | |
| SELECT ELECTIVES TO THE TOTAL VALUE OF: | 25.0 | ||||
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Year 3 Semester 2 | |||||
| FOOD3007 | v.1 | Sensory and Consumer Evaluation of Food | 4.0 | 25.0 | |
| CHEM2005 | v.1 | Analytical Chemistry | 7.0 | 25.0 | |
| SELECT ELECTIVES TO THE TOTAL VALUE OF: | 25.0 | ||||
| SELECT OPTIONS TO THE TOTAL VALUE OF: | 25.0 | ||||
| 100.0 | |||||
| Options to Select from in Year 1 Semester 2 | Hrs/Wk | Credit | |||
| ENST1000 | v.2 | Global Environmental Challenges | 3.0 | 25.0 | |
| AGRI1001 | v.1 | Introduction to Agricultural Systems | 5.0 | 25.0 | |
| Options to Select from in Year 2 Semester 1 | Hrs/Wk | Credit | |||
| NUTR2001 | v.2 | Nutrient Principles | 5.0 | 25.0 | |
| BCCB2000 | v.1 | Foundations of Biochemistry | 5.0 | 25.0 | |
| Options to Select from in Year 2 Semester 2 | Hrs/Wk | Credit | |||
| CHEM2003 | v.1 | Medicinal and Natural Product Chemistry | 7.0 | 25.0 | |
| GENE2001 | v.1 | Population Genetics and Molecular Evolution | 5.0 | 25.0 | |
| Options to Select from in Year 3 Semester 1 | Hrs/Wk | Credit | |||
| BCCB3000 | v.2 | Advanced Molecular Biology | 5.0 | 25.0 | |
| NPSC2000 | v.1 | Science Professional Practice | 2.0 | 25.0 | |
| Options to Select from in Year 3 Semester 2 | Hrs/Wk | Credit | |||
| AGRI3006 | v.1 | Agricultural Microbiology | 5.0 | 25.0 | |
| GENE2002 | v.2 | Applied Genetics | 5.0 | 25.0 | |
Further Information
If you need more course information, you may contact the relevant areas: For Current Students: Student Services Office, please click here for further details: http://students.curtin.edu.au/contact_offices.cfm. For Domestic Future Students: Curtin Connect Future Students, enquiries: https://future.connect.curtin.edu.au/ , Tel: +61-1300 222 888. For International Future Students: Curtin International, email: international@curtin.edu.au, Tel: +61-8-9266 7331.
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 time frame and will not result in additional cost to students through a requirement to undertake additional units.
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International students
International students studying in Australia on a student visa can only study full-time and there are also specific entry requirements that must be met. As some information contained in this publication may not be applicable to international students, refer to international.curtin.edu.au for further information. Australian citizens, permanent residents and international students studying outside Australia may have the choice of full-time, part-time and external study, depending on course availability and in-country requirements.
