Undergraduate - Area of Study Food science and technology

Food science involves the biological, physical and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. Food technology is the application of food science to the processing of biological materials into food products. The food science and technology major sequence of study enables students to develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer. It also provides students with an understanding of the technology of food including preservation, processing, packaging and distribution to ensure that the food is safe, nutritious, and wholesome.

Objectives

Upon completion of a major sequence in food science and technology, students will have:

• a knowledge of the principles, concepts and skills relevant to food science and technology, including types of food materials, regional food culture (eg halal foods), and manufacturing processes
• an understanding of the industrial applications of food science and technology, techniques used in research as well as industrial and project management
• skills in qualitative and quantitative laboratory analysis of foods, food processing, quality control, analysis and interpretation of data, and research methods
• developed, in the context of the discipline, the graduate attributes of effective communication, quantitative literacy, information and communication literacy, inquiry and critical thinking, and ethical, social and international understanding
• an awareness of occupational health and safety issues related to food science and technology
• an appreciation of the role of food science and technology in science and society.

Level one

• CHM1011 Chemistry
• FST1800 Fundamentals of food science

Level two

• BTH2732 Recombinant DNA technology
• BTH2741 Biochemistry
• CHM2922 Spectroscopy and analytical chemistry
• CHM2962 Food chemistry
• FST2810 Food bioprocess technology

Level three

• BTH3711 Food and industrial microbiology
• FST3810 Human nutrition
• FST3820 Food preservation
• FST3830 Functional foods
• FST3840 Food processing
• SCI3716 Laboratory and workplace management
• SCI3990 Science in action research project

Minor sequence in food science and technology (24 points)

• CHM1011 and FST1800
• two of CHM2962, FST2810, FST3810, FST3820, FST3830 and FST3840

Major sequence in food science and technology (48 points)

• CHM1011 and FST1800
• CHM2962 and FST2810
• FST3820 and FST3840, and two of BTH3711, FST3810, FST3830 and SCI3990

Double major sequence in food science and technology (72 points)

• CHM1011 and FST1800
• CHM2962, FST2810, and at least two of BTH2732, BTH2741, CHM2922, or MIC2011
• FST3810, FST3820, FST3830, FST3840, BTH3711, and at least one of SCI3716 or SCI3990

Requirements for honours in food science and technology

• 24 points of relevant level-three units chosen from the list of units above

Additional information

Honours

Full details regarding the course structure for honours in this area of study are outlined in course 0051 Honours degree of Bachelor of Science.

Single degrees

• 0050 Bachelor of Science
• 3530 Bachelor of Science (Food Science and Technology)

Honours degrees

• 0051 Honours degree of Bachelor of Science