This course entry applies to students commencing this course in 2014 and should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Science
|Total credit points required||144|
|Standard duration of study (years)||3 years FT, 6 years PT|
|Study mode and location||On-campus (Malaysia)|
|Admission, fee and application details||http://www.monash.edu/study/coursefinder/course/3530|
The course provides a solid scientific foundation in chemistry, microbiology, biochemistry and the physical sciences together with knowledge of the processing and formulation of agricultural raw materials into safe and nutritious food products.
These course outcomes are aligned with the [http://opvclt.monash.edu.au/curriculum-by-design/aligning-course-outcomes-with-aqf-bologna.htmlhttp://opvclt.monash.edu.au/curriculum-by-design/aligning-course-outcomes-with-aqf-bologna.html (http://opvclt.monash.edu.au/curriculum-by-design/aligning-course-outcomes-with-aqf-bologna.html)[Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes].
Upon completion of this course, students will have knowledge of science across a range of science disciplines, with advanced knowledge and skills in a broad spectrum of areas relating to food science and technology In addition, graduates will be equipped with skills and techniques related to the processing of agricultural raw materials, and will have a working knowledge of broad areas of application of food science and technology in industry.
Students must complete an eight-week industrial placement in order to complete the requirements for this course.
This course consists of core and elective units.
Students must complete all of the following:
When selecting elective units, these can be identified using the browse units toolbrowse units tool (http://www.monash.edu.au/pubs/handbooks/units/search) and indexes of unitsindexes of units (http://www.monash.edu.au/pubs/handbooks/units/) in the current edition of the Handbook. The level of the unit is indicated by the first number in the unit code; undergraduate units are those that commence with the numbers 1-3. Note: Some non-science units may require permission from the owning faculty.
Note: Students must complete:
Bachelor of Science (Food Science and Technology)