UNSW Handbook Plan - Food Science and Nutrition

Food Science and Nutrition - FOODDS8033

Plan Summary


	Faculty: Faculty of Engineering
	School: School of Chemical Sciences and Engineering
	Contact: http://www.ceic.unsw.edu.au
	Program: 8033 - Food Science and Technology
	Award(s):
	Master of Science (Specialisation)

Plan Outline

The MSc by Coursework in Food Science and Nutrition is designed for graduates in Science, Food Science and Food Technology with principal interests in chemistry, biochemistry, physiology and human nutrition. The program is comprised of a core component (including a project) and an elective component that allows for reasonable flexibility and a choice of courses in human nutrition and food science and technology based on the candidate’s background.

Plan Structure

Compulsory Courses

FOOD1587 Food Preservation: Principles (6 UOC)
FOOD3567 Nutrition (6 UOC)
FOOD3577 Advanced and Applied Nutrition (6 UOC)

AND one of:

FOOD1697 Advanced Food Chemistry (6 UOC)
FOOD2647 Food Safety (6 UOC)

AND one of:

FOOD5117 Minor Project (6 UOC)
FOOD5127 Research Project (12 UOC)

Elective Courses

PHCM9371 Research & Evaluation Methods (4 UOC)
PHCM9499 Epidemiology for Public Health (4 UOC)
PHCM9516 Introduction to Public Health (4 UOC)
PHCM9605 Health in Developing Countries (4 UOC)
PHCM9610 Food & Nutrition Policy (4 UOC)

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.