UNSW Handbook Plan - Food Engineering

Food Engineering - FOODAS8033


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

Plan Outline

This plan is no longer offered

The MSc by Coursework in Food Engineering is designed for graduates in Engineering or related disciplines who have an interest in the processing of biological resources for human consumption. The formal components of the program provide professional training at an advanced level in food engineering and food science. The studies in food engineering are designed to strengthen and broaden the engineering background of candidates and emphasise the use of fundamental principles in solving problems associated with food processing. Problem solving skills in engineering are developed further in a research project devoted to an area of food engineering.

Plan Structure

Compulsory Courses

FOOD1577 Food Processing Principles (6 UOC)
FOOD1587 Food Preservation: Principles (6 UOC)
FOOD1597 Unit Opratins in Food Procsing (6 UOC)
FOOD4617 Advanced Food Engineering (6 UOC)

AND one of:

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

Elective Courses

FOOD1787 Forensic Food Science (6 UOC)
FOOD2637 Quality Assurance & Control (6 UOC)
FOOD2647 Food Safety (6 UOC)

or other courses as approved by the Program Coordinator tot a total of 48 units of credit.

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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.