UNSW Handbook Plan - Food Science and Nutrition B

Food Science and Nutrition B - FOODHS8033


	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

The MSc by Coursework in Food Science and Nutrition is a formal program designed for graduates in Science, Food Science, Nutrition and Food Technology with principal interests in chemistry, biochemistry, physiology and human nutrition. The program is comprised of professional development courses and specialisation courses that allows for reasonable flexibility and a choice of courses in human nutrition and food science and technology based on the candidate’s background.

A four year Bachelor degree, honours degree or equivalent (eg three year degree plus sufficient relevant industry experience) involving some basic studies in chemistry, microbiology and biochemistry is the minimum requirement for admission to the course.

Plan Structure

Professional Development Courses:

FOOD1587 Food Preservation: Principles (6 UOC)
FOOD1697 Advanced Food Chemistry (6 UOC)
FOOD3567 Nutrition (6 UOC)
FOOD3577 Advanced and Applied Nutrition (6 UOC)

Specialisation Courses:

Students must complete all core courses in the Food Safety and Quality specialisation and then may select other courses to meet the requirements of the program rules.

FOOD2647 Food Safety (6 UOC)
PHCM9371 Research & Evaluation Methods ( UOC)
PHCM9499 Epidemiology for Public Health (4 UOC)
PHCM9516 Introduction to Public Health ( UOC)
PHCM9605 International Health (6 UOC)

FOOD1590 Food Diagnostics (6 UOC)
FOOD1688 Food & Nutritional Toxicology (6 UOC)

PHCM9610 Food and Nutrition Policy Studies

FOOD1587,1697,3567,3577 are core courses. Students must complete the core courses.

Project Courses:

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

FOOD5117, FOOD5127 on approval of the specialisation authority.

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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.