UNSW Handbook Plan - Food Science & Technology

Food Science & Technology - FOODGS8034


	Faculty: Faculty of Engineering
	School: School of Chemical Sciences and Engineering
	Contact: http://www.chse.unsw.edu.au
	Program: 8034 - Food Science & Tech (Extn)
	Award(s):
	Master of Science (Extension) (Specialisation)

Plan Outline

The specialisation in Food Science and Technology is a formal program designed for graduates in Science, Applied Science, Biochemistry, Microbiology or Biotechnology or related disciplines, who seek specialised knowledge of the science and technology of foods. The program provides advanced training in various aspects of food science and technology that can be tailored to the background of the candidate.

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:

FOOD1577 Food Processing Principles (6 UOC)
FOOD1597 Unit Opratins in Food Procsing (6 UOC)
FOOD1677 Product Design & Development (6 UOC)
FOOD8010 Food Preservation (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.

FOOD1747 Spec Topics in Chem Sci & Eng (6 UOC)
FOOD1757 Topics in Food Science & Tech (3 UOC)
FOOD2627 Food Microbiology (6 UOC)
FOOD3567 Nutrition (6 UOC)
FOOD3577 Advanced and Applied Nutrition (6 UOC)
FOOD6806 Food Toxicology (6 UOC)
FOOD8020 FS&T Laboratory (6 UOC)
FOOD8030 Food Safety and Quality (6 UOC)

FOOD8010, FOOD1577, FOOD1597 and FOOD1677 are core courses. Students must complete all core courses.

Project Courses:

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

FOOD5177, 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.