UNSW Handbook Plan - Food Safety and Quality

Food Safety and Quality - FOODIS8033


	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

Specialisation Description:

The MSc by Coursework program in Food Safety and Quality is a formal program designed for graduates in Food Science, Food Technology, Microbiology, Biochemistry, Biotechnology or related disciplines, who seek specialised knowledge of safety issues associated with foods. The program provides advanced training in all aspects of food safety and quality as well as some fundamental aspects of food science and technology.

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

Plan Structure

Professional Development Courses:

FOOD2627 Food Microbiology (6 UOC)
FOOD3567 Nutrition (6 UOC)
FOOD8010 Food Preservation (6 UOC)
FOOD8030 Food Safety and Quality (6 UOC)
FOOD8110 Advanced Food Chemistry (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.

FOOD1597 Unit Opratins in Food Procsing (6 UOC)
FOOD1677 Product Design & Development (6 UOC)
FOOD1747 Spec Topics in Chem Sci & Eng (6 UOC)
FOOD1757 Topics in Food Science & Tech (3 UOC)
FOOD3577 Advanced and Applied Nutrition (6 UOC)
FOOD6806 Food Toxicology (6 UOC)
FOOD8020 FS&T Laboratory (6 UOC)

FOOD8010, FOOD2627, FOOD8030 are core courses. Students must complete 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.