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Food Science and Technology - 3060

Program Summary

   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Typical Duration: 4 Years
 
 
Typical UOC Per Semester: 24
 
 
Min UOC Per Semester: 3
 
 
Max UOC Per Semester: 27
 
 
Min UOC For Award: 192
 
 
Award(s):
 
 
Bachelor of Science (Major)
 
 
Bachelor of Science (Honours)
 
  

Program Description

This program is designed to provide depth and breadth in the relevant physical and biological sciences on which food science and technology is based. It is strongly recommended that students obtain, before the completion of the program and during recess periods, as much professionally oriented or industrial experience as possible. The BSc program in Food Science and Technology (3060) is Pass or Honours, determined by academic performance in Stages 2-4.

Program Objectives and Learning Outcomes

Please contact the School of Chemical Sciences and Engineering for information on the Program Objectives and Learning Outcomes.

Program Structure

Listed below is the program structure for Food Science and Technology plan.
For Food Sciences and Nutrition plan, please see: http://legacy.handbook.unsw.edu.au/undergraduate/plans/current/FOODD13060.html

Those who enrolled prior to 2008 will need to follow the old structure, please see
http://www.chse.unsw.edu.au/programs/before2008_3060.html.

Year 1 - For New Enrolment Commencing 2008 only
And ONE of:
And ONE of:

Year 2- For New Enrolment Commencing 2008 only
Plus General Education courses (totalling 12 units of credit)

Year 3- For New Enrolment Commencing 2008 only

Year 4- For New Enrolment Commencing 2008 only

Stream A
And ONE of:
For students taking FOOD1400 project, you must complete this over 2 Semesters (12 UOC) and then 24 UOC of electives.
For students taking FOOD1480 project (6UOC), you must complete 30 UOC of electives from the following list.
Or such other electives as approved by the Head of School. FOOD courses taken within the School must total at least 36 units of credit.

Stream B: Industry Module Program
Plus Electives totalling 18 UOC

During Stages 3 and 4 of the program, excursions are made to various food industries. Detailed reports of some of these visits may be required.

General Education Requirements

Students in this program must also satisfy the General Education requirements.
This is usually 12 UOC taken in second and third year studies.
For further information, please refer to "General Education" in the Table of Contents (see left-hand side of page).

Academic Rules

Please refer to Program Structure and contact the School of Chemical Sciences and Engineering for the Academic Requirements relating to this program.

Fees

For information regarding fees for UNSW programs, please refer to the following website:  https://my.unsw.edu.au/student/fees/FeesMainPage.html

Further Information

During Stages 3 and 4 of the program, excursions are made to various food industries. Detailed reports of some of these visits may be required.

Professional Recognition

Graduates of this program qualify for membership of the Australian Institute of Food Science and Technology, the US Institute of Food Technologists, and may qualify for mebership of the Royal Australian Chemical Institute.

The program provides basic preparation for food science and technology careers in the food industry, the public sector, education, research, the food service industry, public health, management and marketing. Graduates may also find careers in health and environmental sciences, management of food resources and food wastes, and communication, and in areas such as dietetics after further training.

Area(s) of Specialisation

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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.