Overview
Mode and location
Learning outcomes
These course outcomes are aligned with the Australian Qualifications Framework and Monash Graduate Attributes.
Upon successful completion of this course it is expected that you will be able to:
demonstrate knowledge of the principles, concepts and skills relevant to food science and technology, including types of food materials, regional food culture (e. g. halal foods), manufacturing processes, and industrial applications of food science and technology
apply quantitative and qualitative laboratory research techniques and analytical skills of foods, food processing, and quality control in food science and technology
demonstrate inquiry and critical thinking, and ethical, social and international understanding in the context of food science and technology
communicate effectively, liaise and cooperate with others in a multidisciplinary setting and write professionally in the field of food science and technology
assess and effectively manage occupational health and safety issues related to food science and technology activities in the laboratory, and in environmental and industrial settings.
Structure
The course develops through three themes of foundation sciences and scientific practice, food science and food technology that culminate in a food science internship. There will also be some elective study.
Part A. Foundation sciences and scientific practice
Food science is an interdisciplinary field, and draws on a broad scientific foundation. These studies develop your understanding of the underpinning sciences. They also provide an introduction to the key areas of scientific communication and practice and the scientific techniques and processes that have and will lead to advances in food science.
Part B. Food science
In these studies you will learn about the physical, biological, and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. You will develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer.
Part C. Food technology
Food technology is the application of food science to the processing of biological materials into food products. You will develop your understanding of the technology of food including product development, preservation, processing, packaging and distribution to ensure high quality, safe and nutritionally valuable food and food products.
Part D. Internship
The internship provides a minimum of eight-weeks industrial placement in which you will have the opportunity to integrate the various strands of your learning in a real work place.
Part E. Free elective study
This will enable you to further develop your knowledge of food science and technology or to select units from across the university in which you are eligible to enrol.
Course progression map
The course progression map provides guidance on unit enrolment for each semester of study.
Requirements
144 credit points
Progression to further studies
Successful completion of this course may provide a pathway to the one year honours program Bachelor of Science (Honours) (S3701). To be eligible to apply for entry into the Bachelor of Science (Honours) (S3701), you must obtain a distinction grade average (70%) or above in 24 credit points of Level 3 food science and technology units.