Objectives
The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food for everyone. The study of food science and technology is multidisciplinary, involving application of the basic sciences (chemistry, nutrition, engineering and microbiology) and the latest developments in the handling, processing and packaging of foods from the farm to the consumer's plate. Food scientists determine the quality and properties of foods, including the nutritive value, flavour, palatability, colour, texture and storage life using sensory, chemistry and microbiological techniques. They apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods and are responsible for the research and development of new food products and new technologies in the processing of foods. This course combines lectures, tutorials, laboratory classes, industry site visits and research projects to ensure you gain considerable knowledge and hands-on experience in the field of food science. In your first year you will take fundamental science units including food and nutrition, chemistry and human biology. Physics, biochemistry theory and practice will be covered in your second and third year to give you an understanding of the use of nutrients by the body. You will study core areas of food science, including food microbiology, food safety, food regulations and law, food production, processing and preservation methods of all the staple foods such as dairy, eggs, meat, cereals and seafood. The role of food components and human health, the development of food products and food chemistry and engineering are also explored. Your studies in the core discipline areas will be complemented by studies in population health practice. You will develop laboratory, analytical and technical skills in this course in purpose-built laboratories using high quality equipment and teaching resources. The School of Public Health has a good reputation with government bodies and industry in Australia and overseas. You will gain extensive hands-on experience through its strong local industry links.
Course description
Bachelor of Science (Food Science and Technology)
BSc(Curtin)
Course CRICOS Code: 029349K
Registered full-time Duration for International Onshore Students on student visas: 3 Years
Introduction
The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food. The study of food science and technology involves the application of basic science and the latest developments in the handling, processing and packaging of foods from the farm to the consumer's plate. Food scientists determine the quality and properties of foods including the nutritive value, flavour, palatability, colour, texture and storage life using sensory, chemistry and microbiological techniques. Food scientists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods. Food scientists are responsible for the research and development of new food products and new technologies in the processing of foods. The School of Public Health has a good reputation with government bodies and industry in Australia and overseas. In addition, the School has strong local industry links which help to ensure graduates have extensive hands-on experience in the working life of a food scientist.
Course Entry Requirements/Prerequisites
None. Chemistry, Physical Science or Applicable Mathematics are desirable. Prior learning in prerequisite areas will be considered on an individual basis.
STAT elements considered are E and either V or Q.
Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis.
Duration and Availability
This course is three years' full-time or equivalent part-time study.
Professional Recognition
Graduates are eligible for membership of the Australian Institute of Food Science and Technology (AIFST), although this is not required before a graduate may practise their profession.
Additional Course Expenses
Students are expected to purchase a number of textbooks, readers and other essential study materials. Students may require a laboratory coat.
For more information about the program, contact staff in the Faculty of Health Sciences.
Combined Degree Information
Food Science and Technology may be combined with Agribusiness Marketing.
Course Structure Disclaimer
Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.
Course Structure Hrs/Wk Credit
Year 1 Semester 1
1643 v.7 Human Biology 133 4.0 25.0
303168 v.3 Epidemiology and Biostatistics 180 2.0 12.5
311438 v.1 Global and Indigenous Public Health 180 4.0 25.0
7230 v.5 Chemistry 117 6.0 25.0
7713 v.9 Health Science Communication 180 2.0 12.5
100.0
Year 1 Semester 2
1644 v.7 Human Biology 134 4.0 25.0
302467 v.2 Introduction to Microbiology 132 3.0 12.5
303926 v.2 Food Safety 183 3.0 12.5
7231 v.5 Chemistry 118 6.0 25.0
7278 v.8 Nutrition 182 4.0 25.0
100.0
Year 2 Semester 1
2828 v.3 Principles of Biochemistry 281 5.0 25.0
303494 v.3 Cereal and Plant Science 281 4.0 25.0
306154 v.2 Food Chemistry 281 4.0 25.0
310154 v.1 Food Microbiology 233 5.0 25.0
100.0
Year 2 Semester 2
304663 v.2 Food Systems Safety 384 5.0 25.0
305856 v.2 Analytical Food Chemistry 282 4.0 25.0
306155 v.2 Food Processing 282 5.0 25.0
311496 v.1 Dairy and Meat Science 282 4.0 25.0
100.0
Year 3 Semester 1
303495 v.2 Food Engineering 382 4.0 25.0
303496 v.1 Professional Practice 382 2.0 25.0
311351 v.1 Applied Research and Biostatistics 381 10.0 25.0
SELECT 1 OPTION 25.0
100.0
Year 3 Semester 2
311497 v.1 Food Processing and Preservation 382 5.0 25.0
311498 v.1 Food Quality Evaluation 382 4.0 25.0
8337 v.10 Functional Foods and
Product Development 382 5.0 25.0
SELECT 1 OPTION 25.0
100.0
Optional Units to Select from in Year 3 Hrs/Wk Credit
10848 v.2 # Management 100 3.0 25.0
10850 v.4 # Marketing 100 3.0 25.0
10987 v.5 # Accounting 100 3.0 25.0
Optional Units to Select from in Year 3 Semester 1 Hrs/Wk Credit
11247 v.5 Grape and Wine Production 101 5.0 25.0
303276 v.4 Post Harvest Horticulture and
Quality Management 201 5.0 25.0
Optional Units to Select from in Year 3 Semester 2 Hrs/Wk Credit
303350 v.5 Seafood Quality Management 202 5.0 25.0
310107 v.2 Risk Assessment and Risk Management 282 3.0 25.0
# Units available in both semester one and two.
Availability
Year Location Period All*
2009 Bentley Campus Semester 1 Y
2009 Bentley Campus Semester 2 Y
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
*The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^Course and associated units are offered in this mode permitting International Onshore student enrolment.
#Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
