Objectives
In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. You’ll not only gain considerable knowledge, but essential hands-on experience. You’ll study a variety of food science topics, including food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling and processing and packaging of foods from the farm to the consumer’s plate (including meats, dairy, eggs and cereals). This course is designed to accommodate the needs of students from varying backgrounds. The flexible course structure will give you the opportunity to choose from a range of professional development units to complement your core studies.
Course description
Graduate Diploma in Food Science and Technology
GradDipFoodScTech(Curtin)
Course CRICOS Code: 007289K
Registered full-time Duration for International Onshore Students on student visas: 1 Year
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. This field offers diverse and challenging careers and has been designed to provide professional training to both those already employed in the food industry and those in other science fields such as: agriculture; nutrition; engineering; environmental health; consumer science and other related disciplines. It is ideal for those wishing to increase their professional status and to diversify their career opportunities by providing an increased knowledge base in the food science and technology field.
Course Entry Requirements/Prerequisites
An undergraduate degree or equivalent qualification from a recognised tertiary institution, in science, engineering, nutrition, environmental health, home economics, agriculture or other appropriate discipline. Applicants with other qualifications and expertise are considered for admission, but may be required to complete appropriate bridging units in order to meet the required entry standards.
Specific Requirements
Applicants for this course should refer to the Communicable Diseases and Criminal Record Screening and Clearance Section of this publication.
Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis.
Duration and Availability
This fee-paying course is one year full-time or equivalent part-time study. Most classes are scheduled during the day, therefore students already employed in the food industry need to gain the support of their employers to undertake this course.
Course Organisation
This course combines lectures, tutorials, laboratory classes and industry site visits to ensure students gain considerable knowledge and hands-on experience. Specialised units in food science include food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling, processing and packaging of foods from the farm to the consumer's plate including red and white meats, dairy and eggs, and cereals. This course provides the opportunity to select other units for professional development. This course is designed to accommodate students from varying backgrounds. Students are required to complete a number of core units depending on the nature of their previous studies and experience. Those who have completed some or all of these units, or their equivalent, in previous courses may select another option or options which may include appropriate professional development units.
Professional Recognition
The Graduate Diploma in Food Science and Technology is recognised by the professional industry body the Australian Institute of Food Science and Technology.
Additional Course Expenses
Students are expected to purchase a number of textbooks, readers and other essential study materials. Students may require a laboratory coat.
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
13165 v.2 Food Chemistry 681 5.0 25.0
13166 v.2 Food Quality and Hygiene 682 4.0 25.0
SELECT 2 OPTIONS 50.0
100.0
Year 1 Semester 2
13164 v.2 Food Laboratory 681 5.0 25.0
13168 v.2 Food Engineering 682 4.0 25.0
305078 v.1 Food Microbiology 532 4.0 25.0
SELECT 1 OPTION 25.0
100.0
Optional Units to Select from in Year 1 Semester 1 Hrs/Wk Credit
13152 v.3 Health Research Methods 681 4.0 25.0
305325 v.2 Post Harvest Horticulture and Quality Management 501 5.0 25.0
305850 v.1 Food Science Research Project 581 10.0 50.0
6839 v.2 Special Topics in Food Science and Technology 580 3.5 25.0
Optional Units to Select from in Year 1 Semester 2 Hrs/Wk Credit
13162 v.2 Public Health Nutrition 681 3.0 25.0
305359 v.2 Seafood Technology 501 5.0 25.0
305852 v.1 Food Science Research Project 582 10.0 50.0
6830 v.3 Dairy and Egg Processing 582 3.0 25.0
Availability
Year Location Period All* Internal
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.
