3530 - Bachelor of Science (Food Science and Technology)

The course provides a solid scientific foundation in chemistry, microbiology, biochemistry and the physical sciences together with a knowledge of the processing and formulation of agricultural raw materials into safe and nutritious food products.

Students must complete an eight-week industrial placement in order to complete the requirements for this course.

Upon completion of this course, students will have knowledge of science across a range of science disciplines, with advanced knowledge and skills in a broad spectrum of areas relating to food science and technology. In addition, graduates will be equipped with skills and techniques related to the processing of agricultural raw materials, and will have a working knowledge of broad areas of application of food science and technology in industry.

Students must complete 120 points of core units and 24 points of elective units, with no more than 60 points of level one units overall. Elective units may be chosen from any faculty, including units offered for other science courses.

Students must complete all of the following:

Stage one

• BIO1011 Biology I
• BIO1022 Biology II
• BTH1802 Fundamentals of biotechnology
• CHM1011 Chemistry
• CHM1022 Chemistry
• FST1800 Fundamentals of food science
• SCI1020 Introduction to statistical reasoning
• one six-point elective unit

Stage two

• BTH2811 Bioprocess technology
• BTH2732 Recombinant DNA technology
  
• BTH2741 Biochemistry
  
• CHM2741 Instrumental analysis
  
• CHM2962 Food chemistry
  
• MIC2011 Microbiology
• SCI2010 The practice and application of science
• one six-point elective unit

Stage three

• BTH3711 Food and industrial microbiology
• FST3810 Human nutrition
  
• FST3820 Food preservation
  
• FST3830 Functional foods
  
• FST3840 Food processing
  
• SCI3716 Laboratory and workplace management
• two six-point elective units

Bachelor of Science (Food Science and Technology)