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Monash University

Monash University Handbook 2010 Undergraduate - Course

This course entry should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Science

Managing facultyScience
Abbreviated titleBSc(FoodScTech)
Total credit points required144
Standard duration of study (years)3 years FT, 6 years PT
Study mode and locationOn-campus (Sunway)
Contact details

Course coordinator

Professor Gary Dykes


  • The maximum time for completion of the course is 10 years, including any periods of intermission. Students cannot take additional units that exceed the 144 credit points required for the course. Students wishing to take additional units can only do so on a single subject basis (full-fee paying basis) with the approval of the faculty.
  • This course has compulsory off-campus placement requirements.


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


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


Students must complete 120 points of core units and 24 points of elective units. Elective units may be chosen from any faculty, including units offered for other science courses.


Over the three stages of the course students must complete 144 points of study including all of the following:

Students must complete all the requirements outlined below, including:

  • at least 36 points of science units at level one and at least 24 points of science units at level three
  • no more than 60 points of level one units overall.

Recommended program of study

Stage one

Stage two

Stage three


Bachelor of Science (Food Science and Technology)