Monash University Handbook 2010 Undergraduate - Course

3530 - Bachelor of Science (Food Science and Technology)

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 faculty	Science
Abbreviated title	BSc(FoodScTech)
Total credit points required	144
Standard duration of study (years)	3 years FT, 6 years PT
Study mode and location	On-campus (Sunway)
Contact details	scienceinquiries@sci.monash.edu.my
Course coordinator	Professor Gary Dykes

Notes

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.

Description

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.

Objectives

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.

Fieldwork

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

Structure

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.

Requirements

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

BIO1011 Biology I
BIO1022 Biology II
BTH1802 Fundamentals of biotechnology
BTH2732 Recombinant DNA technology
BTH2741 Biochemistry
BTH2811 Bioprocess technology
BTH3711 Food and industrial microbiology
CHM1011 Chemistry
CHM1022 Chemistry
CHM2741 Instrumental analysis
CHM2962 Food chemistry
FST1800 Fundamentals of food science
FST3810 Human nutrition
FST3820 Food preservation
FST3830 Functional foods
FST3840 Food processing
MIC2011 Microbiology
SCI1020 Introduction to statistical reasoning
SCI2010 The practice and application of science
SCI3716 Laboratory and workplace management
additional elective units to take the total credit points to 144.

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

BIO1011 and BIO1022 + BTH1802
CHM1011 and CHM1022
FST1800
SCI1020
one six-point elective unit

Stage two

BTH2811, BTH2732 and BTH2741
CHM2741 and CHM2962
MIC2011
SCI2010
one six-point elective unit

Stage three

BTH3711
FST3810, FST3820, FST3830 and FST3840
SCI3716
two six-point elective units

Award(s)

Bachelor of Science (Food Science and Technology)