food-science-and-technology/index

aos

18 September 2017 22 November 2024
Monash University

Undergraduate - Area of Study

Students who commenced study in 2012 should refer to this area of study entry for direction on the requirments; to check which units are currently available for enrolment, refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your area of study.

print version

All areas of study information should be read in conjunction with the relevant course entry in the Handbook. The units listed for this area of study relate only to the 'Requirements' outlined in the Faculty of Science component of any bachelors double degrees.

Managing facultyFaculty of Science
Offered bySchool of Science
Campus(es)Sunway
CoordinatorProfessor Gary Dykes

Notes

  • Unit codes that are not linked to their entry in the handbook are not available for study in the current year.

Description

Food science involves the biological, physical and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. Food technology is the application of food science to the processing of biological materials into food products. The food science and technology major sequence of study enables students to develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer. It also provides students with an understanding of the technology of food including preservation, processing, packaging and distribution to ensure that the food is safe, nutritious, and wholesome.

Objectives

Upon completion of a major sequence in food science and technology, students will have:

  • a knowledge of the principles, concepts and skills relevant to food science and technology, including types of food materials, regional food culture (eg halal foods), and manufacturing processes
  • an understanding of the industrial applications of food science and technology, techniques used in research as well as industrial and project management
  • skills in qualitative and quantitative laboratory analysis of foods, food processing, quality control, analysis and interpretation of data, and research methods
  • developed, in the context of the discipline, the graduate attributes of effective communication, quantitative literacy, information and communication literacy, inquiry and critical thinking, and ethical, social and international understanding
  • an awareness of occupational health and safety issues related to food science and technology
  • an appreciation of the role of food science and technology in science and society.

Units

Level one

Level two

Level three

Sequence requirements

Minor sequence in food science and technology (24 points)

Major sequence in food science and technology (48 points)

Double major sequence in food science and technology (72 points)

Requirements for honours in food science and technology

  • 24 points of relevant level-three units chosen from the list of units above

Additional information

Honours

Full details regarding the course structure for honours in this area of study are outlined in course 0051 Honours degree of Bachelor of Science.

Relevant courses

Single degrees

  • 0050 Bachelor of Science
  • 3530 Bachelor of Science (Food Science and Technology)

Honours degrees

  • 0051 Honours degree of Bachelor of Science