courses

3530

18 September 2017 25 April 2024
Monash University

Undergraduate - Course

Students who commenced study in 2013 should refer to this course entry for direction on the requirements; 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 course.

print version

This course entry applies to students commencing this course in 2013 and 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)
Admission, fee and application details http://www.monash.edu/study/coursefinder/course/3530
Contact details

Email: scienceinquiries.musc@monash.edu

Course coordinator

Professor Gary Dykes

Notes

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

Outcomes

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

This course consists of core and elective units.

Requirements

Students must complete all of the following:

  • BIO1011 Biology I
  • BIO1022 Biology II
  • BTH1802 Fundamentals of biotechnology
  • BTH2732 Recombinant DNA technology
  • BTH2741 Biochemistry
  • BTH3711 Food and industrial microbiology
  • CHM1051 Chemistry I advanced
  • CHM1052 Chemistry II advanced
  • CHM2922 Spectroscopy and analytical chemistry
  • CHM2962 Food chemistry
  • FST1800 Fundamentals of food science
  • FST2810 Food bioprocess technology
  • FST3810 Human nutrition
  • FST3820 Food preservation
  • FST3830 Functional foods
  • FST3840 Food processing
  • MIC2011 Introduction to microbiology and microbial biotechnology
  • SCI1020 Introduction to statistical reasoning
  • SCI2010 Scientific practice and communication
  • SCI3716 Laboratory and workplace management
  • 24 points of elective units chosen from any faculty, including units offered for other science courses

Note: Students must complete:

  • 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

Award(s)

Bachelor of Science (Food Science and Technology)