Undergraduate - CourseBachelor of Food Science and Technology

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 Bachelor of Food Science and Technology 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 product development, preservation, processing, packaging and distribution to ensure that the food is safe, nutritious, and wholesome.

These course outcomes are aligned with the Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate AttributesAustralian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes (http://www.monash.edu.au/pubs/handbooks/alignmentofoutcomes.html).

Upon successful completion of this course it is expected that graduates will be able to:

• demonstrate knowledge of the principles, concepts and skills relevant to food science and technology, including types of food materials, regional food culture (e.g. halal foods), manufacturing processes, and industrial applications of food science and technology
• apply quantitative and qualitative laboratory research techniques and analytical skills of foods, food processing, and quality control in food science and technology
• demonstrate inquiry and critical thinking, and ethical, social and international understanding in the context of food science and technology
• communicate effectively, liaise and cooperate with others in a multidisciplinary setting and write professionally in the field of food science and technology
• assess and effectively manage occupational health and safety issues related to food science and technology activities in the laboratory, and in environmental and industrial settings.

Students must complete FST3800 Food science internship which is a minimum of eight-weeks industrial placement in order to complete the requirements for this course.

This course consists of core and elective units.

Students cannot take additional units that exceed the 144 credit points required for the course. Students wishing to take additional units can only enrol on a single unit (non-award) basis (full-fee) with the approval of the faculty.

Students must complete all of the following:

• BIO1011 Biology I
• BIO1022 Biology II
• BTH1802 Fundamentals of biotechnology
• 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
• FST3800 Food science internship (to commence in 2016)
• FST3810 Human nutrition
• FST3820 Food preservation
• FST3830 Functional foods
• FST3840 Food processing
• FST3850 Food product development
• MIC2011 Introduction to microbiology and microbial biotechnology
• SCI1020 Introduction to statistical reasoning or STA1010 Statistical methods for science
• SCI2010 Scientific practice and communication
• STA2216 Data analysis for science
• SCI3716 Laboratory and workplace management
• 12 points of elective units chosen from any faculty, including units offered for other science courses

When selecting elective units, these can be identified using the browse units toolbrowse units tool (http://www.monash.edu.au/pubs/handbooks/units/search) and indexes of unitsindexes of units (http://www.monash.edu.au/pubs/handbooks/units/) in the current edition of the Handbook. The level of the unit is indicated by the first number in the unit code; undergraduate units are those that commence with the numbers 1-3. Note: Some non-science units may require permission from the owning faculty. Students must be able to meet any unit prerequisites.

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

• BIO1011 and BIO1022
• BTH1802
• CHM1051 and CHM1052
• FST1800
• SCI1020 or STA1010
• one 6-point elective unit

Stage two

• BTH2741
• CHM2922 and CHM2962
• FST2810
• MIC2011
• SCI2010
• STA2216
• one 6-point elective unit

Stage three

• BTH3711
• FST3800, FST3810, FST3820, FST3830, FST3840 and FST3850
• SCI3716

Bachelor of Food Science and Technology