courses

4702

Undergraduate - Course

Students who commenced study in 2015 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 2015 and should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Science.

If you are seeking to commence your studies in 2016, please visit our new Find A Course for 2016.

Course code4702
Managing facultyScience
Abbreviated titleBFoodSciTech
Total credit points required144
Standard duration of study (years)3 years FT, 6 years PT

The maximum time for completion of the course is 10 years, including any periods of intermission.

Study mode and locationOn-campus (Malaysia)

This course has compulsory off-campus placement requirements.

Admission, fee and application details http://www.monash.edu/study/coursefinder/course/4702
Contact details

Email: scienceinquiries.my@monash.edu

Course coordinator

Dr Siow Lee Fong

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 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.

Outcomes

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.

Fieldwork

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.

Structure

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.

Requirements

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

Stage two

Stage three

Award(s)

Bachelor of Food Science and Technology