Overview
Contacts
Admission requirements
Learning outcomes
Analyse and communicate to food producers/industry how raw materials and processing affects final product quality and nutrition.
Adapt food production processes to incorporate risk analysis and food safety planning.
Develop hypotheses and critically review research in areas relevant to food science.
Design solutions to address problems in or improve food systems (product development, quality improvement, shelf-life extension or engineering optimisation).
Interpret food science data and justify conclusions using peer-reviewed literature.
Plan and execute a substantial, original piece of research relevant to the food industry.
Reflect on cultural diversity and demonstrate effective, ethical teamwork and collaboration with diverse professional teams in a food industry context.
Structure
36 credit points
Alternative exits
Students may exit with the Graduate Certificate in Food Science (C1170) or Graduate Diploma in Food Science (G1095) subject to satisfying the course requirements.