Overview

This course provides science graduates with professional training in practical food science research mentored by experienced academic and food industry leaders. Students develop the relevant theoretical and practical skills while working in a real food processing environment. Hands-on processing by the students in an industry setting is emphasised, as is … For more content click the Read More button below.

Contacts

Academic Chair

Admission requirements

Enrolment restrictions
Entry requirements (onshore)
English language requirements

Learning outcomes

1.

Analyse and communicate to food producers/industry how raw materials and processing affects final product quality and nutrition.

2.

Adapt food production processes to incorporate risk analysis and food safety planning.

3.

Develop hypotheses and critically review research in areas relevant to food science.

4.

Design solutions to address problems in or improve food systems (product development, quality improvement, shelf-life extension or engineering optimisation).

5.

Interpret food science data and justify conclusions using peer-reviewed literature.

6.

Plan and execute a substantial, original piece of research relevant to the food industry.

7.

Reflect on cultural diversity and demonstrate effective, ethical teamwork and collaboration with diverse professional teams in a food industry context.

Structure
36 credit points

Course Core36 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.