In this course you will take a range of specialised coursework units complemented by laboratory classes and industry site visits. You’ll not only gain considerable knowledge, but essential hands-on experience. You’ll study a variety of food science topics, including food engineering, food processing and preservation, food microbiology, functional foods containing bioactive components, analytical food chemistry, post-harvest handling and processing and packaging of foods from the farm to the consumer’s plate (including meats, dairy, eggs and cereals).
This course is designed to accommodate the needs of students from varying backgrounds. The flexible course structure will give you the opportunity to choose from a range of professional development units to complement your core studies.
Australian & NZ Students
A bachelor degree or equivalent in science, engineering, nutrition, environmental health, home economics, agriculture or other appropriate discipline. Applicants with other qualifications and experience are considered but may be required to complete additional bridging units.
Minimum English language entry requirements:
IELTS ACADEMIC (INTERNATIONAL ENGLISH LANGUAGE TESTING SYSTEM)
YEAR 1 SEMESTER 1
Health Research Methods
Advanced Food Chemistry
Advanced Food Engineering
Food Product Development
YEAR 1 SEMESTER 2
Food Safety and Hygiene
Advanced Food Processing
Epidemiology and Biostatistics
The food industry can offer a range of diverse and challenging careers. Upon graduation you may qualify for entry to the master degree that could allow you to work in professional areas, such as food quality assurance, research and development of new products and processing technologies, microbiology, technical consulting, and sales and marketing.
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