food-science-and-technology/index

aos

Undergraduate - Area of study

Students who commenced study in 2013 should refer to this area of study entry for direction on the requirments; 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 area of study.

print version

This area of study entry applies to students commencing this course in 2013 and should be read in conjunction with the relevant course entry in the Handbook. Any units listed for this area of study relate only to the 'Requirements' outlined in the Faculty of Science component of any bachelors double degrees.

Managing facultyFaculty of Science
Offered bySchool of Science
Campus(es)Sunway
CoordinatorDr Kumaran Nayaranan

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 food science and technology major sequence of study 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 preservation, processing, packaging and distribution to ensure that the food is safe, nutritious, and wholesome.

Learning outcomes

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 (eg. 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 to 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.

Units

Level one

Level two

Level three

Sequence requirements

Minor sequence in food science and technology (24 points)

Major sequence in food science and technology (48 points)

Double major sequence in food science and technology (72 points)

Requirements for honours in food science and technology

  • 24 points of relevant level-three units chosen from the list of units above

Additional information

Honours

Full details regarding the course structure for honours in this area of study are outlined in course 0051 Honours degree of Bachelor of Science.

Relevant courses

Single degrees

  • 0050 Bachelor of Science
  • 3530 Bachelor of Science (Food Science and Technology)

Honours degrees

  • 0051 Honours degree of Bachelor of Science