The Bachelor of Food Science and Technology is your opportunity to make a difference to the health and wellbeing of future generations.
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 course focuses, firstly, on helping you develop a greater understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer and, secondly, on the technology of food such as preservation, processing, packaging and distribution to ensure that food is safe, nutritious, and wholesome.
The course develops through three themes of foundation sciences and scientific practice, food science and food technology that culminate in a food science internship.
Part A. Foundation sciences and scientific practice
Food science is an interdisciplinary field, and draws on a broad scientific foundation. These studies develop your understanding of the underpinning sciences. They also provide an introduction to the key areas of scientific communication and practice and the scientific techniques and processes that have and will lead to advances in food science.
Part B. Food science
In these studies you will learn about the physical, biological, and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. You will develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer.
Part C. Food technology
Food technology is the application of food science to the processing of biological materials into food products. You will develop your understanding of the technology of food including product development, preservation, processing, packaging and distribution to ensure high quality, safe and nutritionally valuable food and food products.
Part D. Internship
The internship provides a minimum of eight-weeks industrial placement in which you will have the opportunity to integrate the various strands of your learning in a real work place.
Part E. Free electives
This will enable you to further develop your knowledge of food science and technology or to select units from across the university in which you are eligible to enrol.
These course outcomes are aligned with the Australian Qualifications Framework level 7 and Monash Graduate AttributesAustralian Qualifications Framework level 7 and Monash Graduate Attributes (http://www.monash.edu.au/pubs/handbooks/alignmentofoutcomes.html).
Upon successful completion of this course it is expected that you 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.
The course comprises 144 points of which 132 points comprise food science and technology study and 12 points are free electives.
The course develops through theme studies in Part A. Foundation sciences and scientific practice, Part B. Food Science, Part C. Food Technology that come together in Part D. the Internship. There will also be some elective study.
Elective units may be at any level, however, no more than 10 units (60 points) may be completed at level 1.
The course progression mapcourse progression map (http://www.monash.edu.au/pubs/2017handbooks/maps/map-s2009.pdf) will assist you to plan to meet the course requirements, and guidance on unit enrolment for each semester of study.
Units are 6 points unless otherwise stated.
Part A. Foundation sciences and scientific practice (66 points)
Part B. Food science (30 points)
Part C. Food technology (30 points)
Part D. Internship (6 points)
Part E. Free electives (12 points)
Electives will enable you to further develop your knowledge of food science and technology or to select units from across the University in which you are eligible to enrol.
Free electives can be identified using the browse unitsbrowse units (http://www.monash.edu.au/pubs/handbooks/units/search) tool 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. You may need permission from the owning faculty to enrol in some units taught by other faculties.
Progression to further studies
Students successfully completing the Bachelor of Food Science and Technology may proceed to a one year honours program leading to S3701 Bachelor of Science (Honours). To be eligible to apply for entry into the Bachelor of Science (Honours) students must obtain a distinction grade average (70 per cent) or above in 24 points of studies in relevant units at level 3.