Institute of Land and Food Resources : Guide to courses

21. Bachelor of Applied Science (Food Technology)

Table of Contents

 21. Bachelor of Applied Science (Food Technology)

The Bachelor of Applied Science (Food Technology) stream is offered at the Dookie Campus, and aims to produce graduates for professional roles in the food industry. The course comprises three years full-time study or equivalent part-time study with the third year being offered by external mode, and has been developed as an articulated program for graduates of the Diploma of Food Technology, which is offered at several TAFE colleges in Victoria. It is also available to other candidates who have appropriate degree studies at first year level enabling transfer into the course. To complete Bachelor of Applied Science (Food Technology) students are required to successfully complete a total of 300 points of study.

Articulating students begin the course after completing the Diploma of Food Technology or another equivalent Diploma qualification. Such students will normally be granted a block credit of 100 points.

Students transferring from another degree program may be granted up to 100 credit points on the basis of their previous degree studies being accepted by their course coordinator.

 21.1. Course Objectives

Students who have completed this course should have acquired:

• a broad knowledge of scientific principles underpinning the manufacturing technology of food products;

• an ability to apply and analyse the problems and issues facing food processing industry and propose appropriate solutions;

• understanding of the structure and organisation of the food processing industry;

• skills to manage the physical, financial and human resources of a food processing plant;

• technical and leadership skills in the development of new processes and products;

• skills to exchange, acquire and disseminate scientific information for the benefit of the food industry;

• understanding of environmental issues relevant to the operation of food processing plants;

• a capacity and motivation for continuing independent learning;

• understanding of the rights, privileges and responsibilities conferred with the degree and memberships of professional associations.

 21.2. Career opportunities

Graduates can expect to find employment in areas such as production managers, quality assurance managers, product development technologists, or marketing managers for food manufacturing organisations.

 21.3. Course outline

First year
	Credits from Diploma of Food Technology or other approved course.	100.00

Second year
Semester 1		Points
	209-205 Food Microbiology	12.5
	209-206 Human Resources	12.5
	209-207 Production Management	12.5
	209-208 Business and Financial Management	12.5
Semester 2
	Four electives*	50.0
Year long subject
	209-213 Industry Placement II	0
	Sub total	100.0

Third year
Semester 1		Points
	209-305 Production Management Techniques	12.5
	209-306 Analytical Techniques	12.5
	209-307 Engineering Applications	12.5
	209-310 Food Technology I	12.5
Semester 2
	209-308 Biochemistry and Fermentation Technology	12.5
	209-309 Food Industry Policy and Planning	12.5
	209-311 Research Project	12.5
	209-315 Food Technology II	12.5
	Sub total	100.0

*Electives can be selected from the following list or from approved subjects from other courses.

Electives
	209-209 Fermented Milk Products	12.5
	209-210 Frozen and Fat Products	12.5
	209-211 Concentrated and Dried Dairy Products	12.5
	209-212 Liquid Products and Membrane Technology	12.5
	209-312 Oenology	12.5
	209-313 Cereals and Baked Products	12.5
	209-314 Fruit and Vegetable Technology	12.5

Enrolment in elective studies is dependent on subject availability.

Status:                   Official 2001
Last Modified:            Wednesday May 23 22:25
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Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au