Institute of Land and Food Resources : Guide to courses 41. Bachelor of Applied Science (Dairy Foods)

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41. Bachelor of Applied Science (Dairy Foods)
    41.1. Course objectives
    41.2. Career opportunities
    41.3. Course outline

41. Bachelor of Applied Science (Dairy Foods)

There is no first year entry into this course from 2002 onwards. Please refer to the course structure for the Bachelor of Applied Science (Food Technology). The following information applies to continuing students.

The Bachelor of Applied Science (Dairy Foods) stream is offered at the Gilbert Chandler campus of the university. The course comprises three years full-time study or equivalent part-time study (with the third year of the Bachelor of Applied Science (Dairy Foods) being offered by external mode) and prepares students for management positions in the dairy-food manufacturing industry. Areas of the industry to which they may contribute include production management, product and process development, market and technological innovation. Students gain an understanding of the dairy and food industries within the Australian and world economic scene. The importance of quality management, marketing, engineering applications and consumer views on food and nutrition are stressed.

To complete the Bachelor of Applied Science (Dairy Foods) students are required to successfully complete a total of 300 points of study.

Students who have previously completed relevant subjects at other recognised institutions may be granted credit for corresponding subjects in this course. Students who are admitted to the degree program and already hold a relevant diploma shall be granted advanced standing according to the articulation arrangements. Students who are admitted and already hold a diploma or associate diploma from another institution shall be granted advanced standing according to their individual previous study.

41.1. Course objectives

Students who have completed this course should have acquired:

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

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

• understanding of the structure and organisation of dairy and food processing industries;

• skills to manage the physical, financial and human resources of a dairy 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 dairy industry;

• understanding of environmental issues relevant to the operation of dairy 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.

41.2. Career opportunities

Graduates can expect to find employment as production managers, quality assurance managers, product development technologists, or marketing managers for dairy and/or other food manufacturing organisations.

41.3. Course outline

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