Institute of Land and Food Resources : Guide to courses 20. Bachelor of Food Science

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20. Bachelor of Food Science
    20.1. Course objectives
    20.2. Career opportunities
    20.3. Course outline

20. Bachelor of Food Science

The first year of this course is offered at Parkville campus. During subsequent years specialist subjects may be taught using laboratory and pilot plant facilities available at the Gilbert Chandler campus. Graduates from this course will have an understanding of food production as a system that functions within limits of a regulatory environment and is influenced by international trade issues and consumer needs. Graduates will also understand emerging issues such as the use of new processing technologies (their potential benefits and possible risks) and the potential impact of new technologies on food production systems (such as genetic manipulation, nanobiotechnology, etc.).

The course comprises three years full-time study or equivalent part-time study.

20.1. Course objectives

Students who have completed this course should have acquired:

• a detailed knowledge of scientific principles underpinning the conversion of raw agricultural products into safe, nutritious and interesting food;

• an ability to understand the context of food production from different perspectives, including: the regulatory environment governing the supply of safe and high quality food, international trade; agricultural production and supply chain management; biotechnological innovation and food production;

• skills to understand and analyze major emerging issues facing food production and the trends in processing science and technology being developed to solve emerging problems;

• an understanding of the structure and organisation of the food processing industry and where this abuts agricultural production;

• 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 food production and the technology needed to address these issues across the production chain;

• a capacity and motivation for continuing independent learning; and

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

20.2. Career opportunities

Career choices are vast and growing. They range from a research and development officer for food processing companies to monitoring quality assurance standards of food products in the interests of public health; from developing functional food to managing food waste products; from a microbiologist for a multinational corporation to developing packaging for products sold in supermarkets.

Graduates can expect to find employment in food processing companies, the major supermarket conglomerates, government regulatory and research agencies (such as government departments and CSIRO) plus importing and exporting companies engaged in global food supply chains.

20.3. Course outline

Enrolment in elective studies is dependent on subject availability.

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