Specialisation

Major - Innovative Foods

Western Sydney University Major Code: MT3046.1

Status: CURRENT
This version of the specialisation is available to new and continuing students.


Related Courses

2743.12 Bachelor of Science/Bachelor of Laws
3754.2 Bachelor of Science
3755.2 Bachelor of Medical Science
3756.2 Bachelor of Science (Pathway to Teaching Primary/Secondary)
3757.2 Bachelor of Advanced Science
3763.2 Bachelor of Science/Bachelor of Arts
3764.2 Bachelor of Science/Bachelor of International Studies
4748.4 Bachelor of Science/Bachelor of Business
6042.2 Diploma in Science/Bachelor of Medical Science
6043.2 Diploma in Science/Bachelor of Science

Available to students in other Western Sydney University Courses: YES, but restrictions apply.


There is more to innovative foods, food marketing and healthy eating than you realise. This major will help you understand nutrition, and the science behind food in the largest business sector in the world. A major in Innovative Foods will prepare you to be a leader in developing innovative, safe, healthy and sustainable foods. A solid foundation in the biological and chemical sciences, needed to underpin food science, will enable graduates from this program to be confident in the rapidly evolving food technology sector. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching. This flexible program has links with industry and community and enables you to make use of modern sensory and food processing facilities while undertaking units in human nutrition and health, food production, biotechnology, integrated management.


Location

Campus Mode Specialisation Advice
Hawkesbury Campus Internal Dr Christine Hutchison

Major Structure

Bachelor of Science

Qualification for the award of Bachelor of Science with a major in Innovative Foods requires the successful completion of 240 credit points as per the recommended sequence below:

Full-time

Year 1

Autumn

300811 Scientific Literacy
300808 Introductory Chemistry
300802 Biodiversity

And one elective

Spring

301451 Essential Chemistry
301444 Introduction to Food Science

Choose one of

300831 Quantitative Thinking
300672 Mathematics 1A
200263 Biometry

And one elective

Year 2

Autumn

301445 Science Research Methods
301452 Innovative Foods

And two electives

Spring

301261 Complex Case Studies in Science
301455 Experimental Foods
300859 Food Safety

And one elective

Year 3

Autumn

300913 Field Project 1
300922 Quality Assurance and Food Analysis
301453 Food Formulations

And one elective

Spring

300915 Food Product Development
301454 Food Innovation and Technology

And two electives

Bachelor of Science (Pathway to Teaching Primary/Secondary)

Qualification for the Bachelor of Science (Pathway to Teaching Primary/Secondary) with a major in Biology requires the successful completion of 240 credit points as per the recommended sequence for the Bachelor of Science with a major in Innovative Foods, given above.

In addition, all students must complete the mandatory 40 credit point sub-major in Education Studies:

SM1100 Education Studies

Students must meet this requirement by choosing the units from SM1100 as elective units within their Bachelor of Science program.

Bachelor of Advanced Science

Qualification for the award of Bachelor of Advanced Science with a major in Innovative Foods requires the successful completion of 240 credit points as per the recommended sequence below.

Year 1

Autumn

300811 Scientific Literacy
300808 Introductory Chemistry
300802 Biodiversity

And one elective

Spring

301451 Essential Chemistry
301444 Introduction to Food Science

Choose one of

300831 Quantitative Thinking
300672 Mathematics 1A
200263 Biometry

And one elective

Year 2

Autumn

301445 Science Research Methods
301452 Innovative Foods
300937 Advanced Science Project A

And one elective

Spring

301261 Complex Case Studies in Science
301455 Experimental Foods
300938 Advanced Science Project B
300859 Food Safety

Year 3

Autumn

300913 Field Project 1
300922 Quality Assurance and Food Analysis
301453 Food Formulations
301258 Advanced Science Research Project C

Spring

300915 Food Product Development
301454 Food Innovation and Technology
301258 Advanced Science Research Project C

And one elective

Diploma in Science/Bachelor of Science

Qualification for this award requires the successful completion of 250 credit points which include the units listed in the recommended sequence below.

Full-time

YEAR ONE: COLLEGE UNITS

Standard 3 term year

Preparatory unit:

700043 Chemistry (WSTC Prep)

8 University Level units comprising:

700125 Cell Biology (WSTC)
700122 Essential Chemistry 2 (WSTC)
700124 Scientific Literacy (WSTC)
700155 Introductory Chemistry (WSTC)
700095 Biodiversity (WSTC)
700123 Quantitative Thinking (WSTC)
700061 Introduction to Human Biology (WSTC)

ONE unit from the following (depending on the testamur major chosen):

700265 Food Science 1 (WSTC)
700295 Concepts in Human Physiology (WSTC)
700297 Management of Aquatic Environments (WSTC)
700296 Environmental Issues and Solutions (WSTC)
700298 Water Quality Assessment and Management (WSTC)
700266 Concepts in Human Anatomy (WSTC)

Year 2

Autumn

301445 Science Research Methods
301452 Innovative Foods
300859 Food Safety

And one elective

Spring

301261 Complex Case Studies in Science
301455 Experimental Foods

And two electives

Year 3

Autumn

300913 Field Project 1
300922 Quality Assurance and Food Analysis
301453 Food Formulations

And one elective

Spring

300915 Food Product Development
301454 Food Innovation and Technology

And two electives



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