Specialisation

Postgraduate Specialisation - Food Science

Western Sydney University Postgraduate Specialisation Code: ST3056.1

Status: CONTINUING
This version of the specialisation is available only to continuing or completing students.


The Master of Science specialising in Food Science is designed for graduates interested in furthering a career in food science and technology, working in a variety of settings, such as food manufacturing, research and development, regulatory affairs, technical and senior management. Graduates will develop knowledge and skills to meet future challenges to the food supply including sustainability, food safety, and health and nutrition, applicable to both Australian and global contexts. This specialisation develops essential content knowledge, analytical skills and mastery of laboratory methods and quality assurance through an integrated set of units in food processing, quality assurance, food evaluation techniques and new product development. In particular, these units are all directed towards solving current and future challenges. Students will be prepared to become professional food scientists with the cognitive, technical and critical thinking skills to analyse issues and articulate appropriate solutions. Students will become familiar with the University’s food pilot plant and commercial kitchen and be able use these facilities to practise their skills and application of knowledge and skills. A capstone unit involving professional research project allows students to integrate their knowledge and skills developed from the whole program and build on research skills that are scaffolded through the curriculum.


Location

Campus Mode Specialisation Advice
Hawkesbury Campus Internal Professor Vijay Jayasena
Parramatta Campus - Victoria Road Internal Professor Vijay Jayasena

Postgraduate Specialisation Structure

Recommended sequence

Master of Science (Food Science) 80 credit points

Students must complete the following core units

301387 Research Preparation in Post Graduate Studies

Note: Unit 301387 Research Preparation in Post Graduate Studies replaces 301004 Research Preparation in Post Graduate Studies from Autumn 2021.

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation
301182 Food Quality Management
301183 Food Product Design
401077 Introduction to Biostatistics

Capstone Research Unit

Students must complete at least 20 credit points from the following units:

400850 Professional Topic
401080 Research Protocol Design and Practice
401078 Research Project

Master of Science (Food Science) 160 credit points

Core units

Students must complete the following core units

301004 Research Preparation in Post Graduate Studies
301180 Food Preservation and Packaging Technologies
301181 Food Evaluation
301182 Food Quality Management
301183 Food Product Design
401077 Introduction to Biostatistics

Capstone Research Unit

Students must complete at least 20 credit points from the following units:

400850 Professional Topic
401080 Research Protocol Design and Practice
401078 Research Project
401079 Dissertation (Full Time)
401282 Dissertation (Part Time)

401282 Dissertation (Part time) is completed over two teaching sessions, thus students will need to enrol twice in this unit.

Alternate units

Students select up to 80 credit points from the Alternate Food Science unit pool to complete 160 credit points.

Master of Science (Food Science) 120 credit points

Core Units

Students must complete the following core units

301004 Research Preparation in Post Graduate Studies
301180 Food Preservation and Packaging Technologies
301181 Food Evaluation
301182 Food Quality Management
301183 Food Product Design
401077 Introduction to Biostatistics

Capstone Research Unit

Students must complete at least 20 credit points from the following units:

400850 Professional Topic
401080 Research Protocol Design and Practice
401078 Research Project
401079 Dissertation (Full Time)
401282 Dissertation (Part Time)

401282 Dissertation (Part time) is completed over two teaching sessions, thus students will need to enrol twice in this unit.

Alternate units

Students select up to 60 credit points from the ‘Alternate Food Science unit pool’ to complete 120 credit points

Alternate Food Science unit pool (all Level 7)

800186 Emerging Technologies for Biological Science
401077 Introduction to Biostatistics
401076 Introduction to Epidemiology
400840 Communicable Diseases
400975 Ethics in Health Research
301005 Professional Practice and Communication
301004 Research Preparation in Post Graduate Studies
301184 Nutritional Assessment Methods
301185 Nutrition Promotion
301186 Community and Public Health Nutrition
300391 Occupational Health Management
300677 Safety and Risk Management
800170 Ecosystems in a Changing World
301003 Sustainable Systems
301016 Advanced Water and Wastewater Treatment

301016 - Advanced Water and Wastewater Treatment is not avilable from 2020 onwards

301279 Water Treatment and Distribution
301017 Advanced Waste Management
101634 Planning and Environmental Regulation
200776 Compliance Management
51240 Project Management
200838 Business Operations and Logistics
200329 Supply Chain Management
200823 Buyer Behaviour

Note: In 2019 unit 200823 replaced by 201022 - Customer Experience.

201022 Customer Experience
200824 Integrated Brand Management
200851 Innovation for New Markets
200852 Innovation, Creativity and Foresight
200719 Industrial Relations and Workplace Change
200717 Employment Relations Professional Practice


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