Specialisation

Postgraduate Specialisation - Food Science

Western Sydney University Postgraduate Specialisation Code: ST3077.1


Related Courses

3749.2 Master of Science

Available to students in other Western Sydney University Courses : YES, if the specialisation is available on your Home campus. Please ensure your course structure allows space for enrolment in the units in this unit set. Students must also meet any pre-requisite requirements. Consult your Course Advisor for further advice.


This PG specialisation is designed for science 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. Students will be prepared to become professional food scientists with the cognitive, technical and critical thinking skills to analyse issues and articulate appropriate solutions. A capstone unit involving either a research or professional industry project allows students to integrate their knowledge and skills developed from the whole program.


Postgraduate Specialisation Structure

Qualification for the award of Master of Science (Food Science) requires the successful completion of 160 credit points comprising:

20 credit points of core units and 20 credit points of research capstone units and 40 credit points of specialisation units comprising:

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation
301182 Food Quality Management
301183 Food Product Design

and at least 40 credit points from Alternate Pool 1 and up to 40 credit points from Alternate Pool 2.

Students should note that the units available in both Alternate Pool 1 and Alternate Pool 2 are listed in the handbook entry for 3749 Master of Science.

The following sequence is recommended:

Year 1

Autumn session

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation

And two alternate units

Spring session

301182 Food Quality Management
301183 Food Product Design
301114 The Nature of Data

And one alternate unit

Year 2

Autumn session

301371 Experiment Design and Project Management

And three alternate units

Spring session

Choose 20 credit points from:

401156 MSc Research Project
301361 Industry Project
301362 Industry Project (Extended)
301374 Professional Topic
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.

And two alternate units

Mid-Year

Year 1

Spring session

301114 The Nature of Data

And three alternate unit

Autumn session

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation
301371 Experiment Design and Project Management

And one alternate unit

Year 2

Spring session

301182 Food Quality Management
301183 Food Product Design

And two alternate units

Autumn sessions

Choose 20 credit points from the following:

401156 MSc Research Project
301361 Industry Project
301362 Industry Project (Extended)
301374 Professional Topic
301004 Research Preparation in Post Graduate Studies

And two alternate units

Specialisation in other courses

Students undertaking the specialisation as part of a post-graduate program other than the Master of Science, must complete 40 credit points of specialisation units.

The following sequence is recommended.

Year 1

Autumn sessions

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation

Spring session

301182 Food Quality Management
301183 Food Product Design

Mid-Year

Year 1

Spring session

301180 Food Preservation and Packaging Technologies
301181 Food Evaluation

Year 1

Autumn session

301182 Food Quality Management
301183 Food Product Design


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