Postgraduate Specialisation - Food Science
Western Sydney University
Postgraduate Specialisation
Code:
ST3077.1
Related Courses
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
|
|
301182
|
Food Quality Management
|
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
|
And two alternate units
Spring session
|
301182
|
Food Quality Management
|
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:
|
301362
|
Industry Project (Extended)
|
|
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
And three alternate unit
Autumn session
|
301180
|
Food Preservation and Packaging Technologies
|
|
301371
|
Experiment Design and Project Management
|
And one alternate unit
Year 2
Spring session
|
301182
|
Food Quality Management
|
And two alternate units
Autumn sessions
Choose 20 credit points from the following:
|
301362
|
Industry Project (Extended)
|
|
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
|
Spring session
|
301182
|
Food Quality Management
|
Mid-Year
Year 1
Spring session
|
301180
|
Food Preservation and Packaging Technologies
|
Year 1
Autumn session
|
301182
|
Food Quality Management
|