STRU-FOODS v.1 Food Science Stream (BSc (Nutrition and Food Science))
Curtin University
About
This major/stream is part of a larger course. Information is specific to the major/stream, please refer to the course for more information.
The Food Science Stream focuses on the nature and chemical composition of foods, ingredient behaviour under different processing conditions and the application of this knowledge of food science to improve the safety and quality of food. Nutrition and food scientists are also involved in the research and development of new food products and new technologies in the processing of foods. Students will also undertake a work placement with an external organisation which may be a government, research or food industry organisation. Graduates of the Food Science Stream will be eligible to apply for professional membership of the Australian Institute of Food Science and Technology (AIFST).
Structure
YEAR 2 SEMESTER 1
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| FOOD2003 | v.1 | Food Chemistry | 4.0 | 25.0 |
| BCCB2003 | v.1 | Principles of Biochemistry | 5.0 | 25.0 |
| NUTR2000 | v.1 | Fundamentals of Public Health Nutrition | 4.0 | 25.0 |
| PUBH2001 | v.2 | Epidemiology - From Principles to Practice | 4.0 | 25.0 |
| 100.0 |
YEAR 2 SEMESTER 2
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| BCCB2002 | v.1 | Nutritional Biochemistry | 4.0 | 25.0 |
| NUTR2001 | v.2 | Nutrient Principles | 5.0 | 25.0 |
| FOOD2004 | v.1 | Food Processing | 4.0 | 25.0 |
| FOOD2007 | v.1 | Food Safety and Microbiology | 4.0 | 25.0 |
| 100.0 |
YEAR 3 SEMESTER 1
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| NUTR3000 | v.2 | Nutrition Sociology | 5.0 | 25.0 |
| FOOD3006 | v.1 | Current Topics in Food Science | 4.0 | 25.0 |
| PUBH3001 | v.1 | Applied Research and Biostatistics | 4.0 | 25.0 |
| FOOD3004 | v.1 | Food Science Professional Placement | 2.0 | 25.0 |
| 100.0 |
YEAR 3 SEMESTER 2
| Code | Version | Course Name | HRS/WK | Credit |
|---|---|---|---|---|
| NUTR3005 | v.1 | Nutrition Communication in Practice | 7.0 | 25.0 |
| FOOD3007 | v.1 | Sensory and Consumer Evaluation of Food | 4.0 | 25.0 |
| EPID3000 | v.1 | Nutritional Epidemiology | 4.0 | 25.0 |
| CHEM2005 | v.1 | Analytical Chemistry | 7.0 | 25.0 |
| 100.0 |
Institution
