Bachelor of Science (Food Technology and Nutrition)

The food technology and nutrition program is about the science of manufacturing food and making it safe and nutritious.In this program you learn to turn raw materials such as milk and cereal grains into food products such as ice-cream and breakfast cereals.

You also learn to improve the quality of our manufactured food supply, creating safe and nutritious foods that taste good and have a long shelf life.This program prepares you for work in the food industry.

You are trained in the full range of theoretical and practical aspects of food technology and nutrition science.

You’ll be able to develop novel, healthy and functional food products that meet the consumer demands as well as industry’s strict safety and health guidelines.Your capstone experience will occur in courses ONPS2509 Food Safety and Quality Assurance, ONPS2496 Product Development and/or ONPS2515 Community Nutrition where all you have learned in previous courses comes together to ensure healthy, nutritious and safe products.

We address the whole life cycle of the food industry, meaning that our graduates are job-ready to meet food industry needs.You have the choice between a food technology major and a nutrition major.

In the first year of study you will take foundation courses such as chemistry and microbiology, and are introduced to food processing and nutrition.

Later your studies focus more on courses related to your major.

The nutrition major focuses on human health and nutrition courses while the food technology major deals with traditional and novel technologies employed in the manufacture of food products, as well as sensory evaluation of foods, product development and quality assurance.Courses in this program are taught face to face on the City campus (first three semesters) and Bundoora campus (last three semesters).This program is for you if you’re interested in:Becoming the owner or manager of a food and/or food ingredient manufacturing company Working in a large food processing company Developing new food products with nutrition at their core Developing food management programs for schools or healthcare facilities As an entry point for further study in dietetics.

Year One of Program

Complete the following Seven (7) Courses:

Select and Complete One (1) Course from any:

AND

Year Two of Program

Complete the following Four (4) Courses:

Select and Complete Four (4) Courses from your chosen major in Food Technology or Nutrition. Refer to the lists of courses for Food Technology and Nutrition Major at the end of this program structure document:

AND

Year Three of Program

Complete the following Three (3) Courses:

Select and Complete One (1) Course from any:

Select and Complete Four (4) courses from your chosen major in Food Technology or Nutrition. Refer to the list of courses for Food Technology and Nutrition Majors at the end of this program structure document:

AND (

Food Technology Major

Year Two - Complete the following Four (4) Courses:

Year Three - Complete the following Four (4) courses:

OR

Nutrition Major

Year Two - Select and Complete the following Three (3) Courses:

Year Two - Select and Complete One (1) of the following Courses:

Year Three - Complete the following One (1) Course:

Year Three - Select and Complete Three (3) of the following Courses that you have not previously completed:

)

Program entry requirements

Successful completion of an Australian Year 12 senior secondary certificate of education or equivalent.

For information on international qualifications and corresponding entry requirements that are equivalent to Australian academic entry requirements, see the Country equivalents web page (unresolved).

Prerequisites

Victorian Certificate of Education (VCE) prerequisite units 3 and 4 — a study score of at least 20 in Mathematics (any), and a study score of at least 30 in English (EAL) or at least 25 in any other English.

English language requirements

A minimum IELTS (Academic module) overall score of 6.5, with no band below 6.0; or equivalent.

For equivalents to English entry requirements, see the English equivalents web page.

1.0 Demonstrate a coherent understanding of science

1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.2 You will demonstrate an ability to implement the principles and practices that underpin product development, food processing, ingredient interactions, and quality assurance.

2.3 You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.

2.4 You will demonstrate an ability to appropriately apply nutrition and dietary guidelines.

2.5 You will demonstrate an understanding of the food value chain, essentials of food advertising and marketing, and principles of financial management.

3.0 Critically analyse and solve scientific problems

3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

4.0 Demonstrate effective communication of science

4.1 You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

4.2 You will demonstrate an ability to write technical and scientific reports.

4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.