Master of Applied Science (Food Science and Technology)

This program is designed to provide you with professional training in food science and technology if your background is in science, applied science, engineering, agriculture and other related disciplines.

If you have previously undertaken some studies in Food Science and Technology this program will enhance your knowledge in the area.

This program seeks to equip you with the necessary knowledge and skills required to operate effectively in the food industry at various professional and management levels.

It is designed not only to train recent graduates as food technologists, but also to enable those already employed in the food and associated industries to enhance their professional status.

You will acquire skills and knowledge of food processing, food preservation and the general properties of food materials and so be equipped for a wide range of technical positions within the food industry.

These basic requirements are addressed by the core courses in food processing.

It is universally agreed that the most important demand upon the food processing industry is that food produced be safe to consume.

You will become able to recognise potential hazards in the processing of food and will be able to apply this knowledge to eliminate or reduce hazards and so ensure the safety of the community's food supply.

This requirement has been at the forefront in designing the program.

As most of the hazards are of a microbiological nature it has been considered essential that you are knowledgeable in the area of food microbiology and hence the inclusion of core rcourses in food microbiology.

The food industry currently employs graduates in basic sciences such as chemistry and microbiology as well as in Food Science and Technology.

Should you be qualified in one of the basic sciences you will be particularly attractive to potential employers because you will be able to offer the specialisation of your initial qualification as well as a broad understanding of the various aspects of Food Science and Technology.

Completion of this program will add both value and relevance to the knowledge and skills acquired in your initial degree.

If you are a graduate of a Food Science program you will enhance and expand your knowledge of food microbiology at a post graduate level and also undertake specialized courses such as Food Safety Plans which are not normally included in undergraduate programs because of time or other constraints.

Similarly you will undertake advanced courses in food processing technologies including the cutting-edge innovative nonthermal processing technologies, food rehology and texture, and sensory evaluation which will expand your knowledge beyond that normally covered in an undergraduate program.

Year One of Program

Complete One (1) Course from Group A:

Select Two (2) Courses from Group B:

Select Two (2) Courses from Group C:

Group D - If you have NOT successfully completed an undergraduate course in microbiology you are required to complete the following Two (2) courses in the order shown below:

Group D- If you have have successfully completed an undergraduate microbiology course complete the following course:

Select One (1) Course from Group E:

AND

YearTwo-To proceed & undertake the Research Project you are required to obtain an average mark of 65% in the courses already taken. If you do not attain this but have successfully completed Year One, you will be eligible for the Grad Dip in Food Sci&Tech

Complete All Two (2) Courses from Group F:

Select One (1) Course from:

You may with permission of the Program Coordinator enrol in 1 course from the Master of Biotech or Master of OHS listed below provided that (1) you have complied with the requirements of Groups A,B,C,D&F and (2) have completed all prerequisite courses:

Program entry requirements: An Australian bachelor degree or equivalent in Food Science, Food Technology, Food Microbiology or Food Safety for acceptance into MC133 (the 18 month Masters (Food Technology).

If you have a degree in a different field or would specifically like a 2yr Masters degree, we recommend that you apply for MC157 Masters of Biotechnology (Food Science and Technology).

International qualifications are assessed according to the Australian Qualifications Framework (AQF).

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.

Credit transfer and recognised prior learning Some applicants may be eligible for credit. Please refer to the Articulation and Pathways section for further information.

Overall Capability Ability to apply advanced scientific principles to solve complex problems in the field of food science and technology, demonstrating creativity, flexibility and independence. A Food Science and Technology Specific Capabilities A1 Ability to develop new principles and practices that underpin the efficient and effective production of safe, nutritious and appealing food products. A2 Ability to design programs which monitor and control food manufacture in accordance with HACCP and Quality Assurance principles. A3 Ability to develop appropriate technology for the manufacture of food. B Critical Analysis and Problem Solving B1 Ability to analyse, and critically evaluate scientific literature. B2 Ability to apply scientific principles and methods at an advanced level to diagnose and solve complex problems. C Scientific and Professional Practice C1 Awareness of relevant regulatory bodies and the ability to interpret and implement elevant legislation and regulations. C2 Ability to ensure all aspects of professional practice are maintained. D Socially and Environmentally Responsible Practice. D1 Ability to develop a safe working environment within an appropriate ethical and legal framework. E Teamwork and Leadership E1 Ability to actively communicate with and lead a range of people within an organisation for mutual benefit. F Communication and Presentation F1 Ability to communicate in a range of forms (written, electronic, graphic, oral) appropriate to the audience. F2 Ability to constructively give and receive feedback. G Responsive and Integrated Practice G1 Ability to contribute as scientists to the wider community. G2 Ability to recognize and appreciate the influence of current commercial, environmental, social and cultural factors on a specific discipline.