Food Science

(Honours)
Contact us
+61 2 9385 4319
UAC Code: 
425600
93
Assumed: 
HSC Maths Ext. 1 and Chemistry
T3 Entry: 
Yes

Overview

UNSW Bachelor of Food Science (Honours) employs biological and physical sciences to study the properties of food and ingredients. We explore the fundamentals of processing and preservation of food and how we can optimise the quality and safety of foods.

The four-year degree is offered in two specialisations that cover all major principles and concepts in food chemistry, food systems management, microbiology, safety and quality assurance, product development and professional food practice. The Food Science and Nutrition specialisation focuses on the composition of foods and the effect on health and disease. The Food Science and Technology specialisation delves into biochemistry and microbiology to look at the technological aspects of food processing.

UNSW Engineering has a long and proud history of teaching, research and service. Our Chemical Engineering school has currently 27 industry-funded research projects with six spin-off technologies used in water treatment, energy storage, food, resource refinery and catalysis applications globally.

"My greatest achievement has been the opportunity to mentor younger team members in R&D," says Tracey. "I want to help future food scientists explore the latest culinary trends and think about food products in a new light."

Tracey Stanbury, UNSW Food Science and Technology alumni.

The Bachelor of Food Science (Honours) is the only degree in Australia with an approved curriculum by the IFT (Institute of Food Technologists). During the degree, students will attend a compulsory food science field trip to 10 food-manufacturing plants around Australia and conduct research towards a final year thesis project.

UNSW graduates are in high demand, with excellent employment opportunities spanning food or beverage industries, university and CSIRO research, and government regulatory bodies such as FSANZ. Jobs include food technologist, laboratory manager, product quality controller, and quality assurance manager.

Sample Program Outlines*

Term 1

Course code Course name Notes
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.
BABS1201 Molecules, Cells and Genes Assumed knowledge: Physics HSC mark 53-100, or Chemistry HSC mark 53-100, or Earth and Environmental Science HSC mark 53-100, or Biology HSC mark 53-100.
CHEM1811 Engineering Chemistry 1A The course builds from the quantum mechanical structure of atoms and leads to an understanding of the periodic trends in the properties of the elements.

Term 2

Course code Course name Notes
MATH1131 Maths 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth. Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175.
MATH1141 Higher Maths 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth. Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175.
CHEM1821 Engineering Chemisrty 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
PHYS1121 Physics 1A Assumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.

Term 3

Course code Course name Notes
FOOD1130 Sustainable Food Manufacture This course will examine the contribution of the breadth of food science and technology to the food industry, and the skills expected of a food science professional.
MATH1041 Stats for Life & Soc Sciences This course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry 1 Prerequisite: CHEM1011 and CHEM1021.
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHY1131 as a prerequisite.
ENGG1811 Computing for Engineers This course is for engineering students to acquire computing skills for solving computational problems such as simulation, numerical methods, process control and information management.

Term 2

Course code Course name Notes
BIOC2181 Fundamentals of Biochemistry Pre-requisite: BABS1201.
BIOC2101 Principles of Biochemistry (Adv) Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
CEIC2002 Heat and Mass Transfer Requires CEIC2001 as a prerequisite.
General Education General Education You can't select a General Education course from within your own faculty.

Term 3

Course code Course name Notes
BIOC2201 Principles of Molecular Biology (Adv) Provides an introduction to modern molecular biology and covers the molecular mechanisms of gene expression and fundamental aspects of recombinant DNA technology.
CHEM2041 Anayltical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.

Term 1

Course code Course name Notes
FOOD3010 Food Preservation The basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3020 Food Science and Technology lab This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.
MICR2011 Microbiology 1A Prerequisite: BABS1201.

Term 2

Course code Course name Notes
FOOD3801 Unit Operations in Food Processing The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
General Education General Education You can't select a General Education course from within your own faculty.
Discipline Elective Discipline Elective Recommendations for different degrees in link.

Term 3

Course code Course name Notes
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology.
Discipline Elective Discipline Elective Recommendations for different degrees in link.

Term 1

Course code Course name Notes
CEIC4007 Product Design Project Thesis A In CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
FOOD3220 Nutrition This course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods.
CEIC6711 Complex Fluids Microstructure and Rheology This course the structuresthat molecules form in complex fluids and will look at the large-scale consequences of these structures. Pre-requisite: CEIC2001 or FOOD1360. Excludes FOOD9101

Term 2

Course code Course name Notes
CEIC4008 Product Design Project Thesis B In CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
FOOD3030 Food Safety and Quality Assurance This course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.
Discipline Elective Discipline Elective Recommendations for different degrees in link.

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry This course provides students with a knowledge base of core food chemistry topics, with an emphasis on chemical changes during processing and storage.
Discipline Elective Discipline Elective Recommendations for different degrees in link.

Term 1

Course code Course name Notes
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.
BABS1201 Molecules, Cells and Genes Assumed knowledge: Physics HSC mark 53-100, or Chemistry HSC mark 53-100, or Earth and Environmental Science HSC mark 53-100, or Biology HSC mark 53-100.
CHEM1811 Engineering Chemistry 1A The course builds from the quantum mechanical structure of atoms and leads to an understanding of the periodic trends in the properties of the elements.

Term 2

Course code Course name Notes
MATH1131 Maths 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth. Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175.
MATH1141 Higher Maths 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth. Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175.
CHEM1821 Engineering Chemisrty 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
PHYS1121 Physics 1A Assumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.

Term 3

Course code Course name Notes
FOOD1130 Sustainable Food Manufacture This course will examine the contribution of the breadth of food science and technology to the food industry, and the skills expected of a food science professional.
MATH1041 Stats for Life & Soc Sciences This course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry 1 Prerequisite: CHEM1011 and CHEM1021.
PHSL2101 Physiology 1A This course introduces fundamental physiological principles.
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHY1131 as a prerequisite.

Term 2

Course code Course name Notes
BIOC2101 Principles of Biochemistry (Adv) Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
PHSL2201 Physiology 1B The topics covered include reproduction, the respiratory system, the gastrointestinal system, kidney and body fluids and the endocrine system.

Term 3

Course code Course name Notes
BIOC2201 Principles of Molecular Biology (Adv) Provides an introduction to modern molecular biology and covers the molecular mechanisms of gene expression and fundamental aspects of recombinant DNA technology.
ENGG1811 Computing for Engineers This course is for engineering students to acquire computing skills for solving computational problems such as simulation, numerical methods, process control and information management.
CHEM2041 Anayltical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.

Term 1

Course code Course name Notes
FOOD3010 Food Preservation The basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3220 Nutrition This course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods.
MICR2011 Microbiology 1A Prerequisite: BABS1201.

Term 2

Course code Course name Notes
Discipline Elective Discipline Elective Recommendations for different degrees in link.
Discipline Elective Discipline Elective Recommendations for different degrees in link.
General Education General Education You can't select a General Education course from within your own faculty.

Term 3

Course code Course name Notes
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology.
Discipline Elective Discipline Elective Recommendations for different degrees in link.

Term 1

Course code Course name Notes
CEIC4007 Product Design Project Thesis A In CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
CEIC6711 Complex Fluids Microstructure and Rheology This course the structuresthat molecules form in complex fluids and will look at the large-scale consequences of these structures. Pre-requisite: CEIC2001 or FOOD1360. Excludes FOOD9101
FOOD3020 Food Science and Technology lab This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.

Term 2

Course code Course name Notes
CEIC4008 Product Design Project Thesis B In CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
FOOD4403 Advanced Nutrition This course consists of lecture and discussion classes that build on the basic concepts of nutrition with respect to the food supply.
FOOD3030 Food Safety and Quality Assurance This course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry This course provides students with a knowledge base of core food chemistry topics, with an emphasis on chemical changes during processing and storage.
General Education General Education You can't select a General Education course from within your own faculty.

* The programs outlined above are intended as a guide only. The Faculty of Engineering reserves the right to change any information herein without prior notice. Students should seek approval from their relevant Schools before using these guides.