Food Science

(Honours)
Contact us
1300 UNI NSW (1300 864 679)
UAC Code: 
425600
93.00
Assumed: 
HSC Maths Ext. 1 and Chemistry
Intake term 1: 
Yes
Intake term 2: 
Yes
Intake term 3: 
Yes
Tracey Stanbury, UNSW Food Science and Technology alumni

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.

Last updated 5/9/19

Tracey Stanbury, UNSW Food Science and Technology alumni

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.

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*

Year 1

Term 1

Course code Course name Notes
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.
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.
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
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.
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment.
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.

 

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.

 

Year 2

Term 1

Course code Course name Notes
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.
CHEM2921 Food Chemistry 1 Prerequisite: CHEM1011 and CHEM1021.

 

Term 2

Course code Course name Notes
CEIC2002 Heat and Mass Transfer Requires CEIC2001 as a prerequisite.
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.
BIOC2181 Fundamentals of Biochemistry Pre-requisite: BABS1201.
Read more General Education General Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course code Course name Notes
CHEM2041 Analytical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
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.

 

Year 3

Term 1

Course code Course name Notes
MICR2011 Microbiology 1A Prerequisite: BABS1201.
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.

 

Term 2

Course code Course name Notes
Read more Elective Visit the handbook to view available electives.
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.
Read more General Education General Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course code Course name Notes
Read more Elective Visit the handbook to view available electives.
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology.

 

Year 4

Term 1

Course code Course name Notes
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.
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

 

Term 2

Course code Course name Notes
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.
CEIC4008 Product Design Project Thesis B In CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
Read more Elective Visit the handbook to view available electives.

 

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read more Discipline Elective Visit the handbook to view available electives.

 

Year 1

Term 2

Course code Course name Notes
MATH1041 Statistics for Life and Social Sciences This course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level
MATH1131 Mathematics 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth.
MATH1141 Higher Mathematics 1A Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175
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
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment

Term 3

Course code Course name Notes
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
FOOD1130 Sustainable Food Product Manufacturing 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
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

Year 2

Term 1

Course code Course name Notes
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
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science
MICR2011 Microbiology 1 Prerequisite: BABS1201

Term 2

Course code Course name Notes
CHEM1821 Engineering Chemistry 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811
BIOC2101 Principles of Biochemistry (Advanced) Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
BIOC2181 Fundamentals of Biochemistry Pre-requisite: BABS1201

Term 3

Course code Course name Notes
CHEM2041 Analytical Chemistry: Essential Methods Requires CHEM1821 as a prerequisite
BIOC2201 Principles of Molecular Biology (Advanced) Provides an introduction to modern molecular biology and covers the molecular mechanisms of gene expression and fundamental aspects of recombinant DNA technology
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology

Year 3

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry Prerequisite: CHEM1011 and CHEM1021
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHYS1131 as a prerequisite
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

Term 2

Course code Course name Notes
CEIC2002 Heat and Mass Transfer Requires CEIC2001 as a prerequisite
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.
General Education General Education A Gen Ed course is any course that is not offered by the Faculty of Engineering

Term 3

Course code Course name Notes
General Education General Education A Gen Ed course is any course that is not offered by the Faculty of Engineering

Year 4

Term 1

Course code Course name Notes
FOOD3020 Food Science and Technology Laboratory This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities
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
CEIC4007 Product Design Project Thesis A In CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort

Term 2

Course code Course name Notes
Elective Elective [['nan'], nan]
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
CEIC4008 Product Design Project Thesis B In CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry
Elective Elective [['nan'], nan]
Elective Elective [['nan'], nan]

Year 5

Term 1

Course code Course name Notes
FOOD3220 Nutrition nan
Elective Elective [['nan'], nan]

Year 1

Term 3

Course code Course name Notes
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.
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment.
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.
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.

Year 2

Term 1

Course code Course name Notes
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.
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHY1131 as a prerequisite.

Term 2

Course code Course name Notes
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.
CHEM1821 Engineering Chemisrty 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
CEIC2002 Heat and Mass Transfer Requires CEIC2001 as a prerequisite.

 

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.
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology.

Year 3

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry 1 Prerequisite: CHEM1011 and CHEM1021.
MICR2011 Microbiology 1A Prerequisite: BABS1201.
Read more Elective Visit the handbook to view available electives.

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.
BIOC2181 Fundamentals of Biochemistry Pre-requisite: BABS1201.
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.
Read more Elective Visit the handbook to view available electives.

 

Term 3

Course code Course name Notes
CHEM2041 Analytical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
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.

Year 4

Term 1

Course code Course name Notes
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.
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.

Term 2

Course code Course name Notes
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.
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.
Read more General Education General Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read more Discipline Elective Visit the handbook to view available electives.

Year 5

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
Read more Elective Visit the handbook to view available electives.

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
Read more General Education General Education subjects are any subjects that are not offered within your faculty.

Year 1

Term 1

Course code Course name Notes
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.
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.

 

Term 2

Course code Course name Notes
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.
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment.
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.

 

Term 3

Course code Course name Notes
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.
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.

 

Year 2

Term 1

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

 

Term 2

Course code Course name Notes
PHSL2201 Physiology 1B The topics covered include reproduction, the respiratory system, the gastrointestinal system, kidney and body fluids and the endocrine system.
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.

 

Term 3

Course code Course name Notes
CHEM2041 Analytical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
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.

 

Year 3

Term 1

Course code Course name Notes
MICR2011 Microbiology 1A Prerequisite: BABS1201.
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.

 

Term 2

Course code Course name Notes
Read more Elective Visit the handbook to view available electives.
Read more Elective Visit the handbook to view available electives.
Read more General Education General Education subjects are any subjects that are not offered within your 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.
Read more Elective Visit the handbook to view available electives.

 

Year 4

Term 1

Course code Course name Notes
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.
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

 

Term 2

Course code Course name Notes
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.
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.

 

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read more General Education General Education subjects are any subjects that are not offered within your faculty.

 

Year 1

Term 2

Course code Course name Notes
MATH1041 Statistics for Life and Social Sciences This course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level
MATH1131 Mathematics 1A Students have the option to enrol in either MATH1131 or MATH1141. MATH1141 covers the same topics as MATH1131 but in greater depth.
MATH1141 Higher Mathematics 1A Assumed knowledge for MATH1141: Students will be expected to have achieved a combined HSC mark in Mathematics Extension 1 and 2 over 175
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
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment

Term 3

Course code Course name Notes
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
FOOD1130 Sustainable Food Product Manufacturing 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
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

Year 2

Term 1

Course code Course name Notes
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
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science
MICR2011 Microbiology 1 Prerequisite: BABS1201

Term 2

Course code Course name Notes
CHEM1821 Engineering Chemistry 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811
BIOC2101 Principles of Biochemistry (Advanced) Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.

Term 3

Course code Course name Notes
CHEM2041 Analytical Chemistry: Essential Methods Requires CHEM1821 as a prerequisite
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology
BIOC2201 Principles of Molecular Biology (Advanced) Provides an introduction to modern molecular biology and covers the molecular mechanisms of gene expression and fundamental aspects of recombinant DNA technology

Year 3

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry Prerequisite: CHEM1011 and CHEM1021
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHYS1131 as a prerequisite
PHSL2101 Physiology 1A This course introduces fundamental physiological principles

Term 2

Course code Course name Notes
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.
Elective Elective [['nan'], nan]
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
FOOD4110 Advanced Food Chemistry 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 A Gen Ed course is any course that is not offered by the Faculty of Engineering

Year 4

Term 1

Course code Course name Notes
FOOD3220 Nutrition nan
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
CEIC4007 Product Design Project Thesis A In CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort

Term 2

Course code Course name Notes
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
CEIC4008 Product Design Project Thesis B In CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007

Term 3

Course code Course name Notes
Elective Elective [['nan'], nan]
General Education General Education A Gen Ed course is any course that is not offered by the Faculty of Engineering
Elective Elective [['nan'], nan]

Year 5

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 Laboratory This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities

Year 1

Term 3

Course code Course name Notes
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.
PHYS1131 Higher Physics 1A Covers the same content as PHYS1121, however features more advanced assessment.
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.
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.

Year 2

Term 1

Course code Course name Notes
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.
FOOD1120 Introduction to Food Science This course will provide students with an insight into the breadth and depth of food science.
CEIC2001 Fluid and Particle Mechanics Requires PHYS1121 or PHY1131 as a prerequisite.

Term 2

Course code Course name Notes
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.
CHEM1821 Engineering Chemisrty 1B This course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
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 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.
CHEM2041 Analytical Chemistry: Essential Methods This course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.

Year 3

Term 1

Course code Course name Notes
CHEM2921 Food Chemistry 1 Prerequisite: CHEM1011 and CHEM1021.
MICR2011 Microbiology 1A Prerequisite: BABS1201.
PHSL2101 Physiology 1A This course introduces fundamental physiological principles.

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.
Read more Elective Visit the handbook to view available electives.

 

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.
FOOD2320 Food Microbiology This is a lecture-laboratory course that introduces the basic concepts of food microbiology.

Year 4

Term 1

Course code Course name Notes
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.
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.

Term 2

Course code Course name Notes
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.
Read more General Education General Education subjects are any subjects that are not offered within your faculty.
Read more Elective Visit the handbook to view available electives.

 

Term 3

Course code Course name Notes
FOOD4110 Advanced Food Chemistry The principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read more Discipline Elective Visit the handbook to view available electives.

Year 5

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
Read more Elective Visit the handbook to view available electives.

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.

* 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.