Food Science

(Honours)
Contact us
+61 2 9385 4319
UAC Code: 
425600
Assumed: 
HSC Maths Ext. 1 and Chemistry
T3 Entry: 
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 codeCourse nameNotes
BABS1201Molecules, Cells and GenesAssumed 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.
FOOD1120Introduction to Food ScienceThis course will provide students with an insight into the breadth and depth of food science.
CHEM1811Engineering Chemistry 1AThe 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 codeCourse nameNotes
PHYS1121Physics 1AAssumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.
PHYS1131Higher Physics 1ACovers the same content as PHYS1121, however features more advanced assessment.
MATH1131Maths 1AStudents 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.
MATH1141Higher Maths 1AStudents 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.
CHEM1821Engineering Chemisrty 1BThis course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.

 

Term 3

Course codeCourse nameNotes
FOOD1130Sustainable Food ManufactureThis 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.
MATH1041Stats for Life & Soc SciencesThis course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.

 

Year 2

Term 1

Course codeCourse nameNotes
CEIC2001Fluid and Particle MechanicsRequires PHYS1121 or PHY1131 as a prerequisite.
ENGG1811Computing for EngineersThis course is for engineering students to acquire computing skills for solving computational problems such as simulation, numerical methods, process control and information management.
CHEM2921Food Chemistry 1Prerequisite: CHEM1011 and CHEM1021.

 

Term 2

Course codeCourse nameNotes
CEIC2002Heat and Mass TransferRequires CEIC2001 as a prerequisite.
BIOC2101Principles of Biochemistry (Adv)Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
BIOC2181Fundamentals of BiochemistryPre-requisite: BABS1201.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course codeCourse nameNotes
CHEM2041Analytical Chemistry: Essential MethodsThis course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
BIOC2201Principles 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 codeCourse nameNotes
MICR2011Microbiology 1APrerequisite: BABS1201.
FOOD3010Food PreservationThe basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3020Food Science and Technology labThis is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.

 

Term 2

Course codeCourse nameNotes
Read moreElectiveVisit the handbook to view available electives.
FOOD3801Unit Operations in Food ProcessingThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course codeCourse nameNotes
Read moreElectiveVisit the handbook to view available electives.
FOOD2320Food MicrobiologyThis is a lecture-laboratory course that introduces the basic concepts of food microbiology.

 

Year 4

Term 1

Course codeCourse nameNotes
FOOD3220NutritionThis course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods.
CEIC4007Product Design Project Thesis AIn CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
CEIC6711Complex Fluids Microstructure and RheologyThis 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 codeCourse nameNotes
FOOD3030Food Safety and Quality AssuranceThis course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.
CEIC4008Product Design Project Thesis BIn CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
Read moreElectiveVisit the handbook to view available electives.

 

Term 3

Course codeCourse nameNotes
FOOD4110Advanced Food ChemistryThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreDiscipline ElectiveVisit the handbook to view available electives.

 

Year 1

Term 3

Course codeCourse nameNotes
PHYS1121Physics 1AAssumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.
PHYS1131Higher Physics 1ACovers the same content as PHYS1121, however features more advanced assessment.
MATH1131Maths 1AStudents 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.
MATH1141Higher Maths 1AStudents 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.
BABS1201Molecules, Cells and GenesAssumed 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 codeCourse nameNotes
CHEM1811Engineering Chemistry 1AThe course builds from the quantum mechanical structure of atoms and leads to an understanding of the periodic trends in the properties of the elements.
FOOD1120Introduction to Food ScienceThis course will provide students with an insight into the breadth and depth of food science.
CEIC2001Fluid and Particle MechanicsRequires PHYS1121 or PHY1131 as a prerequisite.

Term 2

Course codeCourse nameNotes
ENGG1811Computing for EngineersThis course is for engineering students to acquire computing skills for solving computational problems such as simulation, numerical methods, process control and information management.
CHEM1821Engineering Chemisrty 1BThis course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
CEIC2002Heat and Mass TransferRequires CEIC2001 as a prerequisite.

 

Term 3

Course codeCourse nameNotes
FOOD1130Sustainable Food ManufactureThis 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.
FOOD2320Food MicrobiologyThis is a lecture-laboratory course that introduces the basic concepts of food microbiology.

Year 3

Term 1

Course codeCourse nameNotes
CHEM2921Food Chemistry 1Prerequisite: CHEM1011 and CHEM1021.
MICR2011Microbiology 1APrerequisite: BABS1201.
Read moreElectiveVisit the handbook to view available electives.

Term 2

Course codeCourse nameNotes
BIOC2101Principles of Biochemistry (Adv)Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
BIOC2181Fundamentals of BiochemistryPre-requisite: BABS1201.
MATH1041Stats for Life & Soc SciencesThis course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.
Read moreElectiveVisit the handbook to view available electives.

 

Term 3

Course codeCourse nameNotes
CHEM2041Analytical Chemistry: Essential MethodsThis course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
BIOC2201Principles 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 codeCourse nameNotes
FOOD3220NutritionThis course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods.
FOOD3010Food PreservationThe basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3020Food Science and Technology labThis is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.

Term 2

Course codeCourse nameNotes
FOOD3030Food Safety and Quality AssuranceThis course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.
FOOD3801Unit Operations in Food ProcessingThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course codeCourse nameNotes
FOOD4110Advanced Food ChemistryThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreDiscipline ElectiveVisit the handbook to view available electives.

Year 5

Term 1

Course codeCourse nameNotes
CEIC4007Product Design Project Thesis AIn CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
CEIC6711Complex Fluids Microstructure and RheologyThis 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 moreElectiveVisit the handbook to view available electives.

Term 2

Course codeCourse nameNotes
CEIC4008Product Design Project Thesis BIn CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

Year 1

Term 1

Course codeCourse nameNotes
BABS1201Molecules, Cells and GenesAssumed 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.
CHEM1811Engineering Chemistry 1AThe course builds from the quantum mechanical structure of atoms and leads to an understanding of the periodic trends in the properties of the elements.
FOOD1120Introduction to Food ScienceThis course will provide students with an insight into the breadth and depth of food science.

 

Term 2

Course codeCourse nameNotes
PHYS1121Physics 1AAssumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.
PHYS1131Higher Physics 1ACovers the same content as PHYS1121, however features more advanced assessment.
MATH1131Maths 1AStudents 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.
MATH1141Higher Maths 1AStudents 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.
CHEM1821Engineering Chemisrty 1BThis course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.

 

Term 3

Course codeCourse nameNotes
MATH1041Stats for Life & Soc SciencesThis course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.
FOOD1130Sustainable Food ManufactureThis 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 codeCourse nameNotes
CEIC2001Fluid and Particle MechanicsRequires PHYS1121 or PHY1131 as a prerequisite.
CHEM2921Food Chemistry 1Prerequisite: CHEM1011 and CHEM1021.
PHSL2101Physiology 1AThis course introduces fundamental physiological principles.

 

Term 2

Course codeCourse nameNotes
PHSL2201Physiology 1BThe topics covered include reproduction, the respiratory system, the gastrointestinal system, kidney and body fluids and the endocrine system.
BIOC2101Principles 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 codeCourse nameNotes
CHEM2041Analytical Chemistry: Essential MethodsThis course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.
BIOC2201Principles 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.
ENGG1811Computing for EngineersThis 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 codeCourse nameNotes
MICR2011Microbiology 1APrerequisite: BABS1201.
FOOD3010Food PreservationThe basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3220NutritionThis 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 codeCourse nameNotes
Read moreElectiveVisit the handbook to view available electives.
Read moreElectiveVisit the handbook to view available electives.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

 

Term 3

Course codeCourse nameNotes
FOOD2320Food MicrobiologyThis is a lecture-laboratory course that introduces the basic concepts of food microbiology.
Read moreElectiveVisit the handbook to view available electives.

 

Year 4

Term 1

Course codeCourse nameNotes
FOOD3020Food Science and Technology labThis is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.
CEIC4007Product Design Project Thesis AIn CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
CEIC6711Complex Fluids Microstructure and RheologyThis 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 codeCourse nameNotes
FOOD3030Food Safety and Quality AssuranceThis course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.
CEIC4008Product Design Project Thesis BIn CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
FOOD4403Advanced NutritionThis course consists of lecture and discussion classes that build on the basic concepts of nutrition with respect to the food supply.

 

Term 3

Course codeCourse nameNotes
FOOD4110Advanced Food ChemistryThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.

 

Year 1

Term 3

Course codeCourse nameNotes
PHYS1121Physics 1AAssumed knowledge: HSC Physics and Mathematics Extension 1 or equivalent. Students that are highly competent in physics may instead enrol in PHYS1131.
PHYS1131Higher Physics 1ACovers the same content as PHYS1121, however features more advanced assessment.
MATH1131Maths 1AStudents 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.
MATH1141Higher Maths 1AStudents 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.
BABS1201Molecules, Cells and GenesAssumed 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 codeCourse nameNotes
CHEM1811Engineering Chemistry 1AThe course builds from the quantum mechanical structure of atoms and leads to an understanding of the periodic trends in the properties of the elements.
FOOD1120Introduction to Food ScienceThis course will provide students with an insight into the breadth and depth of food science.
CEIC2001Fluid and Particle MechanicsRequires PHYS1121 or PHY1131 as a prerequisite.

Term 2

Course codeCourse nameNotes
ENGG1811Computing for EngineersThis course is for engineering students to acquire computing skills for solving computational problems such as simulation, numerical methods, process control and information management.
CHEM1821Engineering Chemisrty 1BThis course further develops the introduction to the engineering aspects of chemistry started in CHEM1811.
MATH1041Stats for Life & Soc SciencesThis course is not intended for students who propose to study a substantial amount of Mathematics beyond first year level.

 

Term 3

Course codeCourse nameNotes
FOOD1130Sustainable Food ManufactureThis 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.
CHEM2041Analytical Chemistry: Essential MethodsThis course teaches the essential methods in analytical chemistry applicable to chemists, biologists, and most other disciplines of science.

Year 3

Term 1

Course codeCourse nameNotes
CHEM2921Food Chemistry 1Prerequisite: CHEM1011 and CHEM1021.
MICR2011Microbiology 1APrerequisite: BABS1201.
PHSL2101Physiology 1AThis course introduces fundamental physiological principles.

Term 2

Course codeCourse nameNotes
BIOC2101Principles of Biochemistry (Adv)Introduces modern biochemistry, covers fundamental aspects of the structure-function relationships of proteins and an overall coverage of intermediary metabolism.
PHSL2201Physiology 1BThe topics covered include reproduction, the respiratory system, the gastrointestinal system, kidney and body fluids and the endocrine system.
Read moreElectiveVisit the handbook to view available electives.

 

Term 3

Course codeCourse nameNotes
BIOC2201Principles 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.
FOOD2320Food MicrobiologyThis is a lecture-laboratory course that introduces the basic concepts of food microbiology.

Year 4

Term 1

Course codeCourse nameNotes
FOOD3220NutritionThis course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods.
FOOD3010Food PreservationThe basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage.
FOOD3020Food Science and Technology labThis is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities.

Term 2

Course codeCourse nameNotes
FOOD3030Food Safety and Quality AssuranceThis course presents a package of information and exercises designed to demonstrate the public health risk associated with the production and consumption of foods.
Read moreGeneral EducationGeneral Education subjects are any subjects that are not offered within your faculty.
Read moreElectiveVisit the handbook to view available electives.

 

Term 3

Course codeCourse nameNotes
FOOD4110Advanced Food ChemistryThe principles introduced in FOOD1360 and FOOD1370 are used in studying some of the more important unit operations in the food industry.
Read moreDiscipline ElectiveVisit the handbook to view available electives.

Year 5

Term 1

Course codeCourse nameNotes
CEIC4007Product Design Project Thesis AIn CEIC4007 students will identify product needs and map opportunities for a commercial chemical product development effort.
CEIC6711Complex Fluids Microstructure and RheologyThis 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 moreElectiveVisit the handbook to view available electives.

Term 2

Course codeCourse nameNotes
CEIC4008Product Design Project Thesis BIn CEIC4008, students will prototype and develop their ideas for a commercially viable chemical product. Pre-requisite: CEIC4007
FOOD4403Advanced NutritionThis 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.