This course introduces students to fundamental principles in food science required to produce safe and stable food products. Students will learn about food safety and food spoilage, and how spoilage can be controlled. Students will learn about the diversity and growth of microorganisms and learn how to cultivate and identify them in the laboratory. Knowledge will be extended to food manufacturing environments and the concepts of sanitation and hygiene will be introduced. Lastly, students will learn about sensory characteristics of food and how these can be assessed.
For further information regarding the course please refer to the Course Outline found at the following link (PDF, 178kB).
* excluding students enrolled in a Postgraduate Clinical Psychology, Professional Pathway Psychology or Professional Pathway Social Work program. For accredited program and student contribution information please visit our CSP page.
Note: Due to the Job-ready Graduates Package new funding clusters and contribution amounts will take effect in the 2021 academic year. Grandfathering arrangements will be in place for students who would see an increase in their contribution amounts. Under these arrangements, students who commenced their course of study before 1 January 2021 facing increased student contribution amounts for a unit, will instead have their student contribution and Australian Government contribution amounts remain as they were under the previous arrangements (with existing rates being indexed by CPI each year). If continuing students are enrolled in units that will see their student contribution amount lowered, their student contributions will be the lowered amount