Postgraduate Certificate in Food Science
The Graduate Certificate is directed at persons who are interested in focusing their futher study on food industry problems in product or process developent, as well as practical applications of food science in processing and production systems.
Thie objectives of this course are to:
- Provide students with a more advanced knowledge of food chemistry, microbiology, food processing and food quality and safety.
- Introduce students to industrial applications of food science and technology and the commercial outcomes.
- Increase the awareness of emerging technologies and the relevance of this to the future food industry.
The course consists of four subjects (50 credit points), and is equivalent to the first semester of the Postgraduate Diploma in Food Science, or the first semester of the Master of Food Science.
Course Structure
The Postgraduate Certificate in Food Science requires the completion of four subjects comprising 50 credit points of coursework. Three of these subjects are the core for the Postgraduate Certificate, Postrgraduate Diploma and Masters in Food Science.
Core Subjects
- 208-741 Chemistry and Microbiology of Food
- 208-742 Food Processing
- 208-743 Food Safety and Quality
plus
One elective subject selected from Food Technology or Agribusiness elective streams to complete a maximum of four (4) subjects of coursework.
| Elective Stream - Food Technolgy | Elective Stream - Agribusiness |
| 208-745 Fruit & Vegetable Technology | 208-721 Agribusiness Management Economics |
| 208-723 Human Resource Management |
The Student Handbook contains details of the course outline.