Postgraduate Certificate in Food Science
The Graduate Certificate is directed at persons who are interested in focusing their futher study on food science and its applications in the food and associated industries.
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 their commercial outcomes.
- Increase their 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 or second 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 two core subjects and two elective subjects comprising 50 credit points of coursework.
Core Subjects
- 208-741 Food Chemistry (Semester One)
- 208-735 Food Microbiology (Semester 2)
- 208-742 Food Processing(Semester 1)
- 208-743 Food Safety and Quality (Semester 2)
See Course Structure for elective subjects.
The Student Handbook contains details of the course outline.