Proposed Course Structure for 2010
This course structure is a sample only. Please ensure you check delivery dates with the current handbook and check your course structure with the Student Centre or course coordiantor.
| Year 1 | Semester 1 |
Semester 2 |
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208-742 Food Processing (CORE) |
(If you commenced in 1st Semester)EXIT POINT PGRAD CERT IN FOODSCI
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208-734 Food Chemistry (CORE) |
(If you commenced in 2nd Semester)EXIT POINT PGRAD CERT IN FOODSC |
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208-735 Food Microbiology (CORE) |
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AND choose two subjects from the following electives |
AND choose two subjects from the following electives |
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208-750 Current Issues in Dairy Science (Selective) |
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208-745 Fruit & Vegetable Technology (Selective) |
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208-747 Food Biotechnology (Selective) |
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Exit here with a Postgraduate Diploma of Food Science (After 100 points) |
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| Year 2 | Semester 1 |
Semester 2 |
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| 208-411 Research Philosophies & Statistics (CORE) | Elective | ||||
| Elective | Elective | ||||
| Elective | Elective | ||||
| Elective | Elective | ||||
Exit here with Master of Food Science |
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LIST OF ELECTIVES |
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Semester 1 |
Semester 2 |
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207-505 Global Environment and Sustainability 208-721 Agribusiness Management Economics (online) 208-723 Human Resource Management (online) 208-728 Managing Risk |
208-724 Managing Markets (online) 208-729 Operations & Decision Making(online) 208-744 Cereal, Legume and Oilseed Technology 208-746 Meat & Smallgoods Technology |
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Selective subjects no chosen in Year 1 may be taken as electives in corresponding semester in Year 2 202-502 Project A (25 points) and 202-603 Project B (50 points may be taken full-time in Semesters 1 or 2 or part time in both semesters. |
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Note: Online subjects may have an early start date. |
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