Food Science

About the major

The Food Science major will equip you with knowledge and skills relevant to the food and agribusiness sector, with a focus on the underpinning science of food products and processes. The major will develop analytical, problem-solving and research skills, with food industry as the context. The interdisciplinary and applied nature of the major will also provide you with transferable skills that are complementary with many other fields of study in the life and environmental sciences.

Requirements for completion

A major in Food Science requires 48 credit points, consisting of:

(i) 12 credit points of 1000-level core units
(ii) 12 credit points of 2000-level core units
(iii) 24 credit points of 3000-level core units

A minor in Food Science is available and articulates to this major.

First year

Core: BIOL1XX7 and CHEM1XX1.

The first year of Food Science includes fundamental studies in biology and chemistry.

Second year

Core: AGEN2002 and BCMB2X01 (MEDS2003 for students enrolled in medical science stream).

The second year of Food Science includes studies in food science and in biochemistry and molecular biology, which links food to human health and nutrition.

Third year

Core: AGEN3004, AGCH3025, AGEN3001, AGEN3XXX.

The third year of Food Science includes studies in food processing, food chemistry and biochemistry, food product development, and food quality and safety.

Fourth year

The fourth year is only offered within the combined Bachelor of Science/Bachelor of Advanced Studies course.

Advanced coursework
The Bachelor of Advanced Studies advanced coursework option consists of 48 credit points, which must include a minimum of 24 credit points in a single subject area at 4000-level, including a project unit of study worth at least 12 credit points. Space is provided for 12 credit points towards the second major (if not already completed). 24 credit points of advanced study will be included in the table for 2020.

Honours
Requirements for Honours in the area of Food Science: completion of 24 credit points of project work and 12 credit points of coursework.

Honours units of study will be available in 2020.

Contact and further information

W http://sydney.edu.au/science/life-environment/
E

T +61 02 9351 4262

School of Life and Environmental Sciences
Level 5, Carslaw Building F07
University of Sydney NSW 2006

Dr Kim-Yen Phan-Thien
T +61 2 8627 1049
E

Learning Outcomes

Students who graduate from Food Science will be able to:

• Demonstrate knowledge of the core sciences in the context of food science.
• Understand how knowledge from food science is integrated and applied in industry practices.
• Demonstrate basic knowledge of agriculture, business and social science as they apply in food and agribusiness value chains.
• Explain the role and relevance of food and agribusiness in society.
• Understand the major biophysical, economic, social and policy drivers that underpin and influence food production, management and business practices.
• Understand how information is adopted and the context within which value chain actors make decisions.
• Identify contemporary issues and opportunities in food and agribusiness.
• Gather, critically evaluate and synthesise information from a range of relevant sources and disciplines.
• Select and apply appropriate and/or theoretical techniques or tools in order to conduct an investigation.
• Collect, accurately record, analyse, interpret and report data.
• Understand methods of effective two-way written and verbal communication with different audiences.
• Communicate with a range of audiences using a variety of modes.
• Be independent and self-directed learners.
• Work effectively, responsibly and safely in an individual and team context.
• Demonstrate knowledge of the regulatory frameworks relevant to food and agribusiness.
• Practise ethical conduct.