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) 6 credit points of 2000-level food science units
(iii) 6 credit points of 2000-level units according to the following:
(a) 6 credit points of 2000-level biochemistry units or
(b) 6 credit points of 2000-level MEDS coded biochemistry units for students in the Medical Science stream
(iv) 18 credit points of 3000-level core units
(v) 6 credit points of 3000-level interdisciplinary project units
A minor in Food Science requires 36 credit points, consisting of:
(i) 12 credit points of 1000-level core units
(ii) 6 credit points of 2000-level food science units
(iii) 6 credit points of 2000-level units according to the following:
(a) 6 credit points of 2000-level biochemistry units or
(b) 6 credit points of 2000-level MEDS coded biochemistry units for students in the Medical Science stream
(iv) 12 credit points of 3000-level core units
First year
Core: BIOL1XX7 From Molecules to Ecosystems and CHEM1XX1 Chemistry 1A.
The first year of Food Science includes fundamental studies in biology and chemistry.
Second year
Core: FOOD2000 Principles of Food Science and BCMB2X01 Biochemistry and Molecular Biology (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: FOOD3000 Food Quality and Safety, FOOD3001 Food Processing and Value Adding, FOOD3002 Chemistry and Biochemistry of Foods, and FOOD3888 Food Product Development or SCPU3001 Science Interdisciplinary Project.
The third year of Food Science includes studies in food processing, food chemistry and biochemistry, and food quality and safety. You also take an interdisciplinary project unit on Food Product Development or an approved SCPU3001 project
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, with a minimum of 24 credit points at 4000-level or above. Of these 24 credit points, you must complete a project unit of study worth at least 12 credit points. Advanced coursework will be included in the table for 2020.
Honours
Meritorious students in the Bachelor of Science/Bachelor of Advanced Studies may apply for admission to Honours within a subject area of the Bachelor of Advanced Studies. Admission to Honours requires the prior completion of all requirements of the Bachelor of Science, including Open Learning Environment (OLE) units. If you are considering applying for admission to Honours, ensure your degree planning takes into account the completion of a second major and all OLE requirements by the end of your Honours year.
Unit of study 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 2 9351 5819
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:
- Exhibit a broad and coherent body of knowledge in scientific concepts and methodologies within the context of food science.
- Integrate knowledge of agricultural and business practices to describe food supply chains.
- Exhibit depth of knowledge in the regulatory and ethical frameworks relevant to food science.
- Examine core principles and concepts of food science in the context of industry practice.
- Source, collate, synthesise and critically evaluate information from independent empirical data, industry resources and scholarly literature in food science.
- Communicate concepts and findings in food science through a range of modes for a variety of audiences, using evidence-based arguments that are robust to critique.
- Explain the role and relevance of food production processes to society and evaluate the social impact of changes in practice.
- Evaluate how biophysical, economic, social and policy drivers underpin and influence food production, management and business.
- Examine contemporary and emerging trends in food processing, production and quality assurance systems from a range of ethical and cross-cultural perspectives, to develop novel approaches in food science.
- Address authentic problems in food science, working ethically, responsibly and professionally within diverse, collaborative, interdisciplinary teams.