Overview
This handbook entry is for students commencing their studies from 2024. Please refer to previous editions of the handbook for pre-2024 requirements.
The specialisation in Food Science enables the professional food scientist to upgrade their skills or extend their knowledge.
Learning Outcomes
1.
Explain concepts, theories, and techniques relevant to food science.
2.
Apply a breadth of relevant food science knowledge, including technical management, to professional practice.
3.
Identify, define, investigate, and analyse complex food science problems.
4.
Apply appropriate food science knowledge and methods to develop effective and innovative solutions to complex technical problems.
5.
Communicate information to other professionals, clients, stakeholders and the broader community.
6.
Apply creative and ethical approaches to practice.
7.
Collaborate effectively in diverse professional contexts.
Available in Program(s) Single degree program(s) in which this specialisation is available:
Graduate Certificate in Food Science - GCertFoodSc7037 - Food Science
Specialisation Structure
Students must complete 48 UOC.
Disciplinary Knowledge Core 24 Units of Credit:
Disciplinary Knowledge Electives18 Units of Credit:
Science Technical Management Electives 6 Units of Credit:
Enrolment Disclaimer
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You are responsible for ensuring that you enrol in courses according to your program requirements and by following the advice of your Program Authority. myUNSW enrolment checks that you have met enrolment requirements such as pre-requisites for individual courses but not that you are enrolling in courses that will count towards your program requirements.
You are responsible for ensuring that you enrol in courses according to your program requirements and by following the advice of your Program Authority. myUNSW enrolment checks that you have met enrolment requirements such as pre-requisites for individual courses but not that you are enrolling in courses that will count towards your program requirements.
Pre-2019 Handbook Editions
Access past handbook editions (2018 and prior)