Overview
Program Structure192 Units of Credit:
Students must complete 192 UOC as a standalone program.
168 UOC specialisation + 12 UOC General Education + 12 UOC electives (Foundational Disciplinary or Disciplinary Knowledge Courses)*
* Courses to be taken from Discipline Elective List specified by individual specialisation.
Specialisation Requirements
Students must complete at least one of the specialisations below.
Discipline Elective List
Students must take at least 12 UOC of the following courses.
General Education
Students must take at least 12 UOC of the following courses.
Level 3 Maturity Requirements
Students must have completed 48 UOC before taking any of the following courses.
Level 4 Maturity Requirements
Students must have completed 102 UOC before taking any of the following courses.
Research-based Discipline Electives
Related Programs
Related Programs
Program Requirements
Progression Requirements
Pathways
Post Graduate
Professional Outcomes
Career Opportunities
Recognition of Achievement
University Medal
Honours Classes
Additional Information
Honours WAM weighting
Courses will be weighted according to the following:
- General Education: 1
- Level 1 courses: 1
- Level 2 courses: 2
- Level 3 courses: 3
- Level 4 or above courses: 4
Honours WAM calculation notes
- First attempt counts
- Honours WAM to be calculated to one decimal place
- Academic Withdrawal (AW) grades will count as fails
- Courses above level 4 (postgraduate courses) will count as level 4 courses.
Definitions
Introductory courses incorporate the understanding and application of areas that underpin food science and technology including mathematics, physics, information technology and chemistry (these are typical Level 1 courses).
Foundation disciplinary courses develop students' understanding and application of food science and technology fundamentals applicable to the discipline (these are typically Level 2 and 3 courses).
Disciplinary knowledge courses develop students’ in-depth understanding and application of specialist bodies of knowledge within the discipline (these are typically Level 4 courses).
Enquiry-based courses develop students' understanding of research-based learning, product design and/or students' ability to apply food science techniques to projects with some independence.
Engineering and Technical Management courses provide training in professional and personal attributes of importance for practising engineers including such areas as ethical conduct and accountability, team membership and leadership, and communication skills.
Program Fees
At UNSW fees are generally charged at course level and therefore dependent upon individual enrolment and other factors such as student's residency status. For generic information on fees and additional expenses of UNSW programs, click on one of the following: