Bachelor of Applied Science (Food Science and Technology)

Assessment (Internat.) 

Assignment, group work and exams.
 
Outline 

The School of Science and Engineering offers undergraduate and postgraduate programs in Food Science and Technology that prepare students for careers related to the food industry. The studies cover the food continuum from the raw product to the consumer, including food processing, product development and marketing, and quality assurance, with particular strengths in food analysis and fermentation technology.
 
Career Opportunities 

The food industry is currently short of qualified food professionals with demand clearly exceeding the number of graduates in Victoria and Australia. The industry is in need of Food Scientists to manage its operations, develop new and better processes, and improve the efficiency and quality of the food industry.
The range of career options within the food industry is almost limitless and the professional Food Scientist is well informed to take advantage of such opportunities. Food Science and Technology graduates are employed in a diverse range of companies, government and research organisations. Companies that recent Food Science and Technology graduates from the University of Ballarat have been employed at include Masterfoods, McCains, Simplot, Joe White Maltings, Food Science Australia, Latina, Nestlé and National Foods.
Career options include product management, laboratory analysis, laboratory management, quality assurance, quality control, product development, research and development of new and existing products and technical sales.

RPL and Credit Transfer 
International students wishing to apply for RPL and Credit Transfer are required to provide syllabus of previous study undertaken at time of applying for course. Not all courses offer RPL and Credit Transfer. Contact the International Student Programs office at international@ballarat.edu.au

Objectives 

The Food Science and Technology program focuses on students wishing to pursue a professional career in the food industry and aims to provide students with vocational training requiring the application of theoretical knowledge and practical skills from a wide range of disciplines

The Food Science and Technology program aims to produce graduates having:
• scientific knowledge;
• technological expertise;
• competence in the methodologies appropriate to the profession of food science and technology; and
• an awareness of their social responsibility.

The program is designed to prepare graduates for significant, positive and changing roles in the workplace and to produce graduates confident of their abilities to meet challenges involving:
• the science of biological materials used in the processing of foods,
• the functionality of biological materials used in food processing and preservation operations, and
• the technology involved in producing safe, wholesome and acceptable foodstuffs.

Requirements 

Year 1 - four 15 CP units per teaching period selected from the chosen program allowing at least one elective.

Years 2 & 3 - chosen program continues, allowing at least one elective in each semester. Students may take science units as their electives. Electives may be chosen on the basis of program recommended lists; alternatively, a free selection may be made. In all cases, students must consult with the relevant Program Coordinator.

Recommended structures of the four BAppSc programs are listed below. Students may take at least one elective in the chosen program in any teaching period. These may be single electives or part of a sequence of electives, constituting a minor strand (e.g., computing). Details are provided in the program structures below.