This course consists of 50 points, 25 points of core subjects and 25 points of elective subjects.
Graduate Certificate in Food Science - Sample Course Plan
|Semester 1 - Core Subjects|
Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements, and processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from the following: Factory services Cleaning Separation and clarification Pumping Mixing and blending Homogenisation Standardisation Heating Concentration Drying/dehydration Freezing Membrane processing Diffusion techniques Extrusion Baking Packaging Emerging technologies
Detailed Information FOOD90007
The aim of this subject is to provide students with an understanding of the chemical structure of major and minor food components (natural materials of plant and animal origin plus additives). The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed and modification during food processing is explored. This course is supported by a practical laboratory program, which emphasises modern and instrumental techniques.
Detailed Information FOOD90022
|Semester 2 - Core Subjects|
The aim of this subject is to provide students with an understanding of Food Microbiology. The content includes: Overview of important microorganisms in foods Microbial metabolism Nature of microbial growth in food Action of microorganisms on food components Predictive microbiology Microorganisms of importance for the food industry Microorganisms of potential food safety concern Genetically modified microorganisms This subject is supported by a practical laboratory program, which emphasises modern and instrumental microbiological techniques.
Detailed Information FOOD90023
|Food Safety and QualityCore||12.5|
Food Safety and Quality
What are customers’ expectations of food? - Consumers vs. Food manufacturers Regulatory requirements - FSANZ, AQIS, State Health and Dairy Authorities, importing countries, Codex Alimentarius Food quality systems from ‘paddock to plate’, within the framework of ISO 9001/2 for the food processing industry Management of suppliers of goods and services, outsourcing; role of laboratory quality assurance and in-process control in quality systems Hazard Analysis and Critical Control Point (HACCP) technique and food safety risks - microbiological, chemical, physical, as well as food intolerance and allergenic responses - control or preventive measures Applications of HACCP to food quality syste...
Detailed Information FOOD90008
|Elective Subjects - select two (25 points)|
|Global Environment and SustainabilityCore||12.5|
Global Environment and Sustainability
Modernization has led to development pressures that have increasingly disrupted natural systems leading to widespread concerns about the long-term viability of important environmental services, including those critical to food security worldwide. Case studies in topical areas of environment and food production systems are used to explore interrelationships among social, economic, and environmental factors basic to sustainable development. The case studies vary between years but have included: Population demographics Genetically modified foods and food security Biodiversity and global trade Global warming and climate change Water quality and quantity Global responsibility The student wil...
Detailed Information EVSC90001
|Sensory Analysis and PracticeCore||12.5|
Sensory Analysis and Practice
This subject provides an overview of sensory analysis and practice. Lectures, tutorials and practical demonstrations in the core theories and methodology of sensory science will provide students with demonstrable knowledge for application of sensory science in food, wine, agricultural and animal production fields. A research project will contribute to the practical outcomes of the project, by a literature review, training of sensory panels, production of sensory data and analysis of these results.
Detailed Information FOOD90028
Principles of Molecular Biology Applications of molecular biology techniques in plants, animals and micro-organisms Applications of molecular analytical techniques to the food industry Detection and extraction of value added products from foods Regulatory, environmental, safety and ethical issues related to the application of biotechnology in the food industry Industrial Fermentations
Detailed Information FOOD90011
|Human Resource ManagementCore||12.5|
Human Resource Management
Managers in both small-medium enterprises and larger organisations require an understanding of the strategic and operational role of human resource management (HRM). It has long been recognised that the effective deployment and development of human resources constitutes one of the key areas of competitive advantage for modern organisations. The subject introduces principles of strategic HRM for organisations and evaluates models and approaches for the performance of key HRM functions applicable to a large range of agri-food and agri-business organisations across value chains (e.g. farms, processors, professional services, government, R&D organisations). Topics include: human resources pla...
Detailed Information NRMT90018
|Current Issues in Dairy ScienceCore||12.5|
Current Issues in Dairy Science
This subject introduces students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing through advances in the areas of genetics of Bos taurus and related species, cow reproduction and nutrition, dairy chemistry and microbiology, processing technology, and milk-based functional foods.
Detailed Information FOOD90012
|Securing Sufficient and Healthy FoodCore||12.5|
Securing Sufficient and Healthy Food
Food security is defined by the World Health Organization as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. This is becoming increasingly difficult to maintain in all global sectors with increased population, trade restrictions and the effects of pests and diseases on quality and yield. These factors are compounded by predicted reduced availability of resources such as energy (oil) and fertilizer (phosphorous), and climate challenges. The food that is produced must also be free from pathogens or secondary compounds that affect human or livestock health. This subject will explore the causes of food insecurity and mitig...
Detailed Information AGRI90085
|The Politics of FoodCore||12.5|
The Politics of Food
This subject examines the politics of the global food system, and will focus on the policies, structures, power relations and political debates surrounding the production, distribution and consumption of food. The impacts of food production and consumption on food security, health, the environment, animal welfare, and the livelihoods of producers, will be critically explored. Key theoretical frameworks and concepts for understanding the dominant paradigms and dynamics of the food system will be discussed and evaluated. Integrated policies and strategies for creating more sustainable and equitable food systems, and alternative paradigms and practices of production, distribution and consump...
Detailed Information PPMN90053
Global food production is facing many challenges to meet current and future demand. Impacts of climate change on agriculture will add stress to our ability to produce enough food for a growing population with fewer resources. Adapting agriculture to climate change to meet these needs is a critical challenge for current and future generations. This subject will examine the potential impacts of climate change on agricultural production and explore adaptation options within various sectors of agriculture and food production. This exploration of adaptation options will include consideration of barriers that may hinder effective adaptation..
Detailed Information AGRI90057
|Health Aspects in Functional FoodsCore||12.5|
Health Aspects in Functional Foods
This subject provides an overview of the value of functional foods in health and nutrition. Lectures and practical exercises in the core theories and methodology of functional food science will provide students with demonstrable knowledge of evaluating the literature, participating in academic discourse and understanding functional foods research in the agriculture and food production fields.
Detailed Information FOOD90025
This subject teaches the concepts and skills required to manage the marketing function within any organisation. Students learn to analyse markets, select targets and develop product, price, promotion and distribution strategies for businesses. The subject will include contemporary and comprehensive case studies from both North America and Australia.
Detailed Information AGRI90014
|Agribusiness Management EconomicsCore||12.5|
Agribusiness Management Economics
An understanding of the applications of managerial economic theory to solving real world problems is integral to sound business decision-making. Through this subject students will gain an understanding of and ability to apply, key management economic concepts and principles. They will also experience the application of management economics to Australian agribusiness problems through case studies. Students will become familiar with concepts of market equilibrium, demand, supply, theory of the firm, market structure, trade and the impact of government regulation.
Detailed Information AGRI90012
|Plant Food ProductsCore||12.5|
Plant Food Products
The food we eat plays a significant role in human well-being in order to keep pace with a fast-moving society. Cooking from raw materials on a daily basis at the household level in order to meet the human dietary requirements of nutritious and healthy food is far from reality; for this reason the food industry has grown to be one of the largest industries in the world. In order to meet the food demands of an ever-increasing human population and climactically-challenged nutritional composition of raw food materials, the need for food professionals who understand the science behind the sustainable processing and supply of food along with the right balance of nutrition and food safety has ne...
Detailed Information FOOD90035
|Meat and Meat ProductsCore||12.5|
Meat and Meat Products
Meat production in Australia Microscopic and macroscopic structure of meat muscle Components of meat Interrelationships and surface chemistry Meat processing (role of non-meat functional ingredients, inhibition of microbial growth, fermentation of meat, prefabricated meat processing, packaging and storage conditions) Factors influencing quality of product from farm to plate Meat microbiology Co-products and by-products from meat animals Regulatory framework Current and future developments in products and processes
Detailed Information FOOD90010
|Nutrition Politics and PolicyCore||12.5|
Nutrition Politics and Policy
This subject critically examines the scientific, policy and political debates regarding the relationship between food, nutrition and health. The social, economic, commercial, scientific and regulatory processes and structures that shape food consumption patterns, the nutritional quality of foods, and the dietary health of the population will be explored. This includes an evaluation of governments’ food, agricultural and nutrition policies. Topics include: The science and politics of formulating dietary guidelines, nutritional reductionism in nutrition research, and debates over definitions of healthy and unhealthy foodsChanging dietary patterns, the nutrition transition, food security, th...
Detailed Information POPH90293
|Sustainable Food: Policy and PracticeCore||12.5|
Sustainable Food: Policy and Practice
This subject critically examines the policies, practices and challenges of creating more environmentally sustainable systems of food production, distribution and consumption. The resource dependence and environmental issues associated with existing food systems will be reviewed, including climate change, deforestation, water scarcity, loss of biodiversity, oil dependency, and chemical pollution and animal welfare issues. Current and proposed practices and integrated policy solutions for creating more sustainable and less resource-dependent systems of production distribution and consumption will be explored and compared. These initiatives will be placed in the context of a rising global de...
Detailed Information FOOD90033
|Sustainable Food ProductionCore||12.5|
Sustainable Food Production
Currently, there is more than sufficient food produced on a global scale to feed the population. This has been an upward trend throughout agricultural history, whereby humans have altered their cultivation habits to produce more. However, the continued rise in productivity is unlikely to continue under current systems within which resources are finite. The full impacts of this on a global scale are yet to be experienced by much of the population, largely in developed areas, although viability has dropped in many food producing systems due to increases in input costs of fuel, water, fertilizers and pest and disease control. Meanwhile, at the regional scale, food production systems are alre...
Detailed Information FOOD90034