- The Graduate Diploma in Food Science requires the completion of eight subjects comprising 100 credit points of coursework, including six core subjects and 25 points of elective subjects.
- Students should note that they may substitute any of the elective subjects with any 12.5 credit point subject from other relevant courses offered by the University of Melbourne pending approval by the course coordinator and the teaching subject coordinator.
- A diverse range of elective subjects is offered enabling students to develop sufficient familiarity with knowledge areas relevant to their existing academic qualifications and industrial experience.
Graduate Diploma in Food Science - Sample Course Plan
|Core Subjects - Semester 1 and 2|
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
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
|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 FOOD90024
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
|Elective Subjects - choose two elective subjects (25 points)|
Choose two from our extensive list - viewable via the handbook: https://handbook.unimelb.edu.au/view/2015/GD-FOODSC