Master of Food Science

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Comments about Master of Food Science - On Campus - Parkville - Victoria

  • Objectives
    * Enable you to explore the inter-disciplinary nature of agriculture, food production and food science at an advanced level. * Provide you with a sound foundation in food chemistry, microbiology, quality and processing. * Introduce you to advanced research topics and the practical application of these topics within food science. * Develop competence in the design, conduct and analysis of experimental work. * Develop research skills in an aspect of food science and related technologies. * Introduce industrial applications of food science and technology and the commercial outcomes. * Increase the understanding of the specialised disciplines of food science, emerging technologies and the relevance of this to the future food industry. * Develop a critical understanding of the economic, social and ethical factors related to food production in Australia and globally.
  • Academic title
    Master of Food Science
  • Course description
    Core Subjects

    The Research Project may also be taken on its own over one semester.

    Subject     Semester     Credit Points

    208-411  Research Philosophies and Statistics
    This subject should give students knowledge of a range of research methodologies and underlying philosophies, and sophisticated statistical tools to design laboratory and field experiments and field surveys, and effectively and appropriately analyse ...     Semester 1     12.50

    208-741  Food Chemistry and Microbiology
    Food chemistry and biochemistry including nutritional and functionalproperties: water, carbohydrates, lipids, proteins and relatedsubstances, enzymes, vitamins and minerals, pigments and coloringsflavours, food additives, contaminants, toxicological ...     Semester 1     12.50

    208-742  Food Processing
    Preservation techniques (physical, chemical and biological) and applications including reference to legalrequirements; processing operations - the principles of theprocess, factors influencing the selection of equipment and theeffect on the food and ...     Semester 1     12.50

    208-743  Food Safety and Quality
    What are customers' expectations of food? -consumers vs. food manufacturers; regulatory requirements -ANZFA, AQIS, State Health and Dairy Authorities, importingcountries, Codex Alimentarius; food quality systems from'paddock to plate',...     Semester 1     12.50

    208-748  Research Project Full Time
    Each student will complete an individual research project that will be supervised by a panel of at least three members, including the Course Coordinator, the project supervisor and another member of the academic staff appointed by the Head of Departm...     Semester 1, Semester 2     50
    The Selection Committee will evaluate your ability to pursue successfully the course, using the following criteria:

        * a three-year undergraduate degree in a cognate* discipline with a weighted average of at least 65%, or equivalent; or
        * an Honours degree in a cognate discipline or equivalent;
        * satsifying the University's English language requirements

    *a 'cognate' discipline means food science, biochemistry, microbiology, biotechnology/bioengineering and related disciplines.

    Approved Elective Subjects from within Melbourne School of Land and Environment

    Subject     Semester     Credit Points

    202-404  Emerging Issues in Land Resources
    This subject provides insight into the emerging issues faced by the various land management disciplines, particularly in Australia. These may include social, economic and biophysical aspects of issues such as genetically modified organisms, climate c...     Semester 2     12.50

    207-505  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. Ca...     Semester 1     12.50

    208-744  Cereal, Legume and Oilseed Technology
    Origin, classification and structure of cereals, legumes and oilseeds; chemistry and nutritional importance of proteins,carbohydrates and lipids in cereals; harvesting, drying, storageand pre-processing; grain milling: dry and wet; cereal flourqualit...     Semester 2     12.50

    208-745  Fruit and Vegetable Technology
    Characteristics, composition and nutritional importance of fruit and vegetables; classification; desirable andundesirable constituents; post-harvest handling: physiologicaland biochemical changes; stages of physiological development;respiration, gene...     Semester 1     12.50

    208-746  Meat and Smallgoods Technology
    Meat production alternatives in Australia; microscopic and macroscopic structure of meat muscle; components ofmeat and interrelationships; surface chemistry; meatprocessing; role of non-meat functional ingredients; inhibition ofmicrobial growth; fact...     Semester 2     12.50

    208-747  Food Biotechnology
    Principles of Molecular Biology (Gene cloning; Regulation of gene expression; Over-expression of required products);Applications of molecular biology techniques in plants, animals and micro-organisms important in food production and processingApplica...     Semester 2     12.50

    208-750  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 ...     Semester 2     12.50

    208-721  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...     Semester 1     12.50

    208-723  Human Resource Management
    The objective of this subject is to extend the student's ability to understand the strategic and operational roles ofhuman resource management (HRM) in agribusiness. Withinthis broad objective, students will learn to distinguish betweenthe roles...     Semester 1     12.50

    208-724  Managing Markets
    This subject teaches the concepts and skills required to manage the marketing function within any organisation. Students learn to analyze markets, select targets and develop product, price, promotion and distribution strategies for businesses. The su...     Semester 2     12.50

    208-728  Managing Risk
    This subject concerns the theory and practice of risk management using risk management instruments of futures,options and other derivative instruments. The emphasis is onapplying these instruments to applied business situations andon developing, impl...     Semester 1     12.50

    208-729  Operations and Decision Making
    Agribusiness management is becoming more complex, with global supply chains that need new systems and technologies to operate smoothly. Topics include design, planning, scheduling, control, maintenance and replacement, as well as the management of in...     Semester 2     12.50

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