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Postgraduate Certificate in Food Science

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Comments about Postgraduate Certificate in Food Science - On Campus - Parkville - Victoria

  • Objectives
    The objectives of the course are to: * Provide students with a more advanced knowledge of food chemistry, microbiology, food processing and food quality and safety. * Introduce students to industrial applications of food science and technology and the commercial outcomes. * Increase the awareness of emerging technologies and the relevance of this to the future food industry.
  • Academic Title
    Postgraduate Certificate in Food Science
  • Course description
    Core Subjects

    Subject     Semester     Credit Points

    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

    Elective Subjects

    Subject     Semester     Credit Points

    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

    208-728  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

    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

    208-745  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

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