Major structure
Overview
This major is available in the Bachelor of Science.
In the Food Science major, you’ll bridge chemistry, microbiology, and technology to prepare for a career in the food industry.
Major structure
The Environmental Science major is made up of seven subjects (87.5 credit points) taken in your second and third year. Each subject is worth 12.5 credit points. Level 2 subjects are usually taken in second year, and Level 3 subjects in third year.
To complete this major, you’ll need:
- 25 credit points of Level 2 major core
- 12.5 credit points of Level 2 major elective
- 37.5 credit points of Level 3 major core
- 12.5 credit points of Level 3 capstone
The rest of your degree will consist of a Level 1 science core subject, your choice of elective subjects in science, and breadth (non-science) subjects.
Further information
You can find detailed information about your major – including structure, subject availability, and participation requirements – in the Handbook.
You can also explore your study pathway and sample course plans through My Course Planner.
Sample course plan
View some sample course plans to help you select subjects that will meet the requirements for this major.
Food Science Start-year intake
If you have not undertaken VCE Units 3/4 Chemistry previously, you may first need to enrol in CHEM10007 Fundamentals of Chemistry in your first semester.
Year 1
100 pts
- Foundational Biology: Life's Complexity – elective – BIOL10010 – 12.5 pts
- elective – 12.5 pts
- elective – 12.5 pts
- breadth – 12.5 pts
Year 2
100 pts
- Food Microbiology and Safety – major – FOOD20006 – 12.5 pts
- elective – 12.5 pts
- elective – 12.5 pts
- elective – 12.5 pts
Year 3
100 pts
Explore this major
Explore the subjects you could choose as part of this major.
Students must complete all required core subjects
| Accordion | |
|---|---|
| Intro to Food Science & Human Nutrition · 12.5 pts |
This subject introduces the basic concepts of both food science and nutrition. From a food science perspective, the subject will assist students in developing an understanding of the chemical structure and underlying nutritional biochemistry of food components, concentrating on carbohydrates, proteins and lipids, and how food processing affects these food components. From a nutrition perspective, the subject will assist students in developing an understanding of the nutritional aspect of food in the human body, covering basic physiological and biochemical processes. There is a particular emphasis on the digestion, absorption, nutritional significance and health effects of the macro and micronutrients, and the basic biochemistry of energy metabolism. Students will further explore the dietary concepts of energy balance and diet planning and the tools used in this process. |
| Food Microbiology and Safety · 12.5 pts |
Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways:
However, as foods must be safe and fit for human consumption, this subject aims to familiarise students with major food spoilage and pathogenic microorganisms. The content will cover:
Practical exercises and case studies will be undertaken to provide an in-depth understanding of the regulatory framework of food safety |
| Food Processing & Preservation · 12.5 pts |
The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques. An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted. Practical exercises, demonstrations and site visits will provide experience in commonly applied technologies. The content includes:
|
| Advanced Food Analysis · 12.5 pts |
Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis. These analytical techniques will include:
Methods to be examined are titration; rheology; chromatography (HPLC, GLC, ion exchange separations, spectrophotometry, UV, visible, infrared); AA; mass spectrometry; ELISA; fluorescence spectrometry and sensory. |
| Food Research & Development · 12.5 pts |
The aim of this subject is to provide students with an understanding of the systematic processes involved in food research and product development. This subject represents a capstone experience for the food science major. It will allow students to experience and conduct basic research projects (minimum six weeks equivalent). It is anticipated that students will implement the knowledge they have gained via foundation and specialised studies through preparation of a research proposal, and executing that proposal in a laboratory or industry environment. The outcome will involve the development of a new food product, or solving a problem facing the food industry through knowledge of market research, product design and evaluation, packaging, safety, quality and regulatory requirements. The content includes:
|
| Functional Foods · 12.5 pts |
This subject examines the macro structure of food and the chemistry of the components as part of a food matrix. This will include their interactions within a food matrix. Specialised topics will provide students with a greater understanding of nutritional and sensory characteristics of foods, particularly where new product development involves novel functionality such as conferring health benefits or new physical traits. |
Students select subjects according to the major requirements
| Accordion | |
|---|---|
| Biochemistry in Agricultural Systems · 12.5 pts |
An understanding of the chemical processes that occur in living organisms is essential to understanding how plants, animals and microbes function, and therefore the best management practices that will result in optimal health and productivity. This subject is designed to introduce students to the discipline of biochemistry, to allow them to develop a basic understanding of the biological chemistry underpinning function at the cellular and system levels. Topics covered will include: cellular structure and biochemical function, structure of biomolecules including proteins, lipids and carbohydrates, energy generating pathways, photosynthesis, metabolism, fixation and assimilation of nitrogen, transformation of metals, phosphorus and sulphur, comparative metabolism in ruminants and avians and the regulation of metabolism by hormones and isoprenoids. |
| Biochemistry and Molecular Biology · 12.5 pts |
This subject is an introduction to the field of Biochemistry and Molecular Biology, building on 1st year chemical principles relating molecular structure to biological function. The content includes a detailed introduction to the structure of biological building blocks (amino acids, nucleic acids, carbohydrates and lipids). The subject covers the structure and function of proteins, including the properties of enzymes, their regulation and kinetic behaviour. How nucleic acids replicate information, are maintained and repaired and serve as a template for the synthesis of RNAs and proteins (i.e. molecular biology) is addressed. The structure of lipids is examined to show their major biological roles, particularly as components of cell membranes. Metabolic pathways (glycolysis, gluconeogenesis, glycogen metabolism, TCA cycle and oxidative phosphorylation) will complete this core coverage of essential biochemistry. The subject is designed to stand alone, but it complements the laboratory experiences in the subject BCMB20005 “Techniques in Molecular Science”, Each of these level-2 subjects can be taken independently, concurrently or in either order. |