Programme structure
The MFoodSci is an 18-month, 180-point programme with the option of starting in Semester One or Semester Two, and completed over three semesters full-time, with part-time options available.
The programme will be delivered by lectures, seminars, laboratory work, fieldwork and research supervision.
The degree will include 90 points of compulsory taught courses (which includes a 15-point research proposal) and a research project of either 30 points or 60 points.
The research project or dissertation may be undertaken in collaboration with an industry partner, with the research being conducted on campus or at the industry partner site.
A minimum GPA will be required in order to enrol in the dissertation. Students doing the research project will predominantly be those wanting to enter the workforce. MFoodSci graduates will be eligible to apply for entry to a PhD.
Students must complete:
90 points:
- CHEMMAT 757: Engineering Biotechnology
- FOODSCI 703: Food Processing
- FOODSCI 706: Food Safety
- FOODSCI 707: Food Science
- FOODSCI 708: Advanced Food Science
- FOODSCI 752
At least 30 points from:
- FOODSCI 715: Food Allergens and Intolerants
- FOODSCI 740: Food Analysis
- FOODSCI 750: Advanced Topics in Food Science 1
- FOODSCI 751: Advanced Topics in Food Science 2
- Up to 30 points from other 700 level courses offered at this University approved by the Programme Director
30 points:
- FOODSCI 790 Research Project
or
90 points:
- CHEMMAT 757: Engineering Biotechnology
- FOODSCI 703: Food Processing
- FOODSCI 706: Food Safety
- FOODSCI 707: Food Science
- FOODSCI 708: Advanced Food Science
- FOODSCI 752
30 points from:
- FOODSCI 715: Food Allergens and Intolerants
- FOODSCI 740: Food Analysis
- FOODSCI 750: Advanced Topics in Food Science 1
- FOODSCI 751: Advanced Topics in Food Science 2
60 points:
- FOODSCI 791: Dissertation
