Master of Food Science (439FS)

Overview

Award title	Master of Food Science
Year & campus	2023 — Parkville
CRICOS code	061970M
Fees information	Subject EFTSL, level, discipline and census date
Study level & type	Graduate Coursework
AQF level	9
Credit points	200 credit points
Duration	24 months full-time or 48 months part-time

The Master of Food Science has been developed for graduates holding a science or engineering degree seeking specialist training for a career in the food and associated industries. Each student completes a tailored program of coursework subjects incorporating core study areas and electives in addition to a research project in an approved area of food science.

As a graduate you will be well prepared to play a key role in research and technical divisions within food companies and associated organisations, as well as in managing food production across the entire food supply chain.

Links to further information

https://study.unimelb.edu.au/find/courses/graduate/master-of-food-science/

Entry requirements

In order to be considered for entry, applicants must have completed: an undergraduate degree in any discipline with at least an H3 (65%) weighted average, or equivalent.

Meeting these requirements does not guarantee selection.

In ranking applications, the Selection Committee will consider: Prior academic performance
The Selection Committee may seek further information to clarify any aspect of an application in accordance with the Academic Board Rules on the use of selection instruments
Applicants are required to satisfy the university’s English language requirements for graduate courses. For those applicants seeking to meet these requirements by one of the standard tests approved by the Academic Board, performance band 6.5 is required.

Notes:

Successful applicants with an undergraduate degree in a cognate discipline may receive up to 50 credit points of advanced standing towards the elective subject requirements of the Masters.

Successful applicants with an honours degree in a cognate discipline may receive up to 100 credit points of advanced standing towards the Masters.

Successful applicants with completed graduate level subjects in a cognate discipline may receive up to 100 credit points of advanced standing towards the Masters.

Students completing the Graduate Certificate or Graduate Diploma in Food Science will be eligible for 50 or 100 points of credit respectively into the Master of Food Science.

Inherent requirements (core participation requirements)

The Faculty of Veterinary and Agricultural Sciences (FVAS) welcomes applications from students with disabilities. It is University and Faculty policy to take reasonable steps to make reasonable adjustments so as to enable the student’s participation in the Faculty's programs. FVAS contributes to the New Generation degrees and offers a broad range of programs across undergraduate and post-graduate levels many of which adopt a multi-disciplinary approach.

Students of the Faculty's courses must possess intellectual, ethical, and emotional capabilities required to participate in the full curriculum and to achieve the levels of competence required by the Faculty. Candidates must have abilities and skills in observation; motor in relevant areas; communication; in conceptual, integrative, and quantitative dimensions; and in behavioural and social dimensions.

Adjustments can be provided to minimise the impact of a disability, however students need to be able to participate in the program in an independent manner and with regard to their safety and the safety of others.

I. Observation: In some contexts, the student must be able to observe demonstrations and experiments in the basic and applied sciences. More broadly, observation requires reading text, diagrams, maps, drawings and numerical data. The candidate should be able to observe details at a number of scales and record useful observations in discipline dependant contexts.

II. Communication: A candidate should be able to communicate with fellow students, professional and academic staff, members of relevant professions and the public. A candidate must be able to communicate effectively and sensitively. Communication includes not only speech but also reading and writing.

III. Motor: Candidates should have sufficient motor function necessary for participation in the inherent discipline-related activities. The practical work, design work, field work, diagnostic procedures, laboratory tests, require varying motor movement abilities. Off campus investigations may include visits to construction sites, urban, rural and/or remote environments.

IV. Intellectual-Conceptual, Integrative and Quantitative Abilities: These abilities include measurement, calculation, reasoning, analysis, and synthesis. Problem solving, the critical skill demanded of professionals in land and environment industries, requires all of these intellectual abilities. In addition, the candidate should be able to comprehend three-dimensional relationships and to understand the spatial relationships of structures.

V. Behavioural and Social Attributes: A candidate must possess behavioural and social attributes that enable them to participate in a complex learning environment. Students are required to take responsibility for their own participation and learning. They also contribute to the learning of other students in collaborative learning environments, demonstrating interpersonal skills and an understanding of the needs of other students. Assessment may include the outcomes of tasks completed in collaboration with other students.

Students who feel their disability will prevent them from meeting the above academic requirements are encouraged to contact Student Equity and Disability Services https://students.unimelb.edu.au/explore/student-equity

Intended learning outcomes

In this course, students will

Be able to demonstrate advanced knowledge and skills in the interdiscplinary field of food science
Develop the cognitive, technical and creative skills necessary to underpin understanding of recent innovations in food science
Be exposed to advanced research topics and practical applications within the disciplines of food science, and develop the skills necessary to plan and execute an independent piece of research and communicate the impact of this work
Develop an understanding of problem solving and research methodologies and demonstrate personal accountability by applying solutions to diverse challenges facing food production, supply and security
Interpret, critically analyse and evaluate data generated through research activities in order to effectively understand and implement improved systems within food science
Investigate and apply innovative approaches to the contemporary, interdisciplinary management of commercial food systems
Demonstrate a comprehensive understanding of the specialised disciplines of food science, emerging technologies and the relevance of these to the future food industry
Demonstrate a critical understanding of environmental, economic, social and ethical factors related to food production in Australia and globally, with the cognitive, technical and creative skills necessary to communicate the information to a specialist and non-specialist audience

Generic skills

A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
Capacity for independent critical thought, rational inquiry and self-directed learning and research
An ability to derive, interpret and analyse social, technical or economic information from primary and other sources
Awareness of and ability to utilise appropriate communication technology and methods for the storage, management and analysis of data
Capacity for creativity and innovation, through the application of skills and knowledge
Ability to integrate information across a relevant discipline to solve problems in applied situations
Highly developed computer - based skills to allow for effective on-line learning and communication.
Highly developed written communication skills to allow informed dialogue with individuals and groups from industry, government and the community
Highly developed oral communication skills to allow informed dialogue and liaison with individuals and groups from industry, government and the community.
Appreciation of social and cultural diversity from a regional to a global context
Ability to participate effectively as a member of a team
Ability to plan work, use time effectively and manage small projects

Graduate attributes

The Melbourne Experience enables our Graduates to become:

Academically excellent
Our Graduates will be expected to:

Have a strong sense of intellectual integrity and the ethics of scholarship
Have in-depth knowledge of their specialist discipline(s)
Reach a high level of achievement in writing, generic research activities, problem-solving and communication
Be critical and creative thinkers, with an aptitude for continued self directed learning
Be adept at learning in a range of ways, including through information and communication technologies

Knowledgeable across disciplines

Our graduates will be expected to:

Examine critically, synthesise and evaluate knowledge across a broad range of disciplines
Expand their analytical and cognitive skills through learning experiences in diverse subjects
Have the capacity to participate fully in collaborative learning and to confront unfamiliar problems
Have a set of flexible and transferable skills for different types of employment

Leaders in communities

Our graduates will be expected to:

Initiate and implement constructive change in their communities, including professions and workplaces
Have excellent interpersonal and decision-making skills, including an awareness of personal strengths and limitations
Mentor future generations of learners
Engage in meaningful public discourse, with a profound awareness of community needs

Attuned to cultural diversity
Our graduates will be expected to:

Value different cultures
Be well-informed citizens able to contribute to their communities wherever they choose to live and work
Have an understanding of the social and cultural diversity in our community
Respect Indigenous knowledge, cultures and values

Active global citizens
Our graduates will be expected to:

Accept social and civic responsibilities
Be advocates for improving the sustainability of the environment
Have a broad global understanding, with a high regard for human rights, equality and ethics

Course structure

The Master of Food Science requires the successful completion of 200 credit points.

The Master of Food Science is a 2 year degree (full time). This degree offers a diverse range of elective subjects enabling students to develop sufficient familiarity with knowledge areas relevant to their research thesis, supplementing existing academic qualifications and industrial experience.

To obtain the degree students must complete

100 credit points of compulsory subjects
A minimum of 25 credit points of Research Project subjects
A minimum of 25 credit points of Discipline electives
A maximum of 50 credit points of Other electives

Subjects Options

Compulsory subjects

Students must complete all of the following eight subjects (100 points):

Code	Name	Study period	Credit Points
FOOD90022	Food Chemistry	Semester 1 (On Campus - Parkville)	12.5
FOOD90007	Food Processing	Semester 2 (On Campus - Parkville)	12.5
FOOD90010	Meat and Meat Products	Semester 1 (On Campus - Parkville)	12.5
FOOD90023	Food Microbiology	Semester 1 (On Campus - Parkville)	12.5
FOOD90008	Food Safety and Quality	Semester 2 (Online)	12.5
FOOD90035	Plant Food Products	Semester 2 (On Campus - Parkville)	12.5
AGRI90075	Research Methods For Life Sciences	Semester 1 (Online)	12.5
FOOD90028	Sensory Evaluation	Semester 2 (On Campus - Parkville)	12.5

Research project

Students must complete a minimum of 25 points of the following:

Students wishing to take a Minor or Major research project over one semester should enrol into AGRI90070 Minor Research Project or AGRI90072 Major Research Project.
Students wishing to take a Minor Research project over two semesters should enrol into AGRI90079 Minor Research Project Part 1 and AGRI90081 Minor Research Project Part 2.
Students wishing to take a Major Research project over two semesters should enrol into or AGRI90080 Major Research Project Part 1 and AGRI90082 Major Research Project Part 2.

Code	Name	Study period	Credit Points
AGRI90079	Minor Research Project Part 1	Semester 1 (Extended) (On Campus - Parkville) Semester 2 (Extended) (On Campus - Parkville)	12.5
AGRI90081	Minor Research Project Part 2	Semester 1 (Early-Start) (On Campus - Parkville) Semester 2 (Early-Start) (On Campus - Parkville)	12.5
AGRI90070	Minor Research Project	Semester 1 (On Campus - Parkville) Semester 2 (On Campus - Parkville)	25
AGRI90080	Major Research Project Part 1	Semester 1 (Extended) (On Campus - Parkville) Semester 2 (Extended) (On Campus - Parkville)	25
AGRI90082	Major Research Project Part 2	Semester 1 (Early-Start) (On Campus - Parkville) Semester 2 (Early-Start) (On Campus - Parkville)	25
AGRI90072	Major Research Project	Semester 1 (On Campus - Parkville) Semester 2 (On Campus - Parkville)	50

Discipline electives

Students must complete a minimum of two subjects (25 points) from the following:

Code	Name	Study period	Credit Points
FOOD90034	Sustainable Food Production	Semester 2 (Online)	12.5
FOOD90012	Current Issues in Dairy Science	Not available in 2023	12.5
FOOD90031	Food Packaging Materials and Processes	July (On Campus - Parkville)	12.5
FOOD90032	Food Packaging Design	July (Off Campus)	12.5

Other electives

Students select a maximum of four subjects (50 points) from the following electives:

Industry Internship

Code	Name	Study period	Credit Points
AGRI90076	Industry Internship	Summer Term (Dual-Delivery - Parkville) Semester 1 (On Campus - Parkville) Semester 2 (On Campus - Parkville)	12.5

Food Policy

Code	Name	Study period	Credit Points
FOOD90041	The Politics of Food	Semester 1 (On Campus - Parkville)	12.5
FOOD90040	Nutrition Politics and Policy	Semester 1 (On Campus - Parkville)	12.5
FOOD90033	Sustainable Food: Policy and Practice	Semester 2 (Dual-Delivery - Parkville)	12.5
AGRI90057	Climate Change:Agric.Impacts&Adaptation	July (Dual-Delivery - Parkville)	12.5

Agri-Economics/Management

Code	Name	Study period	Credit Points
AGRI90089	Human Resource Management	Not available in 2023	12.5
AGRI90012	Agribusiness 1	Semester 1 (On Campus - Parkville)	12.5
AGRI90014	Managing Markets	Semester 2 (On Campus - Parkville)	12.5

In accordance with tthe Assessment and Results Policy (MPF1326), Examiners may offer reassessment (as a second attempt at passing a subject for a borderline failure in a single subject) to a student enrolled in this course. A borderline failure is defined as a mark of 45% or more.

Last updated: 11 November 2022

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