BSc (Food Science and Technology) Year 3 - Core Food Science Year Students build on their science foundation through application of basic knowledge to study the quality, safety, composition, behaviour, processing and development of food products. Subject Units of Credit Semester 1 (hrs/week) Semester 2 (hrs/week) CHEM3811 Food Chemistry 2 6 6 0 FOOD1360 Food Processing Principles 6 6 0 FOOD1370 Food Preservation: Principles and Applicaitons 6 6 0 FOOD1380 Unit Operations in Food Processing 6 0 6 FOOD1390 Product Design and Development 6 0 6 FOOD2320 Food Microbiology 6 6 0 FOOD2330 Quality Assurance and Control 6 0 6 FOOD2340 Food Safety 6 0 6 TOTAL 48 24 24 Top of Page

Undergraduate Programs BSc: Food Science & Technology - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Food Science & Nutrition - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Food Science - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Advanced Science - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 Honours in Food Science - Guidelines Postgraduate Programs - Grad. Dip. (Food Tech.) - MSc (Coursework) Course outlines Career profiles Search : Food Science Site UNSW for Contact Us

	CRICOS Provider No. 00098G Back to UNSW Homepage Disclaimer | ©UNSW				URL: http://www.foodscience.unsw.edu.au Authorised by: Food Science and Technology, School of Chemical Sciences and Engineering, UNSW Enquiries : chse@unsw.edu.au Site comments : julian.cox@unsw.edu.au See also: Engineering@UNSW