BSc (Major in Food Science and Nutrition) Year 3 - Core Food Science and Nutrition Year Students now build on their foundation through application of basic knowledge to the study of core subjects in food science and nutrition, and optional subjects reflecting their interest in food science or nutrition. Subject Units of Credit Semester 1 (hrs/week) Semester 2 (hrs/week) FOOD1370 Food Preservation: Principles and Applications 6 6 0 FOOD3440 Advanced Nutrition 6 0 6 12 6 6 Plus two of: FOOD1390 Product Design and Development 6 0 6 FOOD2330 Quality Assurance and Control 6 0 6 FOOD2340 Food Safety 6 0 6 FOOD2350 Forensic Food Science 6 3 0 Plus additional courses to a total of 48UOC Recommended CHEM3811 Food Chemistry 2 6 6 0 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

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