Course overview
This course aims to provide an introductory overview of the food industry, and the different components of food science and technology that the food industry relies on for the production of safe and nutritious foods. It aims to blend introductory content with the development of fundamental practical skills in food science and technology, and to introduce key concepts in food safety, microbiology, sensory, chemistry and innovation providing a grounding for more advanced study in these fields.
- Foundations Of Food Science
- Food Safety And Microbiology
- Sensory And Innovation In Food
Course learning outcomes
- Explain the role of safety standards and procedures, microbiology, sensory analysis, chemistry and innovation in the food industry
- Explain the key processes involved in producing foods
- Identify trends and problems related to food production and describe current industry practices
- Use basic food tests and food preparation techniques in food production
Availability
Class details
Waite Campus
Class number 55468
Section LE01
Size 50
Available 50
Class number 55469
Section PR01
Size 50
Available 50
Class number 55470
Section WS01
Size 50
Available 50
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The Student Contribution amount displayed below is for students commencing a new program from 2021 onwards. If you are continuing in a program you commenced prior to 1 January 2021, or are commencing an Honours degree relating to an undergraduate degree you commenced prior to 1 January 2021, you may be charged a different Student Contribution amount from the amount displayed below. Please check the Student Contribution bands for continuing students here. If you are an international student, or a domestic student studying in a full fee paying place, and are continuing study that you commenced in 2025 or earlier, your fees will be available here before enrolments open for 2026.