Food Science, Testamur Major (T059)
- Western Sydney University Major Code: T059
Previous Code: ST3077.1
Available to students in other Western Sydney University Programs: Yes. Check that your program has the available credit points required to complete the subjects in this field of study. Any requisite requirements must also be met. Consult your Program Advisor for further advice.
This postgraduate major is designed for science graduates interested in furthering a career in food science and technology, working in a variety of settings such as food manufacturing, research and development, regulatory affairs, technical and senior management. Graduates will develop knowledge and skills to meet future challenges to the food supply including sustainability, food safety, and health and nutrition, applicable to both Australian and global contexts. Students will be prepared to become professional food scientists with the cognitive, technical and critical thinking skills to analyse issues and articulate appropriate solutions. A capstone subject involving either a research or professional industry project allows students to integrate their knowledge and skills developed from the whole program.
Location
| Campus | Mode | Advice |
|---|---|---|
| Parramatta Campus - Victoria Road | Internal | Dr Mark Williams |
| Hawkesbury | Internal | Dr Mark Williams |
Major Structure
Qualification for the award of Master of Science (Food Science) requires the successful completion of 160 credit points comprising:
- 20 credit points of core subjects,
- 20 credit points of research capstone subjects,
- 40 credit points of major subjects as follows
| Subject | Title | Credit Points |
|---|---|---|
| NATS 7015 | Food Evaluation | 10 |
| NATS 7016 | Food Preservation and Packaging Technologies | 10 |
| NATS 7017 | Food Product Design | 10 |
| NATS 7018 | Food Quality Management | 10 |
- and at least 40 credit points from Alternate Pool 1 and up to 40 credit points from Alternate Pool 2.
Students should note that the subjects available in Alternate Pool 1 and Alternate Pool 2 are listed under the Structure tab of the Master of Science page.
Recommended Sequence
Master of Science full-time start-year intake
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| NATS 7016 | Food Preservation and Packaging Technologies | 10 |
| NATS 7015 | Food Evaluation | 10 |
| Select two alternate subjects | 20 | |
| Credit Points | 40 | |
| Spring session | ||
| NATS 7018 | Food Quality Management | 10 |
| NATS 7017 | Food Product Design | 10 |
| MATH 7016 | The Nature of Data | 10 |
| Select one alternate subject | 10 | |
| Credit Points | 40 | |
| Year 2 | ||
| Autumn session | ||
| NATS 7055 | Experiment Design and Project Management | 10 |
| Select three alternate subjects | 30 | |
| Credit Points | 40 | |
| Spring session | ||
| Select 20 credit points from the following (note that MSc Research Project is a 20 credit point subject): | 20 | |
| MSc Research Project | ||
| Industry Project | ||
| Industry Project (Extended) | ||
| Professional Topic | ||
| Research Preparation in Post Graduate Studies | ||
| Select two alternate subjects | 20 | |
| Credit Points | 40 | |
| Total Credit Points | 160 | |
Master of Science full-time mid-year intake
| Year 1 | ||
|---|---|---|
| Spring session | Credit Points | |
| MATH 7016 | The Nature of Data | 10 |
| Select three alternate subjects | 30 | |
| Credit Points | 40 | |
| Autumn session | ||
| NATS 7055 | Experiment Design and Project Management | 10 |
| NATS 7015 | Food Evaluation | 10 |
| NATS 7016 | Food Preservation and Packaging Technologies | 10 |
| Select one alternate subject | 10 | |
| Credit Points | 40 | |
| Year 2 | ||
| Spring session | ||
| NATS 7017 | Food Product Design | 10 |
| NATS 7018 | Food Quality Management | 10 |
| Select two alternate subjects | 20 | |
| Credit Points | 40 | |
| Autumn session | ||
| Select 20 credit points from the following (note that MSc Research Project is a 20 credit point subject): | 20 | |
| MSc Research Project | ||
| Industry Project | ||
| Industry Project (Extended) | ||
| Professional Topic | ||
| Research Preparation in Post Graduate Studies | ||
| Select two alternate subjects | 20 | |
| Credit Points | 40 | |
| Total Credit Points | 160 | |
Major in other postgraduate programs, full-time start-year intake
Students undertaking the major as part of a postgraduate program other than the Master of Science must complete 40 credit points of specialisation subjects.
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| NATS 7015 | Food Evaluation | 10 |
| NATS 7016 | Food Preservation and Packaging Technologies | 10 |
| Credit Points | 20 | |
| Spring session | ||
| NATS 7017 | Food Product Design | 10 |
| NATS 7018 | Food Quality Management | 10 |
| Credit Points | 20 | |
| Total Credit Points | 40 | |
Major in other postgraduate programs, full-time mid-year intake
Students undertaking the major as part of a postgraduate program other than the Master of Science must complete 40 credit points of specialisation subjects.
| Year 1 | ||
|---|---|---|
| Spring session | Credit Points | |
| NATS 7015 | Food Evaluation | 10 |
| NATS 7016 | Food Preservation and Packaging Technologies | 10 |
| Credit Points | 20 | |
| Autumn session | ||
| NATS 7017 | Food Product Design | 10 |
| NATS 7018 | Food Quality Management | 10 |
| Credit Points | 20 | |
| Total Credit Points | 40 | |
Equivalent Subject
The subject listed below counts towards completion of this major for students who passed this subject in 2021 or earlier.
ENGR 7018 - Research Preparation in Post Graduate Studies, replaced by NATS 7057 Research Preparation in Post Graduate Studies