- Western Sydney University Major Code: T124
Previous code: MT3046.1
Available to students in other Western Sydney University Programs: Yes, however the following restrictions apply.
This testamur major is available as an elective major for Bachelor of Medical Science students only.
There is more to innovative foods, food marketing and healthy eating than you realise. This major will help you understand nutrition, and the science behind food in the largest business sector in the world. A major in Innovative Foods will prepare you to be a leader in developing innovative, safe, healthy and sustainable foods. A solid foundation in the biological and chemical sciences, needed to underpin food science, will enable graduates from this program to be confident in the rapidly evolving food technology sector. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching. This flexible program has links with industry and community and enables you to make use of modern sensory and food processing facilities while undertaking units in human nutrition and health, food production, biotechnology, integrated management.
Location
Recommended Sequence
Select the link for your program below to see details of the major
Bachelor of Science
Qualification for the award of Bachelor of Science with a major in Innovative Foods requires the successful completion of 240 credit points as per the recommended sequence below.
Plan of Study Grid
Year 1 |
Autumn session |
NATS 1019 |
Scientific Literacy |
10 |
CHEM 1008 |
Introductory Chemistry |
10 |
BIOS 1001 |
Biodiversity |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
CHEM 1012 |
Essential Chemistry |
10 |
PROC 1005 |
Introduction to Food Science |
10 |
|
10 |
|
Quantitative Thinking |
|
|
Mathematics 1A |
|
|
Biometry |
|
|
10 |
| Credit Points | 40 |
Year 2 |
Autumn session |
NATS 2042 |
Science Research Methods |
10 |
PROC 2002 |
Innovative Foods |
10 |
|
20 |
| Credit Points | 40 |
Spring session |
NATS 2041 |
Experimental Foods |
10 |
NATS 3020 |
Food Safety |
10 |
|
10 |
|
Work Internship for Science Professionals |
|
|
Complex Case Studies in Science |
|
|
10 |
| Credit Points | 40 |
Year 3 |
Autumn session |
NATS 3015 |
Field Project 1 |
10 |
NATS 3038 |
Quality Assurance and Food Analysis |
10 |
NATS 3048 |
Food Formulations |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
PROC 3003 |
Food Product Development |
10 |
PROC 3007 |
Food Innovation and Technology |
10 |
|
20 |
| Credit Points | 40 |
| Total Credit Points | 240 |
Bachelor of Science (Pathway to Teaching Primary/Secondary)
Qualification for the Bachelor of Science (Pathway to Teaching Primary/Secondary) with a major in Innovative Foods requires the successful completion of 240 credit points as per the recommended sequence for the Bachelor of Science with a major in Innovative Foods, given above.
Plan of Study Grid
Year 1 |
Autumn session |
NATS 1019 |
Scientific Literacy |
10 |
CHEM 1008 |
Introductory Chemistry |
10 |
BIOS 1001 |
Biodiversity |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
CHEM 1012 |
Essential Chemistry |
10 |
PROC 1005 |
Introduction to Food Science |
10 |
|
10 |
|
Quantitative Thinking |
|
|
Mathematics 1A |
|
|
Biometry |
|
|
10 |
| Credit Points | 40 |
Year 2 |
Autumn session |
NATS 2042 |
Science Research Methods |
10 |
PROC 2002 |
Innovative Foods |
10 |
|
20 |
| Credit Points | 40 |
Spring session |
NATS 2041 |
Experimental Foods |
10 |
NATS 3020 |
Food Safety |
10 |
|
10 |
|
Complex Case Studies in Science |
|
|
Work Internship for Science Professionals |
|
|
10 |
| Credit Points | 40 |
Year 3 |
Autumn session |
NATS 3015 |
Field Project 1 |
10 |
NATS 3038 |
Quality Assurance and Food Analysis |
10 |
NATS 3048 |
Food Formulations |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
PROC 3003 |
Food Product Development |
10 |
PROC 3007 |
Food Innovation and Technology |
10 |
|
20 |
| Credit Points | 40 |
| Total Credit Points | 240 |
In addition, all students must complete a mandatory 40 credit point minor in Education Studies. Students must choose one of:
Education Studies – Primary Teaching, Minor (0296)
Or
Education Studies - Secondary Teaching, Minor (0267)
Students must meet this requirement by choosing subjects from the selected Education Studies minor as electives within their Bachelor of Science program.
Bachelor of Advanced Science
Qualification for the award of Bachelor of Advanced Science with a major in Innovative Foods requires the successful completion of 240 credit points as per the recommended sequence below.
Plan of Study Grid
Year 1 |
Autumn session |
NATS 1019 |
Scientific Literacy |
10 |
CHEM 1008 |
Introductory Chemistry |
10 |
BIOS 1001 |
Biodiversity |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
CHEM 1012 |
Essential Chemistry |
10 |
PROC 1005 |
Introduction to Food Science |
10 |
|
10 |
|
Quantitative Thinking |
|
|
Mathematics 1A |
|
|
Biometry |
|
|
10 |
| Credit Points | 40 |
Year 2 |
Autumn session |
NATS 2042 |
Science Research Methods |
10 |
PROC 2002 |
Innovative Foods |
10 |
NATS 2001 |
Advanced Science Project A |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
NATS 2041 |
Experimental Foods |
10 |
NATS 3020 |
Food Safety |
10 |
NATS 2002 |
Advanced Science Project B |
10 |
|
|
NATS 3044 |
Complex Case Studies in Science |
10 |
NATS 3045 |
Work Internship for Science Professionals |
10 |
| Credit Points | 50 |
Year 3 |
Autumn session |
NATS 3015 |
Field Project 1 |
10 |
NATS 3038 |
Quality Assurance and Food Analysis |
10 |
NATS 3048 |
Food Formulations |
10 |
NATS 3043 |
Advanced Science Research Project C |
10 |
| Credit Points | 40 |
Spring session |
PROC 3003 |
Food Product Development |
10 |
PROC 3007 |
Food Innovation and Technology |
10 |
NATS 3043 |
Advanced Science Research Project C |
10 |
|
10 |
| Credit Points | 40 |
| Total Credit Points | 250 |
Diploma in Science/Bachelor of Science
Qualification for this award requires the successful completion of 250 credit points which include the units listed in the recommended sequence below.
Plan of Study Grid
Year 1 | Credit Points |
|
|
CHEM 0001 |
Chemistry (WSTC Prep) |
10 |
BIOS 1014 |
Cell Biology (WSTC) |
10 |
CHEM 1013 |
Essential Chemistry (WSTC) |
10 |
NATS 1020 |
Scientific Literacy (WSTC) |
10 |
CHEM 1009 |
Introductory Chemistry (WSTC) |
10 |
BIOS 1003 |
Biodiversity (WSTC) |
10 |
MATH 1027 |
Quantitative Thinking (WSTC) |
10 |
PROC 1007 |
Introduction to Food Science (WSTC) |
10 |
NATS 1030 |
Human Anatomy and Physiology 2 (WSTC) |
10 |
| Credit Points | 90 |
Year 2 |
Autumn session |
NATS 2042 |
Science Research Methods |
10 |
PROC 2002 |
Innovative Foods |
10 |
NATS 3020 |
Food Safety |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
NATS 2041 |
Experimental Foods |
10 |
|
10 |
|
Complex Case Studies in Science |
|
|
Work Internship for Science Professionals |
|
|
20 |
| Credit Points | 40 |
Year 3 |
Autumn session |
NATS 3015 |
Field Project 1 |
10 |
NATS 3038 |
Quality Assurance and Food Analysis |
10 |
NATS 3048 |
Food Formulations |
10 |
|
10 |
| Credit Points | 40 |
Spring session |
PROC 3003 |
Food Product Development |
10 |
PROC 3007 |
Food Innovation and Technology |
10 |
|
20 |
| Credit Points | 40 |
| Total Credit Points | 250 |