Food Science and Innovation, Testamur Major (T163)
- Western Sydney University Major Code: T163
Previous code: T124
NOTE: This Major Testamur replaces T124 - Innovative Foods, Testamur Major from Spring 2025.
Innovations in food science are crucial to address many food systems challenges including food security and sustainability. This major will help you understand the science of innovative technologies and new food product development in the largest global business sector. A major in Food Science and Innovation will prepare you to be a leader in developing novel, 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 production management, food molecular biology, flavour chemistry, consumer relations, food safety, and teaching. This flexible program has links with industry and community and enables you to make use of modern food processing and sensory facilities, while undertaking subjects such as food product development, food production, human nutrition and health.
| Campus | Attendance | Mode | Advice |
|---|---|---|---|
| Hawkesbury | Internal | science@westernsydney.edu.au |
Recommended Sequence Current
All students must complete 60 credit points of study at Level 3 to meet program requirements.
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 AgriFood requires the successful completion of 240 credit points as per the recommended sequence below.
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| NATS 1019 | Scientific Literacy | 10 |
| CHEM 1008 | Introductory Chemistry | 10 |
| BIOS 1001 | Biodiversity | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| CHEM 1012 | Essential Chemistry | 10 |
| PROC 1005 | Introduction to Food Science and Nutrition | 10 |
| Select one of the following: | 10 | |
| Quantitative Thinking | ||
| Mathematics 1A | ||
| Biometry | ||
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Year 2 | ||
| Autumn session | ||
| NATS 2042 | Science Research Methods | 10 |
| PROC 2002 | Novel Foods | 10 |
| Choose two electives | 20 | |
| Credit Points | 40 | |
| Spring session | ||
| NATS 2041 | 10 | |
| NATS 3020 | Food Microbiology and Safety | 10 |
| Choose one of | 10 | |
| Work Internship for Science Professionals | ||
| Complex Case Studies in Science | ||
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Year 3 | ||
| Autumn session | ||
| NATS 3055 | Practicum 1 | 10 |
| NATS 3038 | Quality Assurance and Food Analysis | 10 |
| NATS 3048 | Food Formulations and Sensory Evaluations | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| PROC 3003 | New Food Product Development | 10 |
| PROC 3007 | Food Innovation and Processing Technologies | 10 |
| Choose two electives | 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 Agrifood requires the successful completion of 240 credit points as per the recommended sequence for the Bachelor of Science with a major in Agrifood, given above.
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.
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| NATS 1019 | Scientific Literacy | 10 |
| CHEM 1008 | Introductory Chemistry | 10 |
| BIOS 1001 | Biodiversity | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| CHEM 1012 | Essential Chemistry | 10 |
| PROC 1005 | Introduction to Food Science and Nutrition | 10 |
| Select one of the following: | 10 | |
| Quantitative Thinking | ||
| Mathematics 1A | ||
| Biometry | ||
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Year 2 | ||
| Autumn session | ||
| NATS 2042 | Science Research Methods | 10 |
| PROC 2002 | Novel Foods | 10 |
| Choose two electives | 20 | |
| Credit Points | 40 | |
| Spring session | ||
| NATS 2041 | 10 | |
| NATS 3020 | Food Microbiology and Safety | 10 |
| Choose one of | 10 | |
| Complex Case Studies in Science | ||
| Work Internship for Science Professionals | ||
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Year 3 | ||
| Autumn session | ||
| NATS 3055 | Practicum 1 | 10 |
| NATS 3038 | Quality Assurance and Food Analysis | 10 |
| NATS 3048 | Food Formulations and Sensory Evaluations | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| PROC 3003 | New Food Product Development | 10 |
| PROC 3007 | Food Innovation and Processing Technologies | 10 |
| Choose two electives | 20 | |
| Credit Points | 40 | |
| Total Credit Points | 240 | |
Bachelor of Advanced Science
Qualification for the award of Bachelor of Advanced Science with a major in AgriFood requires the successful completion of 240 credit points as per the recommended sequence below.
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| NATS 1019 | Scientific Literacy | 10 |
| CHEM 1008 | Introductory Chemistry | 10 |
| BIOS 1001 | Biodiversity | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| CHEM 1012 | Essential Chemistry | 10 |
| PROC 1005 | Introduction to Food Science and Nutrition | 10 |
| Choose one of the following: | 10 | |
| Quantitative Thinking | ||
| Mathematics 1A | ||
| Biometry | ||
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Year 2 | ||
| Autumn session | ||
| NATS 2042 | Science Research Methods | 10 |
| PROC 2002 | Novel Foods | 10 |
| NATS 2001 | Advanced Science Project A | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Spring session | ||
| NATS 2041 | 10 | |
| NATS 3020 | Food Microbiology and Safety | 10 |
| NATS 2002 | Advanced Science Project B | 10 |
| Choose one of | 10 | |
| Complex Case Studies in Science | ||
| Work Internship for Science Professionals | ||
| Credit Points | 40 | |
| Year 3 | ||
| Autumn session | ||
| NATS 3055 | Practicum 1 | 10 |
| NATS 3038 | Quality Assurance and Food Analysis | 10 |
| NATS 3048 | Food Formulations and Sensory Evaluations | 10 |
| NATS 3043 | Advanced Science Research Project C | 10 |
| Credit Points | 40 | |
| Spring session | ||
| PROC 3003 | New Food Product Development | 10 |
| PROC 3007 | Food Innovation and Processing Technologies | 10 |
| NATS 3043 | Advanced Science Research Project C | 10 |
| Choose one elective | 10 | |
| Credit Points | 40 | |
| Total Credit Points | 240 | |