Food Science, Testamur Major

  • 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

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 7015Food Evaluation10
NATS 7016Food Preservation and Packaging Technologies10
NATS 7017Food Product Design10
NATS 7018Food Quality Management10
  • 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

Plan of Study Grid
Year 1
Autumn sessionCredit Points
NATS 7016 Food Preservation and Packaging Technologies 10
NATS 7015 Food Evaluation 10
Select two alternate subjects 20
 Credit Points40
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 Points40
Year 2
Autumn session
NATS 7055 Experiment Design and Project Management 10
Select three alternate subjects 30
 Credit Points40
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 Points40
 Total Credit Points160

Master of Science full-time mid-year intake

Plan of Study Grid
Year 1
Spring sessionCredit Points
MATH 7016 The Nature of Data 10
Select three alternate subjects 30
 Credit Points40
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 Points40
Year 2
Spring session
NATS 7017 Food Product Design 10
NATS 7018 Food Quality Management 10
Select two alternate subjects 20
 Credit Points40
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 Points40
 Total Credit Points160

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.

Plan of Study Grid
Year 1
Autumn sessionCredit Points
NATS 7015 Food Evaluation 10
NATS 7016 Food Preservation and Packaging Technologies 10
 Credit Points20
Spring session
NATS 7017 Food Product Design 10
NATS 7018 Food Quality Management 10
 Credit Points20
 Total Credit Points40

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.

Plan of Study Grid
Year 1
Spring sessionCredit Points
NATS 7015 Food Evaluation 10
NATS 7016 Food Preservation and Packaging Technologies 10
 Credit Points20
Autumn session
NATS 7017 Food Product Design 10
NATS 7018 Food Quality Management 10
 Credit Points20
 Total Credit Points40

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

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