Innovative Foods, Testamur Major (T124)

  • 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

Campus Mode Advice
Hawkesbury Campus Internal Dr Christine Hutchison

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 sessionCredit Points
NATS 1019 Scientific Literacy 10
CHEM 1008 Introductory Chemistry 10
BIOS 1001 Biodiversity 10
Choose one elective 10
 Credit Points40
Spring session
CHEM 1012 Essential Chemistry 10
PROC 1005 Introduction to Food Science 10
Select one of the following: 10
Quantitative Thinking  
Mathematics 1A  
Biometry  
Choose one elective 10
 Credit Points40
Year 2
Autumn session
NATS 2042 Science Research Methods 10
PROC 2002 Innovative Foods 10
Choose two electives 20
 Credit Points40
Spring session
NATS 2041 Experimental Foods 10
NATS 3020 Food Safety 10
Choose one of 10
Work Internship for Science Professionals  
Complex Case Studies in Science  
Choose one elective 10
 Credit Points40
Year 3
Autumn session
NATS 3015 Field Project 1 10
NATS 3038 Quality Assurance and Food Analysis 10
NATS 3048 Food Formulations 10
Choose one elective 10
 Credit Points40
Spring session
PROC 3003 Food Product Development 10
PROC 3007 Food Innovation and Technology 10
Choose two electives 20
 Credit Points40
 Total Credit Points240

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 sessionCredit Points
NATS 1019 Scientific Literacy 10
CHEM 1008 Introductory Chemistry 10
BIOS 1001 Biodiversity 10
Choose one elective 10
 Credit Points40
Spring session
CHEM 1012 Essential Chemistry 10
PROC 1005 Introduction to Food Science 10
Select one of the following: 10
Quantitative Thinking  
Mathematics 1A  
Biometry  
Choose one elective 10
 Credit Points40
Year 2
Autumn session
NATS 2042 Science Research Methods 10
PROC 2002 Innovative Foods 10
Choose two electives 20
 Credit Points40
Spring session
NATS 2041 Experimental Foods 10
NATS 3020 Food Safety 10
Choose one of 10
Complex Case Studies in Science  
Work Internship for Science Professionals  
Choose one elective 10
 Credit Points40
Year 3
Autumn session
NATS 3015 Field Project 1 10
NATS 3038 Quality Assurance and Food Analysis 10
NATS 3048 Food Formulations 10
Choose one elective 10
 Credit Points40
Spring session
PROC 3003 Food Product Development 10
PROC 3007 Food Innovation and Technology 10
Choose two electives 20
 Credit Points40
 Total Credit Points240

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 sessionCredit Points
NATS 1019 Scientific Literacy 10
CHEM 1008 Introductory Chemistry 10
BIOS 1001 Biodiversity 10
Choose one elective 10
 Credit Points40
Spring session
CHEM 1012 Essential Chemistry 10
PROC 1005 Introduction to Food Science 10
Choose one of the following: 10
Quantitative Thinking  
Mathematics 1A  
Biometry  
Choose one elective 10
 Credit Points40
Year 2
Autumn session
NATS 2042 Science Research Methods 10
PROC 2002 Innovative Foods 10
NATS 2001 Advanced Science Project A 10
Choose one elective 10
 Credit Points40
Spring session
NATS 2041 Experimental Foods 10
NATS 3020 Food Safety 10
NATS 2002 Advanced Science Project B 10
Choose one of  
NATS 3044 Complex Case Studies in Science 10
NATS 3045 Work Internship for Science Professionals 10
 Credit Points50
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 Points40
Spring session
PROC 3003 Food Product Development 10
PROC 3007 Food Innovation and Technology 10
NATS 3043 Advanced Science Research Project C 10
Choose one elective 10
 Credit Points40
 Total Credit Points250

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 1Credit Points
Year 1: College Subjects  
Standard 3-term year  
Preparatory subject  
CHEM 0001 Chemistry (WSTC Prep) 10
Eight university-level subjects as follows  
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 Points90
Year 2
Autumn session
NATS 2042 Science Research Methods 10
PROC 2002 Innovative Foods 10
NATS 3020 Food Safety 10
Choose one elective 10
 Credit Points40
Spring session
NATS 2041 Experimental Foods 10
Choose one of 10
Complex Case Studies in Science  
Work Internship for Science Professionals  
Choose two electives 20
 Credit Points40
Year 3
Autumn session
NATS 3015 Field Project 1 10
NATS 3038 Quality Assurance and Food Analysis 10
NATS 3048 Food Formulations 10
Choose one elective 10
 Credit Points40
Spring session
PROC 3003 Food Product Development 10
PROC 3007 Food Innovation and Technology 10
Choose two electives 20
 Credit Points40
 Total Credit Points250