Note: This is an archived Handbook entry from 2010.
|Year and Campus:||2010|
Ms Ros Gall
Department of Agriculture and Food Systems
|Overview:||The Food Science major consists of an amalgamation of certain sequences of subjects to teach students basic chemistry and biology in the first year, followed by a few food science specialised subjects in the second year. This sequence of subjects will prepare students to progress toward the third year food science major and to build sound skills and knowledge in food biotechnology or food science and technology. This major is designed to meet the needs of the local and international food industries for high quality food science graduates.|
|Structure & Available Subjects:||Completion of 50 points of study at third year level|
|Subject Options:|| All four of |
Study Period Commencement:
Bachelor of Science |
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