Graduate Certificate in Food Science

The Graduate Certificate in Food Science is directed at persons who are interested in focusing their further study on food science and its applications in the food and associated industries.

This course consists of four subjects (50 credit points), and is equivalent to the first or second semester of the Graduate Diploma in Food Science, or the Master of Food Science degree.

• Provide students with a more advanced knowledge of food chemistry, microbiology, food processing and food quality and safety.
• Introduce students to industrial applications of food science and technology and their commercial outcomes.
• Increase the awareness of emerging technologies and the relevance of these to the future food industry.

This course consists of 50 points, 25 points of core subjects and 25 points of elective subjects.

Core Subjects

Students must select two of the following subjects (25 points)

Elective Subjects

Students must select a further two subjects (25 points) from either the core or elective list.

1. In order to be considered for entry, applicants must have completed:

• an undergraduate degree with at least H3 (65%) weighted average, or equivalent; or
• a graduate or postgraduate certificate in any discipline with at least an H3 (65%) weighted average, or equivalent; or
• a graduate or postgraduate diploma in any discipline with at least an H3 (65%) weighted average, or equivalent; or
• an honours degree in any discipline, or equivalent;

Meeting these requirements does not guarantee selection.

2. In ranking applications, the Selection Committee will consider:
• prior academic performance;

3. The Selection Committee may seek further information to clarify any aspect of an application in accordance with the Academic Board Rules on the use of selection instruments.

http://policy.unimelb.edu.au/MPF1034

4. The minimum English language requirements for this course are Band 6.5.

http://futurestudents.unimelb.edu.au/admissions/entry-requirements/language-requirements

Note:

Up to 100 points of advanced standing in Master of Food Science may be awarded for the completion of a relevant honours degree or a Postgraduate Diploma in Food Science or equivalent.

Students Completing the Graduate Certificate in Food Science will be eligible for 50 points of credit into the Graduate Diploma of Food Science or the Master of Food Science.

Students completing the Graduate Diploma in Food Science will be eligible for 100 points of credit into the Master of Food Science.

The Faculty of Veterinary and Agricultural Sciences (FVAS) welcomes applications from students with disabilities. It is University and Faculty policy to take reasonable steps to make reasonable adjustments so as to enable the student’s participation in the Faculty's programs. FVAS contributes to the New Generation degrees and offers a broad range of programs across undergraduate and post-graduate levels many of which adopt a multi-disciplinary approach.

Students of the Faculty's courses must possess intellectual, ethical, and emotional capabilities required to participate in the full curriculum and to achieve the levels of competence required by the Faculty. Candidates must have abilities and skills in observation; motor in relevant areas; communication; in conceptual, integrative, and quantitative dimensions; and in behavioural and social dimensions.

Adjustments can be provided to minimise the impact of a disability, however students need to be able to participate in the program in an independent manner and with regard to their safety and the safety of others.

I. Observation: In some contexts, the student must be able to observe demonstrations and experiments in the basic and applied sciences. More broadly, observation requires reading text, diagrams, maps, drawings and numerical data. The candidate should be able to observe details at a number of scales and record useful observations in discipline dependant contexts.

II. Communication: A candidate should be able to communicate with fellow students, professional and academic staff, members of relevant professions and the public. A candidate must be able to communicate effectively and sensitively. Communication includes not only speech but also reading and writing.

III. Motor: Candidates should have sufficient motor function necessary for participation in the inherent discipline-related activities. The practical work, design work, field work, diagnostic procedures, laboratory tests, require varying motor movement abilities. Off campus investigations may include visits to construction sites, urban, rural and/or remote environments.

IV. Intellectual-Conceptual, Integrative and Quantitative Abilities: These abilities include measurement, calculation, reasoning, analysis, and synthesis. Problem solving, the critical skill demanded of professionals in land and environment industries, requires all of these intellectual abilities. In addition, the candidate should be able to comprehend three-dimensional relationships and to understand the spatial relationships of structures.

V. Behavioural and Social Attributes: A candidate must possess behavioural and social attributes that enable them to participate in a complex learning environment. Students are required to take responsibility for their own participation and learning. They also contribute to the learning of other students in collaborative learning environments, demonstrating interpersonal skills and an understanding of the needs of other students. Assessment may include the outcomes of tasks completed in collaboration with other students.

Students who feel their disability will prevent them from meeting the above academic requirements are encouraged to contact Disability Liaison. http://www.services.unimelb.edu.au/disability/

In accordance with the University’s Assessment Procedure (MPF1026), Examiners may offer reassessment (as a second attempt at passing a subject for a borderline failure in a single subject) to a student enrolled in this course. A borderline failure is defined as a mark of 45% or more.