Bachelor of Science in Agriculture in Food Science and Technology

Outcomes

1. Understand the basic composition, structure and properties of foods, and the chemistry of changes occurring during processing and utilisation.
2. Understand and apply the principles, methods and techniques for quantitative, physical, chemical and biological analyses of food products and ingredients.
3. Understand the microbial ecology related to food, the effect of environment on food spoilage and food manufacture, the physical, chemical and biological destruction of micro-organisms in foods### and apply microbiological examination of foodstuffs, and public health and sanitation microbiology.
4. Understand the general characteristics of raw food materials, understand and apply the principles of food preservation, processing factors that influence quality, packaging, water and waste management and sanitation.
5. Understand and apply the engineering concepts and unit operations used in food processing, including mass and energy balances, thermodynamics, fluid flow, heat and mass transfer.
6. Understand and apply food science and technology to food product development.
7. Understand and apply the principles food safety and quality management systems.
8. Understand and apply the technologies involved in the production of animal- and plant-based foods.
9. Understand the basic principles involved in food science and technology research.
10. Incorporate and unify the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
11. Understand and apply general business and entrepreneurship principles in the food and related industries (large and small-scale).
12. Recognise how economics, organisational structures, production, human resource management, marketing and consumer expectations influence business.

Assessment Criteria