School of Science - Page 14

Course structure
The course develops through three themes of foundation sciences and scientific practice , food science and food technology that culminate in a food science internship .
A . Foundation sciences and scientific practice Food science is an interdisciplinary field which draws on a broad scientific foundation . These studies develop your understanding of the underpinning sciences . They also provide an introduction to the key areas of scientific communication and practice , and the scientific techniques and processes that will lead to advances in food science .
B . Food science In these studies you ’ ll learn about the physical , biological and chemical aspects of food and its composition , beginning with harvesting , followed by preparation and ending with consumption . You ’ ll develop an understanding of the fate of agricultural raw materials as they ’ re processed and formulated before being presented to the consumer .
C . Food technology Food technology is the application of food science to the processing of biological materials into food products . You ’ ll develop your understanding of the technology of food , including product development , preservation , processing , packaging and distribution to ensure high quality , safe and nutritionally valuable food and food products .
D . Internship The internship of at least eight weeks will give you an opportunity to integrate the various strands of your learning in the workplace .
Our students have completed industrial placements with :
• Nestle Manufacturing ( M ) Sdn Bhd
• Guinness Anchor Berhad
• MacFood Services ( M ) Sdn Bhd
• Lee Kum Kee ( M ) Foods Sdn Bhd
• Yeo Hiap Seng ( M ) Sdn Bhd
• Sushi King Sdn Bhd
• Flavor Inn Corporation Sdn Bhd
• Givaudan Malaysia Sdn Bhd
• Ace Canning Corporation Sdn Bhd
• Fiatec Biosystem Sdn Bhd
• Gardenia Bakeries ( KL ) Sdn Bhd
• Polar Ice Cream Sdn Bhd
• Monin Asia KL Sdn Bhd .
E . Free elective study This will enable you to further develop your knowledge of food science and technology or to select units from any school in which you ’ re eligible to enrol .
What your course will look like 1
Semester 1 24 Credit points
BIO1011 Blueprints for life 6 Credit points
CHM1051 Chemistry 1 advanced 6 Credit points
FST1800 Fundamentals of food and sensory science 6 Credit points
FST1911 Introduction to nutrition 6 Credit points
Semester 2 24 Credit points
BIO1022 Life on Earth 6 Credit points
CHM1052 Chemistry 2 advanced
SCI1020 Introduction to statistical reasoning 6 Credit points
Elective 6 Credit points
Semester 1 24 Credit points
BTH2741 Biochemistry 6 Credit points
BTH2830 Fundamentals of microbiology 6 Credit points
SCI2010 Scientific practice and communication 6 Credit points
Elective 6 Credit points
Semester 2 24 Credit points
CHM2922 Spectroscopy and analytical chemistry 6 Credit points
STA2216 Data analysis for science 6 Credit points
CHM2962 Food chemistry 6 Credit points
FST2810 Food bioprocess technology 6 Credit points
Summer semester 2
FST3800 Food science internship 6 Credit points
Semester 1 18 Credit points
SCI3716 Laboratory and workplace management 6 Credit points
FST3711 Food and industrial microbiology 6 Credit points
FST3820 Food preservation 6 Credit points
Semester 2 24 Credit points
FST3830 Functional foods 6 Credit points
FST3840 Food processing 6 Credit points
FST3850 Food product development 6 Credit points
FST3862 Food safety and quality management 6 Credit points
Foundation sciences and scientific practice Food science Food technology Internship Free elective study
1 This course map is intended as a rough guide . Units listed may vary depending on intake , availability and the latest requirements . 2 Depending on your intake , the summer semester may commence before your third year or in between semesters of your third year .