Science 2026 | Page 17

SAMPLE COURSE MAP 1( FEBRUARY INTAKE)

What your course will look like

YEAR 1	UNITS
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	CHM1052 Chemistry 2 advanced 6 Credit points	SCI1020 Introduction to statistical reasoning 6 Credit points	SCI1000 Science communication to influence change 6 Credit points	Elective 6 Credit points
YEAR 2	UNITS
Semester 1 24 Credit points	BTH2741 Biochemistry and metabolism of biomolecules 6 Credit points	BTH2830 Fundamentals of microbiology 6 Credit points	Elective 6 Credit points	Elective 6 Credit points
Semester 2 24 Credit points	CHM2922 Spectroscopy and analytical chemistry 6 Credit points	CHM2962 Food chemistry 6 Credit points	SCI2716 Laboratory safety and management 6 Credit points	FST2810 Food bioprocess technology 6 Credit points
Summer semester 2 6 Credit points	FST3800 Food science internship 6 Credit points
YEAR 3	UNITS
Semester 1 18 Credit points	FST3711 Food and industrial microbiology 6 Credit points	FST3820 Food preservation 6 Credit points	Elective 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

Core foundation studies Professional practice Elective studies

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.

Monash stood out to me as the kind of university I wanted to be part of, and it absolutely met my expectations. I enjoyed my academic journey, appreciated the passionate lecturers, and, most importantly, formed lasting friendships that have continued for over a decade.

My ultimate goal is to raise awareness about synthetic food additives and their potential health risks. I want to contribute to a future where people are better educated about what they eat, because ultimately, we are what we eat. I hope to make natural, healthier food solutions more accessible and widely adopted.”

CONNIE DEVI DORAISINGAM

Bachelor of Science( Food Science and Technology) Country Sales Manager, Kemin Food Technologies Asia