Food Science Minor - 2010
The Food Science Co-Major and Minor are specialised offerings selected from the Swinburne Bachelor of Health Science (Public and Environmental Health) program. Food Science is a multidisciplinary area concerned with ensuring the safety and quality of our food supply. Areas of key importance include the application of chemistry, microbiology and risk management to the handling, processing and packaging of foods from the farm to the consumer's plate. Study areas include law (public and environmental health), microbiology, occupational health and safety, food science, food safety, communicable disease control and administration and management.
Career opportunities are enormously diverse: in the community, public and private sector, organisations seek graduates with superior skills in addressing complex, real-world challenges. Students who combine the food science co-major or minor with their main professional major will have the added capacity to apply their major knowledge to the food sector, particularly in quality assurance positions in the manufacturing and retail areas.
Minors are a prescribed set of units that may broaden a student’s learning, typically derived as a subset of a Major or Co-Major. Minors contain no elective choice and are made up of 4 units (50 cps).