Bachelor of Advanced Science (Honours) Food Technology Major
Program requirements
The program and course requirements set out the courses and rules you must follow to successfully complete this program.
You must also comply with UQ’s University Policies and Procedures.
What do the different requirements mean?
- Core - all students must complete this course
- Compulsory for major/specialisation - all students must complete this course
- Prerequisite for major/specialisation - a course required for this major/specialisation
- Required for Major/specialisation - a course required for this major/specialisation
- Elective - an elective course from the course list, or as permitted by the program rules
Students commencing in Semester 2 (July intake)
The study planners provided outline the order of courses to be completed from semester 1 to semester 2. The planners identify semester offerings and in many instances, will be the same for students commencing the program from semester 2. You should check the course offerings to ensure that you are completing the courses in a way that ensures your progression in the program.
If the course sequencing in the planner does not work for you, please contact the School or book an appointment with an academic advisor to obtain individual advice.
Year 1
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| BAdvSc(Hons) core courses - complete 6 units | |
SCIE1100 Advanced Theory and Practice in Science
| [ STAT12011 Analysis of Scientific Data OR STAT1301 Advanced Analysis of Scientific Data ] SCIE1200 Introduction to Science Research |
| Prerequisite courses for major - complete 4 units | |
| CHEM11002 Chemistry 1 | [ BIOL10202 Genes, Cells & Evolution OR BIOL1040 Cells to Organisms ] |
| Compulsory course for major - complete 2 units | |
| FOOD1001 Principles of Food Preservation | Refer to Semester 1 for compulsory course for major. |
| Elective courses - choose 4 units | |
2 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. | 2 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. |
Additional Information:
- Course offered in Semester 1, Semester 2 and Summer Semester.
- Course offered in Semester 1 and Semester 2
Year 2
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| Compulsory course for major - complete 6 units | |
| CHEM20031 Food Chemistry | MICR2001 Food Microbiology I |
| FOOD2000 Food Science | |
| Elective courses - choose 10 units | |
6 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. | 4 units from program electives or general electives Refer to BAdvSc(Hons) course list for course selection. |
Additional Information:
- Prior to 2024, course offered in Semester 2.
Year 3
| Semester 1 (February - June) | Semester 2 (July - November) |
|---|---|
| Compulsory courses for major - complete 4 units | |
| FOOD3023 Food Process Engineering I | FOOD3008 Food Process Engineering II |
| Elective courses for major - choose 4 units | |
| MICR3860 Food Microbiology II | FOOD3007 Food Structure & Sensory Science |
| FOOD3011 Food Product Development | |
| FOOD30171 Food Safety & Quality Management | |
| Elective courses - choose 8 units | |
Program elective or general elective2 Refer to BAdvSc(Hons) course list for course selection. | Program elective or general elective2 Refer to BAdvSc(Hons) course list for course selection. |
Additional Information:
- FOOD3017 offered in Semester 2 from 2024.
- Number of electives in each semester is dependent on course selection for Level 3 elective courses for major. Students must complete 8 units per semester.