Diploma of Food Science and Technology

About this course

Are you passionate about making food healthier, tastier and safer? This course will teach you advanced skills for a career in the food industry.

You’ll learn about:

food safety
quality control
product development
food processing techniques
equipment operations
environmentally sustainable work practices
the latest trends in food science technology.

This course can lead to advanced careers in the food industry such as:

food technology
quality systems coordination
food safety auditing
product development.

This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Units of study

Core units

Unit title	Unit code
Implement and monitor WHS policies, procedures and programs	BSBWHS411
Perform microbiological procedures in the food industry	FBPFST4004
Identify and implement required process control for a food processing operation	FBPFST5002
Examine the biochemical properties of food	FBPFST5005
Apply food microbiological techniques and analysis	FBPFST5006
Develop, manage and maintain quality systems for food processing	FBPFST6001
Supervise and maintain a food safety plan	FBPFSY4001
Develop a HACCP-based food safety plan	FBPFSY5001
Describe and analyse data using mathematical principles	FBPTEC4007
Conduct sensory analysis	MSL975038
Implement and monitor environmentally sustainable work practices	MSMENV472

Elective units

Unit title	Unit code
Undertake project work	BSBPMG430
Produce acid-coagulated soft cheese	FBPCHE5002
Produce a range of rennet-coagulated cheeses	FBPCHE5003
Produce acid and heat coagulated cheese	FBPCHE5004
Carry out sampling and interpret tests for cheese production	FBPCHE5009
Apply food preservation technologies	FBPFST4006
Construct a process control chart for a food processing operation	FBPFST5003
Specify and monitor the nutritional value of processed food	FBPFST5004
Monitor the development and implementation of a food QA system	FBPFST5007
Develop a new food product	FBPFST5008
Implement and review the processing of market milk and related products	FBPFST5009
Implement and review the preparation of milk for processing	FBPFST5010
Implement and review the processing of chocolate and sugar-panned products	FBPFST5011
Implement and review the processing of aerated confectioneries	FBPFST5012
Implement and review the production of gums and jellies	FBPFST5013
Implement and review the production of chocolate products	FBPFST5014
Implement and review the processing of chocolate	FBPFST5015
Implement and review the processing of high and low boil confectionery	FBPFST5016
Implement and review the processing of confectionery products	FBPFST5017
Implement and review the processing of chilled or frozen poultry products	FBPFST5018
Implement and review the processing of cooked poultry products	FBPFST5019
Implement and review the processing of egg based products	FBPFST5020
Implement and review the processing of fruit, vegetables, nuts, herbs and spices	FBPFST5021
Implement and review the processing of fish and seafood products	FBPFST5022
Implement and review the production of milk fat products	FBPFST5023
Implement and review the production of fermented dairy products and dairy desserts	FBPFST5024
Implement and review the production of concentrated and dried dairy products	FBPFST5025
Implement and review the production of ice creams and frozen dairy products	FBPFST5026
Implement and review the production of milk and related products by the membrane system	FBPFST5027
Implement and review the manufacturing and processing of edible fats and oils	FBPFST5028
Implement and review manufacturing, packaging and testing of beverage products	FBPFST5029
Implement and review manufacturing of cereal products	FBPFST5030
Perform an allergen risk review	FBPFSY4003
Provide accurate food allergen information to consumers	FBPFSY4004
Conduct a traceability exercise	FBPFSY4005
Develop an allergen management program	FBPFSY5002
Design a traceability system for food products	FBPFSY5003
Plan to mitigate food fraud	FBPFSY5004
Apply principles of food packaging	FBPTEC4002
Apply basic process engineering principles to food processing	FBPTEC4004
Apply an understanding of food additives	FBPTEC4005
Participate in product recalls	FBPTEC4008
Manage and evaluate new product trials	FBPTEC5001
Manage utilities and energy for a production process	FBPTEC5002
Lead a process to determine and solve root cause for a complex problem	MSS407016

Course providers

This course is offered by the following providers. Click on the links to the provider websites for the latest information on course details, fees and how to apply.

Government funding for eligible students:
Locations: Melbourne
Delivery modes: Full time on-campus, Part time on-campus
- Visit William Angliss Institute of TAFE for course details, fees and how to apply
- Check our FAQs on choosing a course and provider