For help with understanding these important regulations, please watch our video.

Key to the tables

P Prerequisite: Course(s) you must complete to a defined standard (or have waived) before your enrolment in another course is confirmed.

C Corequisite: Course(s) that must be completed in the same semester as another course, unless already passed or waived.

R Restriction: Similar courses, that cannot both be credited to the same qualification.

The Degree of Master of Food Safety and Quality
MFoodSafQual

Qualification Regulations

Part I

These regulations are to be read in conjunction with all other Statutes and Regulations of the University including General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates.

Part II

Admission

1. Admission to the Degree of Master of Food Safety and Quality requires that the candidate will:

(a) meet the University admission requirements as specified; and

(b) have been awarded or qualified for a Bachelors with Honours degree in food engineering, food science or food technology, or equivalent; or

(c) have been awarded a Bachelor’s degree in engineering, science, technology, or equivalent and completed at least 36 months relevant professional experience in the food or biological products industry.

Qualification Requirements

2. Candidates for the Degree of Master of Food Safety and Quality shall follow a parts-based programme of study, which shall consist of courses totalling at least 180 credits, comprising:

(a) completion of Part One and Part Two as defined by the Schedule of the Degree;

(b) courses selected from the Schedule of the Degree;

and including:

(c) any compulsory courses listed in Part One of the Schedule for the Qualification;

(d) attending field trips, studios, workshops, tutorials and laboratories as required.

Specialisations

3. The Degree of Master of Food Safety and Quality is awarded without specialisation.

Student Progression

4. For progression to Part Two of the Degree of Master of Food Safety and Quality, candidates must have maintained a minimum of a B Grade Average over the Part One courses.

5. In cases of sufficient merit, the Degree of Master of Food Safety and Quality may be awarded with Distinction or Merit.

Completion Requirements

6. The timeframes for completion as outlined in the General Regulations for Postgraduate Degrees, Postgraduate Diplomas, and Postgraduate Certificates will apply.

7. Candidates may be graduated when they meet the Admission, Qualification and Academic requirements within the prescribed timeframes.

Academic Progress

8. The general Unsatisfactory Academic Progress regulations will apply.

Transitional Provisions

9. Subject to the Maximum Time to Completion and Abandonment of Studies provisions specified in the Part I qualification regulations, candidates enrolled in the Master of Food Safety and Quality prior to January 2021 who have completed 287730 may substitute it for 231730 and 231731. Students who have competed 287731 may substitute it for either 285742 or two of 151716, 231733 or 287741.

10. These transition arrangements expire 31 December 2023.

11. Subject to any Maximum Time to Completion and Abandonment of Studies provisions specified in the Part I qualification regulations, candidates enrolled in the Master of Food Safety and Quality prior to January 2023 may be permitted to substitute a course or courses already successfully completed for a course or courses of the same value in order to fulfil the qualification requirements, until 31 December 2026.

Schedule for the Master of Food Safety and Quality

Part One (120 credits from)

Compulsory courses (60 credits from)

141708 Food Packaging, Preservation and Storage 15 credits
P 280201, 141311

141709 Emerging Technologies for the Food Industry 15 credits
P 123201, 123271, 280201

141720 Advanced Food Quality 30 credits
R 214772

45 credits from

141710 Food Packaging Engineering and Legislation 15 credits

141712 Strategic Food Product Development 15 credits
P 141211, 141312, 141395, 280201 C 228797 R 141772

141724 Food Quality Safety and Innovation 15 credits
P 280201

141794 Special Topic 15 credits

231727 Epidemiology and Biostatistics 30 credits
R 231730 and 231731

231733 Big Public Health Issues 15 credits

285742 Topics in Advanced Plant Protection 30 credits
P 199310 or 283311 or 285301

287741 Quality System Development and Management 15 credits
R 287730

15 credits from

119729 Research Methods 15 credits
R 119728, 162760, 162761, 162762

228797 Research Methods in Engineering and Technology 15 credits
R 228340

Part Two (60 credits from)

141803 Research Report: Food 60 credits