Diploma of Food Science and Technology - FBP50121

William Angliss Institute, TAFE VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

This qualification reflects the role of workers who apply specialist knowledge and skills in food science and technology to food product development and to quality assurance of food manufacturing. They conduct a wide range of specialist tasks to develop, monitor and evaluate food products, including production trials.Workers contribute to the modification of standard operating procedures (SOPs) and enterprise methods when necessary. They may also have a role in the planning new work and monitoring resources in their work area.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Subjects

  • Lead a process to determine and solve root cause for a complex problem
  • Apply an understanding of food additives
  • Conduct a traceability exercise
  • Participate in product recalls
  • Implement and monitor environmentally sustainable work practices
  • Implement and review the production of gums and jellies
  • Implement and review the preparation of milk for processing
  • Implement and review the processing of high and low boil confectionery
  • Apply principles of food packaging
  • Implement and review the production of milk fat products
  • Implement and review the processing of chocolate and sugar-panned products
  • Develop an allergen management program
  • Provide accurate food allergen information to consumers
  • Implement and review the manufacturing and processing of edible fats and oils
  • Produce acid and heat coagulated cheese
  • Construct a process control chart for a food processing operation
  • Produce a range of rennet-coagulated cheeses
  • Perform microbiological procedures in the food industry
  • Implement and review the processing of aerated confectioneries
  • Implement and review the production of concentrated and dried dairy products
  • Implement and review the processing of chilled or frozen poultry products
  • Implement and review the processing of fish and seafood products
  • Implement and review the processing of confectionery products
  • Apply basic process engineering principles to food processing
  • Identify and implement required process control for a food processing operation
  • Undertake project work
  • Perform an allergen risk review
  • Design a traceability system for food products
  • Implement and review the production of ice creams and frozen dairy products
  • Apply food microbiological techniques and analysis
  • Specify and monitor the nutritional value of processed food
  • Develop a new food product
  • Conduct sensory analysis
  • Implement and review the processing of egg based products
  • Develop, manage and maintain quality systems for food processing
  • Implement and review the processing of chocolate
  • Produce acid-coagulated soft cheese
  • Implement and review manufacturing, packaging and testing of beverage products
  • Examine the biochemical properties of food
  • Implement and review manufacturing of cereal products
  • Develop a HACCP-based food safety plan
  • Implement and monitor WHS policies, procedures and programs
  • Carry out sampling and interpret tests for cheese production
  • Implement and review the processing of cooked poultry products
  • Monitor the development and implementation of a food QA system
  • Implement and review the production of milk and related products by the membrane system
  • Apply food preservation technologies
  • Implement and review the processing of fruit, vegetables, nuts, herbs and spices
  • Implement and review the processing of market milk and related products
  • Manage and evaluate new product trials
  • Manage utilities and energy for a production process
  • Describe and analyse data using mathematical principles
  • Supervise and maintain a food safety plan
  • Implement and review the production of chocolate products
  • Plan to mitigate food fraud
  • Implement and review the production of fermented dairy products and dairy desserts

Study information

CampusFeesMid year intakeAttendance
Melbourne International: $16,400 No
  • Full-time : 1 year
  • Part-time : 1.5 years

Fee comments

Campuses: Melbourne.

Uniform, equipment and excursions

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