COURSE CURRICULUM

The Master of Engineering Science (Food Process Engineering) at UNSW Sydney is a 96 Units of Credit (UOC) postgraduate program designed to provide advanced technical knowledge and specialist skills in food processing and food manufacturing engineering. The program is structured to combine foundational learning, disciplinary expertise, technical management skills, and applied research, preparing students for careers in the global food industry. It begins with 6 UOC of foundational core courses that establish essential engineering principles and systems thinking. Students then complete 24 UOC of disciplinary knowledge core courses, which provide strong grounding in food engineering concepts, processing systems, and industrial applications. This is supported by 18 UOC of disciplinary knowledge electives, allowing students to explore specialised topics such as food safety, product quality, packaging, and manufacturing technologies. The program also includes 6 UOC of engineering technical management core courses and 6 UOC of engineering technical management electives, which develop leadership, communication, ethical practice, and project management skills. In addition, students undertake 6 UOC of advanced disciplinary core and 12 UOC of advanced disciplinary electives, enabling deeper study of advanced food engineering topics such as thermal processing, rheology, shelf-life analysis, and non-thermal technologies. Finally, 18 UOC is dedicated to research, capstone, or project work, allowing students to apply their learning to real-world food engineering challenges. Overall, the program prepares graduates for advanced roles in food manufacturing, quality assurance, product development, and food technology industries.