COURSE CURRICULUM

The Bachelor of Food Science and Technology/Bachelor of Business comprises a total of 192 credit points, with an equal distribution of 96 credit points in Food Science and Technology and 96 credit points in Business. The Food Science and Technology component focuses on building strong scientific expertise in areas such as food innovation, biotechnology, biochemistry, product development, and food safety, providing students with the technical knowledge required for careers in the global food industry. The Business component complements this scientific foundation by developing essential skills in business theory, management, and commercial practice, with opportunities to specialize through majors and electives in areas such as Accounting, Marketing, Finance, Economics, Human Resource Management, International Business, Information Technology, and Management. The structure of the combined degree requires students to complete all components before graduating with either qualification, as neither degree can be awarded independently prior to full completion of both streams. Students who wish to graduate early from one component must transfer into the corresponding single degree program and meet all its requirements. This integrated structure ensures that graduates develop a balanced understanding of both scientific and business disciplines, equipping them with the interdisciplinary skills needed to work effectively in food production, product development, quality assurance, agribusiness, marketing, and the broader food technology sector, where scientific innovation and business strategy are closely linked.