Bachelor of Science in Food Technology
Overview
- 4 years full time
- On Campus (Taraka)
- Available to domestic students
- Start Year Intake – February
Food Technology involves the application of science and engineering knowledge, beginning with the post-harvest handling of plant and animal based raw materials through to the manufacturing, storage and distribution of variety, convenient, quality and nutritious food products. It also includes conversion of plant/animal based raw materials into cosmetic, therapeutic and medicinal products.
The field of Food Technology include:
- Food Engineering
- Food Chemistry
- Food Microbiology
- Food Nutrition
- Entrepreneurial Studies
- Food Processing
- Quality Assurance and Food Safety
- Food Regulatory Function.
Our aim is to graduate an entrepreneurial Food Technologist/Food Scientist who will translate science into innovations and business opportunities using rich locally available and untapped resources. We also aim to develop a graduate holistically who is best fit for the existing food manufacturing industries, as well as the research and allied industries.
The eligible candidate for Food Technology program must score a minimum of ‘B’ grades in Physics, Mathematics A, Biology, Chemistry and English (Language and Literature)
- Grade 12 with minimum B grades in chemistry, physics or biology and major mathematics and minimum C grade in English;
- Mature students who have performed with average B grades in adult matriculation courses;
- Higher Technicians Certificate from Lae Technical College with Credit grades in subjects or its equivalent;
- A diploma from Goroka Teacher’s College with passes in mathematics and science teaching methods or its equivalent.
Chemistry is taught to Natural Resources students from Agriculture, Forestry and Applied Physics; and engineering students from four departments: civil, electrical, mechanical and mining. Chemistry was also offered in the summer session as a component of the University’s Adult Matriculation program.
At the end of third year of study, both the Applied Chemistry and Food Technology students undertake industrial training with industries and organizations that are relevant to their area of study.
In the final year, a research project is undertaken with the supervision of an academic staff member. This research project is an opportunity for the student to use the knowledge and skills from their previous subjects and apply these to a small research project that will in many ways reflect the situation that they will encounter in their future employment.
Some final year research projects are targeted towards solving both community and industry needs. Joint industry-department research activities have seen some adaptable innovative solutions to address problems both in the industry as well as community.