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Diploma of Food Science and Technology


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Diploma of Food Science and Technology – FBP50118

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Home> . . .> Study Areas> Manufacturing & Work Safety> Food Processing> Diploma of Food Science and Technology

Course Overview

The Diploma of Food Science and Technology is the recognised qualification to become a qualified Food Testing Manager.

You'll gain the skills to work in a management role in technical or quality departments, overseeing the production of:

  • General food processing
  • Meat
  • Seafood
  • Poultry including chicken meat and egg processing
  • Dairy processing
  • Confectionery
  • Beverages
  • Baking and cereals

This course is designed for people who are already employed full-time in the Food Processing industry. This program does not provide, or include, industry placement.

Career Pathways

This course prepares you to work in a senior role in the Food Processing industry. Roles you may be eligible for include:

  • Food Technologist
  • Production Manager
  • Food Testing Manager
  • Quality Systems Manager
  • Food Safety Systems Manager
  • Product Development Team Leader
  • Processing Systems Manager
  • Environmental Manager (Food Processing).

Further Study

After graduating, you might like to undertake further study at the university level, in a course such as the Bachelor of Food and Nutrition Science.

Course Dates & Times

Werribee - Research Close

Flexible Learning, Starting Monday 1st July / 2019

Starts Monday 13th Jan, Min 18 Months / 2020

Starts Wednesday 1st July, Min 18 Months / 2020

Fee Information

1. Subsidised Standard
2. Full Fee
Course Materials

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2019 and may change without notice. 2020 fees are yet to be published.

Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

Training package entry requirements

There are no Training Package requirements for this qualification. However all work must comply with food safety, OHS and environmental regulations and legislation that apply to the workplace.

GOTAFE preferred entry requirements

Before being accepted into the course applicants must:

  • Attend an interview
  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course
  • Enrolling students are required to be employed full time in the food processing industry.
Core Units
Implement and monitor WHS policies, procedures and programs to meet legislative requirements
Perform microbiological procedures in the food industry
Identify and implement required process control for a food processing operation
Examine the biochemical properties of food
Apply food microbiological techniques and analysis
Develop, manage and maintain quality systems for food processing
Supervise and maintain a food safety plan
Develop a HACCP-based food safety plan
Describe and analyse data using mathematical principles
Conduct sensory analysis
Implement and monitor environmentally sustainable work practices
Elective Units
Produce acid-coagulated soft cheese
Produce a range of rennet-coagulated cheeses
Produce acid and heat coagulated cheese
Monitor refrigeration and air conditioning systems in food processing
Specify and monitor the nutritional value of processed food
Implement and review the preparation of milk for processing
Implement and review the production of milk fat products
Implement and review the production of fermented dairy products and dairy desserts
Implement and review the production of concentrated and dried dairy products
Implement and review the production of ice creams and frozen dairy products
Implement and review the production of milk and related products by the membrane system
Apply basic process engineering principles to food processing
Participate in product recalls
Lead a process to determine and solve root cause for a complex problem
Design and manage a product recall

Assessment is conducted via on campus workshops and practical activities and in your food industry workplace setting.

Assessment methods may include:

  • Practical skills
  • Written assessment tasks (written answers, assignments, reports and projects)

Dylan Liu

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

On-campus classes consist of one week residential (5 day) blocks.

Students are encouraged to attend all face-to-face and online sessions and scheduled appointments with the Trainer and Assessor.

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or click Enquire Now.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.

Learn more about support services

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

Browse other courses

Certificate IV in Food Science and Technology (FBP40418)

The Certificate IV in Food Science and Technology is the recognised qualification to work in Food Processing in a senior role.

Certificate III in Food Processing (FBP30117)

The Certificate III in Food Processing is a recognised qualification for people already employed in the Food Processing industry.

Certificate I in Food Processing (FBP10117)

The Certificate I in Food Processing is the recognised qualification to become an entry-level Food Processor.