Food Technology Courses

Pursue a career in food product development, production and processing

Food science and technology covers all areas of food and beverage production, including dairy, cheese making, retail meat butchery, meat processing, baking, wine and brewing. Laboratory operations involve the chemical and microbiological testing of food. This includes testing of ingredients that have recently become available. TAFE SA food technology courses can lead to technical and management roles in the food processing industry.

Award Courses Help…		National Code
Diploma of Food Science and Technology		FDF50311
Diploma of Quality Auditing		BSB51615
Graduate Certificate in Entrepreneurship for Food and Wine		10251NAT
Graduate Diploma of Entrepreneurship for Food and Wine		10252NAT

Short Courses Help…	Duration
Brittles	3 hours
Fudges	3 hours
Low Boil Confectionery	3 hours
Microbiology for Food Auditors	1 week

International Courses Help…	CRICOS Code
Diploma of Food Science and Technology	081468D

Food Technology Facilities

Regency International Centre’s food processing equipment and laboratories are unique and unavailable in any other teaching institution in South Australia. These facilities enable students to learn how to prepare, process, package and label food to industry standards in quantities much larger than are generally made in any educational environment.

Facilities

The food technology program’s specialist facilities include:

Brewery
Cheese room
Distillery
General food processing facility
Analytical laboratory
Sensory analysis laboratory
Microbiology laboratory
New product development laboratory

RIC’s production equipment and quality control mechanisms are larger than conventional pilot scale operations. These systems serve as excellent industry standard models.

The food produced is of the highest quality and is sold through numerous retail outlets.

Our analytical, sensory and microbiological laboratories are also of industry standard and permit all relevant analyses to be performed by the students.