Master of Food Science and Technology
RMIT University
Program Overview
With advanced technical expertise and research skills, graduates of the Master of Food Science and Technology are fully-equipped to participate in the rapidly advancing field of food science and technology and apply their expertise in inter-disciplinary contexts.
You’ll develop skills and knowledge of food processing and preservation; chemical properties of food materials; food safety, packaging and labelling; and food product and process innovation. You will also undertake subjects to support the wide range of technical positions required by the food industry.
If your background is in science, engineering, agriculture or other related disciplines, the Master of Food Science and Technology is designed to provide professional training in this field. If you have previously completed studies in food science and technology, this degree will enhance and expand your knowledge in the area.
Melbourne, Australia
24 Months
AU$ 38,400
IELTS: 6.5 TOEFL: 79
Year One of Program
Complete the following Four (4) courses:
- Food Microbiology
- Advanced Food Processing Technologies
- Food Manufacturing: Plant Products
- Food Manufacturing Animal Products
Year Two of Program
Complete the following Course:
- Research Methods
Academic requirements
You must have successfully completed an Australian bachelor degree (or equivalent overseas qualification) in science, engineering, agriculture, nutrition, veterinary science. medical or biomedical science that includes courses/ units in chemistry or biochemistry and nutrition or microbiology with a minimum GPA of 2.0 (out of 4.0).
Prerequisites
- There are no prerequisite subjects required for entry into this qualification.
Selection tasks
- A selection task is not required for entry into this qualification.
The annual tuition fee is AU$38,400.
Qualified food scientists and technologists are in high demand for research or industry-based careers in Australia and overseas.
Graduates may work in the fields of product or process innovation, product development, ingredient application, quality assurance, quality control, food safety and nutritional documentation. They may also work in manufacturing for a range of commodities including the dairy, meat, fish or poultry industries, plant-based commodities, fats and oils, confectionery and chocolate manufacturing as well as beverage industry and horticultural-based processes.