Graduate
Graduate Certificate of Food Science and Agribusiness
Monash University, Melbourne, VIC, Australia
About this program
Monash's Graduate Certificate of Food Science and Agribusiness is an interdisciplinary course covering food production, processing, distribution and marketing systems, with a particular emphasis on consumer-driven innovation rather than purely technical food science. Students choose training across different areas of the food industry, from the fundamental science of food production and human nutrition through to cross-disciplinary topics like global trade and future food trends, letting the four-unit certificate serve quite different career interests within the broader food sector. It suits professionals already working in food production, agribusiness or food policy who want formal postgraduate credit without committing to a full master's degree, and functions as a direct pathway into the Master of Food Science and Agribusiness for those who decide to continue. The course is designed for people who want to integrate current food industry knowledge into practical decision-making at various points in the supply chain, from farm-level production through to consumer marketing.
Fees & duration
English test scores
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Course structure
- The course comprises 24 points. Units are 6 points unless otherwise stated. You must complete 6 points from the following units: BEX5060 Challenges in global agribusiness MKF5801 Customer focused innovation You must complete 18 points from the following units (this can include unit not completed from the above list): BEX5060 Challenges in global agribusiness CHE3133 Food engineering FSC5010 Food chemistry and biochemistry FSC5030 Food microbiology and safety FSC5040 Food
- nutrition and health FSC5051 Innovation consumer behaviour and food marketing FSC5071 Food security in a changing world FSC5080 Food science and technology in practice MKF5761 Managing distribution channels MKF5801 Customer focused innovation
Admissions
An Australian bachelor degree (or equivalent) in science, engineering, dietetics or health, with at least 60% (credit) average, or equivalent qualification and experience approved by the faculty.
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