Graduate
Master of Food Science and Technology
RMIT University, Melbourne, VIC, Australia
About this program
The RMIT Master of Food Science and Technology develops skills and knowledge in food processing and preservation, the chemical properties of food materials, food safety, packaging and labelling, and food product and process innovation, plus subjects supporting the technical positions the food industry requires. It suits graduates with a background in science, engineering, agriculture or related disciplines. Graduates work as food technologists and scientists in product development, quality and safety, processing and regulation.
Cost & duration
English test scores
Verified rmit.edu.au ↗
Course structure
1 term of coursework
- Year 1 Complete the following subjects: Food Microbiology Advanced Food Processing Technologies Food Manufacturing: Plant Products Food Manufacturing: Animal Products Food Chemistry , or Rheology and Food Biophysics Nutrition Principles , or Nutrition, Health and Disease Food Product and Process Innovation Food Safety Plans. Year 2 The second year of your degree focuses on research skills, with a choice of subjects including Research Methods, Advanced Food Research Project, Work Experience Practicum and Food Research Project. You'll also complete a selection of Science Option subjects that were not already completed
Admissions
Academic requirements You must have successfully completed: An Australian bachelor degree (or overseas equivalent) in science, engineering, agriculture, nutrition, veterinary science, medical or biomedical sciences with a GPA of at least 2.0 out of 4.0 AND at least the equivalent of 12 RMIT credit points (0.125 EFTSL) in Chemistry or Biochemistry studied at undergraduate or postgraduate level. AND at least the equivalent of 12 RMIT credit points (0.125 EFTSL) in Nut
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