Master of Food Science and Technology
RMIT University
Type of institution: University/Higher Education Institution
Level: Postgraduate
CRICOS: 00122A
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. Youll 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.
Structure
The Master of Food Science and Technology consists of 192 credit points. After completing 96 credit points of study approved by the program manager, you may exit with a graduate diploma.
Subjects
- ONPS2752 Food Microbiology
- ONPS2328 Advanced Food Processing Technologies
- ONPS2546 Food Manufacturing: Plant Products
- ONPS2681 Food Manufacturing Animal Products
- CHEM1319 Food and Nutritional Chemistry
- ONPS2758 Rheology and Food Biophysics
- ONPS2761 Nutritional Physiology
- OHTH4264 Nutrition, Health and Disease
- ONPS2550 Food Product and Process Innovation
- ONPS2378 Food Quality Assurance
- ONPS2377 Food Safety Plans
- BIOL1070 Research Methods
- ONPS2377 Food Safety Plans
- ONPS2550 Food Product and Process Innovation
- ONPS2378 Food Quality Assurance
- ONPS2550 Food Product and Process Innovation
- BIOL2489 Advanced Food Research Project
- BIOL1302 Work Experience Practicum 2
- BIOL2487 Food Research Project
- BIOL2173 Microbiology
- ONPS2547 Food Packaging and Labelling
- ONPS2755 Human Sensory Evaluation
- ONPS2551 Applied Nutrition
- OHTH4264 Nutrition, Health and Disease
- ONPS2645 Food Industry Management
- ONPS2644 Food Toxicology, Allergens and Health
- ONPS2761 Nutritional Physiology
- ONPS2758 Rheology and Food Biophysics
- CHEM1319 Food and Nutritional Chemistry
- ONPS2326 Food Processing Technologies
Standard entry requirements
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 Nutrition or Microbiology studied at undergraduate or postgraduate level.
Recognition
Food technology students are eligible to apply for student membership of AIFST. Graduates can upgrade their membership to Member and after three years of professional experience, applicants may apply to the AIFST to upgrade to Professional Member status.
Study pathways
If applicants have completed the RMIT Bachelor of Science (Food Technology and Nutrition) or equivalent, may be granted credit toward particular courses within the Master of Food Science and Technology program upon producing documentary evidence of completion of similar undergraduate courses. If applicants have completed the master's program successfully, including the 36 credit points of research project, may be considered for admission to a PhD program, subject to availability of a supervisor.
Study information
| Campus | Fees | Mid year intake | Attendance |
|---|---|---|---|
| Bundoora | International: $82,560 | No |
|
| Melbourne City | International: $82,560 | No |
|
