Master of Food Science and Technology

The Master of Food Science and Technology is designed to provide you with professional training in Food Science and Technology if your background is in science, engineering, agriculture or other related disciplines.

If you have previously undertaken studies in Food Science and Technology, this program will enhance and expand your knowledge in the area.

This program will equip you with the necessary knowledge and skills required to operate effectively in the food industry at various professional and management levels.

You will acquire knowledge and skills in areas including food processing and preservation, the chemical properties of food, food safety, food packaging and labelling, and food product and process innovation as you study courses that are designed to support the wide range of technical positions required by the food industry.

In addition, most courses touch on the foundation knowledge in business management and regulation to ensure that you are a productive member of a food industry team.This program has two capstone work integrated learning (WIL) experience options, you may complete either:

BIOL2489/BIOL2490 Advanced Food Research Project and BIOL1302/BIOL2491 Work Experience Practicum 2, or BIOL2487/BIOL2488 Food Research Project.This program requires on campus attendance.

Lectures occur at the City and Bundoora campuses.

All practical sessions requiring the Food Pilot Plant are based in Bundoora.

Year One of Program

Complete Five (5) courses from the following list of core courses:

Select and Complete One (1) of the following Courses:

Select and Complete One (1) of the following Courses:

Select and Complete One (1) Course from the Science Option list at the end of this program structure:

AND

Year Two of Program

Complete the following Course:

Complete Two (2) Courses remaining from the following list of core courses:

AND (

Option 1

Select and Complete One (1) of the following courses:

Select and Complete One (1) Course from the Science Option list at the end of this program structure:

OR

Option 2

Complete the following course:

Select and Complete Three (3) Courses from the Science Option list at the end of this program structure:

) AND

Science Options List:

List of Science Option courses

Program Entry Requirements

You must have successfully completed: An Australian Bachelor degree (or 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.

English Language Requirements

A minimum IELTS (Academic module) overall score of 6.5, with no band below 6.0; or equivalent. For equivalents to English entry requirements, see the English equivalents web page.

Program Learning Outcomes Statement

On successful completion of this program you will be able to:

1. Understand food science and technology

1.1 Demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant in society.

1.2 Display a thorough understanding of recent developments in a specialised area of food science and technology.

1.3 Apply research principles and methods applicable to food science and technology.

2. Critically analyse and solve problems in food science and technology

2.1 Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.

2.2 Generate and evaluate complex ideas and concepts at an abstract level.

3. Apply food science and technology knowledge and skills.

3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.

3.2 Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.

4. Communicate technical knowledge

4.1 Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

5. Display personal and professional responsibility.

5.1 Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.

5.2 Work effectively, responsibly, ethically and safely in an individual or team context.

5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.