ProviderRMIT UniversityWith 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.
Postgraduate and higher courses usually use academic prerequisites, degree equivalence and English-language 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.
If your current English result is below direct entry, consider the university-recognised English language pathway or ELICOS package; successful completion at the required level can usually satisfy English entry without another English test.
Current-course cases first, supplemented by same-institution scored cases.
Course structure, credit points and subject sequence
Refer to the institution course handbook.
Official course, fees, admissions, English, curriculum and related sources.
