COURSE CURRICULUM

The Bachelor of Food Science and Nutrition and Master of Food Science integrated course at Murdoch University consists of 96 credit points, combining foundational studies in food science, nutrition, and biological sciences with advanced postgraduate training. The Bachelor of Food Science and Nutrition component includes 48 credit points, with 45 credit points of core units covering essential areas such as food science fundamentals, chemistry, human biology, cell biology, biochemistry, nutrition principles, biomedical physiology, food biotechnology, food product development, nutrition and disease, and community nutrition. Students also complete a Discovery Study unit to support broader interdisciplinary learning. The Master of Food Science component consists of 48 credit points focused on advanced food science knowledge and professional application. Core units include Food Chemistry, Human Nutrition, Food Product Design and Development, Food Commodities, Food Safety, Food Microbiology, Food Engineering, and Advanced Research Methods for Scientists. A major focus of the program is the Food Science in Industry Practice and Innovation Masters Research Project, allowing students to conduct original research addressing real-world challenges in food production, safety, and quality. Students also complete a specialised elective in areas such as risk analysis from farm to fork or Indigenous perspectives. This comprehensive structure develops expertise in food innovation, nutrition, safety, and research, preparing graduates for careers in food science, product development, quality assurance, research, and public health sectors.