COURSE CURRICULUM

The Bachelor of Food Technology and Nutrition at RMIT is designed to provide students with a strong foundation in the science and technology behind food production, safety, and nutrition. In the first year, students engage in a series of compulsory onboarding modules that establish essential scientific and mathematical knowledge. These courses, such as Data for a Scientific World, The World of Life Sciences, Physical Sciences in Action, and A Mathematical Toolbox for Scientists, provide the groundwork for understanding the biological, chemical, and mathematical principles that underpin food technology and nutrition. Alongside these core courses, students complete 36 credit points from a chosen combination of subjects that allow them to begin exploring specific areas of interest. Additionally, a 12-credit university elective allows students to broaden their learning experience and develop complementary skills.In the second year, students continue to build on their foundational knowledge while focusing on their chosen combination of subjects, completing 84 credit points that develop practical and technical expertise in food technology or nutrition. An additional 12-credit elective offers the opportunity to explore interdisciplinary skills or interests outside the core curriculum, further enhancing the student’s breadth of knowledge.The third year emphasizes practical applications and industry-relevant experience. Students undertake courses such as Food Formulation and Design, where they learn to develop novel, safe, and nutritious food products that meet consumer demands and regulatory requirements. Students also participate in applied science projects or science work experience, gaining hands-on exposure to real-world challenges in the food industry. These experiences not only reinforce theoretical knowledge but also develop problem-solving, teamwork, and professional skills essential for a career in food technology and nutrition.Throughout the degree, students learn to integrate scientific knowledge with practical techniques to create innovative food solutions. Graduates leave the program equipped to work in diverse roles within the food and nutrition sectors, including product development, quality assurance, research, and workplace or laboratory-based food innovation, preparing them for a successful and impactful career in the global food industry.