COURSE CURRICULUM

The Bachelor of Science with a Food Science and Technology major at RMIT follows a flexible double-major structure that allows students to develop expertise in food science while gaining knowledge in a second scientific discipline. Students typically complete four subjects each semester, combining foundational science studies, major-specific coursework, electives, and practical learning experiences. In Year One, Semester One focuses on the Foundations of Science, where students study key areas including physical sciences, life sciences, mathematics, data analysis, and scientific communication, building the essential skills required for scientific study and research. In Semester Two, students begin both their Food Science and Technology major and their chosen second major, completing two subjects from each area. During Year Two, students undertake intensive study across both majors, completing four Food Science and Technology subjects and four subjects from their second major. This stage develops advanced knowledge in food chemistry, microbiology, food processing, quality assurance, product development, and related scientific disciplines while strengthening expertise in the second major. In Year Three, students complete the remaining subjects from both majors, along with two elective subjects that provide additional flexibility and specialisation opportunities. The program concludes with a Capstone Project consisting of two subjects, enabling students to apply their scientific knowledge to real-world challenges. This integrated structure prepares graduates for careers in food science, research, product development, quality management, biotechnology, and related scientific industries.