COURSE CURRICULUM

The Master of Food Science and Technology program is designed to provide students with advanced knowledge and practical skills in food production, processing, safety, and nutrition. In the first year, students complete a series of compulsory onboarding modules to build a strong foundation in food science. They undertake 48 credit points of core courses including Food Microbiology, Advanced Food Processing Technologies, Food Manufacturing: Plant Products, and Food Manufacturing: Animal Products, providing essential knowledge in food production, microbial safety, and modern processing techniques. Additionally, students select 12 credit points from courses such as Food and Nutritional Chemistry or Rheology and Food Biophysics, enhancing their understanding of food composition, structure, and chemical properties. Further, 12 credit points are chosen from courses like Nutritional Physiology or Nutrition, Health and Disease, integrating the study of human nutrition with food science. Students also complete 12 credit points in applied courses such as Food Product and Process Innovation or Food Quality Assurance, which require prior study in MC237, offering practical experience in product development and quality management. To complete the first year, students either undertake Food Safety Plans, emphasizing regulatory and safety protocols, or select 12 credit points from the Science Option list, allowing some flexibility to explore additional scientific areas.In the second year, the program emphasizes research skills and professional application. Students complete 12 credit points in Research Methods, delivered at either Bundoora or City Campus, providing training in scientific investigation, experimental design, and data analysis. Overall, the program combines rigorous scientific understanding with practical food industry applications, preparing graduates to pursue careers in food production, quality assurance, research and development, regulatory compliance, and nutrition-focused roles within national and international food sectors.