COURSE CURRICULUM

The Master of Food Science and Technology is a two-year, 32-unit postgraduate program that provides advanced knowledge and practical skills in food science, technology, safety, and innovation. The program begins with 8 units of Foundational Courses covering Food Safety and Quality Management, Principles of Food Preservation, Food Chemistry, and Food Microbiology, ensuring students develop a strong scientific understanding of food composition, preservation techniques, microbial safety, and quality systems. Students then complete 8 to 16 units of Flexible Core Courses, choosing from subjects such as Advanced Food Materials Science, Food Product Development, Food Processing Technology, Functional Foods, Food Sensory and Physical Assessment, Food Process Engineering, Food Microbiology and Biotechnology, and Nutrition and Health, allowing them to tailor their studies to specific career interests. A Research Project component of 4 to 8 units enables students to undertake advanced research methodologies, special studies, or graduate research projects, developing analytical, experimental, and problem-solving skills. Students may also complete up to 12 units of Program Electives, including Professional Experience, entrepreneurship, biotechnology, or additional research opportunities, enhancing industry exposure and innovation capabilities. An optional General Elective provides further academic flexibility. This comprehensive curriculum prepares graduates for careers in food manufacturing, product development, quality assurance, food safety regulation, research, biotechnology, nutrition, and the broader food and agribusiness industries.