COURSE CURRICULUM

The Master of Food Science and Technology (Research Extensive) is a two-year, 32-unit postgraduate program designed to provide advanced scientific knowledge, extensive laboratory experience, and high-level research training in food science and technology. The program consists of 8 to 16 units of Flexible Core Courses, allowing students to build expertise in key areas such as food chemistry, food microbiology, food processing, food safety, quality management, nutrition, functional foods, product development, and food engineering. A major component of the program is the 16-unit Research Project, where students undertake an independent, supervised research investigation that develops advanced laboratory, analytical, experimental design, and scientific communication skills while addressing real-world challenges in food science. The research project may be conducted in collaboration with university researchers or industry partners, providing valuable practical and research experience and strong preparation for doctoral studies. Students also complete up to 8 units of Program Electives, enabling them to broaden their knowledge through specialised coursework, professional experience, entrepreneurship, biotechnology, or additional research-related subjects that align with their academic and career goals. The flexible curriculum allows students to tailor their studies according to their interests while gaining a strong combination of theoretical knowledge, practical laboratory expertise, and research capability. Graduates are well prepared for careers in food research, product innovation, quality assurance, biotechnology, regulatory agencies, academia, and the global food industry.