Type of institution: University/Higher Education Institution
This program will equip students with the necessary knowledge and skills required to operate effectively in the food industry at various professional and management levels.
The Master of Food Science and Technology consists of 192 credit points. After completing 96 credit points of study approved by the Program Manager, students may exit with a graduate diploma.
- Food chemistry
- Microbiology of food processing
- Nutrition, health and disease
- Rheology and food biophysics
- Dairy science and technology
- Meat science and technology
- Food product and process innovation
Standard entry requirements
- Applicants must have completed an Australian Bachelor degree or equivalent in one of the following disciplines: science
- Or engineering
- Or medicine
- Or medical sciences with a grade point average (GPA) of at least 2.0 out of 4.0 or equivalent and a pass in chemistry, biochemistry and/or microbiology. (Applicants may be required to complete an introductory microbiology course).
Food technology students are eligible to apply for student membership of AIFST. Graduates can upgrade their membership to Member and after three years of professional experience, applicants may apply to the AIFST to upgrade to Professional Member status.
If applicants have completed the RMIT Bachelor of Science (Food Technology and Nutrition) or equivalent, may be granted credit toward particular courses within the Master of Food Science and Technology program upon producing documentary evidence of completion of similar undergraduate courses. If applicants have completed the master's program successfully, including the 36 credit points of research project, may be considered for admission to a PhD program, subject to availability of a supervisor.
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