Your learning experiences in this graduate certificate will be online, and will contain a broad mix of study modes, including lectures, seminars, webinars, virtual classrooms, and online collaborative project work.
Your study will cover essential areas of this field, including rheology and food biophysics, food microbiology, consumer behaviour, and more.
Your assessment may include indepedent and group assignments and projects, reflective journals, assessed tutorials and presentations, and self- and peer-assessment. RMIT University is committed to providing you with an education that strongly links formal learning with professional or vocational practice.
Blended learning options
Courses offered as part of blended learning programs include a meaningful blend of online, on-campus, and workplace based learning tailored to the type of study you undertake. This learning is active, prioritising tasks that involve exploration and development of skills and knowledge through interaction and engagement.
Online aspects provide positive benefits such as flexibility and adaptability using digital activities and materials, while also strengthening the interaction and connection with timetabled and on-campus experiences such as tutorials, practicals, or workshops.