Master of Food Science and Technology

A wide range of learning environments is available to students, including lectures, tutorials, laboratory and pilot plant practicals, factory visits, online delivery and individual and/or group presentations.

Importantly, a high proportion of time is spent in industry-standard facilities, such as the Food Innovation and Research Centre. This experience provides a practical element to your learning, encouraging you to develop teamwork and time management skills.

Several subjects in this degree touch on the foundation knowledge in business management and regulation to ensure you are a productive member of a food industry team.

This degree has strong links to industry that are demonstrated through two work-integrated learning (WIL) experiences. With input from industry partners, you’ll create new products, develop manufacturing processes, or design a food quality assurance plan.

During the final semester you’ll apply your skills and advanced knowledge to an industry-focused research project. Students are encouraged to complete the research project in industry, when possible.

There is an active Program Advisory Committee (PAC) for food technology programs. Membership is chosen from food industry leaders.

The PAC advises on program development and reviews program outcomes on a regular basis. In addition, many courses have industry practitioners who assist with the teaching.

This program incorporates work-integrated learning (WIL) experiences where you will develop new products and/or manufacturing processes with the input of industry partners.

You will also develop a food quality assurance plan with the guidance of industry experts.

The Master of Food Science and Technology consists of 192 credit points. After completing 96 credit points of study approved by the program manager, you may exit with a graduate diploma.

Year 1

Complete the following subjects:

• Food Chemistry
  This course looks at the function, stability and analysis of food additives and other food ingredients.

• Microbiology of Food Processing
  Learn about the microbiology relevant to the processing of food with emphasis on quality, spoilage, safety, fermentation and manufacturing.

• Nutrition, Health and Disease
  You will gain knowledge of the practical aspects of nutrition, including the inter-relationship of nutritional imbalance, deficiency or excess, and lifestyle associated diseases.

• Rheology and Food Biophysics
  This course introduces you to the language and principles of rheology and texture in model biomaterials and related industrial formulations.

• Dairy Science and Technology
  You'll study milk from farm gate all the way through the distribution, storage, manufacturing and applications of dairy products. You’ll gain hands-on experience in the production of selected dairy foods and, become familiar with raw materials handling, production procedures and process control, yield calculation, distribution and marketing of the finished products.

• Meat Science and Technology
  You will study the science of meat including fish from source to processing and manufacturing. Hands-on experience is developed in practical classes.

• Food Product and Process Innovation
  This course looks at advanced techniques in product development, process optimisation and development and reverse engineering. You will conceptualise, develop and produce food products. Practical skills are developed through hands-on experience.

And complete one of the following subjects:

• Food Packaging and Labelling
• Sensory Evaluation and Consumer Behaviour
• Food Ingredient Structure and Function
• Food Manufacturing: Plant Products
• Applied Nutrition
• Food Safety Plans
• Consumer Behaviour
• Marketing Management
• Product Innovation.

Year 2

Complete the following five subjects:

• Food Quality Assurance
  This course will provide an opportunity to identify, analyse and set up controls for possible defects and process efficiencies in a food production run.

• Advanced Food Processing Technologies
  You'll be exposed to the most recent advances and developments in the science and emerging technologies relevant to food processing, preservation, packaging and manufacturing.

• Research Methods - This course develops the knowledge and skills to successfully design and implement a scientific research project.

• Research Project 1 - You’ll develop skills in research and scientific communication including the design and performance of experiments or action research, analysis and presentation of research data, and preparation of oral and written scientific reports that use these skills.

• Applied Science Research Project - You will complete a laboratory based milestone research project of significance to the food industry by combining the skills developed in Research Methods and Research Project 1.

And complete two of the following subjects:

• Food Packaging and Labelling
• Sensory Evaluation and Consumer Behaviour
• Food Ingredient Structure and Function
• Food Manufacturing: Plant Products
• Applied Nutrition
• Food Safety Plans
• Consumer Behaviour
• Marketing Management
• Product Innovation.

While there is no professional body in Australia that accredits food science and technology programs, the Australian Institute of Food Science and Technology (AIFST) is the professional body for the Australian Food Industry. RMIT staff are members of AIFST.

All Food Technology students are eligible to apply for student membership of AIFST, and upon completing this program you can upgrade your membership to Member.

After completing three years of professional experience, you may apply to the AIFST to upgrade to Professional Member status.