Master of Food Science and Technology
Student type:
Quick facts
-
Entry score
Not applicable
-
Duration
Full-time 2 years -
Location
Melbourne City, Bundoora -
Fees
Next intake
February, July Entry score
6.5 IELTS
Duration
Full-time 2 years Location
Melbourne City, Bundoora Fees
AU$35,520 (2019 annual)
Next intake
February, July
Overview
The Australian food sector has developed a world renowned and enviable reputation in producing quality products that are sought after globally.
To maintain this global position, it is vital for the industry to have access to a highly qualified workforce.
The Master of Food Science and Technology is designed to provide you with professional training in food science and technology if your background is in science, engineering, agriculture or other related disciplines.
If you have previously undertaken studies in food science and technology, this program will enhance and expand your knowledge in the area.
You will be fully equipped to participate in the rapidly advancing field of food science and technology with advanced technical expertise and research skills and the ability to apply this expertise in inter-disciplinary contexts.
You will develop skills and knowledge of food processing and preservation; chemical properties of food materials; food safety, packaging and labelling; and food product and process innovation.
You will also undertake courses to support the wide range of technical positions required by the food industry.
In addition, several courses touch on the foundation knowledge in business management and regulation to ensure that you are a productive member of a food industry team.
This program has strong links to industry which are demonstrated through two work-integrated learning (WIL) experiences.
You will develop new products and/or manufacturing processes with the input of industry partners, you will develop a food quality assurance plan with the guidance of industry experts.
Details
You will experience a wide range of learning environments: lectures, tutorials, laboratory and pilot plant practicals, factory visits, online delivery and individual and/or group presentations.
Of particular importance is the high proportion of time spent in the laboratory and pilot plant. These provide a practical emphasis to your learning, encouraging you to develop teamwork and time management skills.
The final semester is mainly devoted to an integrated research project.
In this semester you will apply the skills and advanced knowledge acquired in this program 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 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 courses:
- Food Chemistry
This course looks at the function, stability and analysis of food additives and other food ingredients. - Microbiology of Food Processing
This course teaches 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:
- 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 courses:
- 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
- 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
Choose a program structure
| Title | Location | Duration | Plan code | CRICOS | ||
|---|---|---|---|---|---|---|
| Master of Food Science and Technology | City Campus |
4 semesters full time
|
4 semesters full time
|
MC237 | 094062G |
Choose a program structure
Program code: MC237
Career
Qualified food scientists and technologists are in high demand for research or industry-based careers in Australia and overseas.
Graduates may work in the fields of product or process innovation, product development, ingredient application, quality assurance, quality control, food safety and nutritional documentation and claims.
Graduates may also work in manufacturing for a range of commodities including the dairy, meat, fish or poultry industries, grain-based commodities, fats and oils, confectionery and chocolate manufacturing as well as beverage industry and horticultural-based processes.
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.
Admissions
You must have successfully completed:
- An Australian bachelor degree in science, engineering or medicine or medical sciences with a GPA of at least 2.0 out of 4.0, or equivalent
AND
- Successful completion of chemistry, biochemistry and/or microbiology courses/units in your bachelor degree.
International qualifications are assessed for comparability to Australian qualifications according to the Australian Qualifications Framework (AQF).
Entry requirements
To study this program you will need to complete one of the following English proficiency tests:
- IELTS (Academic): minimum overall band of 6.5 (with no individual band below 6.0)
- TOEFL (Paper Based Test): minimum score of 580 (TWE 4.5)
- TOEFL (Internet Based Test - IBT): minimum overall score of 79 (with minimum of 13 in Reading, 12 in Listening, 18 in Speaking and 21 in Writing)
- Pearson Test of English (Academic) (PTE (A)): minimum score of 58 (with no communication band less than 50)
- Cambridge English: Advanced (CAE): minimum of 176 with no less than 169 in any component.
For detailed information on English language requirements and other proficiency tests recognised by RMIT, visit English language requirements and equivalency information.
Don't meet the English language test scores? Complete an Advanced Plus Certificate at RMIT English Worldwide.
Pathways
If you have completed the RMIT Bachelor of Science (Food Technology and Nutrition) or equivalent, you 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. See the table below for credit point exemption details.
If you have completed: |
You will get credit for: |
||||
Course title |
Credit points |
Course code |
Course title |
Credit points |
Course code |
Food Chemistry |
12 |
CHEM1083 |
Food Chemistry |
12 |
CHEM1226 CHEM1287 |
Rheology and Biophysics |
12 |
ONPS2435 |
Rheology and Biophysics |
12 |
ONPS2448 ONPS2521 |
Product Development |
12 |
ONPS1113 |
Food Product and Process Innovation |
12 |
ONPS2550 |
Nutrition Health and Disease |
12 |
OHTH2068 OHTH2172 |
Nutrition Health and Disease |
12 |
OHTH2080 OHTH2174 |
Fees
Entry for this program is primarily through Commonwealth Supported Places (CSPs).
Government financial assistance is available to eligible students regardless of the type of place you enrol in.
2019 indicative fees
Commonwealth supported places (CSP) range from AU$6,566 to AU$10,958*
Full-fee places: AU$30,720*
* Amounts quoted are indicative fees per annum, and are based on a standard year of full-time study (96 credit points). A proportionate fee applies for more or less than the full-time study load.
Additional expenses
Student services and amenities fee (SSAF): AU$303 maximum fee for 2019.
Other items related to your program, including field trips, textbooks and equipment.
Fees are adjusted on an annual basis and these fees should only be used as a guide.
For more information and to learn how to calculate your exact tuition fees see postgraduate study fees.
How much can I expect to pay for my Commonwealth supported place?
In 2019, the annual student contribution amount you will pay for a standard year of full-time study is between AU$6,566 to AU$10,958.
Courses (subjects) fall into one of three bands. The band determines the student contribution amount for the course.
Amounts listed in the table below are based on a standard, full-time study load (96 credit points per year) with all courses in the same band. A proportionate fee applies for more or less than the full-time study load or for enrolment in courses (subjects) from a combination of bands.
You can learn how to calculate your exact tuition fees for units from different bands at Fees for Commonwealth supported students.
Student contribution band by course (subject) |
Maximum annual student contribution amount in 2019 |
Band 1: humanities, behavioural science, social studies, clinical psychology, foreign languages, visual and performing arts, education, nursing |
$6,566 per standard year |
Band 2: mathematics, statistics, computing, built environment, other health, allied health, science, engineering, surveying, agriculture |
$9,359 per standard year |
|
$10,958 per standard year |
How does a HELP loan work?
If your FEE-HELP and/or SA-HELP loan application is successful, the Australian Government will pay RMIT, on your behalf, up to 100% of your fees. This amount will become part of your accumulated HELP debt.
You only start repaying your accumulated HELP debt to the Australian Government once you earn above the minimum income threshold for repayment, which is set each year by the Australian Government (this also applies if you are still studying). The Australian Taxation Office (ATO) will calculate your compulsory repayment for the year and include this on your income tax notice.
For more information about loan repayment options see Commonwealth assistance (HELP loans) or Study Assist.
In addition to tuition fees, you will be charged an annual student services and amenities fee (SSAF), which is used to maintain and enhance services and amenities that improve your experience as an RMIT student. The SSAF is calculated based on your enrolment load and the maximum fee for 2019 is $303.
You may be eligible to apply to defer payment of the SSAF through the SA-HELP loan scheme. If you use SA-HELP, the amount will be added to your accumulated HELP debt.
For more information about calculating your actual SSAF see Paying SSAF.
You may also be required to purchase other items related to your program, including field trips, textbooks and equipment. These additional fees and expenses vary from program to program.
The annual tuition fee for 2019 is AU$35,520.
The total indicative tuition fee for 2019 commencement is AU$72,000.
In addition to tuition fees you also need to pay for:
- Student services and amenities fee (SSAF) in each calendar year.
- Overseas Student Health Cover (OSHC) - Student visa holders must have cover for the total duration of their visa.
- Some programs incur additional expenses.
You also need to account for your living expenses. Estimate the cost of living in Melbourne.