Looking for a way to expand his knowledge of food, qualified chef Lloyd Condict decided to enrol in the Bachelor of Science (Food Technology and Nutrition) at RMIT.
Bachelor of Science (Food Technology and Nutrition)
New product development, food safety and the ability to measure physical and sensory properties in food are all highly valuable skills that are universally practiced in industry.
I’ve been working as a chef for almost ten years and wanted to supplement my practical skills with scientific knowledge in order to move out of the kitchen and into large scale production.
After looking at undergraduate food science programs available in Melbourne, RMIT was clearly the best choice and the new Food Innovation and Research Centre at the Bundoora campus really provides everything needed to simulate industry.
So far, the development of an original food product in collaboration with my classmate during the Product Development course has been both the most difficult and satisfying moment of this program.
New product development, food safety and the ability to measure physical and sensory properties in food are all highly valuable skills that are universally practiced in industry. At RMIT, all of these have a course devoted to them.
My advice to future students is to be sure to get involved in your studies as much as you can – especially in first year where it can be hard to adjust to the change. One particular initiative that I have been involved in and highly recommend to First Year students is the PASS program which involves group learning. It’s a great place to make friends and find study mates while learning how to improve your study skills.
I have continued to work as a chef to support myself throughout my studies and was recently promoted to sous chef in the kitchen hierarchy. Eventually, I plan to manage my own dairy company – manufacturing and exporting Australian cheese.