Food Science and Technology

The food industry is one of the largest in the world. Its growth, particularly into the export market, requires a high level of technology as well as professionally trained individuals to apply that technology.

Our postgraduate courses in this discipline can offer diverse and challenging careers.
The courses provide professional training to those employed in the food industry and those in science fields such as agriculture, nutrition, engineering, environmental health and consumer science.

This course extends the learning of the graduate diploma to incorporate an independent research project under the guidance of an experienced supervisor. To ensure you are ready to undertake this project you will be introduced to scientific research methods and learn to measure, interpret and describe the data effectively.

It is ideal for those wishing to increase their professional status or to diversify their career opportunities.

Please refer to the handbook for additional course overview information. 

Why study

• These courses ensure you graduate with diverse career options.
• This program has an excellent reputation with government bodies and industries in Australia and internationally.
• Our staff maintain strong links with the food industry.

Professional recognition

Graduates are eligible to apply for membership to the Australian Institute of Food Science and Technology.

What you'll learn

• apply and integrate the principles and practices of food sciences and technology to the production, preservation and distribution of safe and healthy food
• apply logical and rational processes to critically analyse issues relevant to food; use appropriate technologies effectively, recognising their advantages and limitations; think creatively to generate innovative solutions
• access, critically evaluate and synthesise information from a wide range of resources using appropriate technologies and use oral and written communication effectively to a variety of audience groups.
• recognise and apply international standards and practices within the discipline and engage in food related issues that occur globally
• value cultural diversity and recognise the impact of culture on food preferences and usage
• engage in self-directed learning and reflective practice, and exhibit professional behaviour and skills, when working independently and collaboratively.