Master of Food and Packaging Innovation
- CRICOS Code: 083118K
- 2 years full time / 4 years part time
- Parkville campus located in the heart of Melbourne city
- Available to domestic and international students.
- Start Year Intake - February and Mid Year Intake - July
The Master of Food and Packaging Innovation is an inter-disciplinary degree that combines food science, entrepreneurship and innovation in product and packaging design at an advanced level with opportunities to gain industry experience through an internship with a dynamic business in the food industry.
Meet a skills demand identified by industry
This unique course was developed in collaboration with the food and packaging industries to fill a need for food and food packaging product developers in Australia.
Industry experts contribute to your learning as guest lecturers and as supervisors on internships, with around 20 industry speakers across food packaging subjects alone. The core of the Master of Food and Packaging Innovation is a suite of subjects which have been designed to help you obtain the knowledge and skills required to develop and market new food products, and innovative packaging designs, that meet changing consumer demands.
Students can choose to undertake an internship as part of the Master of Food and Packaging Innovation. This unique placement opportunity, provides access to some of Australia’s most well-known brands and state-of-the-art facilities.
Enter an exciting and creative field
The Master of Food and Packaging Innovation prepares you for a range of interesting and creative careers: developing new food products, designing innovative food packaging to improve food quality and sustainability, formulating strategies to market new products based on your scientific knowledge and business acumen.
You will analyse innovative food product and packaging designs, from concept to delivery and learn the skills to develop valuable and innovative food products that address key issues such as transportability, durability, tamper proofing and perishability issues, as well as key environmental, economic, social and ethical factors.