Master of Food Science
- CRICOS Code: 061970M
- 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 - March and Mid Year Intake - July
The Master of Food Science combines a strong core in food chemistry, processing, sensory, safety and microbiology with the opportunity to complete a research project.
Prepare yourself for a career in food
Graduates of the Master of Food Science can enter a variety of careers. You could enter careers in finding the best balance of ingredients or improving flavour in food formulation, discovering healthy new foods, helping to regulate food safety, maintaining quality in food manufacturing or making foods that are safe and stable for longer.
Wherever you choose to take your degree, you will have the scientific knowledge to contribute to a healthier world.
Gain valuable research experience
In the Master of Food Science, you will plan and execute an independent piece of research and communicate the impact of this work.
You will apply your knowledge to a real research topic under the guidance of one of our world-class food science researchers, meeting regularly to discuss research planning, progress and difficulties. You will learn how to conduct research, present your findings effectively and report your work in a thesis or report – important skills for careers in the industry.
If you achieve high grades and meet other requirements, you may be eligible for a Masters by Research or PhD in food science.
A course with the flexibility to suit you
You can also choose to study a shorter Graduate Diploma (1 year full time) or Graduate Certificate in Food Science (6 months full time), in which you will complete some core subjects of the Master of Food Science alongside elective subjects.
This will allow you to gain a qualification while exploring food science or to complete a qualification earlier should your circumstances change, with the option of returning to complete the Master of Food Science later with credit for previous study.