Master of Food Science
- CRICOS code: 061970M
What will I study?
Learn the science behind food production
The core subjects of the Master of Food Science have been chosen to prepare you to play a key role in research and technical divisions within food companies and associated organisations.
Food must be safe, well made and delicious. This degree is designed to allow you to achieve that with science. You will learn chemistry and microbiology in the context of food, how food is processed to ensure safety and quality, how producers assess sensory responses to food and how to conduct food science research.
This course allows you to explore advanced research topics and their practical application in commercial settings.
Pursue your interests with electives
Do you have a passion for packaging design or sustainability? Do you want to understand the policies that influence what people eat? Do you want to be a star at managing projects? We have the electives for you.
You will also have the opportunity to learn about the factors that influence how the industry operates: regulatory frameworks, international trade and the influence of biotechnological methods in food production.
The Industry Internship elective provides access to some of Australia’s leading food science organisations and state-of-the-art facilities, as well as giving you opportunities for mentoring and network-building.
Learn to Conduct independent research
Understanding and conducting research is an important part of food science. You will complete either a minor or major research project, improving your understanding of an area of food science, preparing yourself for a career in food research and contributing to scientific knowledge.
The major research project is available to students who achieve a 75 per cent weighted average mark (WAM) in their first 100 points of study; other students will undertake a minor research project.
You can see the course structure and details of individual subjects available for study in the course handbook.
“The food industry is necessary for human life, and the scientists who work in the industry constantly develop new products to meet people's requirements,” says Shibo Ma (China), a first-year Master of Food Science student at the University of Melbourne.
“The possibilities are unlimited, and companies need more fresh ideas to attract the consumer. So, I have confidence in my career prospects.”
The Master of Food Science combines a strong core in food chemistry, processing, sensory science, safety and microbiology with the opportunity to complete a major research project.
The course also allows students to engage with advanced technology. A highlight for Shibo has been the sensory science laboratory, where researchers apply biometric sensors and machine learning to understand people’s reactions to food.
“Tests can also tell if products using new elements, such as healthier ingredients or sustainable processing methods, could replace old products with minimal effect on consumers’ sensory responses, maintaining profits.”
Read the rest of Shibo's story here.