This postgraduate course is for students and professionals who wish to apply latest knowledge and practices into society at all operational and stakeholder levels, including personal entrepreneurship. It is aimed at those who wish to broaden and deepen their understanding and experience to work across public and private sectors of the food value chain. Graduates will become part of a network of professionals who develop and manage the supply of foods to meet individualised and population-based needs, with direct consequences for human survival and enterprise.

You will study the fundamentals of primary science disciplines involved with food production and human nutrition, and cross-discipline aspects including global trade, consumer perspectives, and future trends. You will develop advanced knowledge in areas of your choice. The course culminates with a research project or a placement in industry.

Entry level 1 - 2 years

An Australian undergraduate degree (or equivalent) with at least first year of Chemistry studies* and at least 60% (credit) average overall, or qualification/experience or satisfactory substitute that the faculty considers to be equivalent.

*knowledge of topics in composition and nomenclature of matter; physical, chemical, electrochemical properties of matter; drivers of molecular interactions and stability; quantifying chemical reactions; principles of chemical analysis.

Entry level 2 - 1.5 years

An Australian undergraduate degree (or equivalent) in food science and/or technology and at least 60% (credit) average overall, or qualification/experience or satisfactory substitute that the faculty considers to be equivalent.

Entry level 3 - 1 year

An Australian honours degree (or equivalent) in food science and/or technology and at least 60% (credit) average overall, or qualification/experience or satisfactory substitute that the faculty considers to be equivalent.