Master of Science (Food Science)

RMIT's clinical and experiential research projects contribute to the growth and development of food sciences in Australia.

Under expert supervision, you will join researchers already active in:

• application of nanotechnology to food products
• bioprocessing
• biosensors, food microbiology and safety
• encapsulation of micronutrients, enzymes, probiotics and essential fatty acids
• food, nutrition and health (nutrigenomics, proteomics, metabolomics, nutritional immunology)
• emerging technologies for improving cheese flavour functionality of dietary fibre from agricultural byproducts and native foods
• gut microflora, probiotics, prebiotics and health
• non thermal technologies for added value
• structure-function relationships of dairy proteins for food products.

This master degree may be undertaken in a project or thesis mode.

The School of Science is renowned for our technical expertise and understanding of the commercial realities and needs of different industry sectors. RMIT partners with industry leaders and works collaboratively with experts from other disciplines, shaping a range of solutions to real-world problems.