Bachelor of Science (Food Science and Technology)

This exciting field combines scientific principles with the art of creating safe, nutritious and delicious food. As a food scientist, you will explore the chemistry, microbiology and engineering behind food production and processing.In state-of-the-art laboratories and production facilities, food scientists analyse and experiment with ingredients, develop innovative preservation techniques, and ensure quality and safety throughout the food supply chain. From understanding the molecular structure of flavours to optimising food packaging and storage, you will play a vital role in improving food quality, enhancing nutritional value and meeting the demands of a rapidly evolving industry. By choosing this major, you will gain practical skills in food safety analysis, innovative food processing techniques and product development. Your knowledge will empower you to address global challenges, such as food security, sustainability and food-related diseases, while also satisfying consumers’ growing desire for healthy and convenient food options.

You must have successfully completed a qualification recognised by RMIT as equivalent to the Victorian Certificate of Education (VCE) with a minimum average of 65%. Equivalent qualifications may also include completion of the RMIT Foundation Studies program or a recognised post secondary diploma in the relevant discipline with the required grades. International Baccalaureate (IB) Diploma - 25