Doctor of Philosophy (PhD) in Food Science (3.5 Years)

RMIT's clinical and experiential research projects contribute to the growth and development of food sciences and nutrition in Australia.
Under expert supervision, you will develop your skills and join researchers already active in:
application of nanotechnology to food productsbioprocessingbiosensors, food microbiology and safetyencapsulation of micronutrients, enzymes, probiotics and essential fatty acidsemerging technologies for improving texture and flavour of variety of food productsfood, nutrition and health (nutrigenomics, proteomics, metabolomics, nutritional immunology)functionality of dietary fibre from agricultural byproducts and native foodsgut microflora, probiotics, prebiotics and healthnon-thermal technologies for added valuestructure-function relationships of dairy, plant and alternate proteins for food products.consumer perception of food for outer space applications.This PhD may be undertaken in a project, thesis with publication or thesis mode. Prospective candidates should discuss these modes of submission with their potential supervisors.

A bachelor's degree requiring at least four (4) years of full-time study in a relevant discipline awarded with honours. The degree should include a research component comprised of a thesis, other research projects or research methodology subjects that constitute at least 25% of a full-time academic year (or part-time equivalent). The applicant must have achieved at least a distinction average in the final year. OR

A master's degree that includes a research component comprised of at least 25% of a full-time academic year (or part-time equivalent) with an overall distinction average; OR

A master's degree without a research component with at least a high distinction average;