Master of Science (Food Science)
Study Area
Study Level
University
State
Course Detail
Campus
Intake Time
Standard Duration
About the Course
Develop your advanced research skills and contribute to new developments in food sciences. 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.
Requirements
Average Score
at least 60%
IELTS
6.5 (6.0)
Background Requirements
Yes
RMIT University
