Master of Science in Food Science & Technology


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Course Overview

The Master of Food Science and Technology is designed to provide you with professional training in food science and technology if your background is in science, engineering, agriculture or other related disciplines. If you have previously undertaken studies in food science and technology, this program will enhance and expand your knowledge in the area. You will be fully equipped to participate in the rapidly advancing field of food science and technology with advanced technical expertise and research skills and the ability to apply this expertise in inter-disciplinary contexts. Download Course Catalog.

Program Structure:

Course Code First Semester Courses Credit
FST 101 Food Chemistry 5
FST 102 Microbiology of Food Processing 5
FST 103 Nutrition, Health and Disease 5
FST 104 Rheology and Food Biophysics 5
FST 105 Dairy Science and Technology 5
FST 106 Meat Science and Technology 5
Course Code Second Semester Courses Credits
FST 111 Food Product and Process Innovation 5
FST 112 Food Packaging and Labelling 5
FST 113 Food Safety Plans 5
FST 114 Food Quality Assurance 5
FST 115 Advanced Food Processing Technologies 5
FST 116 Marketing Management 5
Course Code Third Semester Courses Credit
FST 201 Product Innovation 5
FST 202 Sensory Evaluation and Consumer Behaviour 5
FST 203 Research Project 5
FST 204 Research Project 1 5
Course Code Fourth Semester Courses Credit
FST 211 Applied Science Research Project 10
FST 212 Food Manufacturing: Plant Products 5
FST 213 Applied Nutrition 5
FST 214 Entrepreneurship 5
FST 215 Master Thesis 10


Career Opportunities

Qualified food scientists and technologists are in high demand for research or industry based careers in Australia and overseas. Graduates may work in the fields of product or process innovation, product development, ingredient application, quality assurance, quality control, food safety and nutritional documentation and claims. Graduates may also work in manufacturing for a range of commodities including the dairy, meat, fish or poultry industries, grain-based commodities, fats and oils, confectionery and chocolate manufacturing as well as beverage industry and horticultural-based processes.


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