Bachelor of Food Technology and Nutrition/Bachelor of Business

4 Years On Campus Bachelors Program

RMIT University

Program Overview

If you’re someone who’s curious about what goes into the food we eat — both from a science perspective and as a business — this double degree is for you. With the Bachelor of Food Technology & Nutrition combined with a Business degree, you’ll learn how to create, produce, and market innovative and healthy food products, while also understanding the economics, management, and global strategy behind the food industry.

Curriculum Structure

Year 1
You’ll begin with foundational science and business courses. On the science side, you might take units like Data for a Scientific World, Nutritional Physiology, Physical Sciences in Action, and The World of Life Sciences — which ground you in biology, chemistry, and data reasoning. Meanwhile, your business subjects such as Business Decision Making and Understanding the Business Environment introduce the fundamentals of management, economics, and how business operates in society.

Year 2
In your second year, the food‑science component deepens: you’ll study Food and Nutritional Chemistry, Nutrition, Health and Disease, and Food Processing Technology. These build your scientific understanding of how food is composed and how processing affects its safety and nutrition. At the same time, your business courses explore more complex themes — like business in society, global perspectives, and problem‑solving in real business contexts.

Year 3
By now, you’re applying what you’ve learned about food science to real-world challenges. You might take Applied Nutrition and Food Microbiology, alongside Rheology and Food Biophysics, which help you understand texture, stability, and quality of food products. On the business side, you begin specializing: you’ll choose a major (for example, marketing, entrepreneurship or global business) and tailor your studies toward roles in the food industry.

Year 4
Your final year is hands-on and project-driven. You will work on capstone-style units like Food Formulation and Design, and develop food safety and quality programs — often through work-integrated learning. Meanwhile, you complete your business major with advanced electives that reflect your chosen career path.

Focus Areas:
Food Product Innovation, Nutrition Science, Business Strategy

Learning Outcomes:
Graduates will be able to scientifically design nutritious food products, analyze food systems, manage business operations in the global food industry, and lead innovation with ethical and commercial awareness.

Professional Alignment (Accreditation):
This degree is built to align with industry needs — you’ll be working in real, state-of-the-art labs and pilot plants at RMIT’s Food Innovation and Research Centre, gaining practical experience as part of your coursework. This ensures the skills you acquire are directly relevant to employers in food manufacturing, food safety, quality assurance, and business roles.

Reputation (Employability Rankings):
RMIT is widely respected for its strong employability — especially in applied science and business programs — and its graduates are known for being job‑ready, with real‑world experience built into their studies.

Experiential Learning (Research, Projects, Internships etc.)

This program isn’t just about sitting in lectures — it’s designed to give you hands‑on, real‑world experience so that when you graduate you’re genuinely ready to step into food‑industry roles. You’ll combine deep scientific training in food technology and nutrition with business acumen, and you’ll be applying what you learn through projects, labs and industry exposure. The curriculum is built around active learning, not just theory.

Here’s how you’ll experience real-world learning in the Bachelor of Food Technology & Nutrition / Bachelor of Business (BP289):

Work on problem-based and project-based learning tasks where you tackle real issues faced by food companies, not just textbook exercises.
Train and experiment in RMIT’s Food Innovation and Research Centre — this includes a modern pilot plant that simulates industrial-scale food production.
Use food‑processing and preparation equipment in real lab settings, giving you practical experience in creating and testing food products.
Participate in sensorial trials in special consumer‑testing suites, so you can work on how food tastes, smells and feels.
Conduct laboratory research in food analysis, microbiology and nutrition — building scientific skills in real lab environments (not just virtual).
Engage in industry site visits: you’ll get to see how real food production facilities work, giving you insight into manufacturing on a commercial scale.
Be assessed through a variety of authentic assignments: group projects, research tasks, laboratory projects, and practical food‑industry work.
Complete capstone projects in your final year: design a food formulation or a food safety/quality program that you could carry into industry or further study.
Gain work‑integrated learning through placements or projects with industry, government and community organisations — bridging your academic learning with professional application.
Explore global opportunities: you can spend a semester overseas (for example, at RMIT’s Vietnam campus or another partner university) to broaden your business and food‑tech perspective.

This blend of science, business and real-world exposure means you’ll graduate with both the technical nous to innovate food products and the commercial savvy to make them successful — ready for roles in food manufacturing, product development, quality assurance, or business management.

Progression & Future Opportunities

Progression & Future Opportunities

When you graduate from this double degree, you'll be uniquely prepared to bridge the gap between science and business. You’ll have the technical expertise in food technology and nutrition plus a solid foundation in global business, making you very attractive to food companies, manufacturers, and innovation teams.

Some typical roles graduates go into include:

Food Product Developer / Food Technologist
Quality Assurance or Food Safety Manager
Business Manager or Operations Specialist for food‑processing firms
Nutrition Consultant or Regulatory Affairs Specialist

Here’s what this means for you:

Real-world experience built in: Through project-based learning, capstone experiences (like food formulation and design), and work-integrated learning, you’ll work on real industry problems and build connections.
Top-notch facilities: You’ll study in RMIT’s Food Innovation and Research Centre, which includes a pilot plant, processing equipment, and labs — giving you hands-on skills in food production.
Industry alignment: The course is designed with input from industry professionals (via advisory committees), so what you learn is closely aligned with employer needs.
Employability network: Graduates have landed roles at big names like Mondelez, Heinz, Cadbury, Simplot — in areas like R&D, product development, QA, logistics, marketing, and management.
Long-term value: While the degree isn’t externally accredited by a professional nutrition body, it is highly relevant for food industry careers, and you also gain globally marketable business skills.
Strong graduate outcomes: Because food processing is one of Victoria’s largest manufacturing industries, there’s solid demand for skilled science + business graduates in scientific and managerial roles.

Further Academic Progression:
After completing BP289, you’re not limited to just industry — you can keep studying. RMIT offers pathways into further study, such as:

Honours: You could go into an RMIT Bachelor of Science (Honours) program, which is great if you’re interested in research.
Postgraduate: Options include a Graduate Certificate in Food Science & Technology or a Master of Food Science & Technology, where you can deepen your technical expertise, work on industry-focused research, and potentially engage in more applied projects.

In short: this degree sets you up really well for a future where you can design and manage food‑science projects and lead at a business level. You won’t just understand how food is made — you’ll know how to bring products to market, ensure food safety, and help business grow.