Bachelor of Science (Food Science and Technology major)

3 Years On Campus Bachelors Program

RMIT University

Program Overview

The RMIT University Bachelor of Science (Food Science and Technology major) prepares you to apply scientific knowledge to how food is developed, processed, tested, and made safe for consumers. It is a strong choice for students interested in chemistry, biology, and applied science who want to build careers in food innovation, quality assurance, and product development.

Curriculum Structure

Year 1
In your first year, you build a solid foundation in science before focusing on food-specific learning. You study core areas such as chemistry, biological systems, and scientific data analysis, alongside introductory food science concepts that show how science is applied in real food systems.

Year 2
The second year introduces more specialised food science knowledge. You explore subjects such as food chemistry, microbiology, and nutrition principles, while developing laboratory skills used in food testing, processing, and analysis.

Year 3
In your final year, you focus on advanced food science and real industry applications. You study areas such as food product development, food safety systems, and food technology applications, while also completing practical, industry-focused projects.

Focus Areas

Food chemistry, microbiology, nutrition science, food processing, product development, food safety, quality assurance, laboratory analysis, and food innovation.

Learning Outcomes

Graduates develop strong scientific and technical skills in laboratory work, food analysis, product development, problem-solving, data interpretation, and technical communication, preparing them for roles in the food industry and research environments.

Professional Alignment (Accreditation)

This program is not formally accredited by a professional body, but it is closely aligned with industry expectations through practical laboratory training, applied science projects, and food industry-focused learning experiences.

Reputation (Employability Rankings)

RMIT University is recognised for its strong industry connections and hands-on approach to learning. Graduates are valued by employers in food manufacturing, product development, quality assurance, and research sectors for their practical and job-ready skills.

Experiential Learning (Research, Projects, Internships etc.)

The RMIT University Bachelor of Science (Food Science and Technology major) is built around practical, hands-on learning where you develop real skills used in the food industry. Instead of focusing only on theory, you’ll spend a large part of your study working in laboratories, food production spaces, and applied science environments that reflect real industry settings.

You’ll also take part in projects that mirror how food products are developed, tested, and improved in commercial companies. This helps you understand how science, safety, and innovation come together in real food manufacturing and quality systems.

Experiential learning includes:

Hands-on work in food chemistry, microbiology, and food analysis laboratories
Practical use of pilot plant facilities for small-scale food production and product development
Training in food safety testing, quality assurance systems, and sensory evaluation techniques
Industry-style product development projects focused on designing and testing new food products
Applied learning through capstone projects linked to real food industry challenges
Experience with food processing, packaging, and production techniques used in industry
Opportunities for work-integrated learning connected to industry expectations and workplace practices
Use of specialised food science laboratories and controlled testing environments
Development of skills using scientific instruments and analytical tools used in food testing and research

Progression & Future Opportunities

Graduates of the RMIT University Bachelor of Science (Food Science and Technology major) are well prepared for careers in the global food industry, where scientific expertise, product quality, and innovation play a key role. This program equips students for roles such as Food Technologist, Quality Assurance Officer, Product Development Scientist, Food Safety Analyst, and Research Assistant across food manufacturing, research, and regulatory sectors.

Access to RMIT Careers and Employability services, including career counselling, resume support, interview preparation, employer networking events, and job search assistance.
Gain industry exposure through work-integrated learning, laboratory assessments, and food industry-linked projects integrated into the degree.
Connect with food and FMCG organisations involved in food production, safety, and product innovation projects, supporting real industry engagement.
Develop hands-on experience using food science laboratories, pilot plant facilities, and sensory and food testing environments that reflect real workplace conditions.
Build strong technical skills in food chemistry, microbiology, product development, and quality systems, making graduates highly employable in technical roles.
Graduates typically enter the workforce on competitive entry-level salaries for science graduates, with strong growth into specialist and senior positions over time.
The program supports long-term career growth due to increasing global demand for professionals in food safety, innovation, and sustainable food production systems.
Graduates are prepared for both laboratory-based roles and broader industry positions in quality management, product development, and regulatory compliance.

Further Academic Progression:
After completing this degree, students can continue into postgraduate study such as a Master of Food Science and Technology, Master of Nutrition Science, Master of Public Health, or an MBA, depending on their career goals. Those interested in research or advanced scientific expertise may also pursue honours or research degrees, leading to opportunities in academia, research and development, and specialist consulting roles in the food industry.