Master of Food Science

Course 439FS (2014)

Note: This is an archived Handbook entry from 2014.

Year and Campus: 2014 - Parkville
CRICOS Code: 061970M
Fees Information: Subject EFTSL, Level, Discipline & Census Date
Level: Graduate/Postgraduate
Duration & Credit Points: 200 credit points taken over 24 months full time. This course is available as full or part time.


Dr Ian Bland


Melbourne School of Land & Environment Student Centre
Ground Floor, Melbourne School of Land and Environment (building 142)

Current Student Enquiries
Phone: 13 MELB (13 6352)

Future Student Enquiries

Course Overview:

The Melbourne School of Land and Enviroment at the University of Melbourne is proud to introduce you to its Master of Food Science.

The Master of Food Science has been developed for graduates holding a science or engineering degree seeking specialist training for a career in the food and associated industries. Each student completes a tailored program of coursework subjects incorporating core study areas and electives in addition to a research project in an approved area of food science.

As a graduate you will be well prepared to play a key role in research and technical divisions within food companies and associated organisations, as well as in managing food production across the entire food supply chain.

Learning Outcomes:

In this course, students will

  • be able to demonstrate advanced knowledge and skills in the interdiscplinary field of food science.
  • develop the cogitive, technical and creative skills necessary to underpin understanding of recent innovations in food science
  • be exposed to advanced research topics and practical applications within the disciplines of food science, and develop the skills necessary to plan and execute an independent piece of research and communicate the impact of this work
  • develop an understanding of problem solving and research methodologies and demonstrate personal accountability by applying solutions to diverse challenges facing food production, supply and security
  • interpret, critically analyse and evaluate data generated through research activities in order to effectively understand and implement improved systems within food science
  • investigate and apply innovative approaches to the contemporary, interdisciplinary management of commercial food systems
  • demonstrate a comprehensive understanding of the specialised disciplines of food science, emerging technologies and the relevance of these to the future food industry
  • demonstrate a critical understanding of environmental, economic, social and ethical factors related to food production in Australia and globally, with the cognitive, technical and creative skills necessary to communicate the information to a specialist and non-specialist audience
Course Structure & Available Subjects:

A diverse range of elective subjects is offered enabling students to develop sufficient familiarity with knowledge areas relevant to their research thesis, supplementing existing academic qualifications and industrial experience.

The program comprises of 75 credit points of Core subjects, 25 credit points of Profesional Toolbox subjects, a minimum of 25 credit points of Research Project and a minimum of 25 credit points of discipline electives.


Master of Food Science

Subject Options:

Core Subjects

Students must complete all of the following six subjects (75 credit points):

Study Period Commencement:
Credit Points:
Semester 1
Semester 1
Semester 2

Professional Toolbox

Students must complete two (25 points) Professional Toolbox subjects, one subject (12.5 points) from Science Tools and one subject (12.5 points) from Business Tools or Scientific Communication)

Science Tools

Students must complete one of the following subjects (12.5 points) within the second year of study:

Study Period Commencement:
Credit Points:

Business Tools/Scientific Communication

Students must complete one of the following subjects (12.5 points):

Study Period Commencement:
Credit Points:
Summer Term, Semester 1, Semester 2

Research Project

Students must complete a minimum of 25 points of the following:

Study Period Commencement:
Credit Points:
Semester 1, Semester 2
Semester 1, Semester 2
Semester 1, Semester 2
Semester 1, Semester 2

Discipline Electives

Students must complete a minimum of two subjects (25 points) from the following:

Study Period Commencement:
Credit Points:
Semester 1
Not offered in 2014
Semester 1, Semester 2

Other Electives

You should choose the remainder of your subjects from the following list of electives:

Study Period Commencement:
Credit Points:
Not offered in 2014
Semester 1
Not offered in 2014
Entry Requirements:

1. The Selection Committee will evaluate the applicant’s ability to pursue the course successfully using the following criteria:

  • an undergraduate degree with at least H3 (65%) average in the final year, or
  • a graduate or postgraduate certificate in any discipline with at least H3 (65%) average, or
  • a graduate or postgraduate diploma in any discipline, with at least H3 (65%) average, or
  • an honours degree in any discipline, or equivalent; and
  • a curriculum vitae or resume; and
  • two academic referee reports; and
  • a personal statement of up to 500 words.

2. The Selection Committee may conduct interviews and tests and may call for further referee reports or employer references to elucidate any of the matters referred to above.

Note. Up to 100 points of advanced standing in Master of Food Science may be awarded for the completion of a relevant honours degree or a Postgraduate Diploma in Food Science or equivalent.

Core Participation Requirements:

The Melbourne School of Land and Environment (MSLE) welcomes applications from students with disabilities. It is University and School policy to take reasonable steps to make reasonable adjustments so as to enable the student’s participation in the School’s programs. MSLE contributes to the New Generation degrees and offers a broad range of programs across undergraduate and post-graduate levels many of which adopt a multi-disciplinary approach.

Students of the School’s courses must possess intellectual, ethical, and emotional capabilities required to participate in the full curriculum and to achieve the levels of competence required by the School. Candidates must have abilities and skills in observation; motor in relevant areas; communication; in conceptual, integrative, and quantitative dimensions; and in behavioural and social dimensions.

Adjustments can be provided to minimise the impact of a disability, however students need to be able to participate in the program in an independent manner and with regard to their safety and the safety of others.

I. Observation: In some contexts, the student must be able to observe demonstrations and experiments in the basic and applied sciences. More broadly, observation requires reading text, diagrams, maps, drawings and numerical data. The candidate should be able to observe details at a number of scales and record useful observations in discipline dependant contexts.

II. Communication: A candidate should be able to communicate with fellow students, professional and academic staff, members of relevant professions and the public. A candidate must be able to communicate effectively and sensitively. Communication includes not only speech but also reading and writing.

III. Motor: Candidates should have sufficient motor function necessary for participation in the inherent discipline-related activities. The practical work, design work, field work, diagnostic procedures, laboratory tests, require varying motor movement abilities. Off campus investigations may include visits to construction sites, urban, rural and/or remote environments.

IV. Intellectual-Conceptual, Integrative and Quantitative Abilities: These abilities include measurement, calculation, reasoning, analysis, and synthesis. Problem solving, the critical skill demanded of professionals in land and environment industries, requires all of these intellectual abilities. In addition, the candidate should be able to comprehend three-dimensional relationships and to understand the spatial relationships of structures.

V. Behavioural and Social Attributes: A candidate must possess behavioural and social attributes that enable them to participate in a complex learning environment. Students are required to take responsibility for their own participation and learning. They also contribute to the learning of other students in collaborative learning environments, demonstrating interpersonal skills and an understanding of the needs of other students. Assessment may include the outcomes of tasks completed in collaboration with other students.

Students who feel their disability will prevent them from meeting the above academic requirements are encouraged to contact the Disability Liaison Unit.

Graduate Attributes:

The Melbourne Experience enables our Graduates to become:

Academically excellent
Our Graduates will be expected to:

  • have a strong sense of intellectual integrity and the ethics of scholarship
  • have in-depth knowledge of their specialist discipline(s)
  • reach a high level of achievement in writing, generic research activities, problem-solving and communication
  • be critical and creative thinkers, with an aptitude for continued self directed learning
  • be adept at learning in a range of ways, including through information and communication technologies

Knowledgeable across disciplines

Our graduates will be expected to:

  • examine critically, synthesise and evaluate knowledge across a broad range of disciplines
  • expand their analytical and cognitive skills through learning experiences in diverse subjects
  • have the capacity to participate fully in collaborative learning and to confront unfamiliar problems
  • have a set of flexible and transferable skills for different types of employment.

Leaders in communities

Our graduates will be expected to:

  • initiate and implement constructive change in their communities, including professions and workplaces
  • have excellent interpersonal and decision-making skills, including an awareness of personal strengths and limitations
  • mentor future generations of learners
  • engage in meaningful public discourse, with a profound awareness of community needs

Attuned to cultural diversity
Our graduates will be expected to :

  • value different cultures
  • be well-informed citizens able to contribute to their communities wherever they choose to live and work
  • have an understanding of the social and cultural diversity in our community
  • respect Indigenous knowledge, cultures and values

Active global citizens
Our graduates will be expected to:

  • accept social and civic responsibilities
  • be advocates for improving the sustainability of the environment
  • have a broad global understanding, with a high regard for human rights, equality and ethics.

Generic Skills:
  • A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
  • Capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to derive, interpret and analyse social, technical or economic information from primary and other sources
  • Awareness of and ability to utilise appropriate communication technology and methods for the storage, management and analysis of data
  • Capacity for creativity and innovation, through the application of skills and knowledge
  • Ability to integrate information across a relevant discipline to solve problems in applied situations
  • Highly developed computer - based skills to allow for effective on-line learning and communication.
  • Highly developed written communication skills to allow informed dialogue with individuals and groups from industry, government and the community
  • Highly developed oral communication skills to allow informed dialogue and liaison with individuals and groups from industry, government and the community.
  • Appreciation of social and cultural diversity from a regional to a global context
  • Ability to participate effectively as a member of a team
  • Ability to plan work, use time effectively and manage small projects
Links to further information:

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