Food Technology and Nutrition

Food Technology and Nutrition at RMIT University offers a comprehensive and innovative education designed to prepare students for impactful careers in the food industry, health sector, and research fields. This program combines the scientific principles of food production, processing, safety, and quality assurance with detailed studies in human nutrition, dietetics, and public health nutrition. Students will gain a thorough understanding of food biochemistry, microbiology, packaging, and sensory evaluation, alongside modules focused on nutritional assessment, community nutrition, and diet planning. The curriculum emphasizes practical experience through laboratory work, industry projects, and internships, ensuring graduates are equipped with both theoretical knowledge and hands-on skills.

Throughout the course, students are encouraged to develop critical thinking and problem-solving skills to address contemporary challenges in food security, sustainable production, and dietary health. The program at RMIT also integrates emerging topics such as functional foods, food innovation, and bioactive compounds, keeping students at the forefront of scientific advances and industry trends. Collaboration with industry partners, participation in research initiatives, and access to state-of-the-art labs enhance the learning experience and professional readiness.

Graduates of this program are well-prepared for diverse roles including food technologists, nutritionists, product developers, quality assurance specialists, and public health advisors. They can pursue careers working with food manufacturing companies, regulatory agencies, research institutions, or in health promotion and community education. With a focus on both food science and human health, this program aims to contribute to the development of nutritious, safe, and sustainable food systems. International students and local students alike will find this program an excellent pathway to contribute meaningfully to the food and nutrition sectors on a global scale.

Graduates of both streams are eligible for Australian Institute of Food Science and Technology (AIFST) membership. Nutrition flow graduates can also qualify to submit an application for enrollment as a nutritionist with the Nutrition Society of Australia.

Current Year 12 requirements units 3 and 4-a analysis score of at least 20 in mathematics (any) and a study score of at least 25 in any English (except EAL) or at least 30 in English (EAL).

The Food Technology and Nutrition program at the Royal Melbourne Institute of Technology (RMIT) offers a range of financing options to assist students in funding their studies. Domestic students may be eligible for government support schemes such as Youth Allowance, Austudy, or Austudy Benefits, depending on their age, employment status, and financial situation. Furthermore, the Australian Government’s Commonwealth Supported Place (CSP) allows eligible students to pay reduced tuition fees, with Commonwealth government subsidies covering a significant portion of the cost. Students may also access scholarships specifically designed for students pursuing food science and nutrition-related degrees, which are awarded based on academic merit, leadership qualities, or financial need.

International students enrolling in the Food Technology and Nutrition program are generally required to pay full tuition fees, which vary annually and are outlined on the RMIT official website. To support international students, RMIT offers various scholarships such as the RMIT Vietnam Scholarships and other merit-based awards that can help offset tuition costs. Additionally, students can consider external funding options, including education loans, scholarships from charitable foundations, or sponsorship programs from their home countries.

Students should explore part-time work opportunities available on or near campus, as RMIT facilitates employment placements that can provide additional financial support during their studies. Some students may also qualify for financial aid, grants, or subsidies through community organizations or industry partnerships associated with RMIT’s food science and nutrition sectors.

Payment plans might be available, allowing students to pay their tuition fees in installments rather than a lump sum, easing the financial burden. The university also provides financial counseling services to help students plan their finances effectively and understand all available funding options. It is recommended that students consult the official RMIT website or contact the university’s admissions and financial aid offices for the most current information regarding tuition fees, scholarships, and support programs specific to the Food Technology and Nutrition program.

The Bachelor of Food Technology and Nutrition at RMIT University is a comprehensive undergraduate program designed to prepare students for diverse careers within the food and nutrition industries. This course offers a blend of theoretical knowledge and practical skills, equipping graduates to address the complex challenges of food production, safety, quality, and nutrition. Throughout the program, students explore a wide range of topics including food science, food safety management, product development, nutrition science, and public health. The curriculum emphasizes the importance of sustainable food practices and innovations in food technology, aligning with current industry trends and global health initiatives.

Students gain hands-on experience through advanced laboratory work, industry placements, and research projects, allowing them to develop critical thinking and problem-solving skills essential for professional success. RMIT's state-of-the-art facilities and strong links with industry partners provide students with valuable networking opportunities and real-world exposure. The program also encourages interdisciplinary learning, integrating aspects of biology, chemistry, dietetics, and business management to ensure graduates are well-rounded and adaptable in various roles.

Careers for graduates include positions in food manufacturing companies, quality assurance, food safety auditing, product development, nutritional consultancy, public health organizations, and research institutions. The program aims to produce graduates who are not only knowledgeable about the scientific aspects of food and nutrition but also capable of applying this knowledge to improve food systems and promote public health. Upon completion, students are prepared for further studies or entry into the workforce, contributing positively to the global food and health sectors.