Master of Global Food and Nutrition Science

Entry Requirements

Successful completion of an Australian year 12 qualification with a minimum pass in an accepted English language subject.

English Language Requirements

IELTS: Overall 6.5 (Reading 6, Listening 6, Speaking 6, Writing 6); TOEFL: Internet-based: Total score of 79 with a minimum of 21 in Writing, 18 in Speaking and 13 in Reading and Listening; TOEFL Paper-based: Total score of 577 with a minimum of 4.5 in the Test of Written English (TWE); Pearsons: Overall 58 (Reading 50, Listening 50, Speaking 50, Writing 50); Cambridge: Overall 176 (Reading 169, Listening 169, Speaking 169, Writing 169).

Course Details

Feed the world

Creating safe, nutritious, sustainable, and equitable food systems is a growing global challenge. New ways of thinking and problem-solving are needed to secure and stabilise our future. Make the most of your talent for chemistry and engineering by developing sought-after specialist skills and become a leader in this expanding field.

What will you do?

Our Master of Global Food and Nutrition Science is technology and innovation focused, with global relevance at all levels. You will:

expand your knowledge of nutrigenomics and metabolic nutrition

apply sensory and flavour science to new product development

investigate emerging processing and preservation techniques

consider value-adding and reformulation advances

deep dive into current food trends and opportunities for industry

critically evaluate local, national, and international legislative and regulatory policy

tackle issues of equity and social justice

build peer relationships in your own learning space, within the University’s dedicated Food Innovation Laboratory

complete an independent capstone research project.

Where could it take you?

You might become a leading scientist in wood-derived fibre alternatives or de-stigmatise insects for eating. You could change the future of sustainable packaging. Perhaps you’ll revolutionise first foods for infants or be an expert in antimicrobial resistance.