The food technology and nutrition program is about the science of large-scale food manufacturing, and making it safe and nutritious to meet consumers’ needs. In this program you’ll learn the full range of theoretical and practical aspects of food science, technology and nutrition. You’ll also be able to develop novel, healthy and functional food products that meet consumer demands and comply with government and industry’s strict safety and health guidelines. In the first three semesters you will take foundation courses such as chemistry and microbiology, and will be introduced to food processing and nutrition. Later your studies will focus more on courses related to your major. The nutrition major focuses on human health and nutrition. The food technology major deals with traditional and novel technologies employed in the manufacture of food products, as well as sensory evaluation of foods, product development and quality assurance. Multiple campuses Courses in this program are taught face to face on the City campus (first three semesters) and Bundoora campus (last three semesters). Career Food scientists use analytical techniques to test properties of food including nutritional value, flavour, and levels of various substances. They test foods to provide product information, ensure the safety of food products and ensure that food manufacturing processes meet government and industry standards. Food scientists explore and develop new products, manufacturing methods and conduct sensory evaluation of products. They can also investigate and set safety and quality standards for production, packaging and marketing. Evaluating the nutritional value of foods is a vital aspect of food science. Nutritionists specialize in studying the health aspects of food as well as food composition, consumption and regulation. Graduates of this program have found jobs with major food companies such as: Nestlé Cadbury Simplot Heinz Mondelez Graduates of the food technology stream find jobs with large food processing companies in research and development, marketing or quality assurance roles. Graduates of the nutrition stream work for food companies in areas such as product development, marketing and regulatory affairs. Many graduates have progressed to managerial roles in food companies, while some have taken up roles in government departments or with regulatory bodies. Globally, food production is the world’s largest industry and is still growing and employment prospects for food scientists in Australia are excellent. Nationally, the sector constitutes 30 per cent of Australian manufacturing, employs more than 220,000 people and generates more than $55 billion in exports annually. Melbourne's food industry is set to double over the next 10 years as part of a government plan to make the city's northern region a major food industry hub with the assistance of RMIT University and other partners. Further study When you successfully complete the Bachelor of Science (Food Technology and Nutrition) and achieve a minimum GPA of 2.0 and complete the pre-requisite courses, you are guaranteed entry into the Master of Food Science and Technology with 1 semester of advanced standing (equivalent to 48 credit points).