Curtin University

What you'll study

The Graduate Diploma covers core areas of food science and technology, blending theoretical foundations with practical laboratory and pilot-plant experience. Study typically includes modules in food chemistry and analysis, food microbiology and safety, food processing and engineering, and food product development.

• Food chemistry and analysis — composition of foods, analytical techniques for proximate and component analysis, and interpretation of results.
• Food microbiology and safety — microbial ecology of foods, hazard analysis, control strategies and microbiological testing methods.
• Food processing and engineering — principles of unit operations, thermal and non-thermal processing, preservation and scale-up considerations.
• Quality assurance and food regulation — HACCP, food safety management systems, regulatory frameworks and labelling requirements.
• Product development and sensory evaluation — formulation, prototype development, shelf-life evaluation and sensory testing methodologies.
• Packaging and shelf-life — packaging materials, barrier properties, and interaction between packaging and product stability.
• Analytical and instrumental techniques — chromatographic, spectroscopic and microbiological methods used in modern food laboratories.

The programme is delivered through a combination of lectures, laboratory practicals, pilot-plant demonstrations and industry-aligned projects. Students can often choose electives that reflect local industry strengths, such as processing of horticultural produce, dairy, meat or beverages. Completion can provide direct, skills-based preparation for professional roles or act as a bridge to further postgraduate study.

Entry requirements

Applicants are normally required to hold a bachelor degree in a relevant discipline such as food science, chemistry, biochemistry, microbiology, agriculture or engineering. Applicants with substantial professional experience in the food industry may also be considered on a case-by-case basis. Academic transcripts demonstrating competent performance in core science units are typically required.

• Academic background — an undergraduate degree in a relevant field or equivalent professional experience.
• English language proficiency — evidence of ability to study in English is required for applicants whose prior tertiary study was not in English; recognised test scores or previous study in an English-medium institution are acceptable.
• Supplementary materials — a CV and a statement of purpose outlining relevant experience and learning goals are commonly requested; referees may be required for non-standard applicants.

Career prospects

Graduates of the programme are prepared for technical and supervisory roles across the food and beverage sector, public health agencies, and related industries. Common career paths include:

• Food technologist / product developer — formulation, prototype development and sensory evaluation for new and reformulated products.
• Quality assurance and food safety officer — implementation and auditing of food safety management systems and compliance with regulatory standards.
• Production and process engineer (entry level) — optimisation of processing operations and scale-up from pilot to commercial production.
• Laboratory analyst — food testing, interpretation of analytical data and method validation in commercial or regulatory laboratories.
• Regulatory affairs and compliance roles — labelling, standards interpretation and liaison with government agencies.
• Further study and research — the diploma can provide a pathway into postgraduate coursework or research degrees in food science, nutrition or related fields.

Why study at Curtin University

Curtin offers practical, industry-focused training underpinned by applied research and strong industry engagement. The university provides access to food science laboratories, pilot-scale processing facilities and sensory testing suites that mirror commercial environments, enabling hands-on skill development.

• Industry links — partnerships with local and national food manufacturers, government laboratories and industry bodies support work-integrated learning and employment connections.
• Applied facilities — laboratory-based teaching and pilot-plant demonstrations give students experience with analytical instrumentation and processing equipment used in modern food production.
• Flexible pathways — the Graduate Diploma can serve as a stand-alone qualification for professional development or as preparation for advanced postgraduate study in food science and technology.