University of Adelaide

What you'll study

The Honours year builds on undergraduate study in food chemistry, microbiology and processing by combining advanced coursework with an independently conducted research project. Typical coursework topics include advanced food chemistry and analysis, food microbiology and safety, food processing and preservation, food packaging and shelf‑life, sensory science and statistics for experimental design.

The core of the programme is an extended research thesis conducted under the supervision of an academic staff member, usually aligned with a research group at the University of Adelaide or within the Waite Research Precinct. The research component develops skills in experimental design, laboratory techniques (e.g. chromatography, spectrophotometry, microbiological assays), data analysis and scientific communication. Students also receive training in research ethics, project management and scientific writing.

• Advanced food chemistry and analysis
• Food microbiology and safety
• Food processing, preservation and unit operations
• Sensory science and consumer testing
• Food packaging and shelf‑life assessment
• Statistics, experimental design and data analysis for food research
• Research project and honours thesis

Entry requirements

Applicants normally require a completed undergraduate degree in science, food science, nutrition, chemical engineering, or a closely related discipline. Admission into the Honours year is competitive and typically requires a strong academic record in relevant coursework (usually at least a credit to distinction‑level average in the major area) and demonstrated research potential.

Applicants should have prior coursework in core food science subjects such as chemistry, microbiology and basic food processing. Domestic and international applicants may be asked to provide academic transcripts, a curriculum vitae, a statement of research interests and, where relevant, the names of academic referees. International students must meet the University's English language requirements.

Career prospects

An Honours year in Food Science and Technology prepares graduates for a range of professional and research roles. Many graduates move into industry positions such as food technologist, product development scientist, quality assurance/quality control manager, sensory scientist or regulatory affairs officer. The programme also provides a pathway into higher research degrees (PhD) and careers in academia, government research organisations and specialised consulting.

Graduates find employment across the food and beverage sector, dairy and meat processing, bakery and confectionery, ingredient and packaging companies, as well as with food safety and regulatory agencies. The research experience gained during Honours is particularly valuable for roles that require experimental design, technical problem‑solving and the ability to communicate scientific findings to non‑specialist stakeholders.

Why study at University of Adelaide

The University of Adelaide has a long history of engagement with agricultural and food research, and the Honours programme benefits from proximity to the Waite Research Precinct, which brings together plant and food scientists, industry partners and government research agencies. Students have access to modern analytical laboratories, pilot‑scale processing facilities and active research groups working on areas such as food safety, novel processing technologies, shelf‑life extension and sensory science.

The University maintains strong links with industry and offers opportunities for collaborative projects, industry placements and networking with employers across the food value chain. Supervision is provided by experienced researchers, enabling students to develop both practical technical skills and the academic foundations needed for further research or specialist professional roles.