Curtin University

What you'll study

This master's programme combines advanced coursework with a substantial research or professional project to build practical and theoretical expertise across the food supply chain. You will study core topics in food chemistry, food microbiology, food processing and preservation, food safety and quality management, and product development. The course typically offers a mix of lectures, laboratory practicals, pilot-plant demonstrations and a supervised research or industry project.

• Food Chemistry and Analysis: composition and chemical changes in foods, analytical methods, contaminants and additives.
• Food Microbiology and Safety: microbial hazards, spoilage organisms, control strategies, HACCP and foodborne disease prevention.
• Food Processing and Engineering: unit operations, thermal and non-thermal preservation, shelf-life extension and process optimisation.
• Quality Systems and Regulatory Affairs: food standards, risk assessment, audit systems and compliance frameworks.
• Product Development and Sensory Science: formulation, ingredient functionality, prototype development and sensory evaluation methods.
• Statistics and Experimental Design: data analysis for trials, sensory panels and shelf-life studies.
• Research Project or Industry Placement: an independent research thesis or industry-focused project that applies learned techniques to a real-world problem.

Entry requirements

Applicants are normally expected to hold a bachelor degree in food science, nutrition, biochemistry, microbiology, chemical or agricultural engineering, or a closely related science discipline. Applicants with a bachelor degree in another discipline plus relevant professional experience in the food industry may be considered.

Admission also requires evidence of academic competence at honours or upper‑division level (or equivalent), and applicants whose first language is not English must meet Curtin's postgraduate English language requirements — for example through recognised tests such as IELTS, TOEFL or equivalent.

Career prospects

Graduates work across the food and allied sectors in roles such as food technologist, product development scientist, quality assurance/quality control manager, food safety auditor, regulatory affairs officer, process engineer, sensory scientist and technical sales or supply chain specialist. The degree also provides a pathway to research and doctoral study for careers in academia, government laboratories and research institutes focused on food innovation, nutrition and public health.

Why study at Curtin University

Curtin offers a practical, industry-aligned food science education delivered by staff with active research and industry experience. Teaching is supported by laboratory and pilot-scale facilities, hands-on practicals and opportunities to undertake industry-linked projects that develop workplace-ready skills. The university’s connections with regional food manufacturers, research partners and regulatory bodies help students gain exposure to contemporary industry challenges and employment networks.