Master of Engineering Studies specialisation in Food Engineering

The food industry is continuously expanding, opening new avenues to those with the right skills to meet emerging workplace demands. Aimed at graduates in the fields of engineering, processing, food technology or food science, this specialisation expands on technical principles into the realms of analysis and optimisation, resulting in the development of new products, and improvement of operational systems, nutritional composition, preservation and packaging.

This specialised masters programme is aimed at those seeking a career in one of the world’s most stable industries, and boasts a teaching roster of academic and industry experts, all with experience with real applications. You may also see collaborative opportunities within our University’s Food and Health programme, where projects exist across other tertiary institutes, companies and government organisations.

Our Master of Engineering Studies in Food Engineering covers both the theoretical and practical sides of the industry. In addition to lectures, this programme includes visits to local food processing plants. Also the syllabus prompts you to complete common industry tasks, such as preparing reports, ensuring that you’ll be ready to take on the real world upon graduation.
We cover topics that are essential to the field, including:
- Engineering principles in food process engineering
- Food safety technologies, and operational methodologies, including mathematical models and systems
- Product and process design
- Nutritional composition
- Preservation and packaging
- Health and safety practices
- Technical and regulatory standards

Beyond expanding your technical expertise, this programme aims to give you an understanding of the industry’s economics: improving profit margins, increasing market shares and identifying gaps in the process. Their ability to make independent judgments and demonstrate high levels of critical analysis mean our graduates can adapt to, and are working in, both research and regulatory agencies.

You must have completed a Bachelor of Science in a relevant subject from this University with a Grade Point Average of at least 4.0 or higher in 75 points above Stage II, or the equivalent.
Relevant subjects may include biology, biotechnology, chemistry, food process engineering, food science, and pharmacology.