Master of Global Food and Nutrition Science (MGlobalFoodNutrSc)

Program Code


Academic Year


Special Notes

These Program Rules should be read in conjunction with the University's policies (


The Master of Global Food and Nutrition Science is designed to extend and enhance student’s knowledge and skills in food and nutrition science in areas such as global food security, safety, and sustainability. The program explores equity and social justice in global food systems, considering legislative, regulatory and food policy at local, national, and international levels. Students learn innovative and emerging processing and preservation techniques; understand value-adding and reformulation techniques, apply sensory and flavour science to new product development, explore nutrigenomics and metabolic nutrition, including nutritional challenges across the life stages. Current food trends and opportunities for industry are covered, including developing alternative protein sources, use of by-products, first foods, and advances in sustainable packaging. Students can tailor their studies to their interest and career goals through specialised electives and by completing a 12-unit capstone project which may involve industry.

The Master of Global Food and Nutrition Science is an AQF Level 9 qualification with a standard full-time duration of 2 years.

Program Learning Outcome
1. Be able to critically evaluate global and local policies, practices, and challenges of creating food systems that deliver safe, nutritious, sustainable and equitable food.
2. Have advanced scientific knowledge and understanding of the content, technologies and practices across the discipline of food and nutrition science and how they are translated to applications with a focus on innovative global food and nutrition science.
3. Be able to evaluate, select and have demonstrated extensive use of appropriate contemporary technologies in food and nutrition science to collect, accurately record, analyse, interpret and report both quantitative and qualitative data.
4. Analyse and solve complex issues relating to food and nutrition science, formulate an original industry-relevant research problem and independently carry out research needed to produce an appropriate solution in a range of contexts related to food and nutrition science globally.
5. Apply a range of communication, digital and numeracy skills applicable to a food and nutrition science context.
6. Work independently or as part of a team, demonstrate professional responsibility, cultural awareness and knowledge of ethical conduct and regulatory frameworks relevant to the food and nutrition science disciplines.

Interruption of program: Students must apply for permission from the Executive Dean or delegate before taking a Leave of Absence. Any extension of the leave without approval will result in the loss of place in the program but an application may be made to be re-admitted to the program subject to the admission procedures in place at the time.

Program Maximum Duration: As specified in Table 1 of the Coursework Academic Programs Policy, this program must be completed within a Maximum Duration which includes any periods of non-enrolment, leave of absence or approved study at other institutions for credit towards a Program. 

Academic Program Rules for Master of Global Food and Nutrition Science

There shall be a Master of Global Food and Nutrition Science.

Qualification Requirements
Academic Program: 

To qualify for the degree of Master of Global Food and Nutrition Science, the student must complete satisfactorily a program of study consisting of the following courses with a combined total of not less than 48 units, comprising:

  • Core courses to the value of 27 units
  • Capstone Project to the value of 12 units
  • Elective courses to the value of 9 units