PhD in Food Science

RMIT's clinical and experiential research projects contribute to the growth and development of food sciences and nutrition in Australia.

Under expert supervision, you will develop your skills and join researchers already active in:

• application of nanotechnology to food products
• bioprocessing
• biosensors, food microbiology and safety
• encapsulation of micronutrients, enzymes, probiotics and essential fatty acids
• emerging technologies for improving texture and flavour of variety of food products
• food, nutrition and health (nutrigenomics, proteomics, metabolomics, nutritional immunology)
• functionality of dietary fibre from agricultural byproducts and native foods
• gut microflora, probiotics, prebiotics and health
• non-thermal technologies for added value
• structure-function relationships of dairy, plant and alternate proteins for food products.
• consumer perception of food for outer space applications.

This PhD may be undertaken in a project, thesis with publication or thesis mode. Prospective candidates should discuss these modes of submission with their potential supervisor/s.

The School of Science is renowned for technical expertise and understanding of the commercial realities and needs of different industry sectors. Partnerships with industry leaders and collaborative work with experts from other disciplines shape a range of solutions to world problems.