Bachelor of Science (Food Technology and Nutrition)

Program code

BP199

Duration

3 years

Intakes

February

October

Application deadlines

NA

07 October

Location

RMIT Saigon South

Overview

Have you ever wondered what it takes to create, manufacture and market your own innovative food brand? Do you want to make an impact on your community’s health and help inform people about nutrition?  Then this Bachelor of Science program, with two majors in Food Technology and Nutrition, is for you. Learn what it takes to be at the forefront of the future of food and help design the food of the future!

Students will learn the innovative processes that turn raw materials into food products, and how scientists are able to improve both the taste and nutrition of final commodities.

Foundational courses in chemistry and microbiology will root you firmly into the food tech and nutrition industries, along with courses in food processing and human nourishment.

Depending on your main interest, you can choose a major in Year 2. The nutrition major will cover human health, nutrients and sustenance, whereas the food technology major will focus on manufacturing, both traditional and futuristic, the sensory evaluation of food, product development and quality assurance. Both majors will have their own, separate, final year project.

Work Integrated Learning (WIL) plays a crucial role in preparing you for your career, and you will undertake a capstone course in product development, learning how to reverse engineer a food product or research the current food landscape and develop your own product to fulfill an industry need. Be prepared for extensive lab work and gain access to both professional labs and an industrial kitchen via our industry partners. 

Graduates in this program will be fully prepared to enter the dynamic and broad food tech and nutrition industries, including having the skills to venture forth as an entrepreneur and build their own brand and business.

Program structure

Semester 1

  • Chemistry Principles
  • Scientific Skills and Communication
  • General elective*

Semester 2

  • Chemistry for Life Sciences
  • Foundations of Artificial Intelligence for STEM
  • Introduction to Microbiology for Food and Nutrition

Semester 3

  • Business Statistics 1
  • Nutrition Principles

Semester 4

  • Biological Chemistry
  • Food Chemistry
  • Food Toxicology, Allergens and Health

Semester 5

  • Food Microbiology
  • Thermal Food Processing
  • Sensory Evaluation and Consumer Behaviour (Food Technology major) OR Applied Nutrition (Nutrition major)

Semester 6

  • Food Industry Management
  • Nutrition, Health and Disease

Semester 7

  • Food Manufacturing: Animal Products
  • Non-Thermal Food Processing
  • Product Development

Semester 8

  • Food Packaging and Labelling
  • Food Manufacturing: Plant Products
  • Food Safety and Quality Assurance (Food Technology major) OR Community Nutrition (Nutrition major)

Semester 9

  • Rheology and Food Biophysics
  • General elective*

*‘General elective’ refers to elective courses offered across the university. 

Choose one of two majors:

  • Food Technology: learn traditional and novel technologies employed in the manufacture of food products, as well as sensory evaluation of foods, product development and quality assurance.
  • Nutrition: learn to improve the nutritional quality of our manufactured food supply, creating safe and nutritious foods that taste good and have a balanced nutritional profile.

Professional recognition

Graduates of both majors are eligible for AIFST (Australian Institute of Food Science and Technology) membership. Nutrition major graduates are eligible to apply for registration as a nutritionist with the Nutrition Society of Australia.

Learning teaching & assessment

While building Work Integrated Learning (WIL) into each major, the program also exposes you to a variety of different learning environments, including lectures, tutorials, laboratory and pilot plant practicals, visits to industrial facilities, and both individual and group work.

A substantial amount of time is spent in labs and food processing facilities, where you will take part in production trials and development projects. Laboratory activities in your first year are simulated online, after which you move into real practice. The virtual lab ensures that all students have easy access for their training. This provides opportunities to perfect practical skills, while also improving crucial soft skills such as teamwork and time management.

The majority of the program’s courses have been adapted to online delivery, meaning course materials, tutorials and other needed files can easily be accessed through your student portal.

Assessments come in the form of tests and quizzes during each semester, research assignments, reports on your practical work and industry visits, class presentations and a final assessment.

1.0 Demonstrate a coherent understanding of science

1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.2 You will demonstrate an ability to implement the principles and practices that underpin product development, food processing, ingredient interactions, and quality assurance.

2.3 You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.

2.4 You will demonstrate an ability to appropriately apply nutrition and dietary guidelines.

2.5 You will demonstrate an understanding of the food value chain, essentials of food advertising and marketing, and principles of financial management.

3.0 Critically analyse and solve scientific problems

3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

4.0 Demonstrate effective communication of science

4.1 You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

4.2 You will demonstrate an ability to write technical and scientific reports.

4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.

Career prospects

Given the practical experience gained during the program, graduates will have access to an exciting array of careers both within Vietnam or internationally. This is ideal for anyone wishing to:

  • Become the owner or manager of a food and/or food ingredient manufacturing company
  • Work in research and development at a large food processing company
  • Develop new food products with nutrition at their core
  • Work in sales and marketing, purchasing, or supply chain for a food or nutrition business
  • Become a nutrition consultant
  • Develop food management programs and menus for the public or private sector

Further studies

When you successfully complete this program, you may be eligible for entry into an RMIT honours or postgraduate program in Vietnam and Australia.

Fees

Payments can be made each semester, on a course-by-course basis.

Fee program

Annual tuition fee 

(based on full time study load - 8 courses)

Whole program fee

(24 courses - 288 credits)

 

13,248 USD (indicative USD fee) ~ 300,596,000 VND  39,744 USD (indicative USD fee) ~ 901,786,000 VND 

Notes:

  1. The duration of programs is flexible and can be adapted on an individual basis upon enrolment.
  2. Program fees are priced and invoiced in Vietnam Dong (VND).
  3. Payment in other currencies will be converted to VND at the exchange rate on that day. Bank transfer is the preferred method of payment.
  4. The fees in USD are ONLY applicable to those international students who arrange for payment from overseas, as per Circular No. 32/2013/TT-NHNN.

For new Food Technology & Nutrition students enrolling in 2022-2023:

A 10% introductory discount on tuition fees is available for the Bachelor of Science (Food Technology and Nutrition). New students enrolling in 2022-2023 will save around VND 90 million and it can be combined with a scholarship.

Entry requirements

Academic requirements

  • Vietnamese Upper Secondary School (High School) Graduation Diploma with a minimum GPA of 7.0/10.0 for Grade 12 (For other international qualifications please view entry requirements by country​; and
  • A minimum score of 6.0/10.0 (or equivalent) in Grade 12 in mathematics subjects.

Academic pathway

English requirements

Successfully complete RMIT Vietnam English Advanced, or complete one of the following English proficiency tests:

  • IELTS (Academic) 6.5 (no band below 6.0)
  • TOEFL iBT 79 (with minimum score of 13 in Reading, 12 in Listening, 18 in Speaking and 21 in Writing)
  • Pearson Test of English (Academic) 58 (no communication band below 50)
  • C1 Advanced (formerly known as Cambridge English: Advanced (CAE)) or C2 Proficiency (formerly known as Cambridge English: Proficiency (CPE)) 176 (no less than 169 in any component)

For other recognised English results, please view English equivalency requirements.

Note:

Previous study and proficiency tests are recognised for two years from the completion date or test date to the program commencement date unless stated otherwise.

Where you have achieved more than one form of English language proficiency only the most recent achievement will be considered in the admission decision.

Please contact the RMIT Vietnam Student Recruitment team for more information.

English Pathways

Don't meet the English language test scores? Successfully complete English for University for entry into this program. 

Credit transfer

Come from a partner institution? RMIT has pathway arrangements with many partner institutions around the world. If your institution has a pathway arrangement with RMIT, you may be able to receive credit and reduce the time it will take to complete your preferred RMIT program. 

Find out if your institution has a pathway arrangement with RMIT.

If you have qualifications from an institution that is not an RMIT partner, credit into your RMIT program will be assessed on a case-by-case basis.

Please contact the RMIT Vietnam Student Recruitment team for more information.

How to apply

1. Find your program

2. Check your eligibility

3. Prepare your documents

4. Submit your application

RMIT’s standard closing dates for receiving applications for each semester is published on the important dates for students page. Please note, RMIT’s offer is subject to the availability of places in each program and applications to competitive programs may close when program quotas fill before published deadlines. As such, applicants are encouraged to apply as soon as possible to avoid disappointment.