Overview

Use your advanced research skills to contribute to new developments in food sciences.

RMIT's clinical and experiential research projects contribute to the growth and development of food sciences 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 cheese flavor
• 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 proteins for food products.

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 our technical expertise and understanding of the commercial realities and needs of different industry sectors. We partner with industry leaders and work collaboratively with experts from other disciplines, shaping a range of solutions to world problems.

In the 2015 Excellence in Research for Australia assessment, food sciences at RMIT was ranked as world class.

Career

You will be able to pursue an academic career in a university or be employed in senior leadership and management positions in government, scientific and industrial research laboratories.