Why study the Graduate Certificate in Food Science and Technology

The Graduate Certificate in Food Science and Technology will develop theoretical and practical knowledge and skills to meet the many global challenges associated with feeding the world, maintaining our environment, biosecurity concerns, and competition for limited resources. Students will be able to explain and demonstrate advanced theoretical and technical knowledge in food science and technology. You will analyse critically, evaluate and transform information within the discipline, analyse, generate and transmit solutions to complex problems and be able to communicate with professional and non-professionals audiences.

For students who enrolled prior to 2014 in the Graduate Certificate of Food Studies please refer to the program requirements, rules and course list for the Graduate Certificate of Food Studies.


  • Program code
  • Faculty
  • Duration
  • Commencing
    Semester 1 (19 Feb, 2018)
    Semester 2 (23 Jul, 2018)
  • Program level
    Postgraduate Coursework
  • Units
  • Delivery location
    St Lucia
  • AQF
    Level 8

Entry requirements


Bachelor degree in any field, with UQ or equivalent GPA of 5 or above on a 7 point scale, with approved tertiary level background in chemistry or biology; or

2 years of work experience in the same discipline.

Program structure


The courses offered in the Graduate Certificate in Food Science and Technology are set out in the course list. Each course is allocated a certain number of units (#).

Courses Program Rules

The Program Rules explain what is required to complete the Graduate Certificate in Food Science and Technology. These requirements include the total number of units you need to complete in order to graduate.

Program Rules

To have your degree conferred, you also need to comply with UQ’s policies and rules.

Further study options

Graduates of the Graduate Certificate in Food Science and Technology have the opportunity to progress into the following programs:

Courses and Programs

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