Meat Technology Scholarship

RMIT University has received support from the Australian Meat Processor Corporation (AMPC) to invest in future research and technical leaders.

The AMPC funded programme (Educational Pathways: Creating a Highly Skilled Meat Industry) supports students at a variety of levels, including Honours or Masters Degree research and coursework project scholarships.

The project team in the AMPC Educational Pathways programme is multi-disciplinary, bringing together academics from a variety of research backgrounds, and from different parts of the College of Science, Engineering and Health. The project is led by Associate Professor Peter Torley (meat technology) and Dr Christopher Pillidge (microbiology) in the School of Science, working together with their colleagues Professors Ewan Blanch (chemistry), Mark Osborn (microbiology), Harsharn Gill (nutrition and health) and Benu Adhikari (food engineering). The project also involves collaboration with the School of Engineering involving Distinguished Professor Kourosh Kalantar-zadeh (sensor technology), and Professor Alireza Bab-Hadiashar (engineering) and Associate Professor Reza Hoseinnezhad (autonomous systems), broadening the potential scope of the research projects.

Value and duration

$5,000 per year for one year.

Number of scholarships available



To be eligible for this scholarship you must:

  • be an Australian/New Zealand citizen or Australian permanent resident
  • hold a relevant Bachelor degree OR be currently enrolled in a Master of Science by Coursework OR in a Bachelor of Engineering (Honours) degree in a relevant discipline at RMIT University
  • meet RMIT's entry requirements for postgraduate study

How to apply

Please send a one page letter of motivation, together with prospective student name(s), courses taken and grades to the project contact, Dr Christopher Pillidge

Open date

Applications are now open.

Close date

Applications will close when final candidates are selected.

Project areas

Research projects can be in any of the food, biological, chemical, physical or engineering sciences provided that the project will deliver a benefit to the red meat (primarily beef and lamb) processing industry in Australia. Project topics will be confirmed at the discretion of the project leadership team.


For further enquiries please contact either
Dr Christopher Pillidge
Dr Peter Torley