A Bachelor of Sustainable Food Systems is an interdisciplinary undergraduate degree that sits at the intersection of food science, environmental sustainability, agriculture, and public policy. The course is designed to equip students with the knowledge and practical skills to understand, design, and improve food systems — from farm to fork — in ways that are environmentally responsible, economically viable, and socially equitable. Students explore how food is produced, processed, distributed, consumed, and wasted, while developing strategies to make these systems safer, healthier, and more resilient in the face of climate change and global population growth.

The degree typically spans three years and covers foundational sciences such as food microbiology, chemistry, and nutrition, alongside applied subjects in food policy, supply chain management, agribusiness, and sustainable agriculture. Many programs embed a vocational qualification such as a Diploma of Food Science and Technology within the first half of the degree, giving students both theoretical grounding and core practical competencies in food testing, quality assurance, and sustainability practices before progressing to specialised streams in food processing or sustainable food production.

Graduates are well-suited to careers across a diverse range of employers including food manufacturers, government agencies, non-governmental organisations, agricultural enterprises, public health bodies, environmental consultancies, and research institutions. Employers such as the CSIRO, Australian state and federal agriculture departments, major supermarket chains, food export companies, and international bodies like the Food and Agriculture Organization of the United Nations (FAO) actively seek graduates with expertise in sustainable food systems.

For domestic students, entry into a Bachelor of Sustainable Food Systems typically requires completion of Year 12 (or equivalent) with an ATAR that meets the institution's minimum threshold, which generally ranges from around 60 to 75 depending on the provider and campus. Prerequisite subjects commonly include Biology and/or Chemistry at senior secondary level, though some providers accept students who have completed related TAFE qualifications at Certificate IV level or above. Mature-age applicants and those with prior learning may be considered through alternative entry pathways, and recognition of prior learning (RPL) is often available for industry experience in food production, agriculture, or related fields.

For international students, an equivalent qualification to an Australian Year 12 certificate is required, such as the International Baccalaureate Diploma (typically a minimum score of 24 points), or completion of a recognised foundation studies or bridging program. English language proficiency is mandatory for all international applicants, with most institutions requiring an IELTS overall band score of at least 6.0 (with no band below 5.5), or equivalent scores in TOEFL, PTE Academic, or Cambridge English assessments.

Some programs also offer alternative or early entry pathways through partner TAFE institutions or via enabling and bridging programs for applicants who do not meet the standard academic requirements. Students who have completed a Diploma of Food Science and Technology or a related VET qualification may be eligible for advanced standing or credit recognition, reducing their overall study load. Work experience in agriculture, food manufacturing, or environmental science is advantageous but generally not a mandatory requirement for undergraduate entry.