Outline Outline Food scientists develop and improve ways to process raw ingredients - including grains, meats, milk, fruit and vegetables - into safe, nutritious and tasty foods.
There is high demand for food scientists to work in product development, quality assurance, food manufacturing and sustainable technologies, across government agencies and private industry. Expertise in food science is also diverse: one day you could be developing a new food product, and the next you could be solving technical issues on a processing line.
As a multidisciplinary science, Food Science involves the study of biology,
chemistry, nutrition, microbiology and engineering. It also includes the latest
research in the handling, processing and packaging of foods, from the farm to the consumer's plate.
This degree is designed as a pathway to a professional career in
the industry or to further study in the expanding fields of food sciences and
food securities.
What jobs can the Food Science lead to? Careers
- Food scientist / technologist
- Food microbiologist
- Food product developer
- Quality control technologist
Industries
- Food manufacturing and supply
- Food research and development
- Agricultural research
- Airline and hospitality
- Analytical laboratories
- Food marketing and sales
- Hospitals and health agencies
- Supermarket and grocery
- Wine and viticulture
- Education
What you'll learn
- have demonstrated knowledge and understanding food science that is typically at a level that, whilst supported by advanced textbooks, includes some aspects that will be informed by knowledge of the forefront of food science, GC1
- can apply their knowledge and understanding in a manner that indicates a professional approach to food science, and have competencies typically demonstrated through devising and sustaining arguments (to both specialist and non-specialist audiences) and solving problems within food science, GC2
- understand the constructs of the scientific method and apply these principles in food science using digital technologies, GC3
- can gather and interpret relevant data within food science to inform judgements that include reflection on relevant social, scientific, or ethical issues, including being aware of the diversity of international perspectives associated with food science, and how these impact upon the practice of food science, GC4
- understand and appreciate cultural diversity and how it impacts on the practice of food science, GC5
- display a high standard of professional behaviour, including effective time management, both independently and as a team member, GC6