Careers in food science are diverse and challenging: one day you could be developing a new food product, and the next you could be solving technical issues on a processing line.
Food scientists develop and improve ways to process raw ingredients – including grains, meats, milk, fruit and vegetables – into safe, tasty and nutritious foods.
The study of food science is multidisciplinary. It involves biology, chemistry, nutrition, microbiology and engineering, as well as the latest research in the handling, processing and packaging of foods – from the farm to the consumer’s plate.
This degree has been created to provide a pathway to a professional career in the industry or to further study in the expanding fields of food sciences and food securities.
- Food scientist / technologist
- Food microbiologist
- Food product development
- Quality control technologist
- Agricultural research
- Airline and hospitality
- Analytical laboratories
- Food manufacturing and supply
- Food marketing and sales
- Hospitals and health agencies
- Research and development
- Supermarket and grocery
- Wine and viticulture
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