Overview
Overview
Food scientists and technologists develop and improve ways to process raw ingredients – including grains, meats, milk, fruit and vegetables – into safe, nutritious and tasty foods.
Food science and technology is a multidisciplinary discipline that requires knowledge 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. As such, careers in food science and technology can be highly diverse – your role may range from developing new food products to providing solutions to technical issues in processing.
What jobs can the Food Science and Technology course lead to?
Across industry and government agencies, there is a demand for expertise in product development, quality assurance, food manufacturing and sustainable technologies.
Careers
- Food scientist and technologist
- Food microbiologist
- Food product developer
- Food quality-control technologist
Industries
- Food manufacturing and supply
- Food research and development
- Agriculture
- Wine and viticulture
- Food retail
- Food marketing
- Hospitality
- Transport and travel
- Hospital and health
- 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