Food science focuses on the understanding of the properties, relationship between form and function and fitness for purpose (quality) of food components, and the interactions between these components during storage, processing and digestion leading to the understanding of the role of agricultural products as foods. Students gain an appreciation of the biochemical systems we know as foods building on knowledge gained in intermediate levels of biochemistry and explore the relationship between chemical composition and structure of macro and micro-constituents and their function in foods.
First year and second year students planning a specialisation in food science will complete intermediate prerequisite units of study in agricultural chemistry, plant science, biochemistry or chemistry. Third year specialised study is undertaken at a senior level in chemistry and biochemistry of foods and food biotechnology.
Graduates who have studied food science are critical thinkers with skills and techniques related to the processing of agricultural raw materials, and will have a working knowledge of broad areas of application of food science and technology in industry. A major in food science also enhances the need to understand the importance of food to human nutrition and wellbeing.
Related subject areas
Agricultural chemistry, biochemistry, chemistry, plant science
Our courses that offer this major
Not available in 2014