Consumer Food Science is the study of what influences our food choices: culture, sensory perception (taste, appearance, smell, texture), food quality, diet, nutrition, lifestyle and marketing influences.
This area of study provides an opportunity to combine with papers in Sensory Science, Food Marketing and Management, Nutrition and Food Service.
This major is available for the Bachelor of Consumer & Applied Sciences (BCapSc).
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Did you know?
The work of food scientists has an increasing importance in today's modern industrialised world.
Whilst distribution systems and processing techniques continue to improve, consumers are demanding convenience products that are minimally processed, palatable and available throughout the year.
The challenge in the future is to improve the nutritional quality of food, conserve the world's food supply and reduce environmental impact.
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Career opportunities
The aim is to prepare our students for creative, challenging, diverse and rewarding careers in the food industry and to produce the next generation of critical thinkers, industry leaders and food science researchers.
Graduates are charged with the job of processing, preserving and distributing food of high quality, which is both safe and tasty to eat. They use their skills to develop new, improved products or devise more economical production processes.
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Further info
Please visit our website:
Write to or visit:
Department of Food Science
University of Otago
PO Box 56, Dunedin |
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