At the heart of Food Science is understanding food - its components, its quality and its consumer appeal.

 

Food Science prepares people for creative, challenging, diverse and rewarding food industry careers.

 

Food Science builds upon the basic sciences of Biology, Chemistry and Physics and it interacts with such diverse scientific disciplines as Human Nutrition, Microbiology, Biochemistry and Biotechnology. All play an important role in the understanding of the foods we produce, manufacture and consume.

 

This major is available for the Bachelor of Science (BSc).

 

There are several specialisation options you can take at 3rd year:

 

1. Food Chemistry - The study of how chemical reactions impact on the flavour and texture of food.

2. Food Product Development -The design and formulation of new products

3. Food Quality & Safety - The production of safe (microbiological, chemical and physical hazards) food which consistently meet customers' expectations in terms of convenience, quality and shelf-life.

4. Sensory Science - The use of sensory techniques to analytically quantify sensory characteristics in consumer goods, and measure consumer acceptance/preference.

 

Graduates work in the areas of product development, food quality management, chemical analysis, sensory analysis, marketing, food promotion, food processing or brewing. Food Science graduates are in demand worldwide.

You may end up working for an international brewing, confectionery or dairy giant or a local specialty food producer. You could work for regulatory agency, a Crown Research Institute or a University.

One thing is for sure: you'll have plenty of opportunities for advancement. This is a fast paced exciting career with scope for job diversity and travel.

 

Please visit our website:

 

For advice please contact a University Liaison Officer.

 

Email: phil.bremer@otago.ac.nz

 

Write to or visit:

Department of Food Science

University of Otago

PO Box 56, Dunedin