Make a difference to the health and wellbeing of future generations.

Food science and technology involves the understanding of the science of food, its importance to human nutrition and wellbeing, and the way raw materials are processed into food. It also focuses on aspects of food technology such as preservation, processing, packaging and distribution, which ensure that food is safe, nutritious and wholesome.

This course will help you to develop a greater understanding of how agricultural raw materials are processed and formulated before it’s presented to the consumer.

Duration

3 years

Intakes

February, July and October

Areas of Study

The course provides a solid scientific foundation in chemistry, microbiology, biochemistry and the physical sciences, together with knowledge of the processing and formulation of agricultural raw materials into safe and nutritious food products.

You’ll have the opportunity to study a broad range of topics, such as:

• Biochemistry
• Biology
• Chemistry
• Food microbiology
• Human nutrition
• Laboratory management
• Strategic food quality management
• Food product development and innovation
• Food processing, preservation and packaging
• Food chemistry
• Microbiology
• Food bioprocess technology
• Functional foods
• Statistics.

Career Paths

You’ll find employment in national and multinational food companies in the following areas:

• food product/process development
• quality assurance and control
• sensory science and evaluation
• food laws and regulations
• food hygiene and safety
• food packaging
• flavour/food chemistry
• food microbiology
• natural products research
• scientific and regulatory affairs.

Entry Requirements