Food Science University of Otago

Overview

The Food Science programme at the University of Otago offers a comprehensive exploration of the physical, biological, and chemical makeup of food. Students engage with the entire lifecycle of food products, from initial processing and preservation to sensory analysis and final consumer delivery.

This course is designed to address the global demand for skilled professionals who can innovate within the food sector. By integrating microbiology and chemistry with real-world systems, the curriculum ensures that graduates are equipped to handle modern challenges in nutrition, taste, and food safety.

Learning is highly practical, featuring a mix of laboratory work, field trips, and collaborative projects.

Why Food Science at the University of Otago?

The University of Otago maintains a strong reputation for cutting-edge research and deep industry connections. Students have access to modern laboratories equipped with industry-level tools, allowing for high-quality experimentation in flavour chemistry and food innovation.

A distinctive feature of the programme is the third-year product development paper. In this module, student teams work directly with company sponsors to create a new food product from scratch, providing invaluable experience in taking a concept from the lab to the supermarket shelf.

The teaching staff are experts in specialist topics such as brewing, fermentation, and sustainable packaging. This expertise, combined with Otago’s track record of graduate success, provides a vibrant research community for students to develop their technical and creative skills.

Tuition Fee Breakdown

• International fee: NZD 45990 per year
• National fee: NZD 8291 per year

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

Modules may include:

• Agricultural Innovation
• Food in a Changing World
• Statistical Methods
• Biostatistics
• Food Components, Processing and Functionality
• Food Systems and Quality
• Psychology of Food
• New Zealand Agricultural Systems
• Food Chemistry, Structure and Function
• Food Preservation and Processing
• Sensory Science
• Food Product Development
• Agriculture Production and Food Security
• Health Microbiology

Careers with Food Science

Graduates are well-positioned for roles in product development, quality assurance, and food safety within national and international companies. The global shortage of food science professionals means there are diverse opportunities in sectors such as dairy, confectionery, brewing, and snack foods.

Potential career paths include working as a flavour chemist, nutrition researcher, or regulatory consultant. Many graduates also find success in technical sales, sustainable packaging innovation, or working with research institutes to develop alternative proteins and enhance global food security.