Food Science Auckland University of Technology

Overview

Throughout this Food Science course from Auckland University of Technology you'll learn to analyse the characteristics of food, discover new food sources, and research how to make processed foods safe and healthy.

Food innovation is driven by trends like reducing sugar, sodium and fat; using more natural flavourings and colourings, and improving the shelf-life of foods. Food scientists are critical in the production of food. They develop new food products, improve sensory attributes and nutritional content of foods, and find new ways to preserve, process, package and distribute food.

The Food Science major covers the physical, chemical, biological and structural elements of food, and the concepts and practices underlying food processing, food sensory evaluation and food packaging.

Career opportunities:

• Food technologist
• Product/process development scientist
• Food quality assurance coordinator
• Regulatory affairs officer
• Food production and scientific laboratory technician
• Packaging, and sensory technologist

Food science graduates find rewarding roles across many sectors and industries including dairy, meat, horticulture, viticulture, aquaculture, brewing and food manufacturing.