Food Science University of Pretoria

Overview

They monitor chemical, physical and biological changes that occur in foods during processing, preservation and storage. Nutrition scientists deal with the human requirements for food and the effects of food on health and well-being. Culinary scientists focus on the art and science of food and food preparation. 

Programmes are both academic and practical and prepare students for economically satisfying careers. Students of the Food Science undergraduate programme from University of Pretoria are provided with ample opportunities to gain career exposure during practical training sessions, visits to food companies, attendance at conferences and events, and participation in competitions and mentorship programmes. They are also actively involved in the South African Association for Food Science and Technology (SAAFoST), the Nutrition Society of South Africa and industry associations for meat, dairy products and cereals. Students organise activities through the student body TUKSFoST.

Career Opportunities

Food scientists with highly marketable training and professional skills work as food risk investigators, quality and safety assurance managers, food chemists, food microbiologists and biotechnologists, packaging and shelf-life specialists, safety auditors, product and process development managers, technical sales and marketing advisors, sensory scientists or food bio-scientists (for example brewers or flavourists) in the food, agro-processing and related industries. The work environments of food scientists include laboratories, food production sites, business premises (retail and wholesale), training areas, government institutions and research organisations. Food scientists also work in industries and companies that manufacture and supply materials (for example packaging and food additives, such as colourants and flavourants) to the food industry, or have secondary involvement in food production and sales.