What will I learn?
The Bachelor of Science (BSc) majoring in Food Science provides you with a comprehensive understanding of the food industry, combining both theory and practical hands-on experience.
First year: You will study the basic sciences, including biology, chemistry and statistics as well as introductory food science.
Second year: You will apply the science you learnt in first year specifically to food. You will do papers in food chemistry and processing, food systems, sensory science and microbiology.
Third year: You will start to tailor your course to your own particular interests. You will take food product development, advanced food chemistry and food processing papers and can choose to include food microbiology, sensory science, food policy and consumer issues.
There are course advisers within the Department who can help you plan your study path.
Your classes will consist of lectures, tutorials, seminars, practical laboratories, self-directed learning using readings and website material, and field trips to food manufacturers and research organisations.
Assessment is a combination of assignments/projects, examinations, laboratory reports, essays and oral presentations.
Several papers provide you with the opportunity to work in groups on a large project, which often includes interaction with the food industry, a most valuable experience.
Can I combine Food Science with other subjects?
Yes. There are a number of possibilities.
You can major in Food Science for a BSc and include other subjects like Chemistry, Microbiology, Human Nutrition and Biochemistry to complement Food Science in your degree. You could even decide to do a double major in Food Science and another subject. Another option is to do a double degree, for example a BSc in Food Science and a BCom in Marketing.
High School students are recommended to take Biology, Chemistry, Maths and Physics in Year 12 and 13.