What are the important considerations when designing and packaging a safe and nutritious food product? How can shelf-life be extended? What type of functionality should the food product have? How can we decrease the use of additives? How can we improve processing efficiency to reduce costs and waste? These are the types of questions that our students explore during their three year degree programme in Food Science (BSc).
Background requirements
High School students are recommended to take Biology, Chemistry, Maths and Physics in year 12 and 13
Programme Requirements
Bachelor of Science (BSc) majoring in Food Science
| Level | Papers | Points |
|---|---|---|
| 100-level | CELS 191 Cell and Molecular Biology CHEM 191 The Chemical Basis of Biology and Human Health, or CHEM 111 Chemistry: Molecular Architecture FOSC 111 Food Principles FOSC 112 Introduction to Food Marketing STAT 110 Statistical Methods, or STAT 115 Introduction to Biostatistics | 18 18 18 18 18 |
| 200-level | FOSC 201 Food Systems 1 FOSC 202 Food Systems 2 FOSC 213 Sensory Science MICR 221 Microbes to Medicine | 18 18 18 18 |
| 300-level | FOSC 301 Food Chemistry, Structure and Function FOSC 302 Food Preservation and Processing FOSC 311 Food Product Development | 18 18 36 |
| Plus | 126 further points (MICR 331 Food Microbiology recommended); must include 36 points at 200-level or above. Up to 90 points may be taken from outside Science | 126 |
| Total | 360 |
How to Apply?
All the information you need to enrol in a BSc in Food Science is at Otago University's enrolment page.
For any specific course enquiries or advice then please contact us.
Resources
- Food Science infosheet (140KB)
- Food Science Graduate Attributes (192KB)
