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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).
High School students are recommended to take Biology, Chemistry, Maths and Physics in year 12 and 13
Bachelor of Science (BSc) majoring in Food Science
CELS 191 Cell and Molecular Biology
FOSC 111 Food Principles
FOSC 112 Introduction to Food Marketing
FOSC 201 Food Systems 1
FOSC 202 Food Systems 2
FOSC 213 Sensory Science
MICR 221 Microbes to Medicine
FOSC 301 Food Chemistry, Structure and Function
FOSC 302 Food Preservation and Processing
FOSC 311 Food Product Development
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
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.