Careers in food science are diverse and challenging: one day you could be developing a new food product, and the next you could be solving technical issues on a processing line.

Food scientists develop and improve ways to process raw ingredients – including grains, meats, milk, fruit and vegetables – into safe, tasty and nutritious foods.

The study of food science is multidisciplinary. It involves biology, chemistry, nutrition, microbiology and engineering, as well as the latest research in the handling, processing and packaging of foods – from the farm to the consumer’s plate.

This degree has been created to provide a pathway to a professional career in the industry or to further study in the expanding fields of food sciences and food securities.