Subjects

Food Science

Overview

The topics covered in our postgraduate programmes in Food Science underpin all aspects of manufacturing, processing and production in food-related industries, providing graduates with the knowledge to help ensure that food products are safe, attractively packaged and meet the high standards of the international market place.

Areas of study

Along with key courses in food science, coursesin chemistry, biological sciences, physics, engineering, medicine and psychology underpin the postgraduate programmes.
Taught courses include: food safety; food science; engineering biotechnology; nutrition in health and disease; nutrition mechanisms; applied microbiology and biotechnology.

You can study Food Science in the following programmes:

What you will learn

The taught courses in our postgraduate programmes in Food Science cover the structure and composition of foods, food chemistry, nutritional and sensory qualities, food safety and preservation, and evaluation. These topics underpin all aspects of manufacturing, processing and production in food-related industries.
Students may also have the opportunity to undertake internships and projects[k1] as part of the postgraduate programmes.

Career opportunities

The food industry is New Zealand’s biggest industry and graduates should have plenty of opportunities to apply their knowledge and skills. Graduates can also expect to find employment in Crown Research Institutes and government agencies. Roles may involve product development,food and beverage manufacturing, food safety, food analysis, sensory evaluation, brewing and winemaking.

More information

Please visit: http://www.science.auckland.ac.nz/uoa/food-science
Or contact:
Faculty of Science Student Centre
Ground floor, Building 301
23 Symonds Street
Phone: 0800 61 62 63
Email: pgscience@auckland.ac.nz