Undergraduate - Area of study Food science and technology

Food science involves the biological, physical and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. Food technology is the application of food science to the processing of biological materials into food products. The food science and technology major sequence of study enables students to develop an understanding of the fate of agricultural raw materials as they are processed and formulated before being presented to the consumer. It also provides students with an understanding of the technology of food including preservation, processing, packaging and distribution to ensure that the food is safe, nutritious, and wholesome.

Learning outcomes

Graduates will be able to:

• demonstrate knowledge of the principles, concepts and skills relevant to food science and technology, including types of food materials, regional food culture (eg. halal foods), manufacturing processes, and industrial applications of food science and technology
• apply quantitative and qualitative laboratory research techniques and analytical skills of foods, food processing, and quality control in food science and technology
• demonstrate inquiry and critical thinking, and ethical, social and international understanding in the context of food science and technology
• communicate effectively, liaise and cooperate with others in a multidisciplinary setting and to write professionally in the field of food science and technology
• assess and effectively manage occupational health and safety issues related to food science and technology activities in the laboratory, and in environmental and industrial settings.