School of Chemical Sciences
Food Science is the study of physical, chemical, biological and engineering properties of food and their effects on the sensory, nutritional, and storage aspects as well as safety. Therefore it interfaces with and draws upon many scientific disciplines.
Today, consumers are seeking foods that are safer, tastier, more convenient, natural, healthy, good value and produced in more sustainable ways than ever before. Recent advancements in science and technology have opened new frontiers for the production and prolonging shelf life, providing convenience and health benefits, thus creating exciting and challenging opportunities to work.
About the Food Science programme
Find out why you should study Food Science (including a Nutrition pathway) at The University of Auckland.
Studying Food Science and Nutrition, and Food Safety
Find information about undergraduate and postgraduate study options in Food Science and Nutrition, and links to our Food Science courses.
From the Director
A message from Associate Professor Siew-Young Quek, Director of the Food Science programme.
Food Science staff
Our internationally recognised scholars are committed to the University's mandate of producing high quality research and teaching in the field of Food Science and Nutrition.
Food Science research
Discover our exciting cross-disciplinary research and development projects in the field of Food Science.
Food Science handbooks and flyers
Download the Food Science Handbook and flyer for specific programme information.
Careers for Food Science graduates
Meet some of our Food Science graduates working in a wide range of areas associated with food and nutrition.
Food Science regulations
Read about our Food Science regulations including health and safety rules.