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Food Science

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.

  • 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 links

    Find resources related to Food Science in the University library catalogue.

  • Contact us

    Key contacts of the Food Science programme including links to other University departments and schools associated with Food science.