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School of Chemical Sciences

Food Science

Food Science is the Scientific study of food. It is a new science and includes the study of all aspects of food that mak it safe and attractive as well as those that lead to improvements in quality and preservation.

Food Science is about understanding the chemical, biological and physical attribtues of food and the changes that occur during storage and processing procedures, such as canning and freezing.

The programme covers the structure and composition of foods, their nutritive values and the properties that make them so attractive: colour, smell, taste and texture. We discuss recent developments such as functional foods and emerging technologies. The preservation of foods and how they are altered during processing are an important part of the degree. The Department of Chemical Sciences features a custom-built Food Processing and Sensory Science Laboratory that enables students to learn and conduct research in a modern, first-rate facility.

The BSc in Food Science and Nutrition consists of six semesters of study, designed to enable you to apply a range of disciplines to understand foods and their processing. A two semester honours year may involve an industry-related project. Industrial internships are available for selected students, these normally take place in the Summer School period at the end of the third or fourth year.

If you wish to gain a basic knowledge of Food Science and Nutrition without advancing in the subject, you may enrol in FOODSCI 201, Foundations of Food Science.

The programme consists of the following three parts:

  • The courses taken in Part I will give you a good grounding in general science and cover basic concepts of biology, biochemistry and chemistry. Students are to take 90 points from the courses listed as well as one elective course worth 15 points, plus a General Education course, approved for the BSc
  • Courses of study in Part II will build on the knowledge and skills obtained in plant and animal biochemistry and chemistry of organic molecules. The basic concepts of food science will be covered, along with basic engineering processes and microbiology. The application of statistics to biological systems will be introduced. A General Education course should also be taken in the second year
  • In the third year students will use the knowledge gained to understand the composition of foods, the chemical and physical properties of foods, food manufacture and changes that occur during processing and preservation. Human nutrition is introduced.

Students who choose not to continue in Food Science and Nutrition can change after finishing their Part II year and complete their BSc degree in Biological Sciences or Chemistry.

For more details please consult the Food Science and Nutrition handbook or the course pages.