School of Chemical Sciences
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.
Find out why you should study Food Science at The University of Auckland.
Key contacts of the Food Science programme including links to other University departments and schools associated with Food science.
Our internationally recognised scholars are committed to the University's mandate of producing high quality research and teaching.
Food research conducted at The University of Auckland covers a wide range of topics.
Have a look at the Food Science undergraduate and postgraduate courses we offer.
Meet some of our Food Science graduates working in a wide range of areas associated with food.
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