Food Science & Technology

What is Food Science & Technology?

Food scientists develop and improve ways to process raw ingredients, such as grains, meats, milk, fruit and vegetables to safe, tasty and nutritious foods. The study of food science and technology is multi-disciplinary, involving application of the basic sciences chemistry, nutrition, engineering, microbiology and the latest research developments in the handling, processing and packaging of foods from the farm to the consumer's plate.

What does a Food Scientist or Technologist do?

The food industry is the largest industry in the world and needs highly trained professionals in food science and technology to ensure the supply, quality and safety of food for everybody on the planet. Food scientists apply chemistry, biochemistry, microbiology, and engineering to research, develop, process, evaluate, package and market food.

Food scientists determine the quality and properties of foods including the nutritive value, flavour, palatability, colour, texture and storage life of foods using sensory testing, biochemistry and microbiology techniques. Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods.

Food scientists and technologists are also involved in the research and development of new food products and new technologies in the processing of foods.

About our Food Science & Technology Program

Our Program Area has been training and educating highly employable food science and technology graduates for 12 years. As part of the School of Public Health we have an excellent reputation with government bodies and industry in Western Australia, Australia and overseas. In addition, the department has strong local industry links which helps to ensure graduates have extensive hands-on experience as a scientist/technologist. The food science and technology course aims to combine the theoretical foundations and practical experience to ensure graduates have the skills to be competent professionals in the food industry. Food Science and Technology also has a strong research focus.

Our course includes the biological function and chemical composition of raw food materials such as red meat, poultry, dairy, and eggs as well as cereal and seafood. The interaction between these characteristics and food processing is also investigated along side the fundamentals of human nutrition and how diet modulates human health.

This course combines lectures, tutorials, laboratory classes, industry site visits and research projects to ensure you gain considerable knowledge and hands-on experience in the field of food science. In your first year you will take fundamental science units including food and nutrition, chemistry and human biology. Physics, biochemistry theory and practice will be covered in your second and third year to give you an understanding of the use of nutrients by the body. You will study core areas of food science, including food microbiology, food safety, food regulations and law, food production, processing and preservation methods of all the staple foods such as dairy, eggs, meat, cereals and seafood. The role of food components and human health, the development of food products and food chemistry and engineering are also explored. Your studies in the core discipline areas will be complemented by studies in population health practice.

You will develop laboratory, analytical and technical skills in this course in purpose-built laboratories using high quality equipment and teaching resources. The School of Public Health has a good reputation with government bodies and industry in Australia and overseas. You will gain extensive hands-on experience through its strong local industry links.