Faculty of Science - Leading creativity and innovation in the sciences

Food Science

Subject description


Study in Food Science prepares students for a range of roles in the food industry covering the structure and composition of foods, food chemistry, nutritional and sensory qualities, food safety and preservation, and evaluation. These topics underpin all aspects of manufacturing, processing and production in food-related industries, including brewing, dairy, meat, seafood and nutraceuticals. It also covers functional foods, nutrigenomics, emerging technologies, safety, and product development. Internships are available for selected students.

Food Science is also available at undergraduate level through a BSc in Food Science and Nutrition, and for students enrolled prior to 2012 through a BSc in Food Science.

Find more information about the BSc in Food Science and Nutrition


Structure and prerequisites

Bachelor of Science (Honours) (BSc(Hons)) - Food Science

Prerequisite: A major in Food Science or Food Science and Nutrition and at least 90 points at Stage III


Postgraduate Diploma in Science (PGDipSci) - Food Science

Prerequisite: A major in Food Science, or in Food Science and Nutrition, or in Biological Sciences, or in Chemistry, or in other relevant areas as approved by the Programme Coordinator


Master of Science (MSc) - Food Science

Prerequisite: A BSc(Hons) or PGDipSci in Food Science, or equivalent

Requirement: Research Masters


Career opportunities

Graduates can expect to find employment in the food industry (both national and international), Crown Research Institutes, and government agencies in areas such as food manufacture, food safety, food analysis, brewing, cereals and baking, dairy products, minimally processed fruits and vegetables, food additives, product development, sensory evaluation and winemaking.

Graduates of our postgraduate programmes are already employed in:

  • Dairy industry
  • Brewing
  • Food Manufacturing Companies
  • Crown Research Institutes
  • Government agencies
  • Multinational food companies

Help and advice

For further information, refer to the Chemical Sciences Handbook

or contact

Associate Professor Siew-Young Quek
Postgraduate Adviser
Room 301-529B
Phone: +64 93737599 ext 85852