Food Science and Nutrition

This new specialisation which incorporates the existing well-respected Food Science major and broad-ranging studies in Nutrition, offers distinct pathways in both areas.

The Food Science pathway 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. The pathway also studies functional foods, nutrigenomics, emerging technologies, safety, and product development. Internships are available for selected students in the Food Science pathway.

The Nutrition pathway has a focus on human nutrition, biomedical sciences, the maintenance of good health and the well-being of populations. This requires consideration of the environmental, social, economic and cultural determinants of eating behaviours and how they impact on the health.

Important note:

The Food Science and Nutrition specialisation is offered for the first time in 2012. Students enrolling in their first undergraduate degree at Auckland in 2012 or later should follow the advice for the specialisation.

Information for existing Food Science students (pre 2012)
The existing Food Science major is closed to new students from 2012.

Students enrolled in the Food Science major can continue in the Food Science major, or may transition to the Food Science and Nutrition specialisation following the Food Science pathway.

Course prescriptions are available from the University Calendar.

Bachelor of Science (BSc)

Food Science and Nutrition specialisation - pathways in the specialisation
(For students enrolling in their first undergraduate degree from 2012 or later.)

Pathways are designed to ensure that graduates meet the core skills for employment in their chosen areas. Students may change between pathways, but must meet the full requirements for the programme to graduate. All courses are 15 points each.

Food Science pathway

Students usually take at least one (and often both) of FOODSCI 303 and FOODSCI 304. If in Year 3, students would like to take an elective, they should choose no more than one elective (either Semester 1 or Semester 2) from the following: MEDSCI 142, ENVSCI 101, BIOSCI 102, PSYCH 109, SCIGEN 101, SPORTSCI 206, any Stage I Maths (except MATHS 108, 150, 153) or Computer Science course. Please note that you can have no more than 180 points (12 courses) from Stage I courses (including General Education Courses if done as Stage 1).

Nutrition pathway

² Students following the nutrition pathway take POPLHLTH 111. Students who later decide to change to the Food Science pathway will need to complete ENGSCI 111 (available in Semester 1 or Summer School).

Food Science major
(For students who entered this major prior to 2012 and are not intending to transfer to BSc in Food Science and Nutrition).

Year I

• 90 points: BIOSCI 101, 106, 107, CHEM 110, 120, PHYSICS 160
• At least 15 points from BIOSCI 102, ENVSCI 101, MEDSCI 142, PSYCH 109, SCIGEN 101, SPORTSCI 206, any Part I Mathematics course, any Part I Computer Science course
• 15 points from a General Education course

Year II

• 105 points: FOODSCI 201, BIOSCI 203, 204, ENGSCI 111, STATS 101, CHEM 230, CHEMMAT 211
• 15 points from a General Education course

Year III

• 60 points: FOODSCI 301, 302, BIOSCI 348 or 352, CHEMMAT 463 (or 756)
• 60 points from BIOSCI 358, CHEM 240, FOODSCI 303, 304, SCIGEN 201

Students who wish to gain a basic knowledge of Food Science without advancing in the subject may enrol in FOODSCI 201 Foundations of Food Science.

Many BSc graduates undertake further specialised study.

Food Scientists typically find employment in the food industry, research institutes and government departments (both national and international), in areas such as food manufacture, food safety, food analysis, brewing, cereals and baking, dairy products, fresh and minimally processed fruit and vegetables, fish and shellfish processing, meat industry, food ingredients, food additives, product development, sensory evaluation, nutraceuticals, waste management and winemaking.

Nutrition graduates work both privately and in research institutes, companies and government departments. Roles include as researchers, in nutritional consulting (including as a dietitian), in nutrition information services, or health promotion in non-clinical roles such as in health programme planning as health policy analysts. Registration as nutritionists or dietitians can be available after specialised training and work experience.

Food Science pathway

• Bachelor of Science (Honours) in Food Science
  This is a one year postgraduate qualification which may be followed by an MSc or PhD depending on the level of Honours.
• Postgraduate Diploma in Science (PGDipSci) and Master of Science (MSc) in Food Science
  These two qualifications form a two year pathway to MSc. In Year 1, PGDipSci students take taught courses and may complete a project. In Year 2, the MSc is by thesis only. The PGDipSci or MSc may also be taken as one year qualifications depending on achievement or prior study. The MSc may be followed by a PhD.
• Master of Professional Studies in Food Safety
  May require work experience prior to admission.
• Master of Engineering Studies (MEngSt) in Food Process Engineering
  May require work experience prior to admission.

Nutrition pathway

• Bachelor of Science (Honours) in Biomedical Science - nutrition option
  This is a one year postgraduate qualification which may be followed by an MSc or PhD depending on the level of Honours. Requires a GPA of at least 6.5 to be considered for selection.
• Postgraduate Diploma in Science (PGDipSci) and Master of Science (MSc) in Biomedical Science - nutrition option
• Postgraduate Diploma in Health Sciences (PGDipHSc) and Master of Health Sciences (MHSc) with a nutrition focus
• Master of Health Sciences in Nutrition and Dietetics¹
  Commencing 2013. For students who followed the Nutrition pathway in the BSc in Food Science and Nutrition. Students for this programme, which leads to registration as a dietitian, will be selected for the limited places in Year 2 of the BSc in Food Science and Nutrition.
• Postgraduate Diploma in Public Health (PGDipPH) and Master of Public Health (MPH)

¹ This programme will undergo an accreditation process with the NZDB prior to the first students graduating. Visit the Dietitians Board website

Staff at the Faculty of Science Student Centre, located on the Ground Floor of Building 301 (23 Symonds Street), can help you with general enquiries and refer you on to the relevant academic advisors.

Phone: +64 9 373 7599 ext 88343
Email: scifac@auckland.ac.nz
Opening hours: 8.30am - 5pm
Web: www.food.auckland.ac.nz

• How to apply
  
• General Education requirements for undergraduates
• Postgraduate Food Science