Food Sciences is a multidisciplinary field that applies theories from Chemistry, Microbiology and other Physical Sciences to the study of food. The discipline uses research to develop and evaluate new food products and to determine the processes involved in the production and presentation of these products. Food Sciences also study methods of preservation and storage of different food types, while ensuring food safety and quality.
Main subjects covered by Food Sciences touch upon topics like: food safety and quality, food processing, animal products for human consumption, food engineering, cereal science and technology, wine microbiology and processing, functional foods and health.
Apart from fundamental knowledge in food processing, students develop the skills to evaluate alternative food manufacturing methods as well as an in-depth knowledge of the processes involved in the food market. They are also able to establish if food-manufacturing methods are in accordance with consumer and industry standards. Most programmes in food sciences provide internships in companies belonging to the food industry to give students extensive practical experience.
Food Sciences graduates can follow career opportunities like: food research and development scientist, quality assurance advisor, food plant manager, food molecular biologist, flavour chemist.
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