Food Science

About the major

The Food Science major will equip you with knowledge and skills relevant to the food and agribusiness sector, with a focus on the science underpinning food products and processes.
Using the context of the food industry, this major will develop analytical, problem-solving and research skills. The interdisciplinary and applied nature of the major will also provide you with transferable skills that are complementary with many other fields of study in the life and environmental sciences.

Requirements for completion

The Food Science major and minor requirements are listed in the Food Science unit of study table.

Contact and further information

W http://sydney.edu.au/science/life-environment/
E

Associate Professor Thomas Roberts
E

Learning Outcomes

Students who graduate from Food Science will be able to:

  1. Exhibit a broad and coherent body of knowledge in scientific concepts and methodologies within the context of food science.
  2. Integrate knowledge of agricultural and business practices to describe food supply chains.
  3. Exhibit depth of knowledge in the regulatory and ethical frameworks relevant to food science.
  4. Examine core principles and concepts of food science in the context of industry practice.
  5. Source, collate, synthesise and critically evaluate information from independent empirical data, industry resources and scholarly literature in food science.
  6. Communicate concepts and findings in food science through a range of modes for a variety of audiences, using evidence-based arguments that are robust to critique.
  7. Explain the role and relevance of food production processes to society and evaluate the social impact of changes in practice.
  8. Evaluate how biophysical, economic, social and policy drivers underpin and influence food production, management and business.
  9. Examine contemporary and emerging trends in food processing, production and quality assurance systems from a range of ethical and cross-cultural perspectives, to develop novel approaches in food science.
  10. Address authentic problems in food science, working ethically, responsibly and professionally within diverse, collaborative, interdisciplinary teams.