Food Science & Nutrition
Food Science and Nutrition covers all aspects of the food system from ‘farm to fork’ such as on-farm production, off-farm processing, distribution and consumers’ food selection and consumption, including the effect of different food on their health
Food scientists examine the physical nature and chemical composition of food, how and why food behaves under different conditions of processing and storage to improve the safety and quality of food and extend the range of products available. Food technologists also develop new food products and technologies in the processing of foods.
Studies investigate the psychological, sociological and cultural factors that influence food and choice and the associated health consequences. Those involved in nutrition science also look at the effects of dietary nutrients on growth, development, health and wellbeing in the population.
Why study Food Science and Nutrition?
Feeding the ever increasing global population is going to continue to be a high priority in the coming years. A career in this field will mean you will be doing something worthwhile in the years to come.
Graduates can find employment in the following roles:
- Community nutritionists and educators
- Food policy officers
- Food product development officers
- Food microbiologists
- Food product marketers
- Food quality assurance officers/managers
The School offers the following study options:
- Bachelor of Food Technology
- Bachelor of Science
- Food Science single major
- Food Science extended major
- Food Science and Nutrition dual major
- Postgraduate Masters, Graduate Diploma and Graduate Certificate in Food Studies and Food Studies (Advanced)
- Master of Philosophy
- Doctor of Philosophy
Food Science and Nutrition research being undertaken within the School includes:
- Microencapsulation of food ingredients
- Stability of dairy powders
- Spray drying, UHT, High Pressure Processing of food products
- Lactic acid bacteria genetics and manipulation
- Biocontrol of bacterial pathogens on ready-to-eat vegetables
- Phenolics in honey, wine and tea
- Sensory-Texture-Rheology - research and capabilities building for the dairy industry
- Influence of nutrient asynchrony on finisher growth performance and feed efficiency
- In vitro fermentation of bacterial cellulose composites as model dietary fibers
Centre for Nutrition and Food Sciences (CNAFS) under QAAFI is located along with the School. CNAFS also has a wide range of research activities in the field.
School academics in this field
- Professor Bhesh Bhandari (Food Processing and Engineering)
- Professor Melissa Fitzgerald (Food Science)
- Dr Nidhi Bansal (Dairy Science and Technology)
- Dr Mark Turner (Food Microbiology)
- Dr Bruce D’Arcy (Food Chemistry)
- Dr Sangeeta Prakash (Texture and Sensory)
