Food and nutrition covers all aspects of the food system from farm to fork. The food system is not only concerned with on-farm production, off-farm food processing, and distribution of produce for sale, but also the selection and consumption of the food by the consumer including the effects of food on their health. Food science covers the physical nature and chemical composition of food to enable us to understand how and why food behaves under different conditions of processing and storage. We use this information to improve the safety and quality of food as well as extend the range of products available. The science of nutrition studies the effects of dietary nutrients on growth, development, health and well-being in the population. It also examines the psychological, sociological and cultural factors which influence food choice, with a particular focus on the consequences for health.

Community nutritionist, nutrition educator, food policy officer, food product development officer, food microbiologist, food product marketing, food quality assurance officer/manager, consumer enquiries and customer service, nutritionist in the food processing industry or retail industry, nutrition/health/exercise adviser.