What is Food Science?
As the world population increases, the availability of food resources has become a high priority. Food Science involves the examination of the physical nature and chemical composition of foods and the study of how and why foods behave differently under varying processing and storage conditions. These principles are applied in the handling, processing and packaging of foods from the stage of raw ingredients on the farm to products on the supermarket shelf.
What do Food Scientists do?
Food Scientists determine the nutritive value, palatability, colour, flavour, texture and storage life of a food product by conducting a series of sensory, biochemical and microbial tests. From these tests, food scientists develop new and improved ways of processing raw ingredients into nutritionally adequate, safe and good quality food products. Food scientists are involved in the development of new food products and novel technologies with improved quality and safety features.
What types of jobs can Food Scientists get?
Successfully completing a course in Food Science will provide you with the knowledge to work in the largest industry in the world. Food Scientist are qualified to work for a number of employers, including food suppliers and manufacturers, beverage manufactures, supermarket chains, hospitals, airlines, wine companies, institutions and research laboratories.
Food Scientists work in various roles including:
- Food Policy Officers
- Food Product Development Officers
- Food Microbiologists
- Food Product Marketers
- Sensory Scientists
- Food Chemists
- Food Quality Assurance Officers/Managers
- Quality Control Technologists
For more information about Food Science, please visit the CSIRO Food and Nutritional Sciences website