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Food Science and Technology
 Food Science and Technology at UNSW

Description

Food Science and Technology involves the understanding of basic sciences and the application of this knowledge to foods from the point of production, through handling, processing, preservation, distribution and marketing, up to consumption and utilisation by consumers. It is concerned with food processes, food commodities, food composition and food quality (including sensory properties, safety and nutritional value).

The food scientist and food technologist are concerned with food supplies and requirements, community wants and needs, and equitable distribution of foods to ensure human nutritional needs are met. Graduates find employment within the food industry, the public sector, education, research, the food service industry, public health, management and marketing, health and environmental sciences, and in areas such as dietetics after further training.

Studying Food Science and Technology at UNSW

The study of Food Science and Technology at UNSW is through the School of Chemical Engineering and Industrial Chemistry (http://www.ceic.unsw.edu.au). Please refer to the table below for a list of research programs available at UNSW.



Food Engineering can be studied in the following Programs 

Program Code & Name At the Level of Plan
1031 Food Science and Technology Research FOODAR1031
   

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Food Science can be studied in the following Programs 

Program Code & Name At the Level of Plan
2031 Food Science and Technology Research FOODHR2031
   

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Food Science and Technology can be studied in the following Programs 

Program Code & Name At the Level of Plan
1031 Food Science and Technology Research FOODER1031
1499 PhD Research (Life Sciences) Research FOODER1499
2031 Food Science and Technology Research FOODER2031
2685 Engineering Research FOODAR2685
   

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.