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Food Science involves the understanding of fundamental sciences and the application of this knowledge from paddock to plate. It involves the study of production, handling, processing, preservation, distribution and marketing, through to consumption and utilisation by consumers.

Food Science is concerned with food processes, food commodities, food composition and food quality (including sensory properties, food safety and quality assurance and nutritional value of foods).

Study Level


Minimum Units of Credit


Specialisation Type


Specialisation Structure

Students must complete 72 UOC.

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Recommended Elective

This course is not required but recommended as a good complementary course for this major:
MATH1041 Statistics for Life and Social Sciences (6 UOC)

Additional Information


For information about Honours in Food Science see the Food Science Honours program (3065) or contact the School of Chemical Engineering.

Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)

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