Food Science and Nutrition includes courses from Biological Sciences, Chemistry, Medical Science and Population Health, to answer questions like, what constitutes a healthy diet? Is there a way to engineer food to improve its nutritional value? How does the human body break down food to provide us with the energy we need?

While food science focuses on manufacturing, processing and production of food, nutrition focuses on the maintenance of good health and the wellbeing of populations. A qualification in Food Science and Nutrition could see you designing new food products that are both convenient and healthy, protecting consumer health through managing compliance, or developing better ways to preserve food.

Postgraduate study in Food Science will provide you with the skills to work in the food industry.

You will learn about topics such as the structure and composition of foods, food chemistry, nutritional and sensory qualities, food safety, preservation and evaluation. These underpin all aspects of manufacturing, processing and production in food-related industries.

Areas of research include:

- Structure and composition of foods

- Food chemistry

- Nutritional and sensory qualities

- Food safety, preservation and evaluation

- Processing and production in food-related industries

- Functional foods

- Nutrigenomics

- Emerging technologies and product development

- Principal contaminants and their control

- Science and management of food chains

- Legislation and regulations that govern good practice

- Theoretical and practical basis of food safety