PG Dip in Science specialisation in Food Science

A specialisation is a focused collection of courses within a programme that allows you to gain deep, targeted knowledge in a specific sub-field. Normally these courses make up more than 50 percent of a qualification, some of which lead to registration within a certain field. They may be interdisciplinary, professionally oriented, or designed to meet accreditation requirements. Specialisations often restrict elective choice in favour of a clearly defined study plan.

Completed specialisations will appear on your academic transcript.

Please see the main programme link below for further details.

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.

PGDipSci - Postgraduate Diploma in Science

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

Our graduates can be found in a wide variety of research and development contexts, including commercial enterprises in the dairy and brewing industries, Crown Research Institutes, multinational food companies and government agencies.

Jobs related to Food Science

Compliance manager
Dietician
Food quality assurance officer
Food safety officer
Food technologist
Nutritionist
Production manager
Regulatory affairs manager
Toxicologist

Prerequisite: A major in Biological Sciences, Chemistry, Food Science, specialisation in Food Science and Nutrition, or the equivalent approved by the Academic Head or nominee

Complete 120 points comprising:

75 points for all Compulsory Courses, and
45 points from UOFAK - University of Auckland including child orgs at levels 600 to 700 Elective Courses

Compulsory Courses

Complete 75 points for ALL of the following:

CHEMMAT 757 - Engineering Biotechnology (15 points)

FOODSCI 703 - Food Processing (15 points)

FOODSCI 706 - Food Safety (15 points)

FOODSCI 707 - Food Science (15 points)

FOODSCI 708 - Advanced Food Science (15 points)

Elective Courses

Select 45 credits from University of Auckland at levels 600 to 700.

Selected courses must be approved.

Please note that while regulations and programme rules for future academic years may be displayed or made available in advance, they remain subject to change. Official, final approved programme regulations for the upcoming academic year will be available when the University Calendar is published in late October of the preceding year. Any information available prior to Calendar publication should be treated as provisional.

Hidden Page Items

Apply Header