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.

PhD - Doctor of Philosophy

We welcome PhD proposals in areas including:

• Physical-chemical characterisation of food systems such as proteins and polysaccharides and their mixtures in solution, gel or emulsion states
• Structure-Function properties of biopolymer networks, and how these properties are affected by different stressors, such as shear, heat, pH etc...
• Chemical interaction of food molecules, particularly macromolecules, Chemistry and Technology of processing of food products, with special emphasis on functional foods
• Development of novel methods of processing including energy efficient methods of drying.Lipid research
• Liposomes and Microencapsulation
• New Food Product Development
• Food Waste Utilisation
• Food carbohydrate chemistry
• Characterization of natural polyphenols from food and medicinal plants
• Application of natural antioxidants to address the problems in food safety and functional foods development
• Developing strategies for moisture management to enhance food safety and quality
• Interactions of water with food macromolecules and their impact on food quality