While studying Food Science, you’re learning how to apply the fields of chemistry, biology, and engineering to different aspects of the food industry such as food processing, food safety, quality assurance, preservation, and product development.
You’ll develop important skills through laboratory testing and hands-on practical experience and apply your scientific knowledge and research to address the nutritional and sensory properties of food products. The skills you gain will allow you to drive change in the food industry, informing industry trends, policies, and more.
These skills may include:
- Biological, microbiological, and biochemical testing and laboratory analyses on food
- Quantitative and qualitative research and data synthesis related to food, such as vitamin and mineral interactions during processing procedures
- Usage of laboratory techniques, such as titration, extraction, and measuring of melting or boiling points of different food components
- Project management and experimental design for the food industry
- Application of logical and systematic thought processes to understanding of the biochemical enzymatic and microbiological processes in food
- Analytical method development or validation, ensuring compliance with safety regulations regarding quality assurance or quality control
- Critical analysis of current food science literature and report-writing related to food safety, processing, and product development
- Application and testing of chemical reactions used in food such as the Maillard reaction
