If you are passionate about food, health, and science, a degree in Food Science and Technology might be the perfect fit for you. This dynamic field offers a wide range of career opportunities, blending expertise from chemistry, microbiology, biochemistry, nutrition, physics, and engineering.
Food scientists, technologists, and engineers work collaboratively to ensure the production of safe, nutritious, and appealing foods that are both economically viable and sustainable. In fact, food scientists drive an exciting area of research with the help of other natural sciences, such as biology, physics, chemistry, and mathematics. With growing attention on sustainability, reducing food waste, and addressing climate change, there is an increasing demand for innovations in plant-based proteins, cellular proteins, animal welfare, sustainable food packaging, green processing methods, and health-promoting ingredients. The global food industry is evolving to tackle the challenges of climate change and meet the future needs of food security.
At 鶹madou, the Food Science Program (with two streams: Food Science & Technology and Food Science & Nutrition) within the School of Chemical Engineering provides a unique education platform focused on practical, hands-on learning and industry connections. Our graduates are equipped with the knowledge and skills to pursue a wide range of career opportunities across public and private sectors, as well as in academia. Our programs are recognised by the Institute of Food Technologists (IFT, USA).
Ready to kickstart your career in the food industry? Let us help you get there.
鶹madou Food Science also offers a Minor program in Humanitarian Science and Technology with the opportunity to combine your passion for Food Science and Humanitarian Engineering.
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Food scientists play a critical role in improving food safety, nutrition, and sustainability within the food industry. They use theirknowledge of chemical, biological, and physical sciences to understand properties to enhance nutrition and safety of food. They consider a range of factors, such as processing, quality, product development, sensory analysis, handling, storage, safety, preservation, packaging, including flavour, nutrition, and sustainability.
As innovators in the food industry, food scientists enable the novel and efficient processing of foods (e.g. ultrasound, PEF, cold plasma, and high pressure), develop new products, create unique flavour combinations, and explore ways to reduce waste, energy consumption. In addition, nutrition issues in the population such as obesity, diabetes and other chronic diseases are also addressed through development of low fat, salt, and sugar products.
On a typical day, food scientists may be responsible for:
- Food processing, preservation, food quality, deterioration, packaging, storage, and delivery
- Ensuring safety and hygiene during food processing, equipment usage, storage, and packaging
- Quality assurance and Control of processed foods for nutritional value, safety, and quality (physical, chemical, and sensory)
- Conforming to regulatory standards/requirements
- Designing new food products and the techniques required to create them
- Market research and consumer acceptability of products and market trends
- Ensuring the safety and quality of processed foods through safe transportation
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Food scientists are versatile and can work in distinct roles in corporate positions, industry, government (national testing laboratories, department of health, primary industries), policy development and research. The different areas would be in food processing, new product development, research, food microbiology, quality management, regulatory standards, and nutrition. They are employed across many industries related to food, ranging from major food and beverage brands to research organisations, flavour producers, and regulatory authorities.
Whether in industry, government, or academia, food scientists play a vital role in shaping the future of society.
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Food scientists gain expertise across various areas, each focusing on a different aspect of food innovation and safety:
- Food Processing: Learn the science behind the changes in food properties when processing; understand the various processing and preservation methods; different unit operations
- Product Development: Learn how to create new food products or enhance the quality, performance, and safety of existing ones. This requires creativity, sensory evaluation skills, and the ability to work effectively in teams.
- Nutrition: Learn how human health is dependent upon proper dietary intake of foods, both with a public health scenario and in a personalized nutrition perspective.
- Quality Assurance: Analyse food product components and ensure the final product meets company and government standards for safety (both microbiological and chemical) and quality.
- Research and Development: Explore scientific principles related to food components, products, or processes, scaling up processes for industrial production.
- Management: Take on roles in the organisation, operation, and development of food processing companies, focusing on overseeing employees and ensuring smooth production processes.
- Regulation: Work with government agencies such as FSANZ, USDA, FDA, EPA, and the Patent Office. In these roles, you will be involved in policy development, enforcing food safety, and labelling regulations, and ensuring food supply safety.
- Extension Education: Specialise in food safety, processing, or human nutrition, using various educational methods like workshops, group meetings, and digital platforms to share vital information with the public.
Our 鶹madou graduates have been employed by world-leading organizations, including corporations, NGOs, government, and entrepreneurial start-ups:
- Goodman Fielder Australia, Bega Australia, Perfection Fresh, Primo Ltd.
- CSIRO (research), Food Safety Australia and New Zealand (FSANZ-regulatory organisation)
- Nestlé, PepsiCo ANZ, Mars Australia (major food brands), Unilever, Danisco Australia Ltd, Arnott’s Ltd.
- Givaudan (flavours), International Foods and Flavours (IFF)
- Lion Co (beverages), Uncle Toby's & Kellogg’s (snacks and cereals)
- Australian Export Grains Innovation Centre (AEGIC)
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When you are studying food science and technology,you’ll learn all about food from all different aspects of the industry including:
- Science(chemistry, biology, physics)
- Food microbiologyandfood chemistry
- Nutrition
- Food toxicology
- Food safety
- Food preservation
- Sustainable food manufacturing
- Product design and development
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If you are thinking about becoming a food scientist or technologist, ask yourself the following questions. If most of the answers are “yes,” this could be an excellent career path for you:
- Do you love science?
- Are you interested in food and nutrition?
- Are you a good communicator?
- Do you give great attention to detail?
- Are you confident in enforcing rules and regulations?
- Can you work well in a team?