Bachelor of Science (Science) - Food Science and Technology

Curtin University

Food scientists and technologists develop and improve ways to process raw ingredients – including grains, meats, milk, fruit and vegetables – into safe, nutritious and tasty foods. Food science and technology is a multidisciplinary discipline that requires knowledge of biology, chemistry, nutrition, microbiology and engineering. It also includes the latest research in the handling, processing and packaging of foods, from the farm to the consumer's plate. As such, careers in food science and technology can be highly diverse – your role may range from developing new food products to providing solutions to technical issues in processing.Have demonstrated knowledge and understanding food science that is typically at a level that, whilst supported by advanced textbooks, includes some aspects that will be informed by knowledge of the forefront of food science, GC1. can apply their knowledge and understanding in a manner that indicates a professional approach to food science, and have competencies typically demonstrated through devising and sustaining arguments (to both specialist and non-specialist audiences) and solving problems within food science, GC2, understand the constructs of the scientific method and apply these principles in food science using digital technologies, GC3.

061600D