Food Science and Technology is a challenging multi-disciplinary subject in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and to better understand the concepts underlying food processing. Food Scientist improves our lives by looking for better ways to select, preserve, process, package, distribute food products and to discover new possible food sources.

A Career in Food Science

The food industry is a multimillion dollar operation. In recent years there has been an increasing demand for the expertise in the food industry. Unfortunately, only a relatively small number of Food Science courses available means that supply of graduates is less than the demand. Therefore, graduates of Food Science and Technology have excellent employment prospects in both public and private sectors.

What Exactly Does a Graduate of Food Science Do?

They are well qualified to work in many lucrative areas of the food-related sectors such as:

  • Quality control or Quality assurance managers
  • Production supervisors
  • Food engineers
  • Food product development technologists
  • Food packaging managers
  • Food microbiologists
  • Flavor chemists
  • Sensory scientist
  • Safety evaluation
  • Registered dieticians
  • Food service operations managers
  • Researchers in universities and hospitals
  • Public health educators
  • Journalists in food areas
  • Sales managers in food service businesses
  • Entrepreneurs
  • Lecturer

Food Science and Technology Degree

The duration of study for most degree program in Food Science is four years. Undergraduates students study multi-faceted aspects of the food industry, technically and theoretically, beginning with the initial production of agricultural raw materials through processing and packaging, and ending with the distribution and marketing of finished foods to ensure that food is safe, nutritious and wholesome for consumption. The food science and technology course provides an insight into the basic principles and practical applications of food science and technology. 

The four-year program is tailored to equip students with the required competencies in the scientific handling and processing of foods in both small-scale and commercial industries to meet the needs of the dynamic food industry.

Common courses consist of:

  • Biochemistry
  • Food Chemistry
  • Food Microbiology
  • Food Safety and Toxicology
  • Dietician
  • Food Packaging Technology
  • Advanced Food Sensory Evaluation 
  • Product Development
  • Food Engineering
  • Food Preservation
  • Unit Operations
  • Food Quality System and Assurance
  • Food Law
  • Sanitation 
  • Sensory analysis

Traits Needed to Succeed in Food Science and Technology

If you have the following qualities, you will succeed in the field of Food Science and Technology:

  • Interest in the science
  • Stong observation skills
  • Problem solving skills
  • Good interpersonal skills
  • Logical thinking

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