Food Science and Technology Technology involves the application of a variety of scientific disciplines to food manufacturing. Students gain knowledge on physical, microbiological, and chemical properties and compositions of food, from raw materials all the way to finished products. Interrelated fields such as nutritional science, sensory science, processing and engineering enable students to develop and manufacture safe and nutritious food products to meet consumer demand. The students will be stimulated to develop research specialization with strong critical thinking and innovation.

Our Food Science and Technology students can choose between two options in the third year, a research option and a work integrated education option that allow students to hone their skills through research or through experiences in industrial settings. In the final year, the students can select between two modules; food innovation and design module or culinary science module or they can explore more knowledge in many different areas of their choices.