COURSE CURRICULUM

The Bachelor of Food Science and Technology at UTS offers a comprehensive and progressively specialised learning experience that begins with fundamental scientific study and advances toward industry-focused food science applications. In the early stages of the course, you will complete core subjects in chemistry, microbiology, cell biology, biochemistry and molecular biology, ensuring you develop a strong scientific foundation essential for understanding food composition, function and behaviour. As you move into discipline-specific subjects, your study will focus on key areas of food technology, including food processing, food safety and quality, nutrition, metabolic biochemistry and the chemistry and physics of food. These subjects deepen your understanding of how raw materials are transformed into safe, nutritious and innovative food products that meet consumer needs and regulatory standards. You will also examine emerging trends in food production, sustainability and bioprocessing, which are becoming increasingly important within the global food sector. Throughout the course, you have the flexibility to broaden your learning through a selection of electives drawn from science or complementary disciplines such as business, law or the arts, allowing you to tailor your degree to your interests and career aspirations. In your final year, you will undertake a substantial capstone project that brings your knowledge and skills together in a practical, industry-relevant context. This project involves conceptualising, designing, developing and testing an original food product, providing hands-on experience in product development cycles, formulation, sensory testing and quality evaluation. By the end of the course, you will graduate with strong scientific expertise, practical laboratory competence and applied problem-solving capabilities, preparing you for roles across the food manufacturing, quality assurance, product development, regulatory and research sectors.