COURSE CURRICULUM

The Bachelor of Science (Food Science and Innovation) includes an 80 credit point core component designed to provide students with essential knowledge and practical skills in food science, nutrition, and food technology. This core forms the academic foundation of the program and focuses on understanding food systems from production through to consumption, with an emphasis on safety, quality, innovation, and sustainability. Students begin with Introduction to Food Science and Nutrition, which provides a grounding in the scientific principles of food and its role in human health. As they progress, they study areas such as Novel Foods, Food Microbiology and Safety, and Functionality of Food Ingredients, which develop their understanding of food composition, safety standards, and ingredient behaviour. The curriculum also includes Quality Assurance and Food Analysis, as well as Food Formulations and Sensory Evaluation, which build practical skills in testing, assessing, and improving food products. In later stages, students undertake advanced subjects such as New Food Product Development and Food Innovation and Processing Technologies, which focus on applying scientific knowledge to create and improve food products for modern markets. Overall, the core structure integrates theoretical learning with applied practice, preparing students for careers in food science, product development, quality control, nutrition, and the broader food and beverage industry.