COURSE CURRICULUM

The Bachelor of Science in Food Science and Health is a four-year degree that builds strong foundations in biological, chemical, nutritional, and food-related sciences, preparing students for careers in the food industry, health sectors, and research organisations. In Year 1, students study core sciences including biology, chemistry, mathematics, physics, human nutrition, and introductory food science, alongside basic computing skills for scientific work. Year 2 develops deeper scientific understanding through modules in biochemistry, food chemistry, microbiology, organic and analytical chemistry, anatomy and physiology, and microbial metabolism, strengthening knowledge of how food interacts with biological systems. Year 3 focuses on applied food science and industry practice, including food technology, food engineering, processing operations, quality control, public health nutrition, and research trends, supported by a cooperative education placement that provides real-world industry experience. Year 4 is more advanced and specialised, with a major final-year research project and modules in food biotechnology, advanced food chemistry, nutrient metabolism, food microbiology, production systems, and chemometrics. Students also study topics such as functional foods, waste management, and business-related aspects of food systems. Overall, the program integrates science, technology, and health to prepare graduates to improve food quality, safety, and nutrition while supporting innovation in the global food industry.