Food innovation is driven by trends like reducing sugar, sodium and fat; using more natural flavourings and colourings, and improving the shelf-life of foods.
Food scientists are critical in the production of food. They develop new food products, improve sensory attributes and nutritional content of foods, and find new ways to preserve, process, package and distribute food.
Study food science and become familiar with food chemistry, food microbiology, sensory science, food product development and food processing and technology.
You learn to analyse the characteristics of food, discover new food sources, and research how to make processed foods safe and healthy.
This is part of the Bachelor of Science.
Known for its expertise across the field, the Department of Food Science and Microbiology is part of science at AUT.
We offer a wide range of undergraduate and postgraduate degrees, taught by academic staff who are experts on food chemistry, food microbiology, food technology or biofilms.
Undergraduate study in food science and microbiology will give you a solid grounding in this area.
- Bachelor of Science in Food Safety
- Bachelor of Science in Food Science
- Bachelor of Science in Microbiology
- Graduate Certificate in Science
- Graduate Diploma in Science
The Department of Food Science and Microbiology offers a range of postgraduate degrees:
- Bachelor of Science (Honours)
- Postgraduate Certificate in Science
- Postgraduate Diploma in Science
- Master of Science
- Master of Science (Research)
- Master of Philosophy
- Doctor of Philosophy