Master of Science (MSc) in Food Science

The University of Otago

Consumers want foods that are new and exciting, while also being nutritious, safe, tasty, convenient and produced in an environmentally responsible manner. Food companies need to cost-effectively produce foods that meet increasingly diverse market needs. Regulatory agencies insist foods conform to legislation around composition and safety. The challenge for the food scientist is to blend biology, chemistry, consumer research and nutrition to solve the problems of developing a safe, healthy, sustainable and nutritious food supply for people everywhere. Food Science is a portable degree. You can find Food Science jobs all over the world. You can use both creative and technical skills in developing new food products. Food Science is a very practical application of basic science (Chemistry, Microbiology, Biology) training with a product, consumer and market focus. There's a mix of scientific research, practical application and consumer interaction required to get the job done.A candidate achieving the degree by papers and a thesis shall normally follow a programme for the equivalent of not less than two years of full-time study and not more than three years of full-time study, and a candidate achieving the degree by thesis alone shall normally follow a programme of study for the equivalent of not less than one year of full-time study and not more than two years of full-time study. Exceptions shall be permitted only with the approval of the Pro-Vice-Chancellor (Sciences).

Division of Sciences