Course details

Summary

BSc in Food Science and Nutrition is a single major which offers two distinct pathways; Food Science, and Nutrition, and a limited opportunity to mix the two.

Students should follow the suggested pathways, particularly at Stage 1, to meet prerequisites for future courses. This applies particularly to students following the Nutrition pathway with the intention of entering Dietetics training and students who fail to do so may find access to stage 2 and 3 course delayed. Extra Food Science skills can be added through their choice at Stage 3. Similarly Food Science students can consider adding extra nutrition skills.

The topics covered in the Food Science pathway underpin all aspects of manufacturing, processing and production in food-related industries. You will learn about food components, their properties and how they interact in food products, functional foods, emerging technologies and their benefits, food safety and food preservation and product development, from bench top to market. Internships are also available for selected students in the Food Science pathway. The Nutrition pathway has a focus on human nutrition, the maintenance of good health and the well-being of populations. This requires consideration of the environmental, social, economic and cultural determinants of eating behaviors and how they impact on health.

Career opportunities

Food Scientists may find work in the food industry, research institutes and government departments, in areas such as research, food and ingredient manufacturing, food safety, food analysis, sensory evaluation, product development and waste management.

Nutrition graduates may find work in private practices, the food industry, research institutes, non-governmental organisations and government departments, in areas such as research, nutritional consulting, nutrition information services, health promotion, health programme planning and health policy. Registration as a nutritionist or a dietitian can be available after specialised training and work experience.

Further study options

• Bachelor of Science (Honours) in Food Science
• Postgraduate Diploma in Science (PGDipSci) and Master of Science (MSc) in Food Science
• Master of Professional Studies in Food Safety
• Master of Engineering Studies (MEngSt) in Food Process Engineering

Structure

The Food Science and Nutrition pathways are designed to ensure that graduates meet the core skills for employment in their chosen areas.

To complete a BSc degree you need to pass courses totalling 360 points.

Entry criteria

Secondary school qualifications

You need to have one of the following: International Baccalaureate Diploma with a minimum total score of 24. General Certificate of Education (GCE) Advanced Level. You must have completed a minimum of three A-Level subjects with at least a 'C' grade or higher. General Studies or similar general papers cannot be included.

GCE ‘A’ Level requirements apply to ‘A’ Level qualifications examined by bodies such as AQA, OCR, Edexcel, WJEC, CCEA, Pearson Education Limited and CIE taken outside of New Zealand.

English language requirements:

IELTS 6.0; TOEFL (iBT) 80; TOEFL (paper-based) 550; CAE or CPE 169; PTE 50; MELAB 80.