Master of Food Science
Food & Beverage
A course by
University of Auckland
Gain specialist postgraduate knowledge and research skills in food science, including food chemistry, food safety, and food process engineering, through advanced taught courses and a research project.
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Core skills this course teaches
Specialised knowledge in food science
Develop advanced understanding of food chemistry, food process engineering, and food safety.
Practical research experience
Undertake a research project under academic supervision, possibly with industry collaborations.
About This Course
The Master of Food Science (MFoodSci) is an 18-month, 180-point programme that provides in-depth study in key aspects of food science. The programme includes taught courses and a research project under supervision, covering food chemistry, food safety, food process engineering, and related fields. Delivered through lectures, seminars, laboratory work, fieldwork and research supervision, the programme suits those intending to work in food-related industries or undertake further research.
Course Content
- Food Processing (FoodSci 703)
- Food Science (FoodSci 707)
- Food Analysis (FoodSci 740)
- Advanced topics in Food Science 1 & 2 (FoodSci 750 & 751)
- Advanced Food Science (FoodSci 708)
- Engineering Biotechnology (ChemMat 757)
- Research Proposal (FoodSci 752)
- Food Allergens and Intolerants (FoodSci 715)
- Food Safety (FoodSci 706)
- Research Project (FoodSci 790, 30 or 60 points)
Entry Requirements
An undergraduate degree in food science or a related discipline
A minimum GPA (for dissertation enrolment)
Build towards these roles
Food analysisQuality control and quality assuranceProduct developmentSensory & Consumer testingFood manufacturingTechnical salesRegulating authoritiesAcademic and industry research
