Welcome to the website of the Food Science & Technology Research Group in the School of Chemical Engineering at The University of New South Wales. The ARC Training Centre for Advanced Technologies in Food Manufacture has been recently established with the School.
Food Science & Technology is about using the tools and knowledge of many fundamental sciences to solve problems, improve processes, and develop innovations for food industry and consumers. Consider an everyday food product like bread: from the time the wheat is grown until it reaches the consumer in a formulated bakery product, it undergoes vast chemical, physical, nutritional, and sensory changes. Depending on their objective, a food scientist may need to draw on Chemistry to characterise changes in food composition, nutrition, and health-related traits; Rheology to understand changes in food texture, structure, and processing properties; Microbiology to identify risk points for spoilage and contamination, or conversely to control the manufacture of a fermented food; and Psychology to understand consumer attitudes, preferences, and behaviour towards foods.
The University of New South Wales is the first Australian university to offer a 4-year professional degree program (embedded honours) in Food Science & Technology, and has been the only national provider of specialist education in this discipline for over 60 years. We continue to lead the field in training the next generation of scientists and technologists for the Australian and international food industries, with four year degree programs offered in Food Science & Technology and Food Science & Nutrition.