Bachelor of Science with Honours (BSc(Hons)) in Food Science

at University of Otago

Modules
 

• Food in a Changing World  
• Introduction to Food Marketing  
• Food Components, Processing and Functionality  
• Food Systems and Quality  
• Sensory Science 
• Food Chemistry, Structure and Function  
• Food Preservation and Processing

• Admission to the programme shall be subject to the approval of the Pro-Vice-Chancellor (Sciences).
• have been admitted to the degree of Bachelor of Science majoring in the subject or subjects of study proposed with an average grade of at least B+ for the appropriate 300-level papers;
• have been admitted with the status of one who is entitled to proceed to the degree;
• have a qualification acceptable to the Pro-Vice-Chancellor and produce evidence acceptable to the Pro-Vice-Chancellor of ability to proceed to the degree.

The cost of studying at University of Otago varies largely depending on the type of university and the degree chosen. More often than not, humanities, arts, and education courses are less expensive than degrees in medical, engineering, or management. Furthermore, students who choose to study at the postgraduate level typically pay higher tuition fees, which again vary depending on the programme chosen.

Most universities provide scholarships or financial aid to students in order to help them offset their tuition costs. Students should be aware that additional course fees and incidental expenses may not be included in tuition. On average, international students can expect to pay NZ$40,952 annually, to study in University of Otago.

As a Food Science graduate, you will have good prospects here in New Zealand and also exciting opportunities overseas. Our graduates frequently  find employment before they have even completed their  final year at university.

You could end up working for a national or international food company specialising in dairy, confectionery, brewing, fruit and vegetables, seafood or any other foodstuff.

Careers in areas such as product development, food quality management, chemical/nutritional analysis, sensory analysis, marketing and research will be at your  fingertips.