BSc in Food Science
DURATION
4 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
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STUDY FORMAT
On-Campus
Introduction
Food Science deals with the processing of raw agricultural produce into food products that are acceptable for human consumption. A Food Scientist possesses the skills necessary to convert these raw materials into the safe, attractive food products and beverages available on our supermarket shelves. Food Scientists constantly seek to improve existing techniques by which new products are developed, processed, packaged, stored, and transported.
Food Science is an exciting field of study that applies sciences such as Chemistry, Biochemistry, and Microbiology to discover ways to improve the taste, nutrition, and quality of the world's food supply. You will also learn about food preservation and processing, food analysis, product development, food packaging, and the implementation of food quality and safety systems.
Admissions
Curriculum
First Year
- Biology
- Chemistry
- Physics
- Computer Skills
- Mathematics
- Introduction to Food Science
Second Year
- Biochemistry
- Biometry
- Chemistry
- Microbiology
- Food Processing and Preservation
Third Year
- Food Biochemistry
- Food Chemistry
- Microbiology
- Meat Science, Nutrition, Food Safety, Cereal Science & Sensory Science
Fourth Year
- Product Development
- Food Chemistry & Analysis
- Food Factory Machinery
- Food Packaging
For complete information on degree structure, subject choices, and application procedures, please refer to the University of Stellenbosch