Food science involves the application of scientific principles in the development and supply of safe, nutritious and affordable food. Food scientists have been involved in the development of many novel food products that are now freely available in shops, e.g. long-life milk, frozen and canned foods, snack foods and ready-to-eat meals. Food scientists are trained to meet the challenge of developing and supplying foods that comply with the ever-changing demands of the modern consumer. Just as importantly, food scientists lead the fight against hunger and malnutrition through the development of affordable, nutritious foods. Examples are instant weaning porridges and vitamin- and mineral-fortified staple foods.
A food scientist must be knowledgeable about the chemical composition, structure and nutritional value of food, food processing and preservation techniques, and the chemical, physical and biological changes that occur in food during processing, preservation and storage.
The food industry is South Africa’s largest manufacturing industry, and a degree in Food Science is your stepping stone to various exciting and challenging careers. The multidisciplinary nature of the Food Science courses, as well as exposure to the industry (visits to food factories, practical work in the Department’s pilot plants), allow Food Science graduates to pursue a large variety of careers in the food and the food-related industries, based on each individual’s personal interests.
The interface between food science, nutrition and health is an area of increasing concern to consumers, government and the food industry. There is an increase in consumer awareness of the impact of diet and the foods we consume on health-related diseases and well-being. Government recognizes the multifactorial causes of hunger and malnutrition in our region and is committed to addressing this issue. Since consumers rely on the food industry to provide healthy, nutritious, safe and high-quality processed foods, food scientists and nutritionists employed by food and related industries will play an increasingly important role in the future to ensure that consumers have access to safe, high-quality foods that are nutritionally beneficial.
Alice Nderitu, PhD student from the Dept of Food Science, University of Pretoria, spent five months (July-December 2011) conducting some of her research work at Texas A & M University, USA.
The Sensory Research division of the Department of Food Science currently has two active descriptive sensory panels (DSP). These panels, namely the potato chip and milk panel, are managed and lead by the panel leaders, Jean-Mari de Klerk and Melanie Richards.
Prof Elna Buys, an expert in food microbiology and food safety was recently appointed as the new Head of the Department of Food Science in the Faculty of Natural and Agricultural Sciences.
Alice Nderitu, PhD student from the Dept of Food Science, University of Pretoria, spent five months (July-December 2011) conducting some of her research work at Texas A & M University, USA.
Twambo Hachibamba shares experiences at the Texas A&M University. She was there from 5 July 2011 to 6 Feb 2012 for a Research Internship.
The 45th Annual Dairy Symposium was held from 16 to 18 April 2012 at the Gateway Hotel situated in the Gateway Mall, Umhlanga Rocks.
The Sensory Research division of the Department of Food Science currently has two active descriptive sensory panels (DSP). These panels, namely the potato chip and milk panel, are managed and lead by the panel leaders, Jean-Mari de Klerk and Melanie Richards.
Prof Elna Buys, an expert in food microbiology and food safety was recently appointed as the new Head of the Department of Food Science in the Faculty of Natural and Agricultural Sciences.
Last edited by: Naushad Emmambux