This course provides students with a sound foundation in food chemistry, microbiology, quality and processing and introduces advanced research topics and their practical application in commercial settings. With their food science expertise, they will be equipped to support the health and well-being of communities’ worldwide, managing sustainable, safe food production across the entire supply chain. Graduates pursue exciting and diverse careers including aid and development, nutrition assessment and substantiation of product health claims, health promotion, food safety and regulation, production, policy, research and development. They may obtain work with international bodies such as the Food and Agriculture Organisation, World Health Organisation or international aid agencies, working in the field, in the classroom, the lab, or policy making from the office. 1 year option available depending on applicant's background.