Division of Health Sciences
This program gave me the information and the confidence to go straight
into the workforce. By the end of the degree I had a great knowledge
base covering the full spectrum of food sciences. The lab work in
practicals was great preparation. So many of the skills were easily
transferred to the workplace. Having that lab experience with things
like water microbiology, pathogens in food, protein determinations and
sugar and salt concentrations really made a difference. I worked in a
lab while I was studying and that helped as well.
- Andrew Alikaris (graduate)
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Based
on my experience and knowing the industry I’d say even if you have
worries, just apply, because it’s only when you get into study and on
the job that you realise the potential. It’s a very rewarding industry
and there’s so much room for movement. People are always going to
consume food and there’s always going to be a need to ensure that it’s
safe. On the whole people are becoming more aware of the importance of
good health and nutrition, but at the same time we’re facing problems
like obesity and diabetes. It’s an exciting area where graduates can
make a real difference.
- Kirsty Fairbank (graduate) more
