Bachelor of Science (Food Science and Innovation)

Gain confidence through lab and field work. Get unique opportunities to participate in ground-breaking research. Study at Western’s specialist facilities and state-of-the art teaching labs. Learn to solve complex problems by working with students in other disciplines. You can even complement your degree with subjects from non-Science disciplines, such as Arts, Humanities, and Social Sciences. Pick which subjects suit your career goals. Open up to a world of unlimited opportunities in astrophysics, conservation biology, drug design and pharmaceuticals, environmental health, food formulation, forensics, biomedical and biophysical research, hospital or pathology labs, plant science and horticulture, and wildlife management. Note: Not all majors are studied at every campus. Please refer to specific study areas for locations. This major will help you understand nutrition, and the science behind food in the largest business sector in the world. This major will help you understand nutrition, and the science behind food in the largest business sector in the world. A major in Food Science and Innovation will prepare you to be a leader in developing innovative, safe, healthy and sustainable foods. A solid foundation in the biological and chemical sciences, needed to underpin food science, will enable graduates from this program to be confident in the rapidly evolving food technology sector. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching. The program is flexible and enables you to undertake units in human nutrition and health, food production, biotechnology, integrated management with industry and community links, with modern sensory and food processing facilities. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching. A major in Food Science and Innovation will prepare you to be a leader in developing innovative, safe, healthy and sustainable foods. A solid foundation in the biological and chemical sciences, needed to underpin food science, will enable graduates from this program to be confident in the rapidly evolving food technology sector. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching. The program is flexible and enables you to undertake units in human nutrition and health, food production, biotechnology, integrated management with industry and community links, with modern sensory and food processing facilities. Graduates can pursue opportunities in food formulation, food research and development, quality assurance, food plant management, food molecular biology, flavour chemistry, consumer relations, food quality assurance and teaching.

Successful completion of Year 12 with an ATAR of 60, successful completion of a recognised foundation studies program, 1 year of university studies or completion of a qualification equivalent to an Australian AQF Certificate IV.