Food science develops from various disciplines such as biology, biochemistry and chemical engineering in an attempt to improve food products and better understand the processing of food. Food scientists study the physical, chemical and microbiological part of food. Technologists & Food Scientists use principles of engineering, chemistry, microbiology and other sciences to confirm food safety and agricultural productivity. The scientist discovers new source of food, examines nutrition content and finds various ways to process, preserve and package food. So, food scientists play a vital role in improving the quality of the food that we eat daily.

Academic Entry Requirement

• Grade 12