The current round of university offers for study in 2003 shows a surge in demand for food science programs at the University of Queensland.
Applications for places in the Bachelor of Applied Science (Food Science and Nutrition) at UQ has increased by more than 80 percent on last year, according to Professor Roger Swift, Executive Dean of the Faculty of Natural Resources and Veterinary Science (NRAVS).
As a result, the OP score required to enter the three-year program has jumped three levels — from OP 14 last year to OP 11 this year.
“There has been an enormous shortage of food science graduates in recent years with more jobs available than graduates to fill them,” Professor Swift said. “It’s good to see that the message is starting to get through and that students are taking up this great opportunity.”
Professor Swift says food processing is the largest manufacturing industry in Australia.
“As the demand for high-quality, safe and convenient foods continues to rise the demand for specialists with degrees in food science and nutrition will also rise,” Professor Swift said.
“Some of the graduates of our food science programs are involved in product management, quality assurance management and technical sales while others work in laboratories to research and develop new and better products.”
The NRAVS Faculty has established a program known as Food Science in Schools.
The program involves UQ academic staff conducting practical laboratory sessions in high school chemistry classes. In the sessions, food science is used to teach basic chemistry principles and to introduce students to food science as a career option.
The Bachelor of Applied Science (Food Science and Nutrition) and the Bachelor of Food Technology are both offered from the University’s St Lucia campus in Brisbane.
Media: For more information contact Anthony Smith (telephone 07 5460 1229 or 0409 265 587).
