Studying food science abroad
What is food science?
Food science is the study of the physical, chemical, and biological properties of food and how it affects human health and nutrition. It explores how food is produced, processed, preserved, and prepared, as well as the challenges of ensuring food safety and quality. Topics include nutrition, food chemistry, microbiology, and food technology.
The subject combines knowledge from biology, chemistry, nutrition, and engineering. As a food science student, you will learn how food systems work, how to improve food quality, and how to develop safe and nutritious products. Your studies might take you from laboratories and kitchens to farms, factories, and research centres.
Why study food science abroad?
Studying food science in another country lets you experience different cuisines, food production methods, and nutritional practices. You could visit food factories, explore agricultural systems, or see how local cultures preserve and prepare food. These experiences provide practical insights that textbooks alone cannot offer.
Learning internationally also helps you gain a global perspective on food safety, sustainability, and innovation. You will improve cross-cultural communication skills and form professional networks with researchers, food companies, and policy-makers worldwide.
What you will study
Food science degrees often mix theory with practical work. Key areas of study can include:
- Food Chemistry – understanding nutrients, additives, and food composition
- Food Microbiology – studying bacteria, fungi, and pathogens in food
- Nutrition and Dietetics – exploring how food affects health
- Food Processing and Technology – learning methods to preserve and prepare food safely
- Quality Assurance – ensuring products meet safety and legal standards
- Food Safety and Regulations – understanding laws and hygiene practices
- Research and Data Analysis – collecting and interpreting scientific results
Many courses include lab experiments, industrial placements, internships, or projects with food companies and regulatory agencies.
Related subjects you might also like
- Nutrition Science
- Agricultural Science
- Biotechnology
- Culinary Arts
- Environmental Health
Accreditation
At undergraduate level, you may graduate with a Bachelor of Science (BSc) in Food Science or a related field such as Nutrition or Food Technology. Some universities offer a Bachelor of Arts (BA) in Food Studies, which often combines food science with policy, business, or public health.
At postgraduate level, options include a Master of Science (MSc) or Master of Research (MRes) in Food Science, Food Safety, or Nutrition. Specialisations may focus on areas such as product development, food policy, or sustainable food systems. A PhD is usually required for advanced research or academic careers.
In many countries, professional accreditation is available for food scientists, nutritionists, and quality assurance specialists through recognised industry organisations.
Careers
A degree in food science can lead to careers in food production, quality assurance, nutrition, and research. Some graduates work as food technologists, ensuring products are safe and nutritious.
Others may become food safety officers, designing programs to prevent contamination and comply with regulations. Many take on roles in product development, marketing, or food policy, working with companies, government agencies, or international organisations.
You could also work as a nutrition consultant, dietitian, or food research scientist in universities, laboratories, or industry think tanks. Beyond these roles, food science graduates may become educators, community health advisors, or food writers. The skills you gain are valuable worldwide, offering opportunities to improve health and safety in the global food system.