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Understanding food, its components, quality and consumer appeal are the ingredients of Food Science. At the University of Otago, Food Science papers aim to prepare people for creative, challenging, diverse and rewarding food industry careers.
Food Science builds upon the basic sciences of Biology, Chemistry and Physics and it interacts with such diverse scientific disciplines as Human Nutrition, Microbiology, Biochemistry, Biotechnology and Process Engineering. All play an important role in the understanding of the foods we produce, manufacture and consume.
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Every applicant must either be a graduate with an average grade of at least B for the appropriate 300-level papers, or have alternative qualifications or experience acceptable to the Pro-Vice-Chancellor (Sciences).
In considering an applicant's qualifications, regard will be had to the detail of the course of study followed to gain the qualification, as well as the applicant's performance in the programme.
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