Food science

The Bachelor of Food Science and Human Nutrition is offered at the Ourimbah campus. The degree provides a strong background in the principles underlying the sciences of food technology and human nutrition. This includes the basic sciences, the chemistry and biology of nutrients and the attributes of food, including food commodities and functional foods.

Many countries have alarming rates of obesity, diabetes, cancer and heart disease. New healthy, enticing and tasty products are needed to help with these emerging health threats and graduates of this program are in the best position to make a difference.

Dr Taiwo Akanbi

Lecturer
School of Environmental and Life Sciences

Food Bioprocessing; Food Waste Valorisation; Encapsulation for Nutrient Delivery

Dr Emma Beckett

Lecturer
School of Environmental and Life Sciences

Biomedical science, Epigenetics, Science management

Dr Tamara Bucher

Senior Lecturer
School of Environmental and Life Sciences

Food labelling, Health perception, Nutrient profiling

Mrs Michelle Challinor

Associate Lecturer/Casual Academic
School of Environmental and Life Sciences|School of Environmental and Life Sciences

Dr Penta Pristijono

Lecturer
School of Environmental and Life Sciences

Edible coating, Food processing, Food safety

Professor Christopher Scarlett

Professor
School of Environmental and Life Sciences

Biochemistry, Carcinogenesis, Metastases

Dr Hayley Scott

Post Doctoral Research Fellow/Postdoctoral Research Fellow
School of Biomedical Sciences and Pharmacy|School of Biomedical Sciences and Pharmacy

Asthma, Fatty acids, Inflammation

Dr Quan Vuong

Senior Lecturer
School of Environmental and Life Sciences

Bioactives as functional ingredients, food waste utilisation, food preservation

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.