Which uni/course is good for food science?

[Nhu63]

Hi everyone
I am a year 12 student and currently thinking of doing something relates to food science in uni as I am interest in the chemistry in food.  Atm, food technology and nutrition at RMIT is one of my main option as i heard RMIT offers more practical works, but i also know that Monash at Parkville has the pharmaceutical science course which also teaches about formulate science that can leads to careers in food production. So which course should i consider? And is RMIT a good uni with science?
Thanks in advance
 

[keltingmeith]

There's nothing that really directly relates to doing food science - something tells me if slothpomba finds his way into this, he'll have a bit to say, but here's my suggestion:

I'd consider taking a nutritional course or straight science, and in that straight science look at taking units in organic and inorganic (particularly bio-inorganic stuff, if that's done), and analytical chemistry, plus any food chem electives if they're offered. On top of this, physiology/biochemistry and other similar units may also be a good benefit. (can't talk so much for the bio stuff)

However, what about "chemistry in food" do you find so interesting? Maybe there's another career that might interest you, and so a degree that could possibly lead to both might be more your style.

[slothpomba]

I had two friends in highschool who actually wanted to do food science. One went and did an RMIT degree actually called food science. The other did the BSc at UoM (melbourne uni) majoring in something like chemistry, with the plan to do a masters in food science later on.

Now RMIT food science faculty did have the most delicious icecream i've tasted in my life (still to this day) at their open day, so that is a plus.

It really depends how much you have you're heart set on X or Y. If you are absolutely sure you want to work in food science, id go for the named degree at RMIT. It would be more relevant and tailored having units exactly made for that kind of fields and subjects you might not otherwise get (hygiene and production techniques).

However, one must keep in mind there may be relatively few food science jobs open at any one time. Having a degree named food science and focused on food science will likely restrict you in applying for other jobs. This may not leave you in the best position and you may want to consider this distinct possibility.

I am not sure about this but i'd imagine many "food scientists" are simply chemistry graduates with another extra degree or some on the job training. This is the other route you could take, just do a science degree in a relevant major like chemistry. You have a much more broad degree which may allow you to apply for a number of roles. There's still no guarantee for a job (science job market is tough) but at least you'll have a more broad range of targets.

I think in most ways its the superior option. You have a more broad degree and education. You can change majors and subjects within science. If you're in food science and decide you don't like food science, basically the entire gig is up and you have to drop the entire degree. If you study a little chemistry (within a science degree) and don't like it, early on its fairly trivial to switch into say being a biology major.

I'm not sure if Pharm Sci would be useful for a career in food science. I know little about the degree and it's been reformulated twice during my 5 years at Monash. I can see how many of the techniques would transfer over but in many ways, a lot of them would probably diverge as well. It in itself is a narrow degree (a fair bit less narrow than food science, can probably swing it into a chemistry/pharma job) and the risk is there too.

Finally, all uni's are pretty good with everything. If you learn biology at Monash Vs RMIT, both will teach you about cells, both will teach you about evolution. All lecturers have a PhD and are usually the cream of the crop, the top of their class. Anywhere you go will be a reasonably good education, Monash wont have hidden knowledge that RMIT won't teach you (across similar subjects anyway).