Science option that offers food for thought

Kirsty Davidson has had a wide range of university lab work and stints with companies. Photo / Supplied

Food Science looks at improving food's quality, preservation, safety and attractiveness. A multi-disciplinary major within Bachelor of Science at University of Auckland, research involves studying fundamental chemical reactions happening in food systems, explains University of Auckland's Acting Director of Food Science, Professor Conrad Perera. In the first 18 months, students must pass specific biology, biochemistry, chemistry, physics, calculus and engineering papers to continue into dedicated food science papers such as basic engineering processes and microbiology.

Food science students do about four hours lab work for every two to three hours of lectures. Food processing and sensory papers are almost entirely laboratory based and students have to present findings to classmates and external judges.

By the third year, students are learning about composition of foods, the chemical and physical properties of foods, food manufacture and changes that occur during processing and preservation.

Students with a B+ average or higher are invited to do an Honours year of predominantly laboratory work involving a research project, thesis and presentation. Others continue into masters and PhD study or undertake the postgraduate diploma in Bioscience Enterprise to branch off into different bioscience industries at management level.

Food science graduates work in areas such as food manufacture, food safety, food analysis, brewing, cereals and baking, dairy products, product development, sensory evaluation and winemaking.

GRADUATE

Kirsty Davidson, 22
Fonterra graduate technologist
Graduate salary: $45,000-$50,000

I always enjoyed science at school but didn't want to go into a pure lab role. Food science appealed because it was practical and I had a commercial side. I originally hoped to do a conjoint degree in business and food science but that wasn't possible because food science is quite a structured degree, unlike many sciences.

Studying food science can be quite challenging because it involves other departments, not only science. I was comfortable with the engineering papers because I'd done calculus at school but I know some of my friends struggled although they got through okay.

And while physics isn't as important as the other sciences, there is a compulsory physics paper in the first year. We had a class of 30 to 40, which was good; in my Honours year there were about 10 of us.

I did project development in my Honours year and the university and I have an IP agreement over my product; an anti-oxidant enhanced fruit juice beverage. I made it in the lab, tested to verify it had anti-oxidants, and did consumer research to see if the public liked it. All through, I was guided by my supervisor. I really enjoyed the combination of science, creativity and innovation.

I became interested in Fonterra after doing an internship at TipTop (owned by Fonterra) between my third and fourth years. I did a project with the research and development team under supervision, which included a presentation. During the internship I worked in the lab, the plant and at a desk so I got a balanced view of what Fonterra offered.

We are well looked after in the graduate programme. After a 10-day induction we were sent out to gain an overview of the industry for four months at different factories and manufacturing sites. I spent two weeks in Morrinsville, then four weeks in Timaru. I have just spent four weeks in Cambridge, where I did a problem-solving project for the dairy factory. I enjoyed that because I felt I made a useful contribution.

I'm now doing a three-month course with other graduates at the Fonterra Research Centre in Palmerston North. It covers theory and practice of dairy science, engineering and process science and the range of technology used at Fonterra. Then there is a 16-week research project we do to gain a Masters in Dairy Science and Technology.

My degree helped me develop logic and problem-solving skills and the ability to manage my time and projects; not that you realise you're developing those skills at the time. You tend to concentrate more on the knowledge side.

We did lots of presentations at university, especially in our third and fourth years, which I found hard initially because I'm quite shy. But those experiences at university really helped with the Fonterra application process which included an assessment day in Palmerston North where we had to do individual presentations as well as group work and group presentations. We were also interviewed. I'd never attended an assessment day before and I was scared out of my mind before I got there.

MANAGER

Greg Walsh
Fonterra technical manager

There are a number of different technical fields in Fonterra focusing on plants, products and processes, and involving everything from troubleshooting to research. From time of recruitment we actively work with the graduates to help find the best roles for them depending on what they enjoy and want to excel at.

We are looking for talented people who are passionate, innovative and possess a "can do" attitude to help us lead the way in dairy. Technologists who succeed within Fonterra have a keen eye for improvement and the interpersonal and communication skills to invoke change. They need to be organised team players and demonstrate previous leadership skills at school or university.

Kirsty has the ability to proactively solve problems with a practical and structured approach. She is resourceful and adaptive to change and has good communication and presentation skills. Kirsty also has an in-depth understanding of products and their biochemistry, as well as the processes involved in manufacture and commercialisation of food products.

TRAINING PLACE

Qualification: Bachelor of Science Honours (Food Science), University of Auckland. Contact: 0800 61 62 63 or (09) 3737 599, email studentinfo@auckland.ac.nz or txt 5533, web: www.auckland.ac.nz/food/
Entry Requirements: NCEA University Entrance or equivalent plus rank score of 150 from best 80 credits over 5 subjects to enter BSc; then passes in specific subjects to enter food science in second year.
2010 tuition fees: $4500-$5350
Application deadlines: December 1, 2010