Use your skills to examine chemical and physical properties of substances to refine chemical processes, food production, and coordinate wine and spirits production.
As a chemist and food and wine scientist, there are many areas for research. These include:
- conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
- analysing and conducting research to develop theories, techniques and processes and testing the reliability of outcomes under different conditions
- developing practical applications of experimental and research findings
- testing food products for flavour, colour, taste, texture and nutritional content
- advising on preserving, processing, packaging, storing and delivering foods
- developing quality control procedures and safety standards for the manufacture of food products
- examining grape samples to assess ripeness, sugar and acid content and determining suitability for processing
- coordinating winemaking processes; directing workers in testing and crushing grapes; fermenting juices; and fortifying, clarifying, maturing and finishing wines
- blending wines according to formulae and knowledge of wine-making techniques
Source: Australian Bureau of Statistics
Disclaimer: This page provides study pathway and career options as a guide only. You should contact the Admissions Centre, International Centre or relevant Faculties for full details.
Study pathways
The following study pathway shows the most common and direct route for a UWA student to pursue this career.
Undergraduate
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This course is required to pursue this career.
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Postgraduate
Postgraduate study is required for a career as a Food Scientist.
Relevant courses include:
Other relevant majors include: