Key researchers: Tina Bell, Kim Bell-Anderson, Rosalind Deaker, Alison Jones, Brian Jones, Brent Kaiser, Claudia Keitel, Michael Kertesz, Ali Khoddami, Kim-yen Phan-thien, Malcolm Possell, Thomas Roberts, Andrew Merchant.
Food science is an interdisciplinary field that combines principles from a range of core disciplines to enhance our understanding of food and its production. It draws on chemistry, biology, physics, engineering, and nutrition to explore the nature of food, the causes and mechanisms of changes over time, and the principles underlying food processing. Understanding the human experience of food through the nutritional and sensory sciences is another vital component of Food Science that that examines how consumers perceive and interact with food products.
The University of Sydney has a burgeoning Food Science group with expertise in the various core disciplines. We conduct collaborative industry-focused research to improve the quality, safety, efficiency, and sustainability of food products and production methods. Food science research has a vital role if we are to meet sustainable development goals related to the global challenges of food security and sustainability. Through our research as well as our teaching activities in Food Science and Nutrition Science, we aim to advance the science of food and to inspire the next generation of food science scholars, leaders, and innovators.