Food science involves the application of scientific principles in the development and supply of safe, nutritious and affordable food. Food scientists must be knowledgeable about the chemical composition, structure and nutritional value of food, food processing and preservation techniques, and the chemical, physical and biological changes that occur in food during processing, preservation and storage.

“Food Science is a scarce skill in South Africa and Food Scientists are sought after by food related industries and research institutions, locally and internationally,” says Prof Amanda Minnaar, Head of the Department of Food Science at the University of Pretoria.

According to Prof Minnaar, post graduate applications from master's and honours graduates in Food Science as well as related disciplines such as Biochemistry, Chemistry and Microbiology are encouraged to apply for the stimulating MSc and PhD Food Science research opportunities.

Research areas include food biopolymers, food phytochemicals and health, nutritional and sensory quality of food, safety of irrigation water and food processing technologies.

All the academic staff members in the Department of Food Science are NRF rated; it is the highest concentration of NRF rated food science academics in the country. During the past 25 years, the Department has awarded no less than 395 degrees and has a very strong research-based post-graduate programme.

For more information, please contact Prof Minnaar at [email protected]. Applications should include research area of interest, certified copies of academic records, full curriculum vitae and abstracts of previous research. The closing date is 30 January 2009.