Stellenbosch University

Department of Food Science​

At the Department of Food Science, we integrate expertise in chemistry, biochemistry and microbiology to drive measurable improvements in food quality and security. Our research has led to sustainable packaging solutions that extend shelf life and reduce waste, while local food producers have adopted our advanced microbial safety protocols to set new benchmarks in quality control. We’ve also developed innovative cold chain management systems and refined storage techniques that preserve nutritional value from farm to table.

Our department has a proven track record in translating scientific discovery into practical applications. By working closely with industry partners and regulatory bodies, we have influenced food safety standards and improved processing methods. Our hands-on training programmes equip students with the skills needed to succeed in the food industry, ensuring that every graduate is prepared to address consumer demands and environmental challenges through real-world, research-driven solutions.

Contact details
+27 21 808 3578

Physical address
Hammanshand Road
Stellenbosch

 

"Our research has led to sustainable packaging solutions that extend shelf life and reduce waste, while local food producers have adopted our advanced microbial safety protocols."

Our Programmes

Undergraduate programme

Our four-year BSc in Food Science provides you with the skills to understand and enhance food production, safety and packaging. In your final year, you’ll explore biology, chemistry and food biochemistry, advancing to more complex topics like product development and factory machinery.

Postgraduate programmes

Our areas of focus include Food Production Systems and Nutrition Security.