This course will examine the contribution of the breadth of food science and technology to the food industry, and the skills expected of a food science professional. A technical lecture series will demonstrate the integration of all aspects of food science and technology, and their underpinning by the basic sciences, through examination of a hypothetical company producing a selected food product. Field trips will provide early exposure to the food industry. Students will be exposed to the theory of and have the opportunity to practice a range of generic skills relevant to both their University studies and practice in food science and technology, including oral and written communication, team/group work, information literacy, personality types and learning styles.