Food Science, BSc (Hons)

Our accredited food science course equips students with essential scientific knowledge and technical skills to design innovative foods, enhance taste, texture, and nutrition, develop sustainable ingredients, and ensure food safety and affordability. Through practical application, learners explore sustainable, nutritious, and safe food production using specialized facilities, including food processing labs for engineering technologies, quality control for product assessment, teaching labs for microbiology in safety, flavour labs for chemistry analysis, and sensory centres for consumer preference testing.The program fosters industry connections, offering exposure to food companies and opportunities to develop new products in the third year, present to professionals, and compete in events like Ecotrophelia. Additional options include an industry placement year or a computer science year for data analysis. Curriculum covers biochemistry, physiology, sustainable production, process engineering, sensory evaluation, food spoilage, preservation, quality, and a final-year research project with microbial methods and flavour studies, culminating in team-based product innovation.

We'll teach you about biochemistry and physiology, to develop your scientific understanding of food. Fundamentals in Food Science and Nutrition covers the functional properties of food and the impact this has on diet. Learn about the importance of sustainable food production and how we can achieve this through the supply chain. In the second year, you get a detailed understanding of process engineering. You will follow the whole process from the ingredients used to the final packaged food. You'll develop skills in sensory evaluation. Using techniques, you'll understand how to test consumer acceptance of new products. You'll study technical, scientific and engineering concepts in food spoilage, food preservation and food quality. In the final year you will carry out a unique research project supervised one-on-one by our academic team. You'll deepen your understanding of microbial methods and the use of data. You'll study food flavour, looking at aroma, taste and texture perception. You'll work as a team to develop a new product to present to your peers and industry.