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Food Science, BSc (Hons), with industry placement

University of Reading, United Kingdom

 
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Subject ranking

Food Science and Technology
UK / ARWU 2024
2nd
Food Science and Technology
UK / USNews 2024
2nd
Nutrition and Food Science
UK / Guardian 2025
6th

Costs

Course feesS$51.8K / year
Entertainment, books
food & rent
S$17.3K / year
Beer S$7
MacDonalds S$10
Cinema S$11
Coffee S$5
TotalS$69.1K / year

Entry requirements

A Level ABB
Diploma 3.0
International Baccalaureate 32

Scholarships

British Chevening Scholarships
100% for tuition and living expenses
Limited quantity

Information

Course
Code
D615
Upcoming
Intakes
Oct 2025
Course
Website (External)
Pathway
Programmes
See pathways
University
Information
WHATSAPP
+65 9650 3225
HOTLINE
+65 6333 1300

Duration

4 years
Graduate
2029
About the course

This four-year course, led by experts in the Department of Food and Nutritional Sciences, integrates an industrial placement to provide a comprehensive understanding of food production processes. Students will acquire essential knowledge in food microbiology, biochemistry and metabolism, food processing and engineering, product development, and human physiology and nutrition. They will also develop key technical skills through laboratory-based practicals, sensory evaluation, and hands-on experience in a pilot-scale food processing plant.A core feature is a year-long professional placement between the second and final year, which enhances employability and professional networks. The programme is accredited by the Institute of Food Science and Technology (IFST). Core modules include Nutritional Biochemistry and Physiology, Introduction to Sustainable Food Manufacturing, Food Microbiology, Food Spoilage, Preservation and Hazards, and Advanced Food Quality and Safety, subject to final university approval. For more details, visit the programme page at https://www.reading.ac.uk/ready-to-study/study/subject-area/food-and-nutrition-ug/bsc-food-science-with-industrial-training.

What you will learn

The following modules have been approved in principle for delivery in 2025/26. Please note that as part of our current curriculum improvement process, all modules require final University approval and may be subject to change. Core modules for this course:

  • Nutritional Biochemistry and Physiology
  • Introduction to Sustainable Food Manufacturing
  • Food Microbiology
  • Food Spoilage, Preservation and Hazards
  • Advanced Food Quality and Safety
The University cannot guarantee that all optional modules will be available to all students who may wish to take them. Further information about the content of final approved modules will be available in the summer of 2024. We suggest that you regularly revisit our course page during this time to ensure you have the most up-to-date information regarding the modules offered on this programme. Check our website for more details about the course structure.

A local representative of University of Reading in Singapore is available online to assist you with enquiries about this course.