Our BSc Food Technology with Bioprocessing programme equips students with advanced scientific and technical expertise, focusing on the role of technology in the food industry. It delivers comprehensive knowledge of raw materials and processes for creating safe, nutritious food products, emphasising food engineering. Students explore cutting-edge techniques in food technology, grounded in core sciences such as microbiology, biochemistry, food processing, product development, food quality, sensory science, and human nutrition. Practical training includes laboratory sessions, sensory evaluations, and hands-on experience in our pilot-scale food processing facility.In the final year, participants engage in a dynamic Product Development module, collaborating on industry briefs to innovate and present original products at a trade show, enhancing employability skills. The course is accredited by the Institute of Food Science and Technology (IFST). Core modules encompass Nutritional Biochemistry and Physiology, Food and Nutritional Chemistry, Sustainable Food Manufacturing, Composition and Properties of Foods, and Sustainable Food Systems, subject to final approval. For further details, visit the programme page.
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:
A local representative of University of Reading in Singapore is available online to assist you with enquiries about this course.