Food Science, BSc (Hons)

Course summary

Focused on food production, new product design, food analysis and food safety, this course provides an opportunity to prepare for a career as a food scientist in the largest manufacturing industry in the UK.Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry.Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation.

• A focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.

• The course provides an opportunity to develop an understanding of the complex commercial nature of the industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.

• Research-informed teaching brings real life examples and case studies into lecture discussions and tutorials.

• Ranked No.7 for Food Science in The Complete University Guide 2023.

• Gain hands-on experience of a wide range of industry techniques in our state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building.

• Specialist industry-standard facilities include analytical equipment such as GC, GC-MS, ICP and HPLC, in addition to access to food science facilities for rheological and texture profile analysis of food and drink as well as tasting sessions*.

• Our current experienced teaching team bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they ensure you receive up-to-date information and can help you begin to establish your professional networks (staff may be subject to change).

This course has a common first year The common first year enables you to work alongside students doing similar courses to you, to widen your knowledge and exposure to other subject areas and professions. You will have the opportunity to collaborate with other students, so you can share your insights and experience which will help you to develop and learn. If you discover an interest in a specific subject you have studied, upon successful completion of your first year, you could swap degrees with another course in your common first year (subject to meeting progression requirements). Common first year courses Food Safety, Inspection and Control BSc (Hons) Food Science BSc (Hons) Nutrition and Health BSc (Hons) Year One In the first year, the curriculum is shared across related courses allowing you to gain a broad grounding in the discipline before going on, in the second and third years, to specialist modules in your chosen field. Modules Physiology and Biochemistry for Nutrition - 20 credits Introduction to Public Health - 20 credits Chemistry of Foods - 20 credits Introduction to Food Law and Policy - 20 credits Practical and Academic Skills for Food and Nutrition Sciences - 20 credits Introduction to Food Preparation and Production - 20 credits Year Two In year two, you will develop more advanced knowledge and skills to do with nutrition across the lifespan, food microbiology, food preparation, food processing technology, food properties and material sciences, amongst others. Modules Research and Employability Skills for Food, Nutrition and Health - 20 credits Nutrition through the Lifespan - 20 credits Food Microbiology - 20 credits Principles of Food Preparation - 20 credits Food Processing Technology - 20 credits Food Properties and Material Sciences - 20 credits Placement Year There’s no better way to find out what you love doing than trying it out for yourself, which is why a work placement can often be beneficial. Work placements usually occur between your second and final year of study. They’re a great way to help you explore your potential career path and gain valuable work experience, whilst developing transferable skills for the future. If you choose to do a work placement year, you will pay a reduced tuition fee of £1,250. For further information please check the course page on the Coventry University website. During this time you will receive guidance from your employer or partner institution, along with your assigned academic mentor who will ensure you have the support you need to complete your placement. Final Year Year three aims to bring you to the level to enter the world of work by consolidating your knowledge and skills from years one and two. You could also work on an independent project in an area of your interest. Modules Product Design - 20 credits Research Design for Food, Safety and Nutrition Sciences - 20 credits Independent Project in Food, Safety and Nutrition Sciences - 20 credits Integrated Topics in Nutrition, Food and Public Health - 20 credits Food Quality, Safety and Assurance - 20 credits Food Biotechnology - 20 credits We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated. For further information please check the course page on the Coventry University website.