Food Science, BSc (Hons), with industry placement

This course in Food Science focuses on food production, new product design, analysis, and safety, preparing students for careers in the UK's largest manufacturing sector. It addresses the daily impact of food through a robust regulatory framework, emphasizing practical skills in analytical techniques and industry interactions, including food composition, metabolism, diet, health, and consumer science. Graduates are in demand across the food chain, from raw material inspection to final product evaluation, with teaching informed by real-world research and case studies.Key benefits include a No.7 ranking in Food Science (The Complete University Guide 2023), hands-on experience in state-of-the-art laboratories, and access to advanced equipment like GC, GC-MS, and HPLC. The curriculum features a common first year, followed by specialized modules in areas such as food microbiology, processing technology, and product design. Assessment involves tests, essays, presentations, and projects, with accreditation from the Institute of Food Science and Technology, ensuring industry-recognized qualifications.

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.