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.
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.