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Food Technology with Bio Processing, BSc (Hons)

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
D622
Upcoming
Intakes
Oct 2025
Course
Website (External)
Pathway
Programmes
See pathways
University
Information
WHATSAPP
+65 9650 3225
HOTLINE
+65 6333 1300

Duration

3 years
Graduate
2028
About the course

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.

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
  • Food and Nutritional Chemistry: A Practical Approach
  • Introduction to Sustainable Food Manufacturing
  • Composition and Properties of Foods
  • Sustainable Food Systems
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.