2024/25 Undergraduate Programme Catalogue

MSci, BSc Food Science (For students entering from September 2024 onwards)

Total credits: 480

Entry requirements:

Entry Requirements are available on the Course Search entry

School/Unit responsible for the parenting of students and programme:

School of Food Science and Nutrition

Examination board through which the programme will be considered:

Relevant QAA Subject Benchmark Groups:

Agriculture, Horticulture, Forestry, Food, Nutrition and Consumer Sciences.

Professional Body Offering Accreditation:

IFST (Institute of Food Science and Technology)

Programme specification:

The information on this page is accurate for students entering the programme from September 2024. For students who entered the programme before September 2024, you can find the details of your programme:

MSci, BSc Food Science

Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing. Food scientists play an important role in how raw materials are transformed into finished food products ensuring that the food we eat is safe, good quality and meets our nutritional and dietary needs. Our food science degree will give you a solid understanding of the importance of food in human society – from challenging current issues in food production to applying scientific concepts to grasp the complex characteristics of food.

Throughout the course, you’ll learn a combination of core food science topics, alongside a range of optional and skills development modules to give you the technical skills, specialist knowledge and professional experience you’ll need for your future career. Your studies will be guided by our internationally recognised cutting-edge research and innovation in food science. You will benefit from our strong collaborations and partnerships with industry, the commercial sector and professional body (IFST) enabling you to develop the required literacies, skills, competencies that are relevant to your needs and ambitions as a food scientist

At the start of the course, you’ll gain solid foundations in food and nutrition, exploring their relationship to health, including where food is sourced from and how that fits within a ‘sustainable’ global food system framework. You’ll also cover aspects key to providing a safe and healthy diet, including food preservation and sensory evaluation. Throughout the course, you will build on these foundations, and you will develop your knowledge of the science underpinning the relationships between food processing, nutritional analysis, food formation and quality and safety, investigating the operations used to preserve foods and the procedures used to produce everyday commodities. In addition to considering the issues surrounding the sustainability of ingredients and manufactured products, you'll also study the effects that food has on our health and wellbeing.

As you move through your programme, you will explore more specific and specialised areas of current thinking in food science and reflect on how these can be applied to solve real-world local and global food challenges. We’ll also encourage you to think creatively as a food scientist, designing your own food as part of an interdisciplinary team-based product development project and explore creative and innovative ways of designing food using specialist software.

Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

Compulsory modules:

Candidates will be required to study the following compulsory modules

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year2 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 2, 3 and 4 are not yet available. Before you enter years 2, 3 and 4 details of modules for those years will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Advanced Food Biochemistry - 20 credits
Food Processing - 20 credits
Colloids in Food Products - 20 credits
Food Analysis - 10 credits
Professional Development and Research Methods - 10 credits
Introduction to Food Product Development - 10 credits
Advanced Food Safety and Quality Assurance - 20 credits

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year3 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for years 3 and 4 are not yet available. Before you enter years 3 and 4 details of modules for those years will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Food Product Development: Interdisciplinary Team Project - 20 credits
How Ingredients Interact in Foods - 20 credits
Food Industry Management - 20 credits
Critical Appraisal of Scientific Literature - 20 credits
Digital Tools for Food Solutions - 10 credits

Optional modules:

Candidates will be required to study 20 credits from the following optional modules:

Candidates will be required to study 20 credits from the following optional modules:

Food Biotechnology - 10 credits
Food Science and Nutrition Research: Recent Revelations and Disputes - 10 credits
Functional Foods - 10 credits
Nutrition and Health - 10 credits

Discovery modules:

Candidates will be required to study 10 credits of discovery modules

Year4 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment]

We are currently refreshing our courses to make sure students have the best possible experience. Full module details for year 4 are not yet available. Before you enter year 4 full details of modules for that year will be provided.

Compulsory modules:

Candidates will be required to study the following compulsory modules:

Capstone Project: Research and Discovery - 60 credits
Problem Solving: Functionality of Ingredients in Food Design - 30 credits

Optional modules:

Candidates will be required to study 15 credits from the following optional modules:

Food Science and Nutrition Research: Recent Revelations and Disputes - 15 credits

Candidates will be required to study 15 credits from the following optional modules:

Last updated: 10/05/2024 09:59:09

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