Food Science

Our accredited food science course gives you the scientific knowledge and technical skills to:

• Design and engineer innovative food

• Enhancing taste, texture and nutrition

• Develop sustainable ingredients

• Make food safe and affordable

You'll learn how to apply science to create sustainable, nutritious, safe food. Using our specialist food facilities you'll investigate the properties of foods:

• Food processing facility - learn about different technologies and engineering

• Quality control lab - use equipment to assess product and process quality

• Teaching lab - learn about the role of microbiology in food safety and production

• Flavour lab - use our world class lab to understand flavour chemistry

• Sensory science centre - test consumer preferences and understand how we perceive flavour

We have strong links with industry, which means that you'll get plenty of exposure to food companies. In the third year, you'll develop a new food product and present this to industry guests. There is also the opportunity to enter Ecotrophelia, a European food innovation student competition.

You have the opportunity to apply to additional year options after you start your degree:

• Industry placement - you can add a year in industry between years two and three

• Computer Science year - use algorithms to analyse complex data and apply this to your course

We'll teach you about biochemistry and physiology, to develop your scientific understanding of food. Fundamentals in Food Science and Nutrition covers the functional properties of food and the impact this has on diet. Learn about the importance of sustainable food production and how we can achieve this through the supply chain.

In the second year, you get a detailed understanding of process engineering. You will follow the whole process from the ingredients used to the final packaged food. You'll develop skills in sensory evaluation. Using techniques, you'll understand how to test consumer acceptance of new products. You'll study technical, scientific and engineering concepts in food spoilage, food preservation and food quality.

In the final year you will carry out a unique research project supervised one-on-one by our academic team. You'll deepen your understanding of microbial methods and the use of data. You'll study food flavour, looking at aroma, taste and texture perception. You'll work as a team to develop a new product to present to your peers and industry.