B.Sc. Food Science and Microbiology (Hons)

5.0
2 reviews
  • Great Learning experience.Enjoyed well.
    |
  • Join the International Students' Association.East Midlands Airport is very close. Stansted is 3h by train. 90min to London! Travel-travel-travel.
    |

Bachelor's degree

In Guildford

Price on request

Description

  • Type

    Bachelor's degree

  • Location

    Guildford

There is an important association between microbes and food. Some microbes are essential for the production of food and beverages, whereas others can destroy crops and cause disease by contaminating the food chain. The Food Science and Microbiology (Hons) programme is offered at the University of Surrey.

Facilities

Location

Start date

Guildford (Surrey)
See map
GU2 7XH

Start date

On request

About this course

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Reviews

5.0
  • Great Learning experience.Enjoyed well.
    |
  • Join the International Students' Association.East Midlands Airport is very close. Stansted is 3h by train. 90min to London! Travel-travel-travel.
    |
100%
4.6
excellent

Course rating

Recommended

Centre rating

LIJIALU

5.0
23/11/2020
About the course: Great Learning experience.Enjoyed well.
Would you recommend this course?: Yes

Christi

5.0
18/10/2018
What I would highlight: Join the International Students' Association.East Midlands Airport is very close. Stansted is 3h by train. 90min to London! Travel-travel-travel.
What could be improved: I can't say nothing.
Would you recommend this course?: Yes
*All reviews collected by Emagister & iAgora have been verified

Subjects

  • Nutrition
  • Biology
  • Microbiology
  • Molecular Biology
  • Project
  • Food Science
  • Skills and Training

Course programme

Course Content Programme Structure Year 1 (FHEQ Level 4)

Year 1 covers a wide range of subjects to give you the broad scientific background required for food scientists.

Modules include
  • Biochemistry (Metabolism)
  • Cell Biology
  • Food Science and Nutrition
  • Microbiology
  • Molecular Biology and Genetics
Year 2 (FHEQ Level 5)

In Year 2, your studies become more specialised and you will focus on many different topics, including food science, food microbiology, nutrition and food analysis. A specific focus during your studies in Year 2 is on preparing you for your Professional Training placement year. You will acquire key skills which will help you not just on placement, but also in your future employment.

Modules include
  • Food Analysis and Quality Control (including practicals)
  • Food Microbiology (including practicals)
  • Food Science: Perception, Processing & Preservation
  • Human Nutrition
  • Molecular Biology and Genetics
  • Physiology
Professional Training placement (optional)

We strongly encourage you to take a placement in the UK or overseas with an industrial leader such as Unilever, Nestlé, GlaxoSmithKline, the Food Standards Agency, Mars Confectionery, Waitrose, Sainsbury’s or Dairy Crest. We place great emphasis on organising a successful, research-based placement, allowing you to extend and enhance your practical abilities and sharpen your professional skills.

To help ensure that you have a successful experience, you will be visited by a tutor on average two times during the year and have one virtual meeting via Skype.

In the competitive world of graduate employment, companies are more likely to consider applicants who have previous professional experience.

Employers may sponsor the final year of your study and many offer our students employment on graduation.

Year 3 (FHEQ Level 6)

Year 3 will give you a high degree of specialisation, including an understanding of novel foods. You will have the opportunity to perform your own research project, carried out under the supervision of a member of staff. This will give you the opportunity to explore a research area of particular interest and develop specialised lab-based skills and experience.

For their research project, students on the Food Science and Microbiology programme have recently chosen to investigate the molecular biology of Campylobacter and associated food-poisoning mechanisms, the effect of water on microbial growth in food, microbes used in probiotic yogurts, bacteria in meat and microbial contaminants of baby milk formula.

Modules include
  • Advances in Nutrition
  • Food Chemistry
  • Food Quality Assurance and Food Security
  • Food Technology and Safety
  • Microbiology
  • Research Project

B.Sc. Food Science and Microbiology (Hons)

Price on request