BSc Food Science D610
Bachelor's degree
In Reading
Description
-
Type
Bachelor's degree
-
Location
Reading
Full Time: 3 Years
Learn from world-leading authorities on food and discover how to tackle the exciting challenges facing Europe's largest industry.
Food science is the study of the quality, safety and nutritional purposes of foods. This course aims to give you the scientific skills and knowledge base needed to understand food processes and meet society's demands for safe and sustainable food products. The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practicals and work in our pilot-scale food processing plant. During your final year you will have the chance to put these newly learned manufacturing skills to the test in our "Product Development" module. You will be given a brief by industry and work as a team to produce an original product, which you will showcase at an end-of-term trade show.
Graduates of this course are recognised as professional food scientists by the Institute of Food Science and Technology. Additionally, their final year projects are often finalists in the National Science, Engineering and Technology awards.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Nutrition
- Food Science
- Microbiology
- Engineering
- Quality
- Quality Training
- Product Development
- Technology
- Industry
- Food Chemistry
- Physiology
- Human Nutrition
- Evaluation
Course programme
- Year 1
- Year 2
- Year 3
- Biochemistry and Metabolism
- Farm to Fork
- Introduction to Food Microbiology
- Introduction to Food Processing and Engineering
- Introduction to Human Physiology and Nutrition
- Introductory Microbiology
- Molecular Studies for the Life Sciences
- The Living Cell
- Economics 1
- Fundamental Concepts in Chemistry 1
- Introduction to Management
- Introduction to Marketing
- Introduction to Neuroscience
- Perception
- Biochemistry and Enzymology
- Composition and Properties of Foods
- Food Processing
- Fundamentals of Human Nutrition
- Industrial Training Preparation
- Microbiological Hazards in Foods
- Microbiology of Food Spoilage and Preservation
- Selected Topics in Food and Toxicology
- Basic Food Product Development
- English for Science
- IWLP Language Module (details unspecified)
- Introduction to Management
- Introduction to Marketing
- Perception
- Practice of Entrepreneurship
- Sports and Exercise Nutrition
- Diet and Disease
- Food Product Development
- Food Quality Assurance and Safety
- Research Methods for Food and Nutritional Sciences
- Research Project
- Selected Topics in Food Chemistry
- Sensory Evaluation of Food
- Bioavailability, Diet and Gut Health
- Genes, Lifestyle and Nutrition
- Bioprocess Systems (Economic Manufacturing)
- Consumer Attitudes to Food Quality
- IWLP Language Module (details unspecified)
- Practice of Entrepreneurship
- Special Topics in Food and Toxicology
BSc Food Science D610