BSc Food Science with Business D690
Bachelor's degree
In Reading
Description
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Type
Bachelor's degree
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Location
Reading
Full Time: 3 Years
Develop your scientific expertise alongside business skills, and learn how to analyse food-related issues from a social and economic approach.
Run in conjunction with the award-winning Henley Business School and the School of Agriculture, Policy and Development, this course combines expertise from across the University. It is ideal for anyone who wants to work in a managerial, commercial or technical position within the food sector.
You will study subjects such as the fundamental science behind food and nutrition, the processes involved in food production, human physiology, economics, marketing and financial management. You will also gain experience of using key technical skills through sensory evaluation and laboratory-based practicals, and work in our pilot-scale food processing plant.
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. During your final year you will carry out an original project as part of one of our existing research groups, and embark on a venture project within the Henley Business School.
Graduates of this course are recognised as professional food scientists by the Institute of Food Science and Technology.
Facilities
Location
Start date
Start date
Reviews
Subjects
- Nutrition
- Economics
- Marketing
- School
- Food Science
- Project
- Microbiology
- University
- Business School
- Engineering
- Human Nutrition
- Food Chemistry
- Evaluation
Course programme
- Year 1
- Year 2
- Year 3
- Economics 1
- Economics 2
- Farm to Fork
- Introduction to Food Microbiology
- Introduction to Food Processing and Engineering
- Introduction to Management
- Introduction to Marketing
- Introductory Microbiology
- Molecular Studies for the Life Sciences
- Fundamental Concepts in Chemistry 1
- Introduction to Neuroscience
- Perception
- Business Management
- Composition and Properties of Foods
- Economics 3
- Economics 4
- Food Processing
- Fundamentals of Human Nutrition
- Industrial Training Preparation
- Marketing Management
- Basic Food Product Development
- English for Science
- IWLP Language Module (details unspecified)
- Perception
- Practice of Entrepreneurship
- Sports and Exercise Nutrition
- Business Strategy
- Food Product Development
- Food Quality Assurance and Safety
- Marketing Strategy
- Research Methods for Food and Nutritional Sciences
- Research Project
- Sensory Evaluation of Food
- Genes, Lifestyle and Nutrition
- Consumer Attitudes to Food Quality
- Diet and Disease
- IWLP Language Module (details unspecified)
- Practice of Entrepreneurship
- Selected Topics in Food Chemistry
- Special Topics in Food and Toxicology
BSc Food Science with Business D690