Food Science and Food Security

Bachelor's degree

In Belfast City

£ 9,250 + VAT


  • Typology

    Bachelor's degree

  • Location

    Belfast city (Northern Ireland)

  • Duration

    4 Years

  • Start

    Different dates available


Overview Globally we face huge and growing challenges to supply the world's population with adequate safe and nutritious food. Food scientists will play a crucial role in addressing global food insecurity. This unique food science qualification combines BSc and Masters-level study and allows students to develop their subject to a high level, experiencing cutting-edge technologies involved in food research. The subject is underpinned by a scientific understanding of food, such as its properties and composition, production and manufacture, testing and regulation, interaction with the human body, and the current and future challenges for its safety and supply. Why Queen's?Placement: students taking the four-year degree must complete a compulsory, full-time, 16-week work placement period as an integral component of Stage 2 (Easter-September). Students taking the five-year degree must undertake a compulsory 46-week period of work experience, on completion of Stage 2, which includes project work. Experience: the degree also offers opportunities for additional laboratory training and experience, for example summer scholarships. Convenience: this tailored degree is shorter than studying for BSc and Masters degrees separately, and students are able to finance their postgraduate level studies within existing student finance arrangements. Flexibility: the unique flexible design of these degrees enables transfer to the BSc Food Quality, Safety and Nutrition degrees up until the end of Stage 2.   Did you know? Queen’s University Belfast was rated No.1 for Food science, based on research intensity (REF 2014). Food Science courses within the School are ranked 2nd in the UK in the Complete University Guide 2017 Share this course Share ...




Belfast City (County Antrim)
See map
University Road, BT7 1NN


Different dates availableNow taking bookings

To take into account

Entry Requirements In addition to the entrance requirements below, it is essential that you read the How We Choose Our Students pdf prior to submitting your UCAS application.   ENTRANCE REQUIREMENTS A-level: AAB including Biology and Chemistry + GCSE Mathematics grade C OR AAA including Biology or Chemistry or Double Award Applied Science + GCSE Biology and Chemistry grade C or GCSE Double Award Science grades CC + GCSE Mathematics grade C. BTEC Extended Diploma: A relevant Food/Science BTEC Extended Diploma with 140 Distinctions credits...

Questions & Answers

Ask a question and other users will answer you

Who do you want to respond to your question/enquiry?

We will only publish your name and question


  • Quality
  • Quality Training
  • Food Science
  • Supply
  • Project
  • Nutrition
  • Global
  • University
  • Teaching
  • Staff
  • Finance
  • Hygiene
  • Composition
  • Production
  • Design

Course programme

Course Content (including module information)

The overall vision is to provide a dynamic learning environment committed to excellence in teaching and research that contributes to national and global efforts to provide the world‘s growing population with a sustainable, safe and secure supply of high-quality food. In doing so Queen‘s seeks to prepare internationally-recognised graduates for leading roles in the production and supply of safe and nutritious food. Students must take the equivalent of six modules in each stage, including any compulsory modules

Stage 1

  • Chemistry and Composition of Foods
  • Fundamentals of Nutrition and Food Policy
  • The World of Microorganisms

Stage 2

  • Food Commodities, Processing and Hygiene
  • Food Choice, Diet and Health
  • Principles of Food Quality
  • Work Placement

Stage 3

  • Business Innovation and Entrepreneurship
  • Global Issues in Agriculture
  • Food Product Development
  • Food Supply Chain Safety and Security
  • Project (FQN)

Stage 4

  • Food Safety Health and Disease
  • Advanced Food Bioanalysis

Assessment & Feedback

Assessment (general): The way in which you are assessed will vary according to the Learning objectives of each module. Some modules are assessed solely through project work or written assignments. Others are assessed through a combination of coursework and end of semester examinations. Details of how each module is assessed are shown in the Student Handbook which is provided to all students during their first year induction.

Feedback (general): As students progress through their course at Queen’s they will receive general and specific feedback about their work from a variety of sources including lecturers, module co-ordinators, placement supervisors, personal tutors, advisers of study and peers. University students are expected to engage with reflective practice and to use this approach to improve the quality of their work. Feedback may be provided in a variety of forms including:

  • Feedback provided via formal written comments and marks relating to work that you, as an individual or as part of a group, have submitted.
  • Face to face comment. This may include occasions when you make use of the lecturers’ advertised “office hours” to help you to address a specific query.
  • Placement employer comments or references.
  • Online or emailed comment.
  • General comments or question and answer opportunities at the end of a lecture, seminar or tutorial.
  • Pre-submission advice regarding the standards you should aim for and common pitfalls to avoid. In some instances, this may be provided in the form of model answers or exemplars which you can review in your own time.
  • Feedback and outcomes from practical classes.
  • Comment and guidance provided by staff from specialist support services such as, Careers, Employability and Skills or the Learning Development Service.

Once you have reviewed your feedback, you will be encouraged to identify and implement further improvements to the quality of your work.

Learning and Teaching

At Queen’s, we aim to deliver a high quality learning environment that embeds intellectual curiosity, innovation and best practice in learning, teaching and student support to enable students to achieve their full academic potential. On the BSc in Food Quality, Safety and Nutrition with Professional studies we do this by providing a range of learning experiences which enable our students to engage with subject experts, develop attributes and perspectives that will equip them for life and work in a global society and make use of innovative technologies and a world class library that enhances their development as independent, lifelong learners. Examples of the opportunities provided for learning on this course are:

  • Lectures: introduce basic information about new topics as a starting point for further self-directed private study/reading. Lectures also provide opportunities to ask questions and gain general feedback and advice on assessments. In many cases lecture notes are available prior to the lectures via Queen’s online [QOL].
  • Practicals: where you will have opportunities to develop technical skills and apply theoretical principles from the module to real-life or practical contexts. In some cases you will design your own practicals and evaluate your success. You will be expected to attend between 0 and 2 practicals per week for a module depending on the content. For example Food hygiene and microbiology has 2 practical in a week, whereas Food marketing has no practicals.
  • Learning technologies: Information associated with lectures and assignments is often communicated via a Virtual Learning Environment (VLE) called Queen’s Online [QOL] . A range of e-learning experiences are also embedded in the degree through, for example: interactive group workshops in a flexible learning space; IT and statistics; interactive web-based learning activities; opportunities to use IT programmes associated with practicals, project- based work and work placement.
  • Seminars/tutorials: Teaching is also carried out in small groups (typically 10-20 students), which provides an invaluable opportunity for you to engage with academic staff who have specialist knowledge of the topic, to ask questions of them and to assess your own progress and understanding with the support of peers. You should expect to make presentations and other contributions to these groups.
  • Self-directed study: This is a significant part of learning as a Queen’s student, when important private reading, engagement with e-learning resources, reflection on feedback to date and assignment research and preparation work is carried out. This learning activity forms the major time component of all modules.
  • Work placements: Students taking Food Quality, Safety and Nutrition undertake a compulsory work-placement of at least 16 weeks (560 hours) between Stage 2 and Stage 3 of their degree. This is a significant learning and employability enhancement opportunity. The placement is assessed and counts in your degree classification as a module at level 2. You will be responsible for attaining your placement, supported by a careers officer and a programme of workshops. For many students this is the most important aspect of the degree. It enables you to experience the types of jobs which are available on graduation and through the preparation on Cv’s, interviews etc. ensures you are well prepared for the job market on graduation. See the section on Careers for example placement hosts.
  • Work-Related learning/Field Trips/Study Tours: In modules throughout the degree, external experts are invited to give lectures, workshops or tutorials to enhance the learning opportunities of students. These guest speakers include representatives from Sainsbury’s, the Food Standards Agency and Campden BRI who bring a real life context to your studies and emphasise the current relevance of the degree. Visits are also arranged to support theoretical learning, i.e. to the Sensory analysis unit at AFBI in Belfast and to make bread and ice cream in the food processing facilities at Loughry campus of CAFRE.
  • Certificates/awards: All students undertake the Chartered Institute of Environmental Health Level 3 Award in Food Safety Supervision for Manufacturing as part of the module in Food hygiene and microbiology and are considered for the City and Guilds Licentiateship Award from the work placement.
  • Supervised projects: In final year, you will be expected to carry out either a significant piece of literature research [1.5 modules] or a practical investigation [2 modules] on a relevant topic. You will receive support through a series of workshops and from a supervisor who will guide you in terms of how to carry out your research and will provide feedback to you on at least 2 occasions during the report write up stage.
  • Personal Tutor: You will be allocated a Personal Tutor normally from the academic staff on your course, who will meet with you on several occasions during Stages 1 and 2 to support your academic development. Further details are shown in the section on the Student Guidance Centre.
  • Advisor of studies: You will be allocated an Advisor of studies who is responsible for monitoring and advising you on your academic progress throughout your degree.

Additional information

Career Prospects Nationally and internationally there is a shortage of food science graduates with higher level research skills and technical expertise. These degrees are designed to produce graduates ideally suited to high-level careers in research, R&D, industry, education, and also for PhD study. The Food Science and Food Security MSci degree programme is entirely new and we anticipate that prospective employers of graduates with Masters-level qualifications will range from multinational corporations, global research institutes, universities and...

Food Science and Food Security

£ 9,250 + VAT