BSc Food Science
Entry requirements
A level: ABB (specific subject requirements) BTEC: DDM in National Extended Diploma. We can also accept a combination of National Extended Certificates and A-levels. The BTEC, with or without combination A-levels, must cover modules aligned with the subjects named in the A-level section. We do not accept Health and Social Care, Animal Management or Sports and Exercise Science. IB: 6,5,5 at higher level including two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
About this course
BSc in Food Science, a food science and nutrition degree focusing on the chemistry, safety, processing, and nutritional composition of food products. Core topics include Research Methods. The curriculum includes practical projects such as a team-based food product development exercise. The first year introduces foundational concepts through Food: Past, Present and Future, Introduction to Human Nutrition, and Biochemistry of Food and Nutrients. The second year progresses to advanced principles via Advanced Food Biochemistry, Food Processing, and Food Analysis. The final year covers specialized topics including Functional Foods, Nutrition and Health, and Food Biotechnology, alongside compulsory modules such as Capstone Project: Research and Discovery and Food Product Development: Interdisciplinary Team Project. Students also complete optional research projects focusing on specific technical investigations in the discipline.
Modules
- Food: Past, Present and Future
- Introduction to Human Nutrition
- Academic and Professional Skills
- Food Safety and Preservation
- Biochemistry of Food and Nutrients
- Understanding Data
- Advanced Food Biochemistry
- Food Processing
- Colloids in Food Products
- Food Analysis
- Professional Development and Research Methods
- Introduction to Food Product Development
- Advanced Food Safety and Quality Assurance
- Effect of citrus essential oils on growth inhibition of Aspergillus flavus.
- Investigating ultrasound, light absorbance and antioxidant activity levels as methods of analysing characteristics of Scotch whisky.
- Valorisation of merlot grape pomace examining phenolic composition and potential as a gluten free flour substitute.
- Colloidal characterisation and tribology of plant-based protein gels
- Effect of the degree of chia seed (Salvia hispanica L.) flour processing on in-vitro protein digestibility
- Computer-aided drug design of peptide inhibitor binding for targets in basal-like breast cancer.
- Capstone Project: Research and Discovery
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Digital Tools for Food Solutions
- Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Functional Foods
- Nutrition and Health