Food Science
Entry requirements
A level: AAB (specific subject requirements) BTEC: DDD 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: 6,6,5 at higher level including two science subjects (at least one from Biology, Chemistry, Physics or Mathematics).
About this course
MSci, BSc in Food Science, a food science and nutrition degree centred on the study of food composition, safety, processing and human nutrition. Core topics include Research Methods. The course includes access to specialist research facilities and draws on research activity within the School of Food Science and Nutrition. The first year covers foundational principles through Food: Past, Present and Future, Introduction to Human Nutrition, Academic and Professional Skills, Food Safety and Preservation, Biochemistry of Food and Nutrients, and Understanding Data. The second year progresses to Advanced Food Biochemistry, Food Processing, Colloids in Food Products, Food Analysis, Professional Development and Research Methods, Introduction to Food Product Development, and Advanced Food Safety and Quality Assurance. The third year involves Food Product Development: Interdisciplinary Team Project, How Ingredients Interact in Foods, Food Industry Management, Critical Appraisal of Scientific Literature, Digital Tools for Food Solutions, Food Biotechnology, Food Science and Nutrition Research: Recent Revelations and Disputes, Functional Foods, and Nutrition and Health. The fourth year concludes with specialized topics and major investigative tasks including Capstone Project: Research and Discovery, Problem Solving: Functionality of Ingredients in Food Design, Nutrition Across the Lifespan, Sensory Science, Advanced Food Biotechnology, Food Science and Nutrition Research: Recent Revelations and Disputes, Food Systems and Sustainability, and Nutrition and Health.
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
- Food Product Development: Interdisciplinary Team Project
- How Ingredients Interact in Foods
- Food Industry Management
- Critical Appraisal of Scientific Literature
- Digital Tools for Food Solutions
- Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Functional Foods
- Nutrition and Health
- Does target moisture effect textural and colour properties of plant-based meat analogues?
- The association between vitamin D and body weight in children: a systematic review
- The effects of climate change on wheat yields in the United Kingdom.
- A scoping review including initial experimental analysis into the extraction, characterisation and quantification of polyphenols and methylxanthines in commercially available raw chocolate using spectrophotometry and RP-HPLC.
- Exploring the usage of DNA immuno-nanodecoder technology to improve multiplex immunofluorescence imaging in food science and biotechnology.
- Capstone Project: Research and Discovery
- Problem Solving: Functionality of Ingredients in Food Design
- Nutrition Across the Lifespan
- Sensory Science
- Advanced Food Biotechnology
- Food Science and Nutrition Research: Recent Revelations and Disputes
- Food Systems and Sustainability
- Nutrition and Health