BSc Food Science with Foundation
Entry requirements
A level: BBB - for applicants without a core science subject CCC - for applicants with a core science subject Core science subjects: Chemistry, Physics, Biology, Maths, Food Science and Nutrition. IB: 30 - for applicants without a high level core science subject 24 - for applicants with a high level core science subject Core sciences: Chemistry, Physics, Biology, Maths, Food Science and Nutrition. If you would like to receive personalised advice on your eligibility for our Foundation courses, please ask us a question .
About this course
BSc in Food Science and Nutrition. Core topics include control systems, laboratory techniques, data analysis, statistics, research methods, and communication and writing. The four-year programme includes a foundation year before progression to the standard three-year BSc. A research project module is completed in the final year.
Modules
- Foundation Biology 1
- Foundation Biology 2
- Foundation Chemistry 1
- Foundation Chemistry 2
- Academic and Scientific skills: Foundations for tackling Global Challenges 1
- Nutritional Biochemistry and Physiology
- Food and Nutritional Chemistry: A Practical Approach
- Food Microbiology
- Food System Challenges
- Introduction to Sustainable Food Manufacturing
- General Chemistry A
- Composition and Properties of Foods
- Food Processing and Quality Assurance
- Food Spoilage, Preservation and Hazards
- Sensory and Consumer Science
- Nutrition Research and Practice
- Securing a Job: Recruitability and Employability
- Advanced Food Quality and Safety
- Food Chemistry and Perception
- New Product Development
- Research Project