BSc Food Technology with Bioprocessing with Industrial Training
Entry requirements
A level: ABB including B in two sciences (at least one must be a core science)* *Core sciences: Chemistry, Physics, Biology, Maths, Food Science and Nutrition. Accepted additional sciences: Food Technology, Further Maths, Statistics, Psychology, Geography, Environmental Science/Studies, Applied Science, Geology, Home Economics, Information Technology, Computer Science, Physical Education, Marine Science, Sports Science/Studies, Sociology, A-level Design and Technology: Product Design. IB: 32 points overall including at least 5 in one core science subject (as listed above) and one second science subject* at higher level.
About this course
BSc in Food Science and Nutrition and Food Science and Innovation. Core topics include Control Systems, Statistics, Laboratory Techniques, Research Methods, and Communication & Writing. The course is accredited by the Institute of Food Science and Technology (IFST). The four-year programme includes an industrial training placement between the second and final year, and students complete a Research Project in their final year.
Modules
- 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
- Microbiology of Food Spoilage, Preservation and Hazards
- Food Manufacturing Principles
- Securing a Job: Recruitability and Employability
- Advance Food Quality and Safety
- Sustainable Food Systems
- New Product Development
- Research Project