BSc Food Science and Nutrition
Course Overview
This applied science degree equips you with the expertise to tackle global food security challenges by creating sustainable, nutritious, and safe food products. You will master the fundamental science behind food and its relationship to human health, preparing for a dynamic career in research, engineering, and management. The program culminates in a hands-on project where you develop and bring a new food product to market.
Key Program Highlights
- Gain a deep understanding of food science, nutrition, and human physiology
- Apply knowledge in a practical team project to create a new food product from concept to market
- Access industry-standard food processing facilities for real-world experience
- Opportunity to compete in prestigious international competitions like Ecotrophelia
- Prepare for diverse careers in research, engineering, operations, and management
Course Overview
This applied science degree equips you with the expertise to tackle global food security challenges by creating sustainable, nutritious, and safe food products. You will master the fundamental science behind food and its relationship to human health, preparing for a dynamic career in research, engineering, and management. The program culminates in a hands-on project where you develop and bring a new food product to market.
Key Program Highlights
- Gain a deep understanding of food science, nutrition, and human physiology
- Apply knowledge in a practical team project to create a new food product from concept to market
- Access industry-standard food processing facilities for real-world experience
- Opportunity to compete in prestigious international competitions like Ecotrophelia
- Prepare for diverse careers in research, engineering, operations, and management
Requirements
Modules
- Essential Study Skills
- Fundamentals in Food Science and Nutrition
- An Introduction to Genetics and Biochemistry
- Introductory Physiology
- Sustainable Agriculture Food and Nutrition
- Food - Technical Team Challenges
- Ingredients to Product: Processing and Safety
- Nutrition, Metabolism and Disease
- Nutritional Regulation, Physiology and Endocrinology
- Sensory Evaluation
- Sustainable Food Systems
- Food and Nutrition Science Research Project
- Flavour Science - Theory and Practice
- Industrial Food Manufacture and Product Development
- Personal and Professional Development for Food Scientists
- Trends in Food and Nutrition Research
- Changing Behaviour, Promoting Health
- Consumer Science
- Food and Social Action
- Food and Social Thought
- Food and Society
- Nutrition Across the Lifespan
- Physical Chemistry of Molecules
