BSc Food Science with Industrial Training
Course Overview
This accredited four-year BSc in Food Science with Industrial Training equips you with the expertise to meet global demand for safe, sustainable food through a comprehensive understanding of production processes. The program features an integrated year-long professional placement to enhance your employability and is led by experts in the Department of Food and Nutritional Sciences.
Key Program Highlights
- Integrated year-long industrial placement to build professional experience and networks
- Accredited by the Institute of Food Science and Technology (IFST)
- Hands-on learning in laboratories, sensory evaluation suites, and a pilot-scale processing plant
- Dedicated placement support for CV writing, interview skills, and finding the ideal role
- Graduate with the recognition of being a professional food scientist
Course Overview
This accredited four-year BSc in Food Science with Industrial Training equips you with the expertise to meet global demand for safe, sustainable food through a comprehensive understanding of production processes. The program features an integrated year-long professional placement to enhance your employability and is led by experts in the Department of Food and Nutritional Sciences.
Key Program Highlights
- Integrated year-long industrial placement to build professional experience and networks
- Accredited by the Institute of Food Science and Technology (IFST)
- Hands-on learning in laboratories, sensory evaluation suites, and a pilot-scale processing plant
- Dedicated placement support for CV writing, interview skills, and finding the ideal role
- Graduate with the recognition of being a professional food scientist
Requirements
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
- Food Spoilage, Preservation and Hazards
- Sensory and Consumer Science
- Nutrition Research and Practice
- Securing a Job: Recruitability and Employability
- Placement or Study Year
- Advanced Food Quality and Safety
- Food Chemistry and Perception
- New Product Development
- Research Project
