BSc Food Microbiology

Institution University of Nottingham
Method At the institution
Location Nottingham
Type Undergraduate
Course fee By request

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BSc Food Microbiology

Objectives This course stresses the relevance of modern molecular biology to the future development of food microbiology. Graduates can play an important role in delivering safe food and drinking-water to the consumer. You will be trained to work in industry or the government sector and have the potential to participate in microbial research and development in the UK and the developing world. Students of this course are eligible to apply for prestigious Northern Foods or Sainsbury's Scholarships.
Entry requirements Required subjects: two A level science subjects (can include maths and geography) together with additional GCE Advanced levels or AS levels in other subjects IB score: 24-30 (including specified grades in science subjects and English Language)
Academic title BSc Food Microbiology
Course description BSc Food Microbiology

Programme

Year one

You take core modules in Microbial Physiology, Whole Organism Biology, Genetics and Cell Biology, Biochemistry, Genetics with Microbiology Specialisms, Food Safety, Food Manufacturing, Nutrition and Health. You can also choose a wide range of food science and nutrition modules.

Year two

Second-year core modules include a significant proportion of laboratory based work. These include Bacterial and Biological Diversity, Virology and Food Borne Pathogens, and you will initiate your research project in food microbiology. In addition to optional modules in food science nutrition and molecular microbiology, you also undertake an extended dissertation module.

Year three

You undertake a year-long research project in food microbiology, which builds on the literature review followed by laboratory work. The core modules are The Microflora of Foods and Molecular Microbiology and Biotechnology and you can choose from a wide range of optional modules including Mechanisms of Bacterial Gene Control, Industrial Application of Microbiology, Microbial Fermentation, Macromolecules and Food Structure, Human Nutrition, Food Factory Operations and Flavour and Colour of Foods.