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BSc Food Science
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Objectives
On this course we promote innovative thinking, fuelled by a firm foundation in key scientific principles. A product development team-challenge, laboratory classes, field trips to food manufacturers, and talks by industrialists, all support formal lectures. Students are eligible to apply for prestigious Northern Foods or Sainsbury's scholarships. The Industrial Placement Year is a popular choice.
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Entry requirements
Required subjects: 2 A level science subjects (Chemistry preferred) and additional A or AS levels in other subjects. Please see School introduction for further details. IB score: 24-30 (including Specified grades in science subjects and English Language)
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Academic title
BSc Food Science
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Course description
BSc Food Science
Programme
Year one
After a broad introduction to biosciences in semester 1, you start to specialise in semester 2. The major components of food are described in terms of their chemical and physical properties. You will also be introduced to the fundamentals of food processing, food microbiology and to the methods commonly employed to analyse food.
Year two
You will become familiar with food commodities and examine the strategies employed to retain their quality. To complement this, you will be introduced to methods used to preserve manufactured food products. Building on this foundation, you will be exposed to the processes used to convert plant or animal raw material into specific food products.
Year three
You will review a range of sensory and instrumental techniques employed by the food industry to measure food quality. The sensory perception of food by consumers will be considered at an advanced level. Within the final year, you will also be exposed to a spectrum of food factory operations and the laws controlling output.
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