How we teach you

Our subjects are multidisciplinary, and students gain from lectures, seminars and practical classes with scientists at the leading edge of current knowledge in food chemistry, human nutrition, food analysis, food microbiology, biotechnology, industrial food processing, sensory evaluation of food, and legislation.

We have an extensive range of small-scale food processing equipment that allows students to gain experience of industrial food processing on a pilot scale. Exposure to equipment that mimics industrial-scale processing equipment is essential for students to gain the necessary confidence to enter employment as managers responsible for industrial processes.

Assessment is by a combination of coursework and examinations. After completing the taught modules students undertake a research project to develop their research skills. Students are supervised personally and their work is frequently linked to active research teams within the Department.