BSc Food Science
BSc Food Science
- UCAS Code: D610
- Length: 3 years
BSc Food Science (with Industrial Training)
- UCAS Code: D611
- Length: 4 years
The safety, flavour and nutritional quality of food are topical issues in science that impact on the quality and enjoyment of our daily lives. The food industry therefore has a constant demand for Food Scientists who possess strong scientific skills, combined with an understanding of how to manage the industry's response to consumer issues concerning food safety and nutrition. Reading has an established international reputation for our ability to equip our graduates with appropriate scientific knowledge and the insight to apply it effectively. Therefore, our Food Science graduates are able to pursue successful careers in the food industry, government departments concerned with food production and safety, and in education. There are also numerous opportunities for our graduates to progress to higher taught (MSc) or research (PhD) degrees in food science and related areas.
Food Science is the scientific study of the quality, safety and nutritional properties of foods. The degree course provides multi-disciplinary academic training covering areas of science including chemistry, biochemistry, microbiology and human nutrition. On graduation our graduates are recognised as professional food scientists by the Institute of Food Science and Technology.
This degree is normally taken as a four year course with a one year industrial placement. A three year course without an industrial placement is also available.
Modules
The following is a list of modules usually available for this degree course. Our modules can change, but the current list will give you a good idea of the course content. Further details can be found on the University’s web pages. All students must take 120 credits each year.
Year 1 |
Credits |
| Topics in Food and Biotechnology | 20 |
| Mathematics and Computing for Life Sciences | 20 |
| Foundation Chemistry | 20 |
| Fundamental Microbiology | 10 |
| Important Microbes | 10 |
| Physical Aspects of Biological Systems | 20 |
| Cell Biology and Biochemistry | 10 |
| Genetics and Molecular Biology | 10 |
Year 2 |
Credits |
| Fundamentals of Food Chemistry | 20 |
| Food Processing | 20 |
| Microbiology of Food Preservations | 10 |
| Microbiological hazards in Foods | 10 |
| Chemistry of Food Components | 20 |
| Fundamentals of Human Nutrition | 20 |
| Options: e.g. Languages; Business Management & Marketing; Molecular Biology | 20 |
Year 3 |
Credits |
| Professional Training for 4-year course students | 120 |
Final Year |
Credits |
| Food Product Development | 10 |
| Food Quality Assurance and Safety | 20 |
| Sensory Evaluation | 10 |
| Individual Research Project | 40 |
| Advanced Food Chemistry OR Human Nutrition in Health and Disease (depending upon specialism) | 20 |
| Options: e.g. Languages; Business Management and Marketing; Molecular Biology; Human Nutrition in Health and Disease | 20 |
Brochure
For more details, please see our BSc Food Science course leaflet.