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.
The course
Our programmes run within themes across the three academic years. The following is a list of modules usually available for this degree course. Further details for each of the modules can be found on the main University module description pages (http://www.reading.ac.uk/module/). All students must take 120 credits each year.
Theme 1 | Mod code | Fundamental Science for Food and Nutrition | Credits | Term |
Year 1 |
CH1FC1 CH1FC3 |
Fundamental Concepts in Chemistry 1 Molecular Studies for the Life Sciences |
10 10 |
Aut/Spr |
Year 2 |
FB2CCP FB2BBE |
Composition and Properties of Food Biochemistry and Enzymology |
20 10 |
Aut/Spr Spring |
Year 3 | FB3AFC | Advance Food Chemistry | 20 | Aut/Spr |
Theme 2 | Mod code |
Quality & Safety across the Food Chain |
Credits |
Term |
Year 1 | FB1AG2 | Farm to Fork | 20 | Aut/Spr |
Year 2 | FB2FQS | Food Quality and Sensory Science | 10 | Autumn |
Year 3 | FB3AFQ | Advance Food Quality, Safety and Sensory | 20 | Aut/Spr |
Theme 3 | Mod code |
Food Microbiology |
Credits |
Term |
Year 1 |
BI1S1 FB1MB1 |
Introductory Microbiology Introduction to Food Microbiology |
10 10 |
Aut/Spr |
Year 2 |
FB2MF1 FB2MF2 |
Microbiology of Food Spoilage and Preservation Microbiological Hazard in Foods |
10 10 |
Aut/Spr |
Theme 4 | Mod code |
Food processing and Engineering |
Credits |
Term |
Year 1 | FB1EP2 | Food Processing and Engineering | 20 | Aut/Spr |
Year 2 | FB2EFP | Food Processing | 20 | Aut/Spr |
Theme 5 | Mod code | Life Sciences for Food and Nutrition | Credits | Term |
Year 1 |
BI1BA1 BI1BB2 |
The living Cell Biochemistry and Metabolism |
10 10 |
Aut/Spr |
Theme 6 | Mod code | Human Nutrition | Credits | Term |
Year 1 | FB1PN | Human Physiology and Nutrition | 20 | Aut/Spr |
Year 2 | FB2PN | Nutritional Science | 20 | Aut/Spr |
Theme 9 | Mod code | Applied Food Science and Technology | Credits | Term |
Year 3 |
FB3PFB FB3FPD |
Research Project Food Product Development |
40 20 |
Aut/Spr |
(please note that the modules may be subject to minor change from the above list)
For more details, please see our BSc Food Science course leaflet.