BSc Food Science

BSc Food Science

  • UCAS Code: D610
  • Length: 3 years

BSc Food Science (with Industrial Training)

  • UCAS Code: D611
  • Length: 4 years

Lecturer explaining concepts during a food analysis practical.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.

Things to do now

Contact us:

Dr M.Jose Oruna-Concha

Undergraduate Admissions Tutor

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