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.