BSc Food Technology with Bioprocessing
BSc Food Technology with Bioprocessing
- UCAS Code: D622
- Length: 3 years
BSc Food Technology with Bioprocessing (with Industrial Training)
- UCAS Code: D621
- Length: 4 years
(Note: The above names will replace the previous 'Food Technology' degree names from October 2010)
Technology is at the forefront of human innovation and involves the generation of knowledge and processes to solve problems and extend human capabilities. Food Technologists are essential experts who ensure the efficient and reliable production of foods of high quality and safety. They have an in-depth knowledge of raw food materials and how they can be handled, processed and/or packaged to offer the consumer safe, convenient and healthy products. Our Food Technology graduates are highly sought after by the food industry and there are also numerous opportunities for our graduates to progress to higher taught (MSc) or research (PhD) degrees in food technology and related areas.
The study of Food Technology with Bioprocessing emphasises food engineering and the impact of the chemistry and microbiology of food materials on the manufacture of safe and high-quality end products. Our course will develop your technological expertise and scientific knowledge to provide you with the skills needed for a career in the food industry or related sectors.
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 |
| Biochemistry and Enzymology | 10 |
| Fundamentals of Food Chemistry |
20 |
| Bioseparations | 10 |
| Food Engineering 1 | 10 |
| Food and Bioprocessing Practicals | 10 |
| Process Engineering Principles | 20 |
| Microbiology of Food Preservations | 10 |
| Microbiological Hazards in Foods | 10 |
| Options: e.g.. Languages; Business Management and Marketing; Fundamentals of Human Nutrition | 20 |
Year 3 |
Credits |
| Professional Training for 4-year course students | 120 |
Final Year |
Credits |
| Food Engineering 2 | 10 |
| Bioprocess Systems | 10 |
| Food Product Development | 10 |
| Food Quality Assurance and Safety | 20 |
| Sensory Evaluation | 10 |
| Individual Research Project | 40 |
| Options: e.g. Languages; Business Management and Marketing; Molecular Biology; Human Nutrition in Health and Disease | 20 |
For more details, please see our BSc Food Technology with Bioprocessing course leaflet.