For teachers and advisors
Summer Course for 6th Form Students
2 - 4 July 2012
Are you a young scientist who is thinking about a career in food? The Department of Food and Nutritional Sciences will be holding its next 3-day introductory course in early July 2011 for lower 6th form students (Year 12). This popular course is supported and sponsored by manufacturing and retail companies in the food industry.
Food Science and Technology are unfamiliar subjects to most A level science students, yet are often extremely interesting to those with good scientific ability. Our degree courses in these subjects are multidisciplinary, encompassing chemistry, microbiology, nutrition, quality assurance, sensory analysis, management, food engineering and manufacturing. They are very practical and frequently involve industrial training.
The Food and Nutritional Sciences Summer School aims to give young scientists an idea of how exciting these courses really are. The taster course has been held at the University of Reading since 1987, and have proved to be extremely popular, inspiring many students to go on to study Food Science and Technology at university and later to go on to a career in the food industry, where the demand for food science and technology graduates is greater than the supply.
Teachers Day
3 July 2012
At this one day course, we will offer an opportunity for science teachers to sample some of the activities provided for the 6th Form Students. This includes:
- Attend talks on hot issues that affect the food we eat. Previous talks have included renowned chef Chris Young from world-ranked The Fat Duck restaurant; Professor Glen Gibson on 'Guts, good and bad bacteria'; and Professor Christine Williams on 'Nutrition and genomics: which way does the fish finger point?'
- Have the opportunity to see what the visiting students get up to on the Summer School Course.
- Tour the Food and Nutritional Sciences building and see the largest Processing Facility in a University setting.
In previous years, the day has been sponsored by the Institute of Food Science and Technology with no charge to teachers who attend.