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Develop the expertise to meet society's demand for safe and sustainable food products with our accredited BSc Food Science with Industrial Training degree.
Led by experts from the Department of Food and Nutritional Sciences, this four-year course contains an integrated industrial placement, and will equip you with a full understanding of food production processes.
You'll gain essential knowledge and skills in:
- food microbiology
- biochemistry and metabolism
- food processing and engineering
- product development
- human physiology and nutrition.
At Reading, you'll also develop key technical skills through laboratory-based practicals, sensory evaluation, and work in our pilot-scale food processing plant.
Become a food science specialist at the University of Reading
- Top ten UK university for Food Science (joint 5th in The Times and The Sunday Times Good University Guide 2021).
- 85% of our research impact is rated outstanding (Research Excellence Framework 2014).
- Our food science graduates have the second-highest median salary of such graduates six months after graduation (The Sunday Times Good University Guide 2019, based on analysis of 2017 graduate salaries).
Industrial training
A key component of this degree is a year-long professional placement, which occurs between your second and final year. Placements can help enhance your employability and build your network.
Previous students from the Department of Food and Nutritional Sciences have undertaken placements with:
- Mars Food
- Graze
- Marks & Spencer
- Bakkavor.
Our dedicated placement coordinator will provide you with advice and support in finding your ideal placement. They will also advise you on CV writing and interview skills.
Learn more about professional placements with the Department of Food and Nutritional Sciences.
Professional accreditation
Our BSc Food Science with Industrial Training course is accredited by the Institute of Food Science and Technology (IFST), the industry’s leading professional body.
Accreditation provides an assurance that your degree meets the standards expected by the food industry, helping you to stand out in a competitive job market. You'll also be recognised as a professional food scientist by the Institute of Food Science and Technology.
Teaching and research facilities
The University of Reading has one of the UK's largest Food and Nutritional Sciences departments, with extensive facilities that enable us to engage in diverse teaching and research.
- The Food Processing Centre is one of the largest facilities of its kind in the UK, with a floor space of 1100 square metres. The Centre contains processing equipment for food product development work, allowing you to simulate and recreate industry conditions.
- The Flavour Centre analyses the chemistry of flavour, which is crucial to developing successful new products.
- The Sensory Science Centre provides high-quality sensory evaluation data, offering valuable insight into how we perceive flavour, taste and texture in food.
- The Hugh Sinclair Unit of Human Nutrition explores the relationship between diet and the risk of chronic disease.
Our research expertise feeds directly into the topics you will study throughout your degree, giving you access to the latest developments in food science.
Depending on the modules you choose, you will also have the opportunity to use our versatile facilities in your studies.
Study Abroad
As part of your degree, you can apply to study for a year abroad at one of our partner universities in Australia, Canada, the USA, or across Europe.
Visit our Study Abroad website for more information.
Overview
Develop the expertise to meet society's demand for safe and sustainable food products with our accredited BSc Food Science with Industrial Training degree.
Led by experts from the Department of Food and Nutritional Sciences, this four-year course contains an integrated industrial placement, and will equip you with a full understanding of food production processes.
You'll gain essential knowledge and skills in:
- food microbiology
- biochemistry and metabolism
- food processing and engineering
- product development
- human physiology and nutrition.
At Reading, you'll also develop key technical skills through laboratory-based practicals, sensory evaluation, and work in our pilot-scale food processing plant.
Become a food science specialist at the University of Reading
- Top ten UK university for Food Science (joint 5th in The Times and The Sunday Times Good University Guide 2021).
- 85% of our research impact is rated outstanding (Research Excellence Framework 2014).
- Our food science graduates have the second-highest median salary of such graduates six months after graduation (The Sunday Times Good University Guide 2019, based on analysis of 2017 graduate salaries).
Industrial training
A key component of this degree is a year-long professional placement, which occurs between your second and final year. Placements can help enhance your employability and build your network.
Previous students from the Department of Food and Nutritional Sciences have undertaken placements with:
- Mars Food
- Graze
- Marks & Spencer
- Bakkavor.
Our dedicated placement coordinator will provide you with advice and support in finding your ideal placement. They will also advise you on CV writing and interview skills.
Learn more about professional placements with the Department of Food and Nutritional Sciences.
Professional accreditation
Our BSc Food Science with Industrial Training course is accredited by the Institute of Food Science and Technology (IFST), the industry’s leading professional body.
Accreditation provides an assurance that your degree meets the standards expected by the food industry, helping you to stand out in a competitive job market. You'll also be recognised as a professional food scientist by the Institute of Food Science and Technology.
Learning
Teaching and research facilities
The University of Reading has one of the UK's largest Food and Nutritional Sciences departments, with extensive facilities that enable us to engage in diverse teaching and research.
- The Food Processing Centre is one of the largest facilities of its kind in the UK, with a floor space of 1100 square metres. The Centre contains processing equipment for food product development work, allowing you to simulate and recreate industry conditions.
- The Flavour Centre analyses the chemistry of flavour, which is crucial to developing successful new products.
- The Sensory Science Centre provides high-quality sensory evaluation data, offering valuable insight into how we perceive flavour, taste and texture in food.
- The Hugh Sinclair Unit of Human Nutrition explores the relationship between diet and the risk of chronic disease.
Our research expertise feeds directly into the topics you will study throughout your degree, giving you access to the latest developments in food science.
Depending on the modules you choose, you will also have the opportunity to use our versatile facilities in your studies.
Study Abroad
As part of your degree, you can apply to study for a year abroad at one of our partner universities in Australia, Canada, the USA, or across Europe.
Visit our Study Abroad website for more information.
Entry requirements A Level ABB | IB 32 points overall
Select Reading as your firm choice on UCAS and we'll guarantee you a place even if you don't quite meet your offer. For details, see our firm choice scheme.
Typical offer
ABB, including two science subjects (including at least one of Chemistry, Biology, Physics, Maths)
International Baccalaureate
32 points overall including at least 5,5 in two core science subjects (as listed above) at higher level
Extended Project Qualification
In recognition of the excellent preparation that the Extended Project Qualification (EPQ) provides to students for University study, we can now include achievement in the EPQ as part of a formal offer.
BTEC Extended Diploma
DDM (modules taken must be comparable to A level subjects specified)
Other information
Subject to relevant work experience, we may accept just one core science and one non-core science
Acceptable non-core subjects: Food Technology, Further Maths, Statistics, Psychology, Geography, Environmental Studies, Applied Science, Geology, Home Economics
English language requirements
IELTS 6.5, with no component below 5.5
For information on other English language qualifications, please visit our international student pages.
Alternative entry requirements for International and EU students
For country specific entry requirements look at entry requirements by country.
International Foundation Programme
If you are an international or EU student and do not meet the requirements for direct entry to your chosen degree you can join the University of Reading’s International Foundation Programme. Successful completion of this 1 year programme guarantees you a place on your chosen undergraduate degree. English language requirements start as low as IELTS 4.5 depending on progression degree and start date.
Pre-sessional English language programme
If you need to improve your English language score you can take a pre-sessional English course prior to entry onto your degree.
Structure
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB1PN | Introduction to Human Physiology and Nutrition | PROF Jeremy Spencer |
FB1MB1 | Introduction to Food Microbiology | PROF Dimitris Charalampopoulos |
FB1EP2 | Introduction to Food Processing and Engineering | DR Colette Catherine Fagan |
FB1BFN | Fundamental Biochemistry in Food and Nutrition | DR Anisha Wijeyesekera |
FB1AG2 | Farm to Fork | DR Emma Bennett |
BI1S1 | Introductory Microbiology | DR Geraldine Mulley |
CH1FC3 | Molecular Studies for the Life Sciences | DR David Nutt |
Optional modules include:
Code | Module | Convenor |
---|---|---|
CH1FC1 | Fundamental Concepts in Chemistry 1 | DR David Nutt |
CL1G1 | Ancient Greek 1 | MRS Jackie Baines |
CL1L1 | Latin 1 (C) | MRS Jackie Baines |
AP1EE3 | Economics 1 | PROF Elizabeth Robinson |
AP1EM1 | Introduction to Marketing | MS Sandra Preciado |
AP1SB1 | Introduction to Management | DR Yiorgos Gadanakis |
EC110 | The Economics of Climate Change | DR Stefania Lovo |
EC118 | Economy, Politics and Culture in the Roman World | PROF Ken Dark |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB2PYB | Industrial Training Year | DR Emma Bennett |
FB2C30 | Composition, Properties and Analysis of Foods | PROF Richard Frazier |
FB2PYA | Industrial Training Preparation | DR Emma Bennett |
FB2NS | Nutritional Science | DR Charlotte Mills |
FB2MF2 | Microbiological Hazards in Foods | DR Marie Lewis |
FB2MF1 | Microbiology of food spoilage and preservation | DR Kimon-Andreas Karatzas |
FB2EFP | Food Processing | DR Julia Rodriguez-Garcia |
FB2FQS | Food Quality and Sensory Science | DR Stella Lignou |
Optional modules include:
Code | Module | Convenor |
---|---|---|
ML2STA | Society, Thought, and Art in Modern Europe | DR Athena Leoussi |
ML2UNR | Unity, Nationalism and Regionalism in Europe | DR Athena Leoussi |
MM270 | Practice of Entrepreneurship | DR Norbert Morawetz |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Daniela La Penna |
LS2LNM | Language and New Media | PROF Rodney Jones |
LS2LAT | Introduction to English Language Teaching | MRS Suzanne Portch |
FB2SEN | Sports and Exercise Nutrition | PROF Jeremy Spencer |
FB2IFC | Issues in Food Choice | PROF Lisa Methven |
FB2EPR | Process Engineering Principles | PROF Keshavan Niranjan |
CL2CGH | Greek History: Persian Wars to Alexander | PROF Timothy Duff |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
AR2M8 | Medieval Europe: power, religion and death | DR Gabor Thomas |
AP2EM2 | Food Retailing | MR Nick Beard |
CL2RO | Roman History: From Republic to Empire | PROF Annalisa Marzano |
CL2DR | Ancient Drama | PROF Barbara Goff |
PO2THI | Political Thinking | DR Alice Baderin |
PO2PWS | Politics of the Welfare State | DR Brandon Beomseob Park |
PO2MIR | Modern International Relations | DR Joseph O' Mahoney |
MT2CC | The Science of Climate Change | PROF Nigel Arnell |
PP2OID1 | Oppression, Inequality, and the Enemies of Democracy 1 | MR George Mason |
PP2MM1 | Meaning and the Mind 1 | DR Jumbly Grindrod |
PP2IDR1 | Ignorance, Doubt, and Relativism 1 | DR Jumbly Grindrod |
PP2GP1 | Global Philosophy 1 | DR Shalini Sinha |
PP2HKW1 | Hume, Kant, and Wittgenstein 1 | DR Severin Schroeder |
PP2EA1 | Ethical Argument 1: Philosophy and How to Live | DR Luke Elson |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB3AFC | Advanced Food Chemistry | DR Maria Oruna-Concha |
FB3AFQ | Advanced Food Quality, Safety and Sensory | DR Nikos Mavroudis |
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
FB3PFB | Research Project | PROF Gunter Kuhnle |
Optional modules include:
Code | Module | Convenor |
---|---|---|
ML3IC | Identity and Conflict in Modern Europe | DR Athena Leoussi |
ML3LP | Language and Power | DR Federico Faloppa |
MM302 | Entrepreneurial Project | MR Keith Heron |
LW3CRY | Criminology | PROF Paul Almond |
LS3IC | Intercultural Communications | DR Erhan Aslan |
GV3ESM | Ecosystems Modelling | DR Shovonlal Roy |
GV3TRC | Tropical Rainforests, Climate & Lost Civilisations | PROF Frank Mayle |
GV3CC | Climate Change | DR Maria Shahgedanova |
FB3GSA | Consumer Attitudes to Food Quality | PROF Lisa Methven |
FB3NGL | Genes, Lifestyle and Nutrition (Part taught with FBMNH2) | DR Vimal Karani |
FB3SFP | Sustainable Food Processing | DR Afroditi Chatzifragkou |
FB3NHD | Nutrition, Health and Disease (Part taught with FBMNH1) | PROF Julie Lovegrove |
BI3BI8 | Neurobiology | DR Nandini Vasudevan |
BI3EF7 | Urban Ecology | DR Phil Baker |
PO3FPT | Feminism and Political Theory | PROF David Marshall |
PO3USF | US Foreign and Defence Policy since 1950 | DR Graham O'Dwyer |
PO3IPE | International Political Economy | DR Jonathan Golub |
MM392 | Entrepreneurial Management Venture Project | DR Lebene Soga |
Fees
New UK/Republic of Ireland students: £9,250* per year
New international students: £23,700 per year
* UK/Republic of Ireland fee changes
UK/Republic of Ireland undergraduate tuition fees are regulated by the UK government. These fees are subject to parliamentary approval and any decision on raising the tuition fees cap for new UK students would require the formal approval of both Houses of Parliament before it becomes law.
EU student fees
With effect from 1 August 2021, new EU students will pay international tuition fees. For exceptions, please read the UK government’s guidance for EU students.
Additional costs
Some courses will require additional payments for field trips and extra resources. You will also need to budget for your accommodation and living costs. See our information on living costs for more details.
Financial support for your studies
You may be eligible for a scholarship or bursary to help pay for your study. Students from the UK may also be eligible for a student loan to help cover these costs. See our fees and funding information for more information on what's available.
Careers
95% of our graduates are in work or further study within 15 months of graduating (Graduate Outcomes Survey, 2017/18; based on first degree responders from Food and Nutritional sciences).
Your degree will provide the essential subject-specific and transferable skills required in the food industry. Our graduates typically find employment in food product development, quality management, food technology, and nutritional science.
Recent graduates from the Department of Food and Nutritional Sciences have gone on to work for:
- Bakkavor
- Douwe Egberts
- Ferndale Foods
- Innocent Drinks.