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If you are interested in the manufacture of food products, particularly food engineering, then BSc Food Technology with Bioprocessing is the perfect course for you.
Food technologists are innovative, with an in-depth knowledge of raw materials and of methods for producing safe and healthy products. You will develop your scientific knowledge and technical skills, whilst exploring the role of technology within the food sector and addressing issues such as quality assessment.
The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation and laboratory-based practicals, and work in our pilot-scale food processing plant.
The final year will give you the chance to pursue your own interests by undertaking an original research project. You can also develop your teamwork skills through our Product Development module. You will be given a brief by industry and work as a team to produce an original product, which you will showcase at an end-of-term trade show. You will also study advanced modules in integrated food processing, economic manufacturing and the sensory evaluation of food.
Graduates of this course are recognised as professional food technologists by the Institute of Food Science and Technology.
For more information, please visit the Food and Nutritional Sciences website.
Overview
Food technologists are innovative, with an in-depth knowledge of raw materials and of methods for producing safe and healthy products. You will develop your scientific knowledge and technical skills, whilst exploring the role of technology within the food sector and addressing issues such as quality assessment.
The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation and laboratory-based practicals, and work in our pilot-scale food processing plant.
The final year will give you the chance to pursue your own interests by undertaking an original research project. You can also develop your teamwork skills through our Product Development module. You will be given a brief by industry and work as a team to produce an original product, which you will showcase at an end-of-term trade show. You will also study advanced modules in integrated food processing, economic manufacturing and the sensory evaluation of food.
Graduates of this course are recognised as professional food technologists by the Institute of Food Science and Technology.
For more information, please visit the Food and Nutritional Sciences website.
Entry requirements A Level ABB | IB 32 points overall
Select Reading as your firm choice on UCAS and we will guarantee you a place if you achieve one grade lower than the published offer.
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 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 sciences: 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 |
---|---|---|
CH1FC3 | Molecular Studies for the Life Sciences | DR David Nutt |
BI1S1 | Introductory Microbiology | DR Geraldine Mulley |
FB1AG2 | Farm to Fork | DR Emma Bennett |
FB1BFN | Fundamental Biochemistry in Food and Nutrition | DR Anisha Wijeyesekera |
FB1EP2 | Introduction to Food Processing and Engineering | DR Colette Catherine Fagan |
FB1PN | Introduction to Human Physiology and Nutrition | PROF Jeremy Spencer |
FB1MB1 | Introduction to Food Microbiology | PROF Dimitris Charalampopoulos |
Optional modules include:
Code | Module | Convenor |
---|---|---|
EC118 | Economy, Politics and Culture in the Roman World | PROF Ken Dark |
EC110 | The Economics of Climate Change | DR Stefania Lovo |
AP1SB1 | Introduction to Management | DR Yiorgos Gadanakis |
AP1EE3 | Economics 1 | PROF Elizabeth Robinson |
AP1EM1 | Introduction to Marketing | MS Sandra Preciado |
CL1L1 | Latin 1 (C) | MRS Jackie Baines |
CL1G1 | Ancient Greek 1 | MRS Jackie Baines |
CH1FC1 | Fundamental Concepts in Chemistry 1 | DR David Nutt |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB2EPR | Process Engineering Principles | PROF Keshavan Niranjan |
FB2EFP | Food Processing | DR Julia Rodriguez-Garcia |
FB2FQS | Food Quality and Sensory Science | DR Stella Lignou |
FB2MF1 | Microbiology of food spoilage and preservation | DR Kimon-Andreas Karatzas |
FB2MF2 | Microbiological Hazards in Foods | DR Marie Lewis |
FB2C30 | Composition, Properties and Analysis of Foods | PROF Richard Frazier |
FB2PYA | Industrial Training Preparation | DR Emma Bennett |
Optional modules include:
Code | Module | Convenor |
---|---|---|
PP2EA1 | Ethical Argument 1: Philosophy and How to Live | DR Luke Elson |
PP2GP1 | Global Philosophy 1 | DR Shalini Sinha |
PP2HKW1 | Hume, Kant, and Wittgenstein 1 | DR Severin Schroeder |
PP2IDR1 | Ignorance, Doubt, and Relativism 1 | DR Jumbly Grindrod |
PP2MM1 | Meaning and the Mind 1 | DR Jumbly Grindrod |
PP2OID1 | Oppression, Inequality, and the Enemies of Democracy 1 | MR George Mason |
MT2CC | The Science of Climate Change | PROF Nigel Arnell |
PO2MIR | Modern International Relations | DR Joseph O' Mahoney |
PO2PWS | Politics of the Welfare State | DR Brandon Beomseob Park |
PO2THI | Political Thinking | DR Alice Baderin |
CL2DR | Ancient Drama | PROF Barbara Goff |
CL2RO | Roman History: From Republic to Empire | PROF Annalisa Marzano |
AP2EM2 | Food Retailing | MR Nick Beard |
AR2M8 | Medieval Europe: power, religion and death | DR Gabor Thomas |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
CL2CGH | Greek History: Persian Wars to Alexander | PROF Timothy Duff |
FB2IFC | Issues in Food Choice | PROF Lisa Methven |
LS2LAT | Introduction to English Language Teaching | MRS Suzanne Portch |
LS2LNM | Language and New Media | PROF Rodney Jones |
MM270 | Practice of Entrepreneurship | DR Norbert Morawetz |
ML2UNR | Unity, Nationalism and Regionalism in Europe | DR Athena Leoussi |
ML2STA | Society, Thought, and Art in Modern Europe | DR Athena Leoussi |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Daniela La Penna |
Compulsory modules include:
Code | Module | Convenor |
---|---|---|
FB3PFB | Research Project | PROF Gunter Kuhnle |
FB3SFP | Sustainable Food Processing | DR Afroditi Chatzifragkou |
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
FB3AFQ | Advanced Food Quality, Safety and Sensory | DR Nikos Mavroudis |
Optional modules include:
Code | Module | Convenor |
---|---|---|
PO3USF | US Foreign and Defence Policy since 1950 | DR Graham O'Dwyer |
PO3IPE | International Political Economy | DR Jonathan Golub |
PO3FPT | Feminism and Political Theory | PROF David Marshall |
BI3EF7 | Urban Ecology | DR Phil Baker |
BI3BI8 | Neurobiology | DR Nandini Vasudevan |
GV3ESM | Ecosystems Modelling | DR Shovonlal Roy |
GV3TRC | Tropical Rainforests, Climate & Lost Civilisations | PROF Frank Mayle |
GV3CC | Climate Change | DR Maria Shahgedanova |
FB3NHD | Nutrition, Health and Disease (Part taught with FBMNH1) | PROF Julie Lovegrove |
FB3GSA | Consumer Attitudes to Food Quality | PROF Lisa Methven |
FB3NGL | Genes, Lifestyle and Nutrition (Part taught with FBMNH2) | DR Vimal Karani |
FB3AFC | Advanced Food Chemistry | DR Maria Oruna-Concha |
LS3IC | Intercultural Communications | DR Erhan Aslan |
LW3CRY | Criminology | PROF Paul Almond |
MM302 | Entrepreneurial Project | MR Keith Heron |
ML3LP | Language and Power | DR Federico Faloppa |
ML3IC | Identity and Conflict in Modern Europe | DR Athena Leoussi |
Fees
New UK/Republic of Ireland students: £9,250* per year
New international students: £20,830 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.
* UK and EU Fee Changes
Subject to the Government passing legislation to raise the minimum fee cap, we will raise undergraduate tuition fees from £9,000 to £9,250 for new UK/EU students applying to start courses in the 2017/18 academic year. You will not be affected by this rise if you have deferred entry to the 2017/18 academic year. The Government will confirm future arrangements for EU students in due course.
The tuition fee will remain £9,000 per year for the full duration of this course if you start in the 2016/17 academic year or have accepted an offer but deferred your entry until the 2017/18 academic year. This is unlike other institutions who are planning to raise fees midway through courses.
For further information, please see our webpage on the Teaching Excellence Framework and future tuition fees.
Additional costs
These course fees cover the cost of your tuition. 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 and other EU countries 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
Food is Europe's largest and most buoyant industry, and there is a constant demand for graduates who possess strong scientific of technical skills, and ways to tackle the latest consumer issues.
As a graduate of this course, you will be recognised as a professional food scientist by the Institute of Food Science and Technology. You can embark on a career within the food industry or a related sector, working for companies such as PepsiCo, Marks & Spencer, Mars, Unilever and McCormick.
Additionally, you may decide to move into other areas, such as teaching, accountancy and environmental health. Our degrees are also a stepping stone to MSc or PhD study.