Show/Hide navigation
University of Reading University of Reading
Mobile search categories
mask
CHOOSE A SUBJECT
2023/24
2024/25

Food

See the other subjects we offer

We all need food to survive: it's a product that will be forever in demand. So it's not surprising that the sector is Europe's largest and most buoyant industry.

Featuring regularly in the national media, food is often found at the centre of debates on such areas as human health and disease, global shortages and surpluses, consumer demand, the rights and wrongs of genetic modification, and food quality and nutrition. Through studying one of our courses in food and nutritional sciences or food business and marketing, you can explore these issues and prepare yourself for an exciting and relevant career.

A world-class institution

The University of Reading is a world authority on food chemistry, chemical engineering, microbiology, food law, and human nutrition.

  • We are in the top 10 universities for food science in the UK (7th in The Times and The Sunday Times Good University Guide, 2024).
  • Our research in agri-food economics and marketing is driven by key global challenges and aligns closely with the 2030 Agenda for Sustainable Development.
  • We are ranked 11th in the world for Agriculture and Forestry (QS World University Rankings by Subject, 2022).

Our staff across departments are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.

Facilities and expertise

In the Department of Food and Nutritional Sciences, you will have access to one of the largest ranges of dedicated food teaching facilities in a UK university. These include a large pilot plant containing processing equipment for food product development work, advanced taste panel facilities, and specialist laboratories for assessing human gut microflora.

In the Department of Agri-Food Economics and Marketing – home to our food business and marketing degree – you’ll benefit from staff expertise in food consumer behaviour. Staff will help you get to grips with the challenges of sustainable food system transformation from farm to fork, while developing strong entrepreneurial and digital skills for the food industry.

Professional recognition

Graduates from many of our food and nutritional sciences degrees will be recognised as professional food scientists or food technologists by the Institute of Food Science and Technology.

98% of our food and nutrition graduates were in work and/or study within 15 months of graduating (Graduate Outcomes Survey 2018/19; first degree responders from food and nutritional sciences).

Our food business and marketing degrees are accredited by the Chartered Institute of Marketing, enabling graduates to receive exemptions from all but one module of the Certificate in Professional Marketing or Certificate in Professional Digital Marketing qualification, or exemptions from all but two CIM modules for the Diploma in Professional Marketing qualification or Diploma in Professional Digital Marketing.

95% of our marketing graduates were in work and/or study within 15 months of graduating (Graduate Outcomes Survey 2018/19; first degree responders from marketing).
Graduates from our nutrition courses will also be eligible to apply to become a Registered Associate Nutritionist with the Association for Nutrition via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional.

Choose your path

Our selection of courses enables you to pursue your interests within the food sector, whether you are keen to study it from a technological, nutritional, or business angle.

Courses

I have had a keen interest in nutrition and its impact on human health for several years. I chose Reading’s combined Nutrition & Food Science degree because I believe that to be able to understand nutrition and its impact on society today, it is necessary to understand the complete food chain as it operates from ‘farm to plate’. The combination of academic subjects and hands-on work in the department’s pilot plant was one of the aspects of the course that I particularly enjoyed.

Tina Eggers
BSc Nutrition and Food Science with Professional Training

Related Subjects