Skip to main content

University of Reading Cookie Policy

We use cookies on reading.ac.uk to improve your experience. Find out more about our cookie policy. By continuing to use our site you accept these terms, and are happy for us to use cookies to improve your browsing experience.

Continue using the University of Reading website

  • Schools and departments
  • Henley Business School
  • University of Reading Malaysia
  • Applicants
  • Student
  • Staff
  • Alumni
Show/Hide navigation
University of Reading University of Reading
Mobile search categories
  • Study and life
  • Research
  • About us
  • View courses
  • Home
  • Study and life
    • Study
    • Student life
    • Accommodation
    • Open Days and visiting
    • International students
  • Research
    • Themes
    • Impact
    • Innovation and partnerships
    • Research environment
    • Get involved
  • About us
    • Our global community
    • Business
    • Local community
    • Visit us
    • Strategy
    • Governance
    • Contact us
  • Applicants
  • Student
  • Staff
  • Alumni
  • Schools and departments
  • Henley Business School
  • University of Reading Malaysia
  • View courses
mask
CHOOSE A SUBJECT
2022/23
2023/24
Undergraduates
Postgraduates
Undergraduates
Postgraduates

Subjects H-P

  • Healthcare
  • Pharmacy
  • Physician Associate

Subjects A-B

  • Accounting
  • Agriculture
  • Ancient History
  • Animal Science
  • Anthropology
  • Archaeology
  • Architectural Engineering
  • Architecture
  • Art
  • Biological Sciences
  • Biomedical Engineering
  • Biomedical Sciences
  • Bioveterinary Sciences
  • Building and Surveying
  • Business and Management

Subjects C-E

  • Chemistry
  • Classics and Classical Studies
  • Climate Science
  • Computer Science
  • Construction Management
  • Consumer Behaviour and Marketing
  • Creative Writing
  • Criminology
  • Drama
  • Ecology
  • Economics
  • Education
  • Engineering
  • English Language and Applied Linguistics
  • English Literature
  • Environment

Subjects F-G

  • Film & Television
  • Finance
  • Food
  • Foundation programmes
  • French
  • Geography
  • German
  • Graphic Communication and Design

Subjects H-M

  • Healthcare
  • History
  • International Development
  • International Foundation Programme (IFP)
  • International Relations
  • Italian
  • Languages and Cultures
  • Law
  • Linguistics
  • Marketing
  • Mathematics
  • Medical Sciences
  • Meteorology and Climate
  • Museum Studies

Subjects N-T

  • Nutrition
  • Pharmacology
  • Pharmacy
  • Philosophy
  • Physician Associate Studies
  • Politics and International Relations
  • Psychology
  • Real Estate and Planning
  • Spanish
  • Speech and Language Therapy
  • Surveying and Construction
  • Teaching
  • Theatre & Performance

Subjects U-Z

  • Wildlife Conservation
  • Zoology

Subjects A-C

  • Accounting
  • Agriculture
  • Ancient History
  • Animal Sciences
  • Archaeology
  • Architecture
  • Art
  • Biological Sciences
  • Biomedical Sciences
  • Business (Post-Experience)
  • Business and Management (Pre-Experience)
  • Chemistry
  • Classics and Ancient History
  • Climate Science
  • Computer Science
  • Construction Management and Engineering
  • Consumer Behaviour
  • Creative Enterprise
  • Creative Writing

Subjects D-G

  • Data Science
  • Economics
  • Education
  • Energy and Environmental Engineering
  • Engineering
  • English Language and Applied Linguistics
  • English Literature
  • Environmental Sciences
  • Film, Theatre and Television
  • Finance
  • Food and Nutritional Sciences
  • Geography and Environmental Science
  • Graphic Design

Subjects H-P

  • Healthcare
  • History
  • Information Management and Digital Business
  • Information Technology
  • International Development and Applied Economics
  • Languages and Cultures
  • Law
  • Linguistics
  • Management
  • Marketing
  • Meteorology and Climate
  • Microbiology
  • Nutrition
  • Pharmacy
  • Philosophy
  • Physician Associate
  • Politics and International Relations
  • Project Management
  • Psychology
  • Public Policy

Subjects Q-Z

  • Real Estate and Planning
  • Social Policy
  • Speech and Language Therapy
  • Strategic Studies
  • Teacher training
  • Theatre
  • Typography and Graphic Communication
  • War and Peace Studies
  • Zoology

BSc Food Science with Business

  • UCAS code
    D690
  • Typical offer
    ABB
  • Year of entry
    2023/24
  • Course duration
    Full Time:  3 Years
  • Year of entry
    2023/24
  • Course duration
    Full Time:  3 Years

Gain a competitive edge in the food industry by combining specialist food science skills and business expertise, with our BSc Food Science with Business degree.

Taught by experts from the Department of Food and Nutritional Sciences and Henley Business School, this three-year degree will prepare you for managerial, commercial or technical positions in the food sector.

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).
  • 95% of our research impact is rated outstanding (Research Excellence Framework 2021, combining 4*, 3* and 2*submissions – Agriculture, Food and Veterinary Sciences).
  • 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).

Study with experts at Henley Business School

  • Henley Business School is part of an elite group of business schools to hold triple-accredited status from the UK, European and US accrediting bodies (AMBA, EQUIS and AACSB).
  • Ranked 5th in the UK for graduate prospects in Business, Management & Marketing, Guardian University Guide, 2021.
  • Top ten UK university for research quality, Complete University Guide 2021.

You'll combine the essentials of business with the fundamental science underpinning food and nutrition, including:

  • food processing and engineering
  • food product development
  • human physiology
  • microbiology
  • economics
  • marketing
  • financial management.

At Reading, you’ll also develop key technical skills through laboratory-based practicals, sensory evaluation, and work in our pilot-scale food processing plant.

During your final year you will carry out an original project as part of one of our existing research groups, and embark on a venture project within Henley Business School.

Professional accreditation

Our BSc Food Science with Business 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.

Industrial placements

Enhance your employability and build your network by applying for work placements during your degree. Opportunities include year-long and summer placements.

Previous students from the Department of Food and Nutritional Sciences have undertaken placements with:

  • Mars Food
  • Graze
  • Marks & Spencer
  • Bakkavor.

Learn more about professional placements with the Department of Food and Nutritional Sciences.

Alternatively, you could opt for our four-year BSc Food Science with Business with Industrial Training degree, which includes an integrated professional placement between your second and third year.

Overview

Gain a competitive edge in the food industry by combining specialist food science skills and business expertise, with our BSc Food Science with Business degree.

Taught by experts from the Department of Food and Nutritional Sciences and Henley Business School, this three-year degree will prepare you for managerial, commercial or technical positions in the food sector.

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).
  • 95% of our research impact is rated outstanding (Research Excellence Framework 2021, combining 4*, 3* and 2*submissions – Agriculture, Food and Veterinary Sciences).
  • 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).

Study with experts at Henley Business School

  • Henley Business School is part of an elite group of business schools to hold triple-accredited status from the UK, European and US accrediting bodies (AMBA, EQUIS and AACSB).
  • Ranked 5th in the UK for graduate prospects in Business, Management & Marketing, Guardian University Guide, 2021.
  • Top ten UK university for research quality, Complete University Guide 2021.

You'll combine the essentials of business with the fundamental science underpinning food and nutrition, including:

  • food processing and engineering
  • food product development
  • human physiology
  • microbiology
  • economics
  • marketing
  • financial management.

At Reading, you’ll also develop key technical skills through laboratory-based practicals, sensory evaluation, and work in our pilot-scale food processing plant.

During your final year you will carry out an original project as part of one of our existing research groups, and embark on a venture project within Henley Business School.

Professional accreditation

Our BSc Food Science with Business 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.

Industrial placements

Enhance your employability and build your network by applying for work placements during your degree. Opportunities include year-long and summer placements.

Previous students from the Department of Food and Nutritional Sciences have undertaken placements with:

  • Mars Food
  • Graze
  • Marks & Spencer
  • Bakkavor.

Learn more about professional placements with the Department of Food and Nutritional Sciences.

Alternatively, you could opt for our four-year BSc Food Science with Business with Industrial Training degree, which includes an integrated professional placement between your second and third year.

Entry requirements A Level ABB

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 a grade B in one core science (Biology, Chemistry, Physics, Maths)

International Baccalaureate

32 points overall including a 5 in one core science (see list 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 

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.

  • Learn more about our International Foundation programme

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.

  • Find out the English language requirements for our courses and our pre-sessional English programme

Structure

  • Year 1
  • Year 2
  • Year 3

Compulsory modules include:

X

Module details


Title:

The Fundamentals of Business and Marketing

Code:

AP1EM2

Convenor:

MR Nick Walker

Summary:

Gain an introduction to management science and its relevance to businesses. Interactive in-class activities and the use of online apps will help you learn techniques for inspiring teamwork in an organisational context, discover the importance of strategic management design for achieving an organisation's goals, and understand the roles of the manager and the responsibilities this carries. You will also have a range of opportunities to gain hands-on practising decision making through case studies. Develop your leadership skills to motivate and guide a team towards the achievement of an organisation’s objectives. 

Gain fundamental knowledge of the key concepts of marketing and management, and relate these critically to contemporary practice. Examine fundamental marketing concepts such as strategic marketing, market segmentation and the marketing mix. You will also begin to explore these concepts through the lens of Digital Marketing.

You will discuss issues arising within marketing theory and practice, which bring into question some of the foundational principles of the discipline. Through lectures, readings, and the analysis of case studies, address the latest thinking within the marketing discipline.

Assessment Method:

Class test 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Introductory Microbiology

Code:

BI1S1

Convenor:

DR Geraldine Mulley

Summary:

This module provides students with an introduction to the discipline of Microbiology. Students will learn the fundamental biology of bacteria, archaea, protists, fungi and viruses; their structure, replication, nutrition, the diverse environments where they live (including host-microbe interactions), and how some microbes benefit society (food production and biotechnology), whilst others cause disease. The module will also provide students with an understanding of how some microbes cause infections, the various ways to prevent and treat infectious diseases, and how microbes develop resistance to antimicrobials. Students will learn the techniques needed for safe handling of microbiological samples to isolate and purify bacteria and fungi from food samples in the laboratory.

Assessment Method:

Exam 80%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Molecular Studies for the Life Sciences

Code:

CH1FC3

Convenor:

DR Silvia Baldanza

Summary:

Designed specifically for students in the life sciences, this module builds on the key chemical concepts for the molecular sciences, covering core ideas in physical, inorganic and organic chemistry. This module follows on from CH1FC1, but can also be taken as a stand-alone module. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Farm to Fork

Code:

FB1AG2

Convenor:

DR Emma Bennett

Summary:

This module examines the factors affecting food quality from farm to fork and explores this along with other issues such as sustainability within the wider context of global food security. The module covers production methods for animals and plants, interactions with the environment, land use, sustainable food production and postharvest biology. 

Assessment Method:

Assignment 40%, Oral 30%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Introduction to Food Processing and Engineering

Code:

FB1EP2

Convenor:

DR Colette Catherine Fagan

Summary:

This module serves as an introduction to food processing and the physical properties of food systems.  You will learn to apply quantitative principles relevant to food processing operations, which will be complemented by practical experience in the pilot plant.

Assessment Method:

Report 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Introduction to Food Microbiology

Code:

FB1MB1

Convenor:

PROF Dimitris Charalampopoulos

Summary:

The module will introduce the students to the use of microorganisms for the production of a range of fermented foods (dairy, cereal, meat and vegetable/fruit fermented foods) focusing on understanding the impact of microbial metabolism on the manufacturing process and on food product quality. The lectures will be supported by laboratory practicals where the students will develop strong microbiological skills and will include a microbial growth experiment, producing yoghurt in the lab and quantifying the microbial concentrations of commercial fermented food products.

Assessment Method:

Exam 60%, Portfolio 10%, Report 20%, Class test 10%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Introduction to Human Physiology and Nutrition

Code:

FB1PN

Convenor:

PROF Jeremy Spencer

Summary:

Assessment Method:

Practical 40%, Set exercise 60%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Student Enterprise

Code:

MM1F10

Convenor:

DR Lebene Soga

Summary:

This is a dynamic module introducing students to key concepts of business start-up. Students work in a team to identify and develop a new business opportunity, and then seek to test their idea through ‘lean start-up’ experiments. Students will be introduced to key concepts of entrepreneurial management including design thinking, business model creation, entrepreneurial finance and marketing. This is a highly interactive and practical module, with a focus on experiential learning.


 

Assessment Method:

Project 60%, Class test 40%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
AP1EM2 The Fundamentals of Business and Marketing MR Nick Walker
BI1S1 Introductory Microbiology DR Geraldine Mulley
CH1FC3 Molecular Studies for the Life Sciences DR Silvia Baldanza
FB1AG2 Farm to Fork DR Emma Bennett
FB1EP2 Introduction to Food Processing and Engineering DR Colette Catherine Fagan
FB1MB1 Introduction to Food Microbiology PROF Dimitris Charalampopoulos
FB1PN Introduction to Human Physiology and Nutrition PROF Jeremy Spencer
MM1F10 Student Enterprise DR Lebene Soga

Optional modules include:

X

Module details


Title:

Fundamental Concepts in Chemistry 1

Code:

CH1FC1

Convenor:

DR Silvia Baldanza

Summary:

Starting a degree in the life sciences but don’t have an A level or equivalent in chemistry? Then this is the right module for you. Covering key topics in chemistry that all life science students should know, this module will introduce you to atomic structure, bonding, intermolecular forces, simple organic structure and nomenclature, isomerism, acids and bases and the theory of buffers, basic concepts of energy changes in chemical reactions, reaction rates, moles and concentrations. 

Assessment Method:

Exam 70%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

The Economics of Climate Change

Code:

EC110

Convenor:

DR Stefania Lovo

Summary:

The module will offer an economic perspective on the causes and consequences of climate change. It will provide an introduction to key theoretical concepts, such as externalities and public goods, and to the policy tools available to devise adequate responses to climate change, such as command and control measures, taxation and subsidies. The module will also introduce national and international policy approaches in dealing with climate change and provide an overview of their implications for economic development.

Assessment Method:

Assignment 60%, Class test 40%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
CH1FC1 Fundamental Concepts in Chemistry 1 DR Silvia Baldanza
EC110 The Economics of Climate Change DR Stefania Lovo

These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

Compulsory modules include:

X

Module details


Title:

Composition and Properties of Foods

Code:

FB2C20

Convenor:

PROF Richard Frazier

Summary:

This module focuses on the key chemical components of foods and their impact on food quality during food processing and storage, and in the context of their roles in important food commodities. 

During the Autumn term, students will begin by learning the chemical properties and functional roles of the major biochemical macronutrient components of foods (proteins, lipids and carbohydrates) within the context of food quality.  They will also be introduced to the use of permitted food additives in foods and will address controversies and the scientific evidence that establishes the safety of permitted food additives. 

During the Spring term, the module will shift its focus to the role of proteins, carbohydrates and lipids in selected food commodities, to understand how these components underpin the value of food commodities.  Students will also learn about and apply laboratory methods for the chemical analysis of food components.

Assessment Method:

Exam 50%, Assignment 25%, Report 25%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Food Processing

Code:

FB2EFP

Convenor:

DR Julia Rodriguez-Garcia

Summary:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of the major traditional, emerging and novel unit operations and processes used by the food industry; the effect of these operations on food product properties; and the impact of food processing plants in the environment, with a critical evaluation of possible solutions for this issue. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment. 

Assessment Method:

Exam 50%, Report 30%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Food Quality and Sensory Science

Code:

FB2FQS

Convenor:

DR Stella Lignou

Summary:

Learn about food quality and how it can be assessed and controlled. . On this module, you will learn about the concept of quality and its components with a particular focus on the sensory science elements, and what are the legislative and business requirements for food quality management. You will be exposed to a variety of objective (analytical) sensory tests and you will develop your practical skills within analytical sensory testing. National and international quality management standards and systems (including an introduction to HACCP) and the role of legislation in providing consumer protection will be covered under the food quality management component.

Assessment Method:

Exam 40%, Assignment 20%, Set exercise 10%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Microbiological Hazards in Foods

Code:

FB2MF2

Convenor:

DR Marie Lewis

Summary:

Ten credit module on the nature and importance of food borne illnesses and microbiological hazards in the food industry, comprising a mixture of lectures, tutorials and a case study. Topics range from viral vomit and enteric worms to hallucinogenic fungi and heat-resistant toxin producing bacteria.

Assessment Method:

Exam 70%, Oral 10%, Set exercise 10%, Report 10%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Industrial Training Preparation

Code:

FB2PYA

Convenor:

DR Emma Bennett

Summary:

This module provides you with information on placement opportunities for your year in industry and supports you in the application process. 

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
FB2C20 Composition and Properties of Foods PROF Richard Frazier
FB2EFP Food Processing DR Julia Rodriguez-Garcia
FB2FQS Food Quality and Sensory Science DR Stella Lignou
FB2MF2 Microbiological Hazards in Foods DR Marie Lewis
FB2PYA Industrial Training Preparation DR Emma Bennett

Optional modules include:

X

Module details


Title:

Food Retail Marketing

Code:

AP2EM6

Convenor:

DR Giuseppe Nocella

Summary:

This module examines the development of food retailing in the UK during the past century in order to understand the role food retailers play within supply chains and how food retailers respond to contemporary issues of our society. In this module you will learn about the nature and dynamics of food retailers in their competitive environment and about strategies that major businesses employ to achieve their marketing objectives.  

Assessment Method:

Assignment 70%, Oral 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Financial Management

Code:

AP2SB2

Convenor:

DR Sanzidur Rahman

Summary:

You will learn financial management concepts that are relevant for decision making in all functional areas of a business. You will understand the crucial role of the finance function and gain a good grounding in the principles, concepts, analytical techniques and practical applications of financial management in the context of a business enterprise. You will acquire the skills to assess the financial needs of a business, evaluate alternative investment projects, identify and evaluate possible sources of finance and take decisions regarding the deployment of finance at the level of the non-specialist manager.

Assessment Method:

Exam 50%, Set exercise 20%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Applied Marketing and Management

Code:

AP2SB3

Convenor:

MR Akbar Karim

Summary:

An understanding of the concepts of marketing and management and their functional activities is essential to a successful marketing manager. In this module, you'll develop a clear understanding of marketing as a managerial orientation applicable to all organisational types. Through engagement with diverse examples and case studies, you'll find out how and why the functional activities of marketing at strategic, tactical, and operational levels are determined by each specific marketplace environment. You will also explore the specification of management problems for selection of appropriate tools and techniques, the application of tools and techniques to solve management problems, and the application of management tools and techniques to provide solutions to business problems. In addition to formal lectures, time in class is devoted to learning by doing and to team decision making.

Assessment Method:

Exam 30%, Assignment 40%, Oral 10%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Practice of Entrepreneurship

Code:

MM270

Convenor:

DR Lebene Soga

Summary:

This is a dynamic module introducing students to key concepts of business start-up. Students work in a team to identify and develop a new business opportunity, and then seek to test their idea through ‘lean start-up’ experiments. Students will be introduced to key concepts of entrepreneurial management including design thinking, business model creation, entrepreneurial finance and marketing. This is a highly interactive and practical module, with a focus on experiential learning.

Assessment Method:

Assignment 40%, Oral 30%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
AP2EM6 Food Retail Marketing DR Giuseppe Nocella
AP2SB2 Financial Management DR Sanzidur Rahman
AP2SB3 Applied Marketing and Management MR Akbar Karim
MM270 Practice of Entrepreneurship DR Lebene Soga

These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

Compulsory modules include:

X

Module details


Title:

Business Strategy

Code:

AP3EB1

Convenor:

MR Edward Collins

Summary:

The challenge of strategic management is to be able to understand the complex issues organisations face and then develop the capability for long-term organisational success. Examine how objectives, leadership, governance, structure, and processes influence the direction and destination of a business. Assess the role of organisations in business, and identify the external factors affecting strategic outcomes such as globalisation, outsourcing, mergers and alliances, corporate social responsibility, and the role of the individual employee within the organisation. Case studies will be used to illustrate problems and processes. Through regular engagement with the business press, you'll be expected to contribute your own examples of strategic management issues during discussions.

Assessment Method:

Exam 50%, Assignment 50%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Advanced Flavour Chemistry

Code:

FB3FLV

Convenor:

DR Maria Oruna-Concha

Summary:

This 10 credit module will further develop your knowledge of flavour chemistry relating to the quality and safety of foods.

The module focuses on:

  • The chemical changes in food caused during processing and storage that develop both desirable and undesirable flavour characteristics
  • The development of toxicants in foods during processing and storage and the implications for food safety.

Content will be delivered through taught lectures, case studies and hands on practical’s using state of the art analytical techniques for the study of food flavour and self-directed learning. 

Assessment Method:

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Food Product Development

Code:

FB3FPD

Convenor:

DR Maria Oruna-Concha

Summary:

This 20 credit module focuses on the design, development and evaluation of novel food products. It integrates knowledge and skills as it prepares the students for the global workplace., On completion of this module, you will be able to provide detailed consideration of the stages/processes in new food product development.

Content will be delivered by leading experts through case-studies, group project work and hands-on practical work in our food processing plant.

Assessment Method:

Practical 10%, Oral 45%, Report 45%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Research Project

Code:

FB3PFB

Convenor:

PROF Gunter Kuhnle

Summary:

This module is designed to provide a research experience to the student by completing either a laboratory-based or a theoretical research project. Students will receive guidance on fundamental research methods prior the start of their project.

Assessment Method:

Assignment 20%, Oral 20%, Report 60%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Advanced Food Quality and Sensory

Code:

FB3QSF

Convenor:

DR Nikos Mavroudis

Summary:

This module provides advanced elements of food quality and sensory science.  This will include measurement, assessment and control measures beyond those covered in the introductory module (FB2FQS).  Within sensory science we will discuss (a): an advanced insight into taste and olfaction through receptors to perception (b) descriptive and quantitative sensory methods (c) dynamic sensory methods and d) recent advances in sensory methods. 

Issues linked to food quality will include further aspects of quality management systems, including HACCP. Thus, preparing students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices.

Assessment Method:

Assignment 25%, Report 45%, Class test 30%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Entrepreneurial Management Venture Project

Code:

MM392

Convenor:

DR Matteo Borghi

Summary:

This module is co-convened with Mr Aaron Ahali. 

In rapidly changing times, entrepreneurship is a vital ingredient of business sustainability and profitable growth. 

This module enables final year students to use the information and impressions they have gained during their experiences of a company placement (full year, short placement, internship) to analyse and make an innovative proposal to the ‘organisation’ based upon the placement experience. Where a student does not take a placement, the student will undertake a study of a company that is publicly listed on the London Stock Exchange or the LSE Alternative Investment Market exchange.

It is distinct from modules that focus on business start-up. Instead it concentrates on understanding the capabilities that already exist within an organisation and channelling these to create innovations to capture new business opportunities. 

The Entrepreneurial Management Venture Project (EMVP) discusses the key differences between ‘management’ of ongoing business, and the need for organisations to ‘entrepreneurially’ seek opportunities for new/future business. 

New ventures may involve new product development for existing customers in existing markets, or it may involve adapting existing products for different markets or a combination. 

Good decision making requires the availability and understanding of good information. Students will be introduced to this process, prior to their placement or prior to their own study of a company. This will be communicated by the programme director and will require students to access instructions in Blackboard, or attend a special workshop.

From the placement or internship or simply from an independent research of the company, each student will gather information, probably quite randomly at that moment, in order to then create a portfolio/scrapbook of information. Analysis of this portfolio will then enable students to convert the raw data into a case study which provides management insights. The case study will explain the capabilities and challenges of the placement host. 

Lectures will provide instruction and theoretical concepts to enable students to gain an understanding of the information gathered. The case study provides the foundation of ‘understanding’ for the development of entrepreneurial venture propositions, presented in spring term.

It is the responsibility of each student to actively engage and learn from the experiences of other students and develop a collaborative working style that will be of value to future employers.

Assessment Method:

Assignment 65%, Oral 35%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
AP3EB1 Business Strategy MR Edward Collins
FB3FLV Advanced Flavour Chemistry DR Maria Oruna-Concha
FB3FPD Food Product Development DR Maria Oruna-Concha
FB3PFB Research Project PROF Gunter Kuhnle
FB3QSF Advanced Food Quality and Sensory DR Nikos Mavroudis
MM392 Entrepreneurial Management Venture Project DR Matteo Borghi

Optional modules include:

X

Module details


Title:

Supply Chain Management

Code:

AP3EB3

Convenor:

DR Matthieu Arnoult

Summary:

Over recent years, organisations have become increasingly aware that successful supply chain management is pivotal to their gaining competitive advantage and reducing costs. You'll learn about the fundamental principles of integrated Supply Chain Management and their contribution to corporate strategy; and you'll find out how a range of methods, techniques, practices and strategies are being used in the integrated management of supply chains. 

Assessment Method:

Exam 80%, Oral 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

X

Module details


Title:

Marketing Strategy

Code:

AP3EM1

Convenor:

MR Nick Walker

Summary:

Explore the key fundamentals within the marketing strategy remit, in order to understand the essential practices used by organisations when creating strategic plans. The classes will consist of case study examples, industry applications and strategic business planning. A variety of learning methods will be used, including peer learning and group work.  The module encourages reflective and critical thinking throughout. This area of study is crucial to any business or organisation, irrespective of size. Therefore, the theoretical knowledge and practical application of marketing strategy skills you will gain in this module can be implemented in any industry environment.

Assessment Method:

Exam 60%, Class test 40%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Code Module Convenor
AP3EB3 Supply Chain Management DR Matthieu Arnoult
AP3EM1 Marketing Strategy MR Nick Walker

These are the modules that we currently offer. They may change for your year of study as we regularly review our module offerings to ensure they’re informed by the latest research and teaching methods.

Fees

New UK/Republic of Ireland students: £9,250*

New international students: £24,500

*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

98% of our graduates were in work and/or study within 15 months of graduating [1].

Food is Europe's largest and most buoyant industry. There is a constant demand for graduates with a combination of technical skills and business knowledge.

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:

  • PepsiCo
  • Nestlé
  • Marks & Spencer
  • Mars
  • Unilever.

[1] Graduate Outcomes Survey 2018/19; First Degree responders from Food and Nutritional Sciences.

Contextual offers


We make contextual offers for all our courses.

Take the next step


How to apply for 2023 entry

Come to an Open Day

Get a prospectus

Ask us a question

Chat to our students

Related Subjects


  • Food

Ready for more?

How to apply
Visit an Open Day
Get a prospectus
View courses
  • Charitable Status
  • Accessibility
  • Privacy Policy
  • Cookies
  • Terms of use
  • Sitemap

© University of Reading