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BSc Food Science with Foundation
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UCAS code
D611 -
A level offer
See entry requirements -
Year of entry
2027/28 -
Course duration
Full Time: 4 Years
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Year of entry
2027/28 -
Course duration
Full Time: 4 Years
Apply science to real-world food challenges and develop sought-after skills to shape the future of food innovation, production, health and sustainability with our BSc Food Science with Foundation degree.
Foundation Year programmes
Our Foundation Year programmes are designed to set students up for success. They offer a broad, immersive learning experience and ease the transition to university life.
They also aim to:
- prepare you to study your chosen subject at undergraduate level
- embed core academic skills and build your confidence within authentic, subject-relevant contexts
- spark engagement and curiosity through meaningful learning experiences and enquiry-led approaches
- foster a sense of identity, connection and belonging in your chosen discipline, and across the wider University community.
Your subject-specific studies will focus on basic principles in:
- biology
- chemistry
- sustainability
- mathematics.
Your learning will be delivered through a combination of lectures, tutorials, practical classes and workshops.
The University of Reading is the UK’s top university for Food Science in QS World University Rankings by Subject, 2026 (Agriculture and Forestry, which includes food).
Food scientists are responsible for ensuring billions of people can access safe, nutritious, affordable, and tasty food. They turn scientific discovery into solutions that affect global populations every day – from developing new ingredients and technologies to championing food sustainability.
As a BSc Food Science with Foundation student at Reading, you’ll explore all aspects of food. Develop technical competence, scientific expertise, and real-world problem-solving skills as you:
- balance chemistry, biology, and physics with the study of the properties and composition of food, and sustainability
- learn how to develop sustainable and safe food systems
- explore the relationship between food, storage, and processing
- discover links between diet, human nutrition, and the risk of chronic diseases
- use sensory science to analyse how we perceive flavour, taste, and texture design and develop exciting new food products.
Why choose BSc Food Science with Foundation at Reading?
- Hands-on skills and experience in specialist, up-to-date facilities – including a large pilot plant and sensory evaluation facilities, reflecting how food is made and developed in industry.
- Excellent career and earning potential – 96% of our graduates are in work or further study and we’re 3rd in the UK for graduate salaries, 13% above average. (HESA 2026, Graduate Outcomes Survey, 2023/24, includes all UK domiciled first degree Food and Nutritional Sciences responders and (Telegraph analysis of DfE data on the earnings of first degree graduates after five years from English Higher Education Institutions, June 2026).
- Institute of Food Science and Technology (IFST)-accredited, industry-relevant programme – exposure to employers and industry needs are embedded in the curriculum, developing your work-ready skills and professional network.
- Learn from leaders in the field – our experts are actively engaged in world-class research in food and nutrition that informs your course content.
- High student satisfaction – 100% of students said the course developed knowledge and skills they will need for their future and that teaching staff are good at explaining things (National Student Survey, 2026).
Accreditation
Our BSc Food Science with Foundation is accredited by the Institute of Food Science and Technology (IFST) – the industry’s leading professional body.
This accreditation means your degree meets the standards expected by the industry, helping you to stand out in the job market as a recognised, professional food scientist.
Find out more by visiting our Food and Nutritional Sciences department website.
What you’ll study
After successful completion of your foundation year, you’ll progress onto our three-year BSc Food Science degree.
In your first year, you’ll develop fundamental skills and knowledge across a variety of key food and nutrition topics. As this introductory year is the same for all our food and nutrition programmes, you have the option to switch in line with your evolving needs and interests.
As you progress through your degree, your second and third-year topics become more specialised. In your final year, you'll undertake an independent research project, developing key research skills, working alongside internationally recognised academics, and contributing to knowledge at the forefront of food science.
How you’ll learn
Our innovative and varied approach to teaching brings the latest techniques, industry insights, and developments into your learning spaces – whether that's the classroom, product development kitchen, production facility, or lab. This allows you to develop wide-ranging skills that translate into any number of food science career and specialisms.
Food industry leaders are closely involved in the programme, delivering lectures and visits and providing critical insights into real-world food environments.
A combination of lectures, tutorials, workshops and lab work develop your knowledge and technical skills, as well as crucial softer employability skills such as teamwork, problem solving, critical thinking, and communication.
Learning and skill development opportunities
New Product Development is a favourite third-year module. Students from across our food science and nutrition programmes work together to concept, test, cost, manufacture, package, and market their products – refining and optimising at every step of the process. The project develops essential practical and employability skills and helps build your professional network.
You’ll also have the opportunity to enter Ecotrophelia, an industry-led European competition aimed at developing and nurturing future food innovation talent. The University of Reading has a fantastic history at this event (winning UK Gold in 2026, 2019 and 2017 and many Silver and Bronze medals in other years).
Teaching and research facilities
We have one of the UK's largest Food and Nutritional Sciences departments, with extensive facilities – including our own dairy and arable farms – 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.
Depending on the modules you choose, you’ll also have the opportunity to use our versatile facilities in your studies. Our research expertise feeds directly into the topics and real-world case studies you’ll encounter throughout your degree, giving you access to the latest developments in food science.
Our academics are helping shape the future of food through internationally recognised research, supported by the University’s Agrifood Futures Research strategy.
Industry placements
Many of our students undertake an optional placement year in their third year to develop hands-on industry experience. Past students have worked for global food giants such as Nestle, Mondelez, and Unilever.
We’ll support you in finding, applying, and preparing for a placement. Thanks to our strong industry connections, we have a considerable number of available placements each year.
Strong rankings and outcomes
Our food and nutrition science students have excellent learning opportunities, graduate outcomes, and future earning potential:
- 1st in the UK and 19th in the world for Agriculture and Forestry (QS World University Rankings by Subject, 2026, which includes food).
- 3rd in the UK for Nutrition and Food Science (Guardian University Guide, 2027).
- 8th in the UK for Food Science (The Times and The Sunday Times Good University Guide, 2027).
- 96% in work or further study (HESA 2026, Graduate Outcomes Survey, 2023/24, includes all UK domiciled first degree Food and Nutritional Sciences responders)
- 3rd in the UK for graduate salaries, 13% above average (Telegraph analysis of DfE data on the earnings of first degree graduates after five years from English Higher Education Institutions, June 2026).
- 100% agree that the course developed knowledge and skills needed for the future (National Student Survey, 2026).