BSc Food Technology with Bioprocessing
-
UCAS code
D622 -
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
Develop specialist scientific and technical skills, and explore the role of technology in the food industry, with our BSc Food Technology with Bioprocessing course.
This degree will provide you with in-depth knowledge of raw materials and methods for producing safe and healthy food products, with a focus on food engineering.
Become a food technologist 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).
You'll explore innovative food technology techniques, underpinned by the fundamental science of food and nutrition. Your studies will include:
- microbiology
- biochemistry
- food processing and engineering
- product development
- food quality and sensory science
- 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.
In your final year, you will undertake an exciting Product Development module. Given a brief by industry experts, you’ll work as a team to produce an original product, which you will showcase at an end-of-term trade show. This will provide you with valuable experience and key employability skills.
Professional accreditation
Our BSc Food Technology with Bioprocessing 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 will also be recognised as a professional food technologist 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, providing insight into changing trends and emerging technologies in the food sector.
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 Technology with Bioprocessing with Industrial Training degree, which includes an integrated professional placement between your second and third year.
Overview
Develop specialist scientific and technical skills, and explore the role of technology in the food industry, with our BSc Food Technology with Bioprocessing course.
This degree will provide you with in-depth knowledge of raw materials and methods for producing safe and healthy food products, with a focus on food engineering.
Become a food technologist 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).
You'll explore innovative food technology techniques, underpinned by the fundamental science of food and nutrition. Your studies will include:
- microbiology
- biochemistry
- food processing and engineering
- product development
- food quality and sensory science
- 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.
In your final year, you will undertake an exciting Product Development module. Given a brief by industry experts, you’ll work as a team to produce an original product, which you will showcase at an end-of-term trade show. This will provide you with valuable experience and key employability skills.
Professional accreditation
Our BSc Food Technology with Bioprocessing 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 will also be recognised as a professional food technologist 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, providing insight into changing trends and emerging technologies in the food sector.
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 Technology with Bioprocessing 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 one core science subject (Chemistry, Biology, Physics, Maths) and one second science subject.
International Baccalaureate
32 points overall including at least 5,5 in one core science subject (as listed above) and one second science subject 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
Acceptable second science subjects: Biology, Chemistry, Physics, Maths, Further Maths, Statistics, Psychology, Geography, Environmental Studies, Applied Science, Geology, Food Technology, Home Economics, Computer Science, IT and PE.
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 |
---|---|---|
BI1S1 | Introductory Microbiology | DR Geraldine Mulley |
CH1FC3 | Molecular Studies for the Life Sciences | DR Silvia Baldanza |
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 |
FB1MB1 | Introduction to Food Microbiology | PROF Dimitris Charalampopoulos |
FB1PN | Introduction to Human Physiology and Nutrition | PROF Jeremy Spencer |
Optional modules include:
Code | Module | Convenor |
---|---|---|
CH1FC1 | Fundamental Concepts in Chemistry 1 | DR Silvia Baldanza |
AP1EM1 | Introduction to Marketing | MR Nick Walker |
AP1SB1 | Introduction to Management | PROF Julian Park |
CL1G1 | Ancient Greek 1 | PROF Amy Smith |
CL1L1 | Latin 1 (C) | MRS Jackie Baines |
EC110 | The Economics of Climate Change | DR Stefania Lovo |
TY1WTF | What the font? Making and using typefaces | DR Rob Banham |
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:
Code | Module | Convenor |
---|---|---|
FB2C30 | Composition, Properties and Analysis of Foods | PROF Richard Frazier |
FB2EFP | Food Processing | DR Julia Rodriguez-Garcia |
FB2EPR | Process Engineering Principles | PROF Keshavan Niranjan |
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 |
FB2PYA | Industrial Training Preparation | DR Emma Bennett |
Optional modules include:
Code | Module | Convenor |
---|---|---|
FB2IFC | Issues in Food Choice | PROF Lisa Methven |
AP2EM6 | Food Retail Marketing | DR Giuseppe Nocella |
AR2F17 | Forensic Archaeology and Crime Scene Analysis | PROF Mary Lewis |
AR2M8 | Medieval Europe: power, religion and death | DR Gabor Thomas |
CL2AE | Ancient Epic | DR Christa Gray |
CL2CGH | Greek History: Persian Wars to Alexander | DR Emma Aston |
CL2DR | Ancient Drama | PROF Barbara Goff |
CL2RO | Roman History: From Republic to Empire | PROF Annalisa Marzano |
ED2TS1 | Development of transferable skills through a school placement 1 | DR Caroline Foulkes |
FT2WD | Wildlife Documentary: Ecology and Representation | DR Adam O'Brien |
IL2GICC | Intercultural Competence and Communication | MRS Daniela Standen |
IL2GMB | Modern Britain Society, History and Politics | MRS Daniela Standen |
LS2LAT | Introduction to English Language Teaching | MRS Suzanne Portch |
LS2LNM | Language and New Media | PROF Rodney Jones |
ML2GF | Science, perversion, and dream in global fantastic literature | DR Alice Christensen |
ML2STA | Society, Thought, and Art in Modern Europe | DR Veronica Heath |
MM2101 | Founder Dilemmas | DR Norbert Morawetz |
MM270 | Practice of Entrepreneurship | DR Lebene Soga |
MT2CC | The Science of Climate Change | PROF Nigel Arnell |
PO2AMG | American Government and Politics | DR Graham O'Dwyer |
PO2GPH | Global Politics and History | DR Kerry Goettlich |
PO2MIR | Modern International Relations | DR Joseph O' Mahoney |
PO2PWS | Politics of the Welfare State | DR Christoph Arndt |
PO2THI | Political Thinking | DR Alice Baderin |
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 | DR Charlotte Newey |
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:
Code | Module | Convenor |
---|---|---|
FB3AFQ | Advanced Food Quality, Safety and Sensory | DR Nikos Mavroudis |
FB3FPD | Food Product Development | DR Maria Oruna-Concha |
FB3PFB | Research Project | PROF Gunter Kuhnle |
FB3SFP | Sustainable Food Processing | DR Afroditi Chatzifragkou |
Optional modules include:
Code | Module | Convenor |
---|---|---|
FB3AFC | Advanced Food Chemistry | DR Maria Oruna-Concha |
FB3GSA | Consumer Attitudes to Food Quality | PROF Lisa Methven |
FB3LNP | Lifestyle, Nutrigenetics and Personalised Nutrition | DR Vimal Karani |
FB3LNPA | Lifestyle, Nutrigenetics and Personalised Nutrition | DR Vimal Karani |
FB3NDH | Nutrition in Health and Disease | PROF Julie Lovegrove |
GV3CC | Climate Change | PROF Maria Shahgedanova |
GV3ESM | Ecosystems Modelling | DR Shovonlal Roy |
GV3TRC | Tropical Rainforests, Climate & Lost Civilisations | PROF Frank Mayle |
LS3IC | Intercultural Communications | DR Erhan Aslan |
LW3CRY | Criminology | PROFESSOR Jo Phoenix |
ML3IC | Identity and Conflict in Modern Europe | DR Athena Leoussi |
ML3LP | Language and Power | MR Federico Faloppa |
MM302 | Entrepreneurial Project | MR Keith Heron |
PO3FPT | Feminism and Political Theory | DR Sarah Goff |
PO3GAP | Gender and Politics | DR Rose De Geus |
PO3IPE | International Political Economy | DR Jonathan Golub |
PO3USF | US Foreign and Defence Policy since 1950 | DR Graham O'Dwyer |
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 the scientific and technical skills to tackle the latest consumer issues.
Your degree will provide the essential subject-specific and transferable skills required in the food industry. Our graduates typically find employment in food technology, quality management, food product development, and nutritional science.
Recent graduates from the Department of Food and Nutritional Sciences have gone on to work for:
- PepsiCo
- Nestlé
- Mars
- Marks & Spencer
- Unilever.
[1] Graduate Outcomes Survey 2018/19; First Degree responders from Food and Nutritional Sciences.