COURSE CURRICULUM

The BSc (Hons) in Food Science and Innovation is a four-year honours degree that equips students with the scientific knowledge, practical skills, and industry experience needed to work across the food sector. Food science focuses on understanding food ingredients and products, ensuring their safety, quality, and efficiency from production to consumption. This degree integrates scientific principles with business, marketing, and culinary innovation, allowing students to develop a well-rounded skill set relevant to modern food industries.In the first year, students build a foundation in biology, chemistry, physics, and mathematics, alongside core laboratory skills and introductory ICT. Elective modules in biotechnology, food science, modern physics, plant biology, and science and society provide early exposure to specialised areas. This initial grounding ensures students can approach complex food science challenges in later years.The second year introduces more specialised modules, including food analysis, food microbiology, food process technology, nutrition, human physiology, and food marketing and regulation. Laboratory work and practical data analysis remain central, helping students develop applied skills while also exploring environmental monitoring and bioanalytical techniques for the food industry.In the third year, students gain hands-on experience through industry placements, enabling them to apply theory in real-world contexts. Modules in food safety management, sensory analysis, research methods, food formulation, and nutrition in public health deepen both technical and analytical skills, preparing students to address industry challenges effectively.The final year focuses on advanced scientific and business skills, including food process technology, shelf-life control, business management, quality methodologies, innovation and entrepreneurship, traceability, genomics, and product development. The program culminates in project-based learning that integrates science, innovation, and sustainability, providing students with a comprehensive understanding of the food sector. Graduates are well-prepared for careers in food manufacturing, quality assurance, product development, research, and innovation, with strong practical, analytical, and entrepreneurial competencies.