COURSE CURRICULUM

The Food Science BSc (Hons) program offers a detailed and comprehensive journey from foundational knowledge in the first year to specialized expertise in the later years. In Year 1, students across related courses like Nutrition and Health gain broad exposure to key concepts in food science. Modules such as Physiology and Biochemistry for Nutrition focus on the human body's biochemical and physiological processes in relation to health and disease, while Introduction to Public Health introduces the role of food in disease prevention and health promotion. Other essential modules like Chemistry of Foods and Introduction to Food Law and Policy provide insights into food composition, food safety laws, and public health concerns such as foodborne infections. The Practical and Academic Skills for Food and Nutrition Sciences module enhances research and practical skills, essential for future academic and professional work.In Year 2, the program delves deeper into nutrition across the lifespan, food microbiology, and food processing. Modules like Nutrition through the Lifespan and Food Microbiology focus on how dietary needs vary from conception through old age, and the role of microorganisms in food production, preservation, and safety. Food Processing Technology covers the techniques used in food manufacture, from farm to fork, while Research and Employability Skills for Food, Nutrition, and Health prepares students for their future careers through skills development in research design, academic writing, and entrepreneurship.By the final year, students work on more independent projects, building on the knowledge gained in earlier years. The Independent Project in Food, Safety, and Nutrition Sciences allows students to apply research methods in a specialized area, culminating in a thesis. Modules like Food Quality, Safety and Assurance and Food Biotechnology explore the latest advancements in food safety, quality, and biotechnology, preparing students for the workforce with expertise in critical areas of food science. Additionally, the Integrated Topics in Nutrition, Food, and Public Health module takes a global perspective on nutrition, food security, and sustainability.