COURSE CURRICULUM

The BSc (Hons) Food Science and Innovation programme provides a structured pathway into the science, technology, and management of modern food systems, preparing students for careers in a rapidly evolving global food industry. In the first year, students build a strong foundation through modules covering food industry and consumer insights, academic and professional skills, food science, food formulation and ingredients, human nutrition, and food evaluation techniques. These modules introduce the scientific principles behind food production and consumer behaviour while developing essential laboratory and analytical skills. The second year advances into more applied and industry-focused learning, including food quality and safety, food product innovation, food processing, marketing and retail, managing people and processes, and contemporary issues in food. Students also continue professional development alongside technical training, gaining a deeper understanding of how food systems operate from production to consumer markets. In the final year, students undertake advanced study in innovation in food technology, sustainability solutions for the food industry, graduate professional development, global food policy, and a substantial dissertation and industry project. This combination of academic study and applied learning develops strong skills in food science, product development, quality assurance, and sustainability. Graduates are well prepared for careers in food innovation, product development, quality management, research, marketing, and wider food industry roles.