COURSE CURRICULUM

The BSc (Hons) Food Science and Innovation programme is structured to build a strong foundation in food science before progressing into advanced topics in innovation, safety, processing and global food systems. In Year 1, students study core areas such as Food, Industry and Consumer Insights, The Science of Food, Food Formulation and Ingredients, Introduction to Human Nutrition, and Tools and Techniques for Food Evaluation, alongside academic and professional skills development. This stage focuses on understanding how food is produced, analysed and experienced by consumers, while building essential scientific and communication skills. In Year 2, the course moves into applied and industry-focused areas including Food Product Innovation, Food Quality and Safety, Food Product Processing, Food Marketing and Retail, and Contemporary Issues in Food. Students also develop professional capabilities in managing people and processes and continue academic development. The third year is a placement year, allowing students to gain industry experience and apply their knowledge in real-world food sector roles. In the final year, students focus on advanced innovation and strategic thinking through modules such as Innovation in Food Technology, Sustainability Solutions for the Food Industry, Global Food Policy, and a Dissertation, alongside a Food Industry Project and Graduate Professional Development, preparing them for careers across food manufacturing, product development, retail and research.