COURSE CURRICULUM

The Food Science and Technology course is structured to provide students with a comprehensive understanding of food science, nutrition, food production, and food manufacturing while developing the practical and analytical skills required for careers in the food industry. In the first year, students establish a strong scientific foundation through modules including Anatomy and Physiology, Biochemistry and Chemical Science, Cell Biology, Food Science and Nutrition, Food Sustainability, and Nutrition and Health. These modules introduce the biological and chemical principles that underpin food science, human nutrition, sustainable food systems, and the relationship between diet and health. During the second year, students build on this knowledge by studying Bioreactors and Fermentation, Food Manufacturing and Processing, Food Perception and Product Design, Food Safety and Microbiology, Food Science and Chemistry, and Food Technology. These subjects develop expertise in food production processes, fermentation technologies, sensory evaluation, product innovation, food chemistry, microbiological safety, and modern food processing techniques. Students also have the opportunity to undertake an optional work placement year, enabling them to gain valuable industry experience, apply their scientific knowledge in a professional environment, and enhance their employability. In the final year, the programme focuses on advanced topics through Advanced Food Manufacturing, Advanced Food Science and Nutrition, Food Product Development, and Food Safety Management and Law, where students explore innovative manufacturing technologies, advanced nutritional science, the development of new food products, and the legal and regulatory frameworks governing food safety. Students also complete an independent Science Research Project, demonstrating their ability to research, analyse, and evaluate a specialist topic while developing advanced scientific, analytical, and problem-solving skills. Throughout the programme, students progressively develop expertise in food science, nutrition, microbiology, food chemistry, manufacturing, sustainability, food safety, quality management, and product development while strengthening their laboratory, research, communication, and professional skills. This combination of academic knowledge, practical laboratory experience, industry-focused learning, and optional workplace experience prepares graduates for careers in food science, food technology, product development, quality assurance, food safety, nutrition, biotechnology, research, manufacturing, and the wider food and beverage industry. Modules offered may vary.