COURSE CURRICULUM

The BSc Food Science degree at the University of Reading provides a detailed scientific and practical understanding of how food is produced, processed, evaluated, and linked to human health. In the first year, students build core knowledge in areas such as food microbiology, nutritional biochemistry, chemistry, and food system challenges, while also gaining hands-on experience in laboratory work and pilot-scale food manufacturing. These modules explain how nutrients affect the human body, how food is produced from raw materials, and how safety and sustainability issues influence modern food systems. In the second year, the focus shifts to applied food science, including food processing, quality assurance, spoilage and preservation, sensory science, and nutrition research. Students learn how food quality is maintained, how consumer preferences are studied, and how dietary research is conducted using scientific methods. The final year develops advanced expertise through modules in food safety management, food chemistry, product development, and research projects, allowing students to design new food products and conduct independent scientific investigations. Throughout the degree, strong emphasis is placed on employability, laboratory skills, and industry-relevant experience, including training in food manufacturing environments. Graduates are prepared for careers in food innovation, quality control, nutrition, product development, and food safety regulation, with the ability to apply scientific knowledge to real-world challenges in the global food industry.