COURSE CURRICULUM

The BSc Food Technology with Bioprocessing degree at the University of Reading provides a structured progression from foundational science to advanced applications in food manufacturing and innovation. In the early stages, students study core scientific principles including nutritional biochemistry, physiology, chemistry, food microbiology, and food system challenges, building an understanding of how nutrients function in the human body and how raw materials are transformed into food products. Practical laboratory work and pilot-scale food processing experiences support these theoretical foundations. As the degree progresses, students focus on applied food science and engineering, including food processing and quality assurance, food manufacturing principles, sensory and consumer science, and microbial spoilage and preservation. These modules develop technical expertise in food production systems, safety standards, and quality control, while also exploring sustainability and efficiency in industrial processes. In the final stage, students engage with advanced topics such as food quality management, sustainable food systems, and new product development, applying their knowledge to real-world challenges. A key feature of the course is the emphasis on innovation and employability, particularly through collaborative product development projects where students design and test new food products in response to industry briefs. Graduates are equipped for careers in food technology, bioprocessing, manufacturing, product development, and quality assurance, combining scientific knowledge with engineering and problem-solving skills essential for the modern food industry.