Food Science Food Science is the study of the nature and composition of fresh and processed foods. Emphasis is placed on a sound understanding of the physical, chemical and biological principles relevant to the effective production and development of safe and wholesome food products. BSc Food Technology Food Technology is concerned with details of the effective development, implementation and operation of food processing systems.
Emphasis is placed on engineering and management skills relevant to the food industry.
If not offered at A Level then GCSE Biology or Double Award Science. If not offered at Higher Level then Ordinary Level Biology. Students with less appropriate subjects or lower grades than required may be considered for admission to Level 0. All students share a common syllabus, in which basic modules in Chemistry and Microbiology are complemented by applied modules in Biochemistry, Food Composition and Statistics, Mathematics and Information Technology. Food Scientists take specific modules in Food Chemistry, Food Microbiology, Food Process Engineering, Food Business Economics and Marketing and Food Preservation.