Our accredited food science course gives you the scientific knowledge and technical skills to: - Design and engineer innovative food - Make food with improved taste, texture and nutrition - Develop sustainable ingredients - Make food safe and affordable You'll learn how to apply science to create sustainable, nutritious, safe food. Using our specialist food facilities you'll investigate the properties of foods: - Food processing facility - learn about different technologies and engineering - Quality control lab - use equipment to assess product and process quality - Teaching lab - learn about the role of microbiology in food safety and production - Flavour lab - use our world class lab to understand flavour chemistry - Sensory science centre - test consumer preferences and understand how we perceive flavour We have strong links with industry, which means that you'll get plenty of exposure to food companies. In the third year, you'll develop a new food product and present this to industry guests. Throughout your degree you can choose from a range of additional options. You can apply to do these when you get here: - Industry placement - you can add a year in industry between years two and three - Study abroad - in Australia, Canada, or the USA - Computer Science year - use algorithms to analyse complex data and apply this to your course

We'll teach you about food chemistry and physiology, to develop your scientific understanding of food. Food microbiology and nutrition cover food safety and the relationship between food and health. At the end of the year, we visit different food companies, so you can see how this is applied in real-life. In the second year, you get a detailed understanding of process engineering. You will follow the whole process from the ingredients used to the final packaged food. You'll develop skills in sensory evaluation. Using techniques, you'll understand how to test consumer acceptance of new products. You'll study technical, scientific and engineering concepts in food spoilage, food preservation and food quality. In the final year you will carry out a unique research project supervised one-on-one by our academic team. You'll deepen your understanding of microbial methods and the use of data. You'll study food flavour, looking at aroma, taste and texture perception. You'll work as a team to develop a new product to present to your peers and industry.

Assessment Methods are not listed for this Course.

Professional Bodies are not listed for this Course.

26 January This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.

Course code: D610

Institution code: N84

Campus Name: Sutton Bonington Campus

Campus code:

The following entry points are available for this course:

Year 1

Entry Requirements for Advanced Entry are not listed for this Course.

European Baccalaureate - 75-80% overall, including 75% or 7.5 in two science subjects from chemistry, biology, maths and physics (chemistry recommended); or one science and one science-related subject such as applied science, food technology, economics, geography and psychology. GCSE requirements - English grade C (numeric grade 4) and Mathematics grade B (numeric grade 5)

Please click the following link to find out more about qualification requirements for this course

Minimum Further Information are not listed for this Course.

Test	Grade	AdditionalDetails

English Language Entry Requirement Information are not listed for this Course.

Student satisfaction : 55%

Employment after 15 months (Most common jobs): 90%

Go onto work and study: 100%

EU	25000.0	Year 1
England	9250.0	Year 1
Northern Ireland	9250.0	Year 1
Scotland	9250.0	Year 1
Wales	9250.0	Year 1
International	25000.0	Year 1
Channel Islands	9250.0	Year 1

Additional Fee Information are not listed for this Course.

University Park
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Nottingham
NG7 2RD