The challenges facing food production today have never been greater. Food security, sustainability, nutrition, and food waste needs innovative thinkers able to respond to these global issues. This course aims to develop graduates capable of meeting the demands of the food industry of the future.
The course is delivered in the £7.4 million UCR Food Innovation Centre, an industry-leading academy with an international reputation in the food and drink sector. The course provides an in-depth knowledge of the food industry with core modules in food science, sustainability, and new product development. Learning is assessed by a combination of assignments, reports, practical assessments and examinations. Upon successful completion of the Foundation Degree students may progress onto the one year BSc top-up to gain a BSc (Hons) Food Manufacturing with Operations Management.
Course Details - Modules
Year 1 (Level 4)
• Food Materials and Product Manufacture
• Food Safety in Manufacturing
• Food Science and Composition
• Introduction to Human Nutrition
• Food Processing and Packaging
• Food Business Innovation and Entrepreneurship
Year 2 (Level 5)
• Food Innovation and New Product Development
• Applied Nutrition in the Food Industry
• Research Methods
• Sustainable Supply Chain and Environmental Awareness
• Work-Based Learning
• Food Analysis and Texture
Course Details – Assessment Method
Assessments are designed to encourage both academic skills and skills valued in the workplace. They include a combination of coursework and time constrained online assessments. Coursework may take many forms including essays, reports, data processing, presentations, academic posters, seminar discussions, interviews, critical reviews, portfolios of evidence and practical competency assessments. The time constrained online assessments vary, depending on the nature of the module, but may take the form of multiple-choice questions, essays, practical assessments, data handling questions, short answer quizzes, and in class assessments.
Course Details – Professional Bodies
Professional Bodies are not listed for this Course.
How to Apply
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.
Application Codes
Course code:
F127
Institution code:
R14
Campus Name:
University Centre Reaseheath
Campus code:
Points of Entry
The following entry points are available for this course:
Year 1
Year 2
Entry Requirements for Advanced Entry (Year 2 and Beyond)
Entry Requirements for Advanced Entry are not listed for this Course.
International applicants
Standard Qualification Requirements
A minimum of 64 tariff points from A and AS levels to include a Food or Science subject.
A minimum of 64 tariff points
including 4 in HL Biology
in Applied Science or Food Science
Mature students (aged 21+) will be considered on an individual basis on their prior knowledge and experience. This may be assessed by interview, completion of coursework/essay or other methods. There may be a requirement for a formal qualification to be completed first e.g. Access to HE course.
Please click the following link to find out more about qualification requirements for this course
