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BSc Food Science and Technology (with Foundation Year)
About this course
Food science and technology applies scientific knowledge to the production, preservation, packaging and quality of food. It is a discipline that draws on chemistry, microbiology, biochemistry and engineering to understand what happens to food during processing, how its safety and nutritional quality can be maintained, and how innovative products can be developed for a global market that is changing rapidly in response to concerns about health, sustainability and diet. It is a field that is both scientifically rigorous and practically consequential, underpinning the safety and quality of what billions of people eat every day. At Teesside University this four-year full-time programme includes a foundation year for those who need additional preparation before the main degree. You will study the science of food alongside its technological and industrial applications, covering topics in food chemistry, microbiology, food processing, product development, quality assurance, food safety legislation and sustainability in the food system. A sandwich year gives you the opportunity for substantial professional experience in the food industry before your final year, and work placement opportunities throughout the programme connect academic learning with real industrial contexts. The food industry is one of the UK's largest employers, and graduates with rigorous scientific training in food science and technology are in demand across the full breadth of the sector. Graduates move into product development, quality assurance, food safety management, production technology, regulatory affairs and technical sales roles in food and drink manufacturing, retail and the supply chain. Many also work for government food agencies, research institutions and international food organisations. Further study in food science, nutrition or food technology is an option for those who wish to develop specialist expertise or pursue research careers.
Syllabus & Modules
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