BSc Food Science with Foundation Year
About this course
Food science applies the principles of chemistry, biology, physics, and engineering to the study of food, examining how it is composed, how it changes during processing and storage, how it affects human health, and how it can be produced safely and sustainably at scale. It is a discipline with direct relevance to one of the most fundamental human needs, and the food and drink industry is one of the UK's largest manufacturing sectors, providing both employment and a constant demand for graduates who understand the science behind the products consumers eat every day. At the University of Reading, which has one of the UK's strongest academic traditions in food science and agriculture, this four-year full-time programme includes a foundation year that provides additional scientific preparation before the main degree content begins. The foundation year is designed for students whose prior science qualifications benefit from bridging support before they tackle degree-level food science, making the degree accessible to a wider range of students. Reading's food science programme benefits from the university's proximity to a major concentration of food industry activity in the Thames Valley corridor, and from research connections with industry and government agencies involved in food safety, nutrition, and food innovation. Across the programme you will study food chemistry, microbiology, nutrition, sensory science, food processing and technology, food law and safety, and product development. You will develop laboratory skills alongside the theoretical understanding that allows you to design, analyse, and improve food products and processes. Graduates of food science programmes move into product development, quality assurance, food safety regulation, production management, research, and technical roles across the food and drink industry, as well as in public health, government agencies, and consultancies. Many graduates also go on to postgraduate study in food science, nutrition, or food engineering.
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