BSc Food Science with International Foundation Year
About this course
Food science is the study of the physical, chemical, and biological properties of food and the processes by which raw ingredients are transformed into the safe, nutritious, and appealing products that people eat every day. It is a discipline with enormous practical importance: food is a basic human need, and the science that underpins its production, preservation, safety, and quality is essential to public health, to a food industry that feeds billions of people, and to addressing the sustainability challenges facing global food systems. Food scientists work across product development, quality assurance, food safety regulation, nutrition, and research, applying scientific principles to real-world challenges. At the University of Reading, this programme is offered as Food Science with International Foundation Year, making it a four-year degree in total. The foundation year is designed for students, particularly those with international qualifications, who need a period of transition into UK higher education before beginning the main degree curriculum. It provides preparation in the academic skills, scientific concepts, and English language proficiency needed to engage fully with the degree. Reading is one of the UK's leading universities for food science, with strong research expertise in food chemistry, food safety, nutrition, and sustainable food systems, and close relationships with the food and drink industry. As you progress through the degree, you will study the chemistry and microbiology of food, food processing and preservation, sensory science, food law and regulation, nutrition, and research methods in food science. Graduates in food science go on to careers in product development with food manufacturers and retailers, food safety and quality assurance, regulatory affairs, public health nutrition, food research, environmental health, and consultancy. The food and drink industry is one of the UK's largest, and qualified food scientists are consistently in demand. Some graduates pursue postgraduate study or research in food science, nutrition, or related areas.
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