Employing 3.9 million people, the UK food industry contributes almost £90 billion to the economy (GOV.UK, 2011) and is always seeking competent food and nutritional scientists, who are well-equipped with practical skills and knowledge to ensure that food production remains safe, nutritious, of high quality and full of flavour.
There is a growing awareness by industry, regulators and the general public of the need for better scientific understanding right across the food chain from ‘farm to fork’. The consumer is demanding less salt, less sugar with better flavours and more global choice, but at cheaper prices. While governments and other agencies are seeking to alter dietary behaviour to combat public health concerns, such as diabetes, heart disease, obesity, nutrient deficiency and associated health problems.
At Coventry, our experienced teaching team brings a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major food retailers and manufacturers, such as International Food and Fragrances Ltd and Greencore to ensure you receive up-to-date information and help you begin to establish your professional networks.
You’ll gain hands-on experience of a wide range of techniques, such as sample extraction, purification and analysis, in our well-equipped laboratories, based in the new multimillion Alison Gingell Building. Specialist industry-standard facilities include: analytical equipment such as GC, GC-MS, ICP and HPLC in addition to access to kitchen facilities for nutritional testing and tasting sessions. This focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.
Coventry has an excellent reputation for evidence-based scientific research. The lecturers on this degree have experience of research in food chemistry/biochemistry, food science and technology, analytical and instrumental analysis, food microbiology and gut microbiota, food quality, assurance and safety inspection, nutrition and dietetics, coeliac disease and the gluten-free diet, probiotics and immune function, medication and dietary adherence and Parkinson’s disease. Their research regularly informs your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you also have the chance to take part in staff research projects during your final year. Former students have analysed different extraction methods of rosemary to extract maximum levels of antioxidants, created new flavours for testing with tofu and examined the texture and taste of freshly made bread.