Food Science BSc (Hons) 2019/20 entry

Course code:

DB64

Study options:

3 years full-time
4 years sandwich

Location:

Coventry University

Starting:

September 2019

 

Fees:
Faculty:

Get in touch

For questions regarding study and admissions please contact us:

+44 (0) 24 7765 2222
ukadmissions@coventry.ac.uk

Overview

Food and drink production is one of the largest global industries, and as it continues to increase in size, complexity, importance and public profile, so too does the need for food scientists to oversee its food production, quality and regulation. Food scientists are integral to ensuring that food remains nutritious and safe, and to promote healthy eating. 

Focused on food production, new product design, food science, and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science. You’ll be taught by experts in food, biological sciences, nutrition, and public health. According to the DLHE survey 2016/17, 95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role. 

Why Coventry University?

An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.

Global ready

An international outlook, with global opportunities

Employability

Career-ready graduates, with the skills to succeed

Teaching Excellence

Taught by lecturers who are experts in their field

Course essentials

A degree which offers you more, at no extra cost

Our Facilities

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Ambulance

Our facilities include a mock ambulance, which students can use as part of their studies, to help simulate the patient journey. This gives students the opportunity to learn in situations that mirror real life scenarios.

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Strength and Conditioning Suite

Our multi-purpose suite is equipped with multiple Olympic lifting platforms, a 20m gait analysis track, an anti-gravity treadmill and even a 3D motion capture system!

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SuperLab

The Alison Gingell building contains a state-of-the-art SuperLab, capable of holding up to 270 people at once. The lab's facilities include equipment for microscopy, DNA analysis and forensic testing.

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Course information

The course provides a sound scientific and technical knowledge of food and nutritional sciences. We will help to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing.   

You will have the opportunity to gain a greater appreciation of current practices in food processing, new product design, preservation and packaging, consumer science, emerging technologies in food and nutritional sciences in addition to your understanding of public health, and the role of nutritional interventions in disease prevention and health promotion 

7th

for Research Quality

Complete University Guide 2020

Course specification
Download PDF (287kb)

Modules

Overview

The first year introduces you to the basic scientific principles of human physiology and biochemistry for nutrition, microbiology, food law, food chemistry, food production and analysis. You will consider scientific writing, data analysis, reporting of laboratory experiments and principles underlying food hygiene.

Modules

  • Physiology and Biochemistry for Nutrition

  • Introduction to Public Health

  • Chemistry of Foods

  • Introduction to Food Law and Policy

  • Skills for Food and Nutrition Sciences 1 and 2

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

You will also have opportunity to start to develop your research skills by carrying out a ‘mini-project’ where you will design your own laboratory investigation. Past students have worked on consumer acceptance of products they designed and produced using molecular gastronomy techniques, determining salt and sugar content in a variety of potato snacks, and also designing and conducting sensory experiments to determine and compare flavour and texture profiles of a variety of different foods and drinks using subjective evaluative methods and texture profile analysers.

Modules

  • Food Microbiology

  • Nutrition through the lifespan

  • Contemporary Skills for Food, Nutrition and Health

  • Principles of Food Preparation

  • Food Processing and Technology

  • Food Properties and Material Sciences

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

Overview

Following your second year, you will have an option to apply for a one-year professional work placement or study abroad in a partner institution.

Modules

  • Professional Experience Sandwich Year

  • Study Abroad

  • Post Placement Perspectives

Overview

In your final year, you will study food quality, safety and inspection, product design, food biotechnology, public health aspects of nutrition and explore current issues in food and nutrition. You will be asked to apply your knowledge to case studies based on real life and current issues in food production, new product design, food quality assurance, industrial analysis nutrition, and public health promotion, . For example, students have previously considered the reformulation of food and drink products to improve health and wellbeing, molecular gastronomy, analysis of caffeine in tea, extraction and analysis of flavours from spices, rheology and texture profile analysis of texture modified foods, food microbiological analysis of probiotics. All students are required to carry out an independent research project under supervision.

Modules

  • Product Design

  • Food Quality, Safety and Assurance

  • Research Design for Food and Nutrition Sciences

  • Independent Project in Food and Nutrition Sciences

  • Integrated Topics in Nutrition, Food and Public Health

  • Food Biotechnology

Add+vantage

The focus on preparing students for successful futures sets Coventry apart as a university.

The Add+vantage modules teach a range of work experience and extra-curricular activities that are taken each year, and broaden students knowledge and skills within a work focused environment. There is a very wide range of Add+vantage free-choice subject areas, and they are arranged in themes.

We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.

In more detail...

  • Strong network of professional agencies and potential employers – including food processors and manufacturers in addition to analytical food testing laboratories as well as local government agencies. 
  • Hands-on experience of a wide range of laboratory techniques such as methods for proximate analysis, texture and rheometry testing alongside more traditional analysis of volatile and non-volatile food materials using GC-MS and HPLC as examples. 
  • Well-established academic and practical support systems for students, includes weekly ‘drop-in’ surgery sessions for students to talk to staff about academic material, general study skills and personal problems.  
  • Staff research expertise and high-quality publications in the disciplines of: biochemistry, cell biology, genomic and molecular biology, microbiology, pharmacology, food chemistry and analysis, nutrition and physiology. 
  • Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire
  • Free access to specialist computer software for assessing the nutritional adequacy of dietary intake, such as XLStat Sensory and Nutritics.
  • Free student membership registration fee for Institute of Food Science and Technology (IFST)  

Previous graduates have undertaken placements at Greencore, Daylesford, Eurofins and International Flavour and Fragrances Ltd.

  • Food Science and Technology: Food processing, production, new product design, preservation, biotechnology, packaging labelling, marketing and advertising. 
  • Food quality, Safety and Regulation: Contamination and infection, food microbiology, quality control of processes, legislative and regulatory systems. 
  • The Scientific Basis of Nutrition: Nutrient metabolism – digestion, absorption, storage and utilisation of macro and micronutrients – and biological influences on dietary intake. Assessing dietary intake, body composition, diet, and weight management. Nutrient requirements throughout the life course and current dietary guidelines. 
  • Public Health: Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention. 
  • Laboratory Skills: Develop a range of laboratory skills and understanding of health and safety in the laboratory.  
  • Research: Understand a variety of research methods and how to critically appraise research articles, undertake a final year independent research project 
  • Disease development and prevention: The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer

The BSc (Hons) Food Science degree is available as a three or four-year course, with the latter incorporating a work placement or study year in a related field. If you choose to complete a sandwich year, you may also take the ‘Post Placement Perspectives’ module in your final year, which allows you to critically analyse, appraise and reflect on your own individual experiences in the workplace. 

Our teaching methods range from lectures to practical skills sessions in the product design, food production, maintenance and improvement of food quality and safety, for example, pasta making, sausage and butter production, sensory evaluation, analytical food tests workshops and/ practical. These will be taught in our superlab, analytical and food science laboratories, where you will work with a range of ingredients and use small scale food processing equipment that reflects facilities found in industry. 

Throughout the course, you will have opportunity to receive insight from the latest research and input from current practitioners. Recent sessions have included guest speakers who are well respected industry consultants and subject experts. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases. 

If you choose the sandwich option, you will be able to spend a year studying abroad or undertake a work placement for one year either in the UK or overseas. Placements have included International Flavour and Fragrances Ltd, Daylesford, Eurofins and Greencore UK.  

Teaching methods include: lectures, seminars, tutorials, group work and practical skills sessions

This course will be assessed using a variety of methods which will could vary depending upon the module. Assessment methods include coursework, tests, essays, presentations and posters, practical or project work, formal examinations and group work.

The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards the achieving the intended learning outcomes. Assessments may include exams, individual assignments or group work elements.

On successful completion of this course , you will have knowledge of:

  • The scientific basis of food science including rheology and texture profile analysis, analytical techniques, biological influences on dietary intake including sensory evaluation, assessing dietary intake. 
  • New product design and food quality assurance  
  • Food production, labelling, marketing and advertising. 
  • The role of the food industry in influencing food choice and product development. 
  • Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention Contamination and infection, quality control of processes, legislative and regulatory systems. 
  • The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer. 
  • Health and safety in the laboratory. 
  • A variety of research methods and how to critically appraise research articles. 

 

On successful completion, you will be able to:

  • Demonstrate an analytical approach to problem solving by having the ability to recognise and analyse food and health -related problems and plan strategies for their solution. 
  • Apply the processes of new product design, food quality audits, and safety checks 
  • Critically assess sensory attributes of foods and drinks  
  • Work safely in the laboratory, adhering to health and safety guidelines and demonstrating good laboratory skills and competencies. 
  • Critically assess literature, evaluate and interpret information from a variety of sources, taking account of diversity, integrity and ethical considerations. 
  • Produce well-structured and logical arguments, demonstrate numerical and data manipulation skills and appropriate statistical interpretations. 
  • Communicate effectively using appropriate language and means of delivery. 

In a typical teaching week, you will have up to 18 ‘contact’ hours of teaching. This generally breaks down as:

  • Personal tutorial/small group teaching: 6 hours of workshops/online tutorials each week.
  • Medium group teaching: 6 hours of workshops or seminars each week
  • Large group teaching: 6 hours of lectures each week.

In addition, you will be expected to undertake a further 18 hours of self-directed study each week eg. revising.

Our sandwich degree option allows a full year work placement, which can be taken abroad, or you can undertake a study year abroad. A number of students in our department have been successful in securing places to study in Spain, France, Canada and the US.

This course attracts many international students, particularly from China and the EU, providing a diverse learning experience. This enhances the discussion of issues such as globalisation of foods and provides all students with a global perspective of developments in food, health and nutrition.

Global ready

Did you know we help more students travel internationally than any other UK university according to data from the experts in higher education data and analysis, HESA?

In 2016/17, we were able to provide a total of 3,482 experiences abroad that lasted at least five days.

Much of this travel is made possible through our Global Leaders Programme, which enables students to prepare for the challenges of the global employment market, as well as strengthening and developing their broader personal and professional skills.

Explore our international experiences

1st for

international experiences

Sending more students overseas than any other UK uni (HESA 2016/17)


3,482

Student experiences

The number of student trips abroad for at least 5 days in 2016/17


21,000

and counting

The number of students we’ve helped travel internationally so far


12

global programmes

As well as trips, we offer other opportunities like language courses

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Entry Requirements

University Course Code: HLSU105
A Level BTEC IB Diploma GCSE requirement
BBC to include Biology or Chemistry or Food Technology. Excludes General Studies. DMM in the BTEC Level 3 Extended National Diploma in a Biology or Chemical Science related subject. 30 points to include a minimum of grade 5 in Biology or Chemistry at Higher Level.  5 GCSEs at grade A*-C including English Language, Mathematics and two Sciences.

A-Levels

A-Level applicants are required to have three
 A2 Levels. Coventry University may include AS grades within an offer for certain courses, but we are not able to accept two AS Levels in place of one A2 Level. In some courses it may be necessary for entrants to have passed specific A2 Levels in nominated subjects. Please see the course pages for more information.

Access Diplomas

The Access to HE Diploma to include 30 Level 3 credits at Merit of which 15 must be in Biology or Chemistry, plus GCSE English Language & Mathematics at grade A*-C.

Coventry University welcomes applicants who have completed, or who are studying, the Access to HE Diploma developed by the Quality Assurance Agency for Higher Education (QAA). Successful completion of the course will require you to gain 60 credits with at least 45 to be achieved at Level 3 (with the remainder at Level 2). In some cases we will require you to have gained Merit or Distinction grades in a number of units or in nominated subjects. For more information on the entry requirements for your chosen course please see the relevant course pages.

BTEC Level 3 Diplomas

The University will accept the BTEC Level 3 Extended Diploma for entry to most courses. In some cases we will require applicants to have studied either certain named modules or a specific named Diploma. 

We will accept Extended Diploma or Diploma in combination with another A Level equivalent.

Table of qualificationsUCASBTEC
GCE A2 Level Tariff points L3 Extended Diploma
A*A*A*       168 D*D*D*
A*A*A       160 D*D*D*
A*A*B
    152 D*D*D
A*A*C AAA     144 DDD
A*A*D AAB BBA*  A*AC 136  
  AAC BBA   128 DDM
  AAD BBB ABC 120  
  AAE BBC ACC 112 DMM
    BBD
108  
      CCC 96 MMM

Please visit our page on European entry requirements for more information about specific country information.

English as a Foreign Language: This course requires IELTS 6.0,  with no component lower than 5.5. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

Select your region to find detailed information about entry requirements:

English as a Foreign Language: This course requires IELTS 6.0,  with no component lower than 5.5. Pre-sessional English is available if required.

Our International Student Hub offers information on entry requirements for your country, as well as contact details for agents and representatives should you need more advice.

More detail

Unconditional offers

We want to recruit the best students to Coventry and having assessed applicants' past, current and predicted performance and commitment to the course we feel that it is appropriate to reward consistently high-achieving students with an unconditional offer from Coventry University. It is a commitment from us with regard to an applicants’ potential as an excellent undergraduate and we hope that this will encourage such applicants to join the Coventry community. Personal statements and references will also be taken into account and, for some degree courses, an interview will form part of the assessment. The criteria for unconditional offers will vary across the University as entry requirements for specific courses differ and not all degree courses will be taking part in the Scheme.

We will consider other qualifications for a pre-result unconditional offer providing that you have an appropriate proven performance at GCSE (or equivalent) level and predicted grades in line with grades that we expect to see at A-level. Other qualifications that we may consider for a pre-result unconditional offer include: The International Baccalaureate Diploma, BTEC Level 3 qualifications, Cambridge Pre-U and combinations of qualifications (e.g. BTECS plus A-levels).

An unconditional offer is what it says it is. So, if you don’t meet your predictions then your place at Coventry is still guaranteed. However, we would hope and expect that you continue to work hard to make the most of your potential and be best prepared to study at university level.

We can’t but our experience over the years has shown us that students with a track record of high grades and excellent predictions are very likely to achieve those grades. Our assessment takes into account all elements of your application to allow us to take a holistic view of your potential. There is also the opportunity to apply to one of the Coventry University Scholarships if you achieve the required grades so there is a financial incentive to aim high. Unconditional offers are only made to individuals who have demonstrated their commitment so we believe their focus and determination is unlikely to waver in the final stages of their qualifications.

No, the unconditional offer is only available to those who will take up their place in 2019.

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Tuition Fees

We pride ourselves on offering competitive tuition fees which we review on an annual basis and offer a wide range of scholarships to support students with their studies. Course fees are calculated on the basis of what it costs to teach each course and we aim for total financial transparency.

For more information, please visit our Finance pages.

Starts

Fee


September 2019

£9,250 (per year)


UK Scholarships

If you're a truly outstanding undergraduate candidate we may be able to offer you a Coventry University Scholarship.

Coventry University Scholarships are awarded to recognise truly exceptional sports achievement and academic excellence.

Starts

Fee


September 2019

£9,250 (per year)


EU Scholarships

For the September 2019 intake we're investing in a range of EU Academic Excellence scholarships for high achieving and enterprising students. Fulfil your potential this academic year with Coventry University!

Starts

Fee


September 2019

£14,400 (per year)


International Scholarships

For the September 2019 intake we're investing in a wide range of Academic Excellence scholarships for high achieving and enterprising international students. Fulfil your potential this academic year with Coventry University!

Course essentials at no extra cost

We're committed to communicating study costs clearly to make sure you're not faced with having to make any unexpected payments.

This is why our ‘Flying Start’ package provides you with a few course essentials. Your full-time fee for an undergraduate degree will cover the following:

UK field trips

Any mandatory site visits and trips within the United Kingdom.

Key material

This can include core textbooks, software and equipment.

Laser prints

1,000 A4 sides of black and white laser printing credits per year.

Optional year

Pay no tuition fees for optional work placements or study abroad trips.

As well as covering UK field trips, key materials and laser print, the fees for this course also include:

  • Laboratory coat and safety spectacles provided for use
  • Free copy of SPSS statistics software
  • Disclosure and Barring Service (formally CRB Disclosure) for those undertaking placements with children

The following are additional costs not included in the fees:

  • Refundable Any optional field trips or visits

EU student fees

EU nationals and their family members starting in the 2019/20 academic year remain eligible for the same fees as home students and the same financial support. Financial support comes from Student Finance England, and covers undergraduate and postgraduate study for the duration of their course, providing they meet the residency requirement.

For tuition fee loans

EU nationals must have resided in the European Economic Area (EEA) or Switzerland for the three years prior to the start of their course. The purpose of that three year residency should not have been mainly for the purpose of receiving full time education.

For maintenance loans

EU nationals must have resided in the UK and Islands for the five years prior to the start of their course. The purpose of that five year residency should not have been mainly for the purpose of receiving full time education.

What our students say

I chose food and nutrition because I have a passion for food and am also interested in the science of food and nutrition. Food has become one of the largest businesses in our world, but I also wanted to understand how food can affects someone’s health and well-being. I enjoy learning about the concept of nutrition, for example, doing experiments in laboratories and studying taste preferences using sensory evaluations. The lecturers are very enthusiastic and passionate when it comes to teaching. My plan after my degree is to do a Master’s in dietetics or food microbiology.”

Izzah Haji Ansrawi, BSc (Hons) Food and Nutrition, current student in 2016/17

Career prospects

This degree aims to provide students who wish to work in any part of the food chain process, including the areas of food and nutritional sciences, with the knowledge and skills to evaluate and analyse food in respect of safety, quality and nutrition, and to be able to consider how to protect and promote health in our modern society.  

The food industry encompasses a wide range of businesses, from some of the largest global multinational companies to a vast array of small to medium enterprises, involving manufacturing, processing, developing, importing and exporting. Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry. Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation. 

A wide range of potential career opportunities may include fields such as: food analysis and safety, nutritional design of food, public health promotion, quality assurance, food production, market research, media health journalism, biological and analytical research and postgraduate study. A large regulatory framework oversees the food industry, with roles for food inspectors and analysts within regulatory bodies.

You will be strongly encouraged to take a year out by applying for a work placement or completing a summer internship. Both of these activities allow you to demonstrate to potential employers that you can apply your skills and knowledge.

Coventry University is committed to preparing you for your future career and giving you a competitive edge in the graduate job market. The University's Careers and Employability team provide a wide range of support services to help you plan and prepare for your career.

90%

of employed students are in a graduate or professional role 6 months after graduation

DLHE

What our alumni say

I enjoyed my course, especially the food law and policy in the UK and Europe module and the food inspection module. It has helped me in learning to identify food safety and the measures put in place to safeguard consumers and prevent food borne outbreaks."

Tsz Fung Cheng, BSc (Hons) Food and Nutrition, graduated in 2015
Disclaimer

By accepting your offer of a place and enrolling with us, a Student Contract will be formed between you and the University. A copy of the 19/20 Contract can be found here. The Contract details your rights and the obligations you will be bound by during your time as a student and contains the obligations that the University will owe to you. You should read the Contract before you accept an offer of a place and before you enrol at the University.

The University will charge the tuition fees that are stated on the course webpage and in the prospectus for the first year of study. The University will review tuition fees each year. For UK and EU students, if Parliament permit an increase in tuition fees, the University may increase fees for each subsequent year of study in line with any such changes. Note that any increase for UK and EU Students is expected to be in line with inflation. For international students, the University may increase fees for each subsequent year of study but such increases will be no more than 5% above inflation.

Coventry University ranked 15 in the UK
Coventry University awarded TEF GOLD Teaching Excellence Framework
University of the year for student experience
QS Five Star Rating 2019
Coventry City of Culture 2021