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 the production, quality and regulation of food. Food scientists are integral to ensuring that food remains nutritious and safe, in order to facilitate healthy eating.
Focused on food production, new product design, food analysis, 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. (This data relates to the previous iteration of this course which was called Food and Nutrition BSc (Hons).
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.
To ensure an optimised and continual student experience, the university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses.
Global ready
An international outlook, with global opportunitiesEmployability
Career-ready graduates, with the skills to succeedTeaching Excellence
Taught by lecturers who are experts in their fieldCourse essentials
A degree which offers you more, at no extra costOur Facilities
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.
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!
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.
Course information
The course aims to provide you with the opportunity to develop a sound scientific and technical knowledge of food and nutritional sciences. We will encourage you 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
overall and 2nd for Graduate Prospects for Food Science
Complete University Guide 2020
Course specification
Download PDF (287kb)
Modules
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...
According to the Department for International Trade, the Food and Drink Industry is the largest manufacturing industry in the UK and requires 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’. Food producers are expected to produce foods with less salt, less sugar and better flavours but at cheaper prices. At the same time 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 current experienced teaching team bring 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, to help ensure you receive up-to-date information and can 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 pound Alison Gingell Building. Specialist industry-standard facilities include: analytical equipment such as GC, GC-MS, ICP and HPLC, in addition to access to food science facilities for rheological and texture profile analysis of food and drink as well as 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 University has an excellent reputation for evidence-based scientific research. The current 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. Their research regularly inform your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you may also have the opportunity to take part in staff research projects during your final year (subject to availability).
- Strong current network of professional agencies and potential employers – including food processors and manufacturers, analytical food testing laboratories and 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, including ‘drop-in’ academic surgery sessions for students to talk to staff about academic material, general study skills and any personal issues.
- 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 (subject to availability).
- Free access to specialist computer software for assessing the nutritional adequacy of dietary intake, such as Nutritics.
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 (subject to availability, competitive application, meeting visa requirements and additional costs may apply). 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. Practical sessions 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 the facilities found in industry.
Throughout the course, you will have opportunities 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. (subject to availability, application, meeting visa requirements and additional costs).
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 achieving the intended learning outcomes.
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 around 18 contact hours of teaching. This includes workshops, online tutorials, seminars and lectures.
In addition, you will be expected to undertake a further 18 hours of self-directed study each week eg. revising.
Our placement/study abroad 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 School 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.
**Please note that we are unable to guarantee any placement or study abroad opportunities and that all such opportunities may be subject to additional costs (e.g. travel, visas and accommodation etc.), competitive application, availability and/or meeting any applicable visa requirements. To ensure that you fully understand the requirements in this regard, please contact the International Office for further details if you are an EU or International student.
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 2018/19, we were able to provide a total of 5,469 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 experiences1st for
international experiences
Sending more students overseas than any other UK uni 2016/17
5,469
Student experiences
The number of student trips abroad for at least 5 days in 2018/19
12,000
and counting
The number of students we’ve helped travel internationally since 2016
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.
Entry Requirements
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.
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.
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 deposit for turning point handset
- Any optional field trips or visits
EU student fees
EU nationals starting in the 2020/21 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 starting in the 2020/21 academic year 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 starting in the 2020/21 academic year 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.
Career prospects
Graduate Immigration Route visa
Based on current information from the UK Government, international students whose study extends beyond summer 2021 may be eligible for a visa under the UK Government’s Graduate Immigration Route, which will enable students to stay and work, or look for work, in the UK at any skill level for up to two (2) years. Check the most up to date guidance available to check your eligibility and any updates from the UK Government before making an application or enrolment decision.
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 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. (Opportunities will be subject to availability, application, meeting visa requirements where necessary and additional costs may apply).
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 Talent 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."
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 2020/21 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 tuition fee for the course that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For UK and EU students, if Parliament permit an increase in tuition fees, we may increase fees for each subsequent year of study in line with any such changes. Note that any increase is expected to be in line with inflation. Following the UK’s exit from the European Union, EU students should be aware that there may be a change to UK laws following the UK’s exit, this may change their student status, their eligibility to study part time, and/or their eligibility for student finance. We will act in accordance with the UK’s laws in force in relation to student tuition fees and finance from time to time.
For International students the tuition fee that is stated on the course webpage and in the prospectus for the first year of study will apply. We will review our tuition fees each year. For international students, we may increase fees for each subsequent year of study but such increases will be no more than 5% above inflation.
