Food Science BSc (Hons)

Undergraduate

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Focused on food production, new product design, food analysis and food safety, this course provides an opportunity to prepare for a career as a food scientist in the largest manufacturing industry in the UK.

Year of entry

2025-26

Location

Coventry University (Coventry)

Study mode

Full-time
Sandwich

Duration

3 years full-time
4 years sandwich
Condensed first year available

Course code

DB64

Start date

September 2025

How to apply

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Course overview

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 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.
The course provides an opportunity to develop an understanding of the complex commercial nature of the industry, as well as the interactions between food composition, metabolism, diet, health and consumer science.
Research-informed teaching brings real life examples and case studies into lecture discussions and tutorials.

The January start for this course is condensed in Year 1. Please see the ‘How you’ll learn’ section below for more details.

Rated Gold Overall

Teaching Excellence Framework (TEF) 2023

5 QS Stars for Teaching and Facilities

QS Stars University Ratings

Top 5 Student City in England (Coventry)

QS Best Student Cities Index 2025

Why you should study this course

Gain hands-on experience of a wide range of industry techniques in our industry-standard laboratories based in the multi-million-pound Alison Gingell Building⁴.
Specialist 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 sessions⁴.
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 ensure you receive up-to-date information and can help you begin to establish your professional networks (staff may be subject to change).

If you choose to start this course in January you will study exactly the same course but over a slightly shorter timescale in Year 1. This is ideal if you missed the September start, want to transfer from a different university or course or just need a bit more time to prepare for life at university.

No. 19

for Food Science in

The Complete University Guide 2024

Accreditation and professional recognition

The degree is currently accredited¹ by the following accrediting body for the 2025/26 intake.

Institute of Food Science and Technology (IFST)

The IFST is the UK’s leading membership body for food professionals. Become an IFST member to tap into an instant network of professionals, access trusted resources and recognition, to support you, your career, and your learning.

Owing to my international placement, I’ve been exposed to other cultures, different perspectives, ways of communication, not to mention forced to escape my comfort zone. It’s certainly been a life-changing experience, which has broadened my horizons and helped me to understand what it means to work in the product development sector.
Simona Denesova, Food Science BSc (Hons) current student, quoted in 2022

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What you'll study

This course has a common first year.

The common first year enables you to work alongside students doing similar courses to you, to widen your knowledge and exposure to other subject areas and professions. You will have the opportunity to collaborate with other students, so you can share your insights and experience which will help you to develop and learn.

If you discover an interest in a specific subject you have studied, upon successful completion of your first year, you could swap degrees with another course in your common first year (subject to meeting progression requirements).

Common first year courses

Food Science BSc (Hons)
Nutrition and Health BSc (Hons)

In the first year, the curriculum is shared across related courses allowing you to gain a broad grounding in the discipline before going on, in the second and third years, to specialist modules in your chosen field.

Modules

Physiology and Biochemistry for Nutrition - 20 credits

The module aims to provide an understanding of the principles of nutrition, biochemistry and human physiology that are central to the study of nutrition and food sciences. The module places a strong emphasis on the structure and function of the human body, both physiological and biochemical, in relation to health and disease. The requirements, sources and functions of macronutrients and micronutrients will be explored, in addition to UK dietary guidelines for healthy adults.

Compulsory

Introduction to Public Health - 20 credits

This module aims to introduce you to concepts of public health and disease, with a focus on the role of food and nutrition in disease prevention and health promotion. It covers the origins and basis of public health in current British society, as well as aspects of sociology and psychology that relate to public health. The module will explore nutrition policies and programmes aimed at changing dietary behaviour and improving the health of the population, with a focus on diet-related diseases, such as diabetes, cardiovascular disease and cancer. The module also considers public health issues relating to food safety and food-borne infection and it will introduce you to the fundamental properties of micro-organisms and their safe manipulation in the laboratory.

Compulsory

Chemistry of Foods - 20 credits

This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualise the chemistry of carbohydrates, proteins and lipids in relation to particular food commodities such as fruits and vegetables, cereal products, dairy and flesh foods, and apply these concepts to aspects of food production. It also aims to give you the practical knowledge and skills to be able to analyse foods.

Compulsory

Introduction to Food Law and Policy - 20 credits

The module aim is to provide you with an introduction to the UK and global key stakeholders in food safety law and policy. It will consider the current legal framework and national strategies to protect public health and enable safe food trade. You will review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law. You will critically evaluate previous and current food safety issues such as the horse meat scandal and melamine in milk powder. You will also judge how risk assessment, risk management and risk communication work within the different law making and enforcing agencies, to prioritise and protect public health.

Compulsory

Practical and Academic Skills for Food and Nutrition Sciences - 20 credits

This module aims to develop key skills that are of value both for successful undergraduate study and for future employment. You will be introduced to, and practise, effective literature searching and retrieval, the expectations for scientific writing at degree level, numerical and problem-solving skills, oral presentation and effective team working. The ability to work safely in both the laboratory and the academic kitchen, to carry out experiments and to analyse and present data will also be covered.

Compulsory

Introduction to Food Preparation and Production - 20 credits

This module aims to give you a broad understanding of the issues around modern food production practices, including sustainability. You will be introduced to major food commodities and their production on a local and global scale. You will utilise your cooking skills and food safety awareness to develop, prepare and evaluate dishes and meals. You will also explore the diverse international and global food cultures.

Compulsory

In your second year, you will develop more advanced knowledge and skills to do with nutrition across the lifespan, food microbiology, food preparation, food processing technology, food properties and material sciences, amongst others.

Modules

Research and Employability Skills for Food, Nutrition and Health - 20 credits

The module aims to enhance your research skills and to support you to reflect on your graduate attributes such as social responsibilities and valuing differences and strengthen competencies, in preparation for graduate level employment. The module considers experimental design, questionnaire and survey design, sensory evaluation, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will be covered. The module also includes aspects of employability in preparation for placement or short work experience opportunities², future careers or further study. Entrepreneurship is also considered with advice on the practicalities of self-employment as a consultant and setting up a business.

Compulsory

Nutrition through the Lifespan - 20 credits

This module aims to give you an insight into the factors which influence dietary choice and nutritional intake, an understanding of the differing nutritional requirements of individuals at all stages of life from pre-conception to older age, and the health consequence of poor diets and the link between diet and disease. The use of case study workshops will contribute to the ability to plan diets to reduce the fat and energy content in line with UK guidelines.

Compulsory

Food Microbiology - 20 credits

This module aims to help you understand the roles of a variety of microbes in food fermentation and in food contamination which can lead to spoilage or food poisoning. Additionally, the gut microbiome and human health, plus host defences to microorganisms will be considered. The module also aims to discuss natural antimicrobials derived from plants and other microorganisms and the microbial aspects of food preservation. You will also develop practical laboratory skills that are essential for modern food microbiological analysis.

Compulsory

Principles of Food Preparation - 20 credits

The module aims to provide you with an understanding of the science behind food preparation practices. You will explore the selection of food ingredients, chemistry of cooking, cooking processes, the safe and hygienic practices in food preparation and changes taking place during domestic and industrial food preparation and cooking, especially in nutritive value and quality. Emerging techniques in food preparation are also considered. You will practise and develop your research skills through the planning, execution, analysis and reporting of a group based practical mini-project.

Compulsory

Food Processing Technology - 20 credits

This module aims to introduce you to the purpose and principles of a range of food processing unit operations and technologies used in food manufacture and how they are applied along the food production chain from 'Farm to Fork'. Various parameters involved in food processing and preservation will be investigated including their influences on product quality, safety, organoleptic and nutritional characteristics. You will be introduced to the Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP) in the food industry.

Compulsory

Food Properties and Material Sciences - 20 credits

This module aims to introduce you to the analysis of food materials from an instrumental, chemical, physical, molecular and rheological viewpoint. The aim of the module is to expose you to the theory behind such techniques in addition to allowing you to gain practical experience in food analysis.

Compulsory

There’s no better way to find out what you love doing than trying it out for yourself, which is why a work placement² can often be beneficial. Work placements usually occur between your second and final year of study. They’re a great way to help you explore your potential career path and gain valuable work experience, whilst developing transferable skills for the future.

Modules

UK Work Placement– 0 credits

This module² provides you with an opportunity to reflect upon and gain experience for an approved placement undertaken during your programme. A placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

Optional

International Study/Work Placement – 0 credits

This module² provides you with an opportunity to reflect upon and gain experience for an approved international study/work placement undertaken during your programme. A work/study placement should usually be at least 26 weeks or equivalent; however, each placement will be considered on its own merits, having regard to the ability to achieve the learning outcomes.

Optional

Your third year of study aims to bring you to the level to enter the world of work by consolidating your knowledge and skills from the first and second years. You could also work on an independent project in an area of your interest.

Modules

Product Design - 20 credits

This module aims to encourage you to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. You will apply your knowledge of product design to develop, evaluate and pitch a novel food or drink product. You will build on the cooking and food hygiene skills developed in previous years.

Compulsory

Research Design for Food, Safety and Nutrition Sciences - 20 credits

The module aims to prepare you for your final year research project. The module will support you through the process of defining your research question, planning your experiments and considering the most appropriate data analysis methods. The module will enhance skills in literature searching, experimental design, scientific writing, data processing and statistical analysis. You will be required to submit your proposal for ethical and health and safety approval, and to address key aspects of project management and logistics.

Compulsory

Independent Project in Food, Safety and Nutrition Sciences - 20 credits

The module aims to enable you to conduct a piece of investigative research, which may be laboratory or non-laboratory-based, in a specialised area of food, safety and nutrition sciences. You will be allowed a defined period of time in which to implement your experimental plan and collect data. During this phase, you will be supported and guided by your supervisor however, you are expected to demonstrate increasing independence, organisational and time management skills, technical skills and awareness of ethical and health and safety issues. You will need to work collaboratively with other students, academic and technical staff to utilise resources effectively. You will maintain appropriate records in the form of a project work file, which includes all ethical and risk assessment requirements, raw data and details on research activities and data collection; this will be submitted for assessment as an appendix to your thesis.

The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, evidencing understanding of relevant and current scientific literature and the ability to effectively present and critically analyse their data in this context.

Compulsory

Integrated Topics in Nutrition, Food and Public Health - 20 credits

The module aims to provide you with an interdisciplinary approach to current issues in food production, nutrition and public health. The module will explore current issues and trends using a global perspective. You will have opportunities to explore topics such as global food security and sustainability, alternative and fad diets, and current conflicts for nutritionists in industry or public-funded roles.

Compulsory

Food Quality, Safety and Assurance - 20 credits

The module aims to explore the advances in food safety and quality within the food industry. You will become familiar with the food safety acts, regulations, industrial food standards and safe management systems in food production and manufacture. The planning and practical aspect in investigating the quality and adulteration of food products using chemical, physical and microscopic techniques will be considered. Finally, you will evaluate the robustness of food safety management systems.

Compulsory

Food Biotechnology - 20 credits

This module introduces you to the development and applications of biotechnology in food production, processing and additives. The interactions between the environment, processes, products, consumers as well as legislations and regulations, will be considered. Topics discussed will include molecular biology, enzymology and intact cellular systems and their role in food materials and processing.

Compulsory

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.

How you'll learn

Our teaching methods include lectures, seminars, tutorials, group work and practical skills sessions. Practical sessions will be taught in our SuperLab, analytical laboratory and teaching kitchens⁴.

If you choose to start this course in January it will be run as a condensed programme. You’ll start your course in January and finish your first year in August. Upon successful completion of Year 1, you will progress onto Year 2 in September and then continue to start subsequent years of your course in September, completing your degree at the same time as the September starters unless you opt to do a placement year.

Teaching contact hours

As a full-time undergraduate student, you will study modules totalling 120 credits each academic year. A typical 20 credit module requires a total of 200 hours study. This is made up of teaching contact hours, guided and independent study.

Teaching hours:

Teaching hours vary each semester, year of study and due to module selection. During your first year you can expect 15-18 teaching hours each week. You will also have the option to attend optional sessions including time with a progress coach or to meet with staff for advice and feedback. As you progress through your studies, teaching hours may reduce.

Guided and independent study:

Throughout your studies, you will be expected to spend time in guided and independent study to make up the required study hours per module. You’ll be digging deeper into topics, review what you’ve learned and complete assignments. This can be completed around your personal commitments. As you progress through your studies, you’ll spend more time in independent study.

Online learning:

As an innovative university, we use different teaching methods including online tools and emerging technologies. So, some of your teaching hours and assessments may be delivered online.

Assessment

This course will be assessed using a variety of methods which will vary depending upon the module.

Assessment methods may include:

tests
essays
group work
presentations
reports
projects
coursework
individual assignments.

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.

International experience opportunities

Our placement/study abroad option allows a full year work placement, which can be taken abroad, or you can undertake a study year abroad². Previous students in our school have been successful in securing places to study in Spain, France, Canada and the US.

This course typically attracts international students, 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 all international experience opportunities may be subject to additional costs, competitive application, availability and meeting applicable visa and travel requirements are therefore not guaranteed².

Entry requirements

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UCAS details

1

Course name: Food Science BSc (Hons)

2

Course code: DB64

3

Course location: Coventry University (Coventry)

Typical entry requirements:

Fees and funding

Student	Full-time	Part-time
UK, Ireland*, Channel Islands or Isle of Man	£9,535 per year	Not available
EU	£9,535 per year with EU Support Bursary £18,300 per year without EU Support Bursary	Not available
International	£18,300 per year	Not available

If you choose to study this course with a professional placement² or study abroad year, you will need to pay a tuition fee³ to cover your academic support throughout your placement year. Students commencing their professional placement in the academic year 2027/28 will pay £1,500 if they are paying UK fees, or £1,800 if they are paying international fees.

For advice and guidance on tuition fees and student loans visit our Undergraduate Finance page and see The University’s Tuition Fee and Refund Terms and Conditions.

The University will charge the tuition fees that are stated in the above table for the first Academic Year of study. The University will review tuition fees each year. For UK (home) students, if Parliament permits 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 is expected to be in line with inflation.

If you choose to study this course with a professional placement, the University will charge the tuition fees stated above for those on a placement during Academic Year 2027/28. The University will review professional placement tuition fees each year. For UK (home) students, the University may increase fees for each subsequent year of study, but such that it will be no more than 5% above inflation.

For international students, we may increase fees each year, but such increases will be no more than 5% above inflation. If you defer your course start date or have to extend your studies beyond the normal duration of the course (e.g. to repeat a year or resit examinations) the University reserves the right to charge you fees at a higher rate and/or in accordance with any legislative changes during the additional period of study.

We offer a range of International scholarships to students all over the world. For more information, visit our International Scholarships page.

Tuition fees cover the cost of your teaching, assessments, facilities and support services. There may be additional costs not covered by this fee such as accommodation and living costs, recommended reading books, stationery, printing and re-assessments should you need them. Find out what's included in your tuition costs.

The following are additional costs not included in the tuition fees:

Any optional overseas ﬁeld trips or visits: £400+ per trip.
Any costs associated with securing, attending or completing a placement (whether in the UK or abroad).

Condensed course – January start date

If you choose to start this course in January please make sure you check the Fees and Finance page for more information. Although starting this course in January does not prohibit you from being eligible for student finance, the way it is paid in your first year differs from those who start their course in September.

If you start the course in January, your tuition fees will be paid in accordance with the university’s Tuition Fees, Refund and Withdrawal Terms and Conditions for January starters and for any further years of study, your fees will be paid in accordance with the terms for September starters.

*Irish student fees

The rights of Irish residents to study in the UK are preserved under the Common Travel Area arrangement. If you are an Irish student and meet the residency criteria, you can study in England, pay the same level of tuition fees as English students and utilise the Tuition Fee Loan.

**EU Support Bursary

Following the UK's exit from the European Union, we are offering financial support to all eligible EU students who wish to study an undergraduate or a postgraduate degree with us full-time. This bursary will be used to offset the cost of your tuition fees to bring them in line with that of UK students. Students studying a degree with a foundation year with us are not eligible for the bursary.

How do you know if you need to pay UK or international tuition fees?

We carry out an initial fee status assessment based on the information you provide in your application. Your fee status determines your tuition fees, and what financial support and scholarships may be available to you. The rules about who pays UK (home) or international (overseas) fees for higher education courses in England are set by the Department for Education. The regulations identify all the different categories of student who can insist on paying the home rate. The regulations can be difficult to understand, so the UK Council for International Student Affairs (UKCISA) has provided fee status guidance to help you identify whether you are eligible to pay the home or overseas rate.

If you meet all the criteria required by any one category, including any residence requirements, your institution must charge you the home rate. You only need to find one category that you fit into.

Facilities

This course is taught at the Coventry University campus, primarily in the Alison Gingell building. Our aim is to offer you sector-leading facilities.

Facilities are subject to availability. Access to some facilities (including some teaching and learning spaces) may vary from those advertised and/or may have reduced availability or restrictions where the university is following public authority guidance, decisions or orders.

SuperLab

Our state-of-the-art SuperLab can hold up to 250 students at one time and has facilities for cell and microbial culture and equipment for microscopy, DNA, RNA and protein extraction and analysis.

Analytical Chemistry Suite

The Analytical Chemistry Suite is a dedicated space for chemistry-based teaching. Students can complete ‘wet’ chemistry and preparatory work, complemented by a comprehensive suite of analytical equipment which includes ICP-OES, uHPLC, HPLC, Fluorescence Spectrometers, UV Spectrometers, GC, and GC-MS.

Kitchen facilities

You will use the kitchens for a variety of tasks where you develop understanding of food processing relevant to industry and local authority food inspection, including how risks are controlled, such as sous vide, investigating gas analysis of modified atmosphere packed products, and conducting a mock kitchen inspection.

Careers and opportunities

The food industry encompasses a wide range of businesses, from some of the largest global multi-national companies to a vast array of small to medium enterprises, involving manufacturing, processing, developing, importing and exporting.

Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation. 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.

Coventry University is committed to preparing you for your future career and aims to give 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 career⁴.

A wide range of potential career opportunities may include fields such as food analysis and safety, product development, quality assurance, regulatory affairs, food production, biological and analytical research and postgraduate study.

My technical placement year in the dairy industry with Yeo Valley was an incredibly exciting experience. I have worked with a dedicated team and acquired valuable experience in industrial processing.
Joana Matos, Food Science BSc (Hons) current student, quoted in 2022

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UK students

Full-time students can apply for this course through UCAS. Read our application pages to find out your next steps to apply.

How to apply

Apply via UCAS

If this course has a part-time option you will need to apply directly to the university.

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International students

International codes:
HLSU252

How to apply

For further support for international applicants applying for an undergraduate degree view our International hub.

You can also download our International mini guide for an overview of study options and why you should study with us.

Get in touch with us today for further advice and guidance.

+44 (0)24 7765 2152

ioadmissions@coventry.ac.uk

Complete our contact form

Disclaimers

Coventry University together with Coventry University London, Coventry University Wrocław, CU Coventry, CU London, CU Scarborough, and Coventry University Online come together to form part of the Coventry University Group (the University) with all degrees awarded by Coventry University.

¹Accreditations

The majority of our courses have been formally recognised by professional bodies, which means the courses have been reviewed and tested to ensure they reach a set standard. In some instances, studying on an accredited course can give you additional benefits such as exemptions from professional exams (subject to availability, fees may apply). Accreditations, partnerships, exemptions and memberships shall be renewed in accordance with the relevant bodies’ standard review process and subject to the university maintaining the same high standards of course delivery.

²UK and international opportunities

Please note that we are unable to guarantee any UK or international opportunities (whether required or optional) such as internships, work experience, field trips, conferences, placements or study abroad opportunities and that all such opportunities may be unpaid and/or subject to additional costs (which could include, but is not limited to, equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas), competitive application, availability and/or meeting any applicable travel, public authority guidance, decisions or orders and visa requirements. To ensure that you fully understand any visa requirements, please contact the International Office.

³Tuition fees

The University will charge the tuition fees that are stated in the above table for the first Academic Year of study. The University will review tuition fees each year. For UK (home) 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 is expected to be in line with inflation.

⁴Facilities

Student Contract

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 current 2025/2026 contract is available on the website. 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.