Food Science BSc (Hons)

 

Course Code

UCAS Code: DB64
International Code: HLSU243

Location

Coventry University (Coventry)

 

Study mode

Full-time
Sandwich

Duration

3 years full-time
4 years sandwich

Start date

September 2022
January 2023

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Course overview

Study level: Undergraduate

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

Additional key points:

  • Ranked No.6 for Food Science in The Complete University Guide 2021
  • Accredited by the Institute of Food Science and Technology
  • Gain hands-on experience of a wide range of industry techniques in our state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building.
  • Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire*.
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Global Ready

An international outlook, with global opportunities
human silhouette teaching in front of a blackdoard

Teaching excellence

Taught by lecturers who are experts in their field
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Employability

Career ready graduates, with the skills to succeed

Why you should study this course

According to the Department for International Trade, the food and drink industry is the largest manufacturing industry in the UK. 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 this industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.

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 multi-million-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.

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.

Their research regularly informs 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). Our current lecturers 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.

No. 6

for Food Science in

The Complete University Guide, 2021

Accreditation and Professional Recognition

This course is accredited and recognised by the following bodies:

IFST Accredited logo

Institute of Food Science and Technology (IFST)

Food Science BSc (Hons) is accredited by the IFST (Institute of Food Science and Technology).

What you'll study

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

  • The aim of this module is to provide you with 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.

    Compulsory

    Assessment: Coursework and test

  • 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 encourage you to 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

    Assessment: Test and presentation

  • This module aims to introduce you to basic concepts of chemistry and in particular the chemistry of foods. The aim is to contextualize 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. Successful completion of the module also gives you the practical knowledge and skills to be able to analyse foods.

    Compulsory

    Assessment: Coursework and test

  • Providing you with an introduction to the UK and global key stakeholders in food safety law and policy is the primary objective of this module. It will consider the current legal framework and national strategies to protect public health and enable safe food trade. You will have the opportunity to review current food safety issues and the various ways in which emerging risks are identified and controlled by food safety policy and food law. After successfully completing the module you will be able to evaluate previous and current food safety issues such as the BSE crisis, horse meat scandal and melamine in milk powder. You should therefore develop the ability to judge how risk assessment, risk management & risk communication work within the different law making and enforcing agencies to prioritise and protect public health.

    Compulsory

    Assessment: Coursework and presentation

  • This module aims to develop key skills that are of value both for successful undergraduate study and also for future employment. You will be introduced to, and practice, effective literature searching and retrieval, and understand the expectations for scientific writing at degree level, develop 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 design experiments and to analyse and present experimental data will be covered. An introduction to both basic chemistry and molecular biology, necessary for comprehension of other module topics is designed to ensure that, you have the fundamental terminology in these areas. You will also be encouraged to reflect on the topics taught and develop effective study strategies to improve your performance. As part of this module you will be asked to complete a Food Safety in Catering award which should contribute to your future employability. On successful completion you will receive a University Certificate that will document your understanding of the importance of personal and work place cleanliness for safe food preparation. Topics in this module are extended in Skills for Food and Nutrition Sciences 2.

    Compulsory

    Assessment: Coursework and test

  • This module extends many of the topics that were introduced in Skills for Food and Nutrition Sciences 1, as well as introducing new concepts in preparation for the next level of study. You are encouraged to consider and prepare for future placement and employment and you will extend your understanding of scientific data analysis with effective use of Excel for data manipulation and presentation, plus an introduction to statistical analyses. Laboratory skills and competency will be reinforced by a “mini-project” which will enable you to design and carry out an experiment using and practising laboratory techniques taught previously. You will be encouraged to reflect on your developing personal, study and employability skills and produce a personal development portfolio. You will be encouraged to consider career options and work experience opportunities, including CV preparation and briefing on the professional training year process.

    Compulsory

    Assessment: Coursework and portfolio

  • You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

    Compulsory

    Assessment: Coursework and exam

You will have the 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 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 sensory evaluation and texture profile analysers.

Modules

  • Microorganisms play beneficial roles in food production and digestion, but also result in health and economic concerns through food spoilage and food borne infection. This module considers the role of a variety of microbes in food fermentation and in food contamination, leading to spoilage or food poisoning. The gut microbiome and human health, plus host defences to microorganisms are considered. Natural antimicrobials derived from plants and other microorganisms and microbial aspects of food preservation are discussed. This module also aims to develop skills and competencies that are considered essential for modern food microbiological analysis.

    Compulsory

    Assessment: Coursework and test

  • 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 encourage you to develop your ability to plan meals and modify recipes to reduce the fat and energy content in line with UK guidelines.

    Compulsory

    Assessment: Coursework

  • The aim of this module is to extend introductory skills acquired in Skills for Food and Nutrition Sciences and expand these with a more contemporary focus relevant to food, nutrition and health. The module aims to improve your research skills by encouraging you to further consider experimental design, questionnaire and survey design, research ethics, academic writing and structured literature searching. Data analysis and presentation skills, including more advanced statistical analysis techniques and additional software training, will also be covered. These aspects aim to prepare you for final year projects. The module also includes aspects of employability in preparation for placement or short work experience opportunities (subject to availability), future careers or further study. You will also consider entrepreneurship with advice on the practicalities of self-employment as a consultant and setting up a business.

    Compulsory

    Assessment: Test and portfolio

  • This module explores 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. You will also consider emerging techniques in food preparation and organoleptic evaluation of food products and food spoilage.

    Compulsory

    Assessment: Coursework and test

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

    Compulsory

    Assessment: Coursework and presentation

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

    Compulsory

    Assessment: Portfolio and test

  • You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

    Compulsory

    Assessment: Coursework and exam

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 Year
  • Enhancement Year

*Please note that we are unable to guarantee any placement/internships, work experience, industry visits, field trips or study abroad and international opportunities and that any such opportunities referred to 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.

In your final year, you will study food quality assurance, product design, food biotechnology, and you will be encouraged to explore current issues in food and nutrition. You will be asked to apply your knowledge from years 1 and 2 to case studies based on real life and current issues. You are required to plan and carry out an independent research project under supervision. Previous projects have included microbiological analysis of probiotic products, antimicrobial activity of honeys and teas, rheology and texture profile analysis of texture-modified foods.

Modules

  • This module offers the opportunity to develop your ability to think about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation and marketing. On successful completion of the module, you will be able to apply your knowledge of product design to develop and evaluate a novel food or drink product and will have built on the cooking and food hygiene skills developed in years 1 and 2.

    Compulsory

    Assessment: Coursework and presentation

  • This module explores the advances in food safety and quality within the food industry. Upon successful completion of the module, you will be familiar with the food safety acts, regulations, industrial food standards and safe management systems in food production and manufacture. You will also consider the planning and practical aspect of investigating the quality and adulteration of food products using chemical, physical and microscopic techniques. Finally, you will be asked to evaluate the robustness of Food Safety Management Systems and investigate a major outbreak in a food industry setting.

    Compulsory

    Assessment: Coursework and presentation

  • This module aims to equip you with the skills necessary to design a piece of research in a specific area of food and nutrition sciences. You will also be encouraged to consider ethical issues associated with your design and any health and safety implications. Through a series of lectures, workshops, group and individual meetings, you will design a hypothesis driven research project considering current literature, appropriate methodology and data analysis. After successful completion of this module, you will progress to conducting your designed research project. A second aim of this module is to further engage you early in your final year with your future careers and employability.

    Compulsory

    Assessment: Coursework

  • The aim of this module is for you to conduct a piece of investigative research, which may be laboratory/kitchen or non-laboratory/kitchen based, in a specialised area of food and nutrition sciences. This module follows from Research Design for Food and Nutrition Sciences and you can implement your research proposals in this module. You are expected to be able 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. The experimental data will be analysed, including use of statistics as and where appropriate. The project will be presented as a written formal thesis, which should evidence your understanding of relevant and current scientific literature and the ability to effectively present and critically analyse data in this context.

    Compulsory

    Assessment: Coursework

  • This module focuses on current hot topics in the areas of food and nutrition. It attempts to take an interdisciplinary approach through the delivery of tutorials and workshops. Group work is a major part of the module.

    Compulsory

    Assessment: Coursework and presentation

  • This module will introduce you to the 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. The aim of this module is to enhance your knowledge and understanding of the development and application of biotechnology in food processing. This will include some molecular biology, enzymology and intact cellular systems and their role in food materials and processing.

    Compulsory

    Assessment: Coursework

  • You will also be able to take an Add+vantage module which can allow you to develop your CV by taking credits in an area of study that doesn’t have to be related to your degree. The assessment type will depend on the type of Add+vantage module you wish to take.

    Compulsory

    Assessment: Coursework and exam

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 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.

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.

The university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses. In response to the Covid-19 pandemic, we are prepared for courses due to start in or after the 2020/2021 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.

Assessment

This course will be assessed using a variety of methods which 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.

Job ready

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.

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.

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 abroad*. Previous 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, 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.

Entry requirements

Clearing places available on this course

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Additional requirements may apply

Haven't met the entry requirements or don’t have the right qualifications? You may still be able to progress onto a degree you’d love by studying a foundation or access course.

View our full list of country specific entry requirements on our Entry requirements page. You can also explore our International foundation year courses.

Explore our foundation courses

Fees and funding

2022/23 Tuition fees

Student Full time Part time
UK £9,250 per year Not available
International £16,650 per year Not available

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.

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.

Facilities

SuperLab

SuperLab

The Alison Gingell Building contains a state-of-the-art SuperLab. The lab's facilities include equipment for microscopy, DNA testing and more.
 
 

specialist equipment

Specialist equipment

Specialist industry-standard facilities include analytical equipment such as Gas Chromatography and High-Performance Liquid Chromatography machines. You will also have access to facilities for texture profile analysis of food and drink.

Centre for Academic Writing

Academic support

No matter which degree you’re studying, you’ll find a lot of support on campus including the Centre of Academic Writing and sigma, which offers mathematics and statistics support.
 

Careers and opportunities

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.

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 career.

How to apply

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Your next steps

Student life
Accommodation
Fees and funding

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  • 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 2021/22 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.

    Tuition fees

    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.

    Accreditations

    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. 

    Facilities

    Facilities mentioned on this page may not be relevant for every course. Due to the ongoing restrictions relating to COVID-19, some facilities (including some teaching and learning spaces) and some non-academic offerings (particularly in relation to international experiences), may vary from those advertised and may have reduced availability or restrictions on their use.

    Placements and study abroad opportunities

    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.

    Additional costs

    This course may incur additional costs associated with any field trips, placements or work experience, study abroad opportunities or any other opportunity (whether required or optional), which could include (but is not limited to), equipment, materials, bench fees, studio or facilities hire, travel, accommodation and visas).