Food Science BSc (Hons)

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

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

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

The module aims to provide students 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

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

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

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

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

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 years one and two.  

Compulsory

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

The module aims to enable you to conduct a piece of investigative research, which may be laboratory or non-laboratory, 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

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

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

This module aims to introduce 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