BSc (Hons) Food Science and Technology Bachelor's degree at Teesside University

Gain basic knowledge of human anatomy and an understanding of the mechanisms associated with control and regulation of the physiological processes of the major organ system. Homeostasis is the key theme throughout the module, as you explore interrelationships between human functions and the organisational hierarchy to develop and increase your understanding of how the body functions. You also study the construction of biological profiles for human identification including sex, age at death, stat

Study the key principles of biochemistry, including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. Investigate the chemistry of carbon and why this element is capable of forming the complex three-dimensional molecules that make life possible. Crucial groups of biological molecules are studied in detail, including proteins, carbohydrates, lipids, and nucleic acids.

At a cellular level, you develop your understanding of biological processes. You explore the common features and immense diversity of form and function displayed by cells of organisms. You examine eukaryotic cell architecture and function with a molecular and mammalian focus and learn about cell division, the cell cycle, genetic organisation of cells, DNA replication and gene expression.

Develop your understanding of the issues surrounding food, nutrition and human physiology. You are introduced to the fundamental concepts that underpin modern food science and nutrition, including a review of the composition of food in terms of macronutrients and micronutrients. Explore the concept of critical analysis and evidence-based research in nutrition and health. Dietary intake and analysis are examined along with identifying ways of providing dietary guidance to change behaviour in posi

Examine major food commodities from technical, agricultural, sustainability and food industry perspectives. Explore the food supply chain and the structure and organisation of food production including meat, fish, cereal, fruit, vegetable and dairy. Develop an understanding of the main food commodities, research processes and the application of qualitative and quantitative research methods in the public perception of sustainable strategies.

You develop an understanding of nutrition and health in key areas including the role of nutrition in diet health and disease, the potential of food and medicine, and the importance of the gut biome to health. Nutrition as a science is emphasised in topics including nutrition and food science, dietetics and the potential impact of nutrition on learning. Expand your professional skills in areas including developing and implementing public policy in health and nutrition, how policy is developed fro

You are introduced to the concept of bioreactions and fermentation kinetics. You explore the principles of developing a microbial fermentation process and examine considerations such as choice of feedstock, media preparation and optimisation. You study different types of fermentation processes, discuss bioreactor designs and learn how to apply molecular biology to the fermentation industry.

Working in a group, create your own food factory, taking food production from the bench top through to a full-scale automated manufacturing process. Examine and analyse the methods and strategies used in the design and processing of food including the use of design software. Issues such as health, safety, environment and ethics facing the food technologist in the workplace are explored. Through the factory design activity you develop employability skills such as project management, presentation

Explore a range of factors that influence food consumer choices. Providing an in-depth understanding of the food product development process, you are introduced to market analysis, sensory evaluation and other methods used to assess the properties of food such as taste, flavour and texture. Understand how to evaluate different perspectives and information regarding the market for new and existing food products and the influences on consumer behaviour.

Identify a range of food-related safety issues, review current hygiene practices in the industry and explore the implementation of appropriate processes and procedures to effect the safe processing of foods. Factors which affect food safety including food-borne pathogens, chemical safety and foreign object contamination are examined and the microorganisms causing food-borne disease and food spoilage are discussed. You are also introduced to food safety management including an introduction to haz

Examine the chemistry and composition of foods and develop your understanding of the effect of food processing on the nutritional value of the food we eat. Get practical experience of analytical techniques commonly applied to raw materials and food products and learn about systems for improving the traceability and authenticity of food supply chains. Data analysis and research skills are developed using statistical tools.

Develop your knowledge of food processing technologies including primary food processing, raw ingredient preparation, ambient-temperature processing, thermal processing and preservation processing. Study the principles and development of novel food technologies, from real-life research cases developed by research scientists.

You have the option to spend one year in industry learning and developing your skills. We encourage and support you with applying for a placement, job hunting and networking. You gain experience favoured by graduate recruiters and develop your technical skillset. You also obtain the transferable skills required in any professional environment, including communication, negotiation, teamwork, leadership, organisation, confidence, self-reliance, problem-solving, being able to work under pressure, a

Advance your knowledge of various aspects of food manufacturing including material balance and energy consumption, process design and validation, statistic quality control and shelf-life evaluation. Using case studies and short research and development projects, you gain key employability skills including research design, project management, data analysis, health and safety, commercial awareness and environment and ethics.

Focus on the quality of the evidence and research behind diet and disease relationships. You explore the relationship between nutrition, physical activity and health. You also contemplate the role of diet in the treatment of disease, and the identification and impact of dietary deficiencies on health and behaviour.

Understand how to successfully run a new product development cycle in this module. Develop a new food product aimed at a market that requires a specific nutritional profile in their diet, such as diabetics. Explore the stages required to launch a new food product, from conception through to product launch, and evaluate the product through sensory and non-sensory techniques.

Investigate food safety technologies and approaches to food safety management including the implementation of hazard analysis critical control points. Examine the auditing and evaluation of processes and procedures and develop skills to synthesise and critically appraise different aspects of food safety technologies and food safety management in complex contexts. Study the law relating to food safety, the compositional requirements, labelling and advertising of food for human consumption.

You complete an in-depth, independent investigation into a specialist aspect of your field of study. You bring together a range of practical and academic skills developed in previous study, including analysing and critically evaluating data and a critical reflection on the potential risks, and moral and ethical issues. You are supported by a research supervisor who helps you develop and complete your research project.