BSc (Hons) Food Science with Industrial Training Bachelor's degree at the University of Reading

Learn how human biochemistry and physiology underpin medical science and how macronutrients, micronutrients and non-nutrients impact cell, tissue and organ function. You'll learn the fundamentals of human physiology, its processes, and metabolic pathways relevant to human health and disease, with specific examples of the impact of nutrients within the food matrix.

Gain a fundamental understanding of major food components. You'll develop research and transferable skills such as laboratory skills, scientific report writing, oral presentation and group work.

Develop fundamental microbiology knowledge with a focus on food microbiology, its key topics and applications. You'll also develop microbiology laboratory skills as you study aseptic techniques, microbial growth, and production of fermented foods.

Obtain a basic understanding of the food chain and the principles of food production, covering plant and animal derived foods. You'll understand how issues such as food security, sustainable crop production, food miles, societal and cultural challenges, and different food production methods can affect the quality of food produced and availability to the consumer.

Gain an introduction to food manufacturing and the processes that underpin it. You'll learn about scientific principles that are the foundation of industrial preservation and transformation of food materials and relevant food processing operations and their impact on the quality and safety of food. You'll also gain hands-on experience in our extensive food processing pilot plant.

Develop an understanding of the fundamental chemistry topics and become familiar with the language and terminology used. Designed specifically for students in the life sciences, this module covers the key chemistry A level concepts with a specific emphasis on the chemistry required for food science or biology and their applications.

Develop a sound knowledge of the chemical composition and properties of foods and the impact of major food components and permitted food additives on food quality. You'll also learn about the changes that occur in these components during storage and processing, and develop skills required for chemical analysis of foods.

Learn about the industrial manufacture of foods, and key operations and processes used by the food industry and the effect of these operations on food product properties. You'll also find out about the quality management and legislative control systems in place to ensure food safety, quality and consumer health protection, and gain hands-on experience working in our Food Processing Centre.

Gain an understanding of the sources of microbial contamination of food and the factors that determine which types of microbes grow and cause spoilage in foods during storage. You'll also examine different preservation methods that prevent or slow down microbial growth, and learn about the nature and importance of foodborne illnesses and microbiological hazards in the food industry.

Explore and evaluate diverse sensory and consumer methods. You'll learn how food is perceived and ways to measure these perceptions and consumer response. You'll also develop practical skills and learn to apply statistical techniques.

Learn the fundamental qualitative and quantitative tools used in nutrition research and practice. You'll gain hands-on experience in dietary assessment, methods for assessing health, meal preparation and planning for different populations, as well as designing and conducting a randomised controlled trial.

Develop your skills in CV writing and interview techniques to prepare yourself for job opportunities and progress in your professional career.

Advance your knowledge of elements of the Food Quality Management System and how it is structured to ensure food safety and quality within manufacturing. You'll learn the practical application of appropriate legislation, including statistical methods to meet legal and quality compliance.

Further, develop your knowledge of food chemistry and sensory perception in relation to the quality of foods. You'll learn about the chemical and physical changes in food caused during formulation, processing and storage that develop both desirable and undesirable flavour, colour and structure or texture.