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Bachelor of Science - BSc
Medway Campus
Full Time
Sep 2026
3 Year
Study a course designed specifically to meet the need of the growing demand for trained technical staff to work in the thriving food sector in the UK.Study a course that combines a rich selection of modules in the areas of food science and nutrition that will provide you with a solid grounding in all aspects food production and food systems and knowledge about the role of human nutrition in food production.Drawing on the expertise of staff across the faculty, working in areas such as food systems, food processing, nutrition, product development, environmental management, sustainable packaging, food safety and quality management, chemical and microbiological analysis, legislation and standards, and ethical sourcing, you will be able to apply your knowledge to analyse real-world food and business problems.You will also be trained in laboratory techniques and testing, enhancing sustainability and creativity, and addressing climate change within food chains, giving you experience that is vital for employment and postgraduate study. The course also focuses on the application of digital technologies.This degree offers you the opportunity to gain a qualification and experience that will help you find employment in the food sector, potentially larger than the UK automobile and aerospace industries sectors combined, and which has a shortage of technically trained staff.
? To provide students with a basic knowledge of the elements and science of human nutrition. ? To introduce students to the biochemistry of the classes of nutrients. ? To enable students to identify the chemical composition of food commodities and food sources of these nutrients and their fate within the body. ? Introduce students to the concept of energy, energy balance and dietary requirements.
Food processing operations are critical to food quality, safety, and product shelf life. It is therefore crucial that students understand the interaction between food processing and food preservation to maintain the quality and safety of food. Students will learn the underlying mechanisms and principles of the most frequently used food processing operations within the food industry such as drying and thermal processing (i.e., pasteurisation and sterilization). Students will explore the challenges faced by food processing and the current consumer trends to promote sustainability of the supply chain. Students will also be introduced to newer and innovative operations such as non-thermal technologies (i.e. high pressure processing, pulsed electric field, ohmic heating, cold plasma?).
Foods are extremely complex organic matrices that differ drastically from other exclusively chemical or biological materials. The interactions among their many components dictate most of the important properties in the final products, e.g., quality and safety parameters, shelf-life, sensory attributes, physical properties, etc. These characteristics are also affected by the conditions to which the food products are submitted during processing, such as temperature, pH, processing time, pressure, etc. Food science is the study of the food components and their role and effects on the manufacturing and processing stages of the food chain.
In order to achieve global food security, a more sustainable food system is required. The food system is an umbrella under which various aspects of production, processing, marketing, distribution, and delivery of food to humans for consumption as well as resources and waste recovery are placed. The food system is a complex nexus influenced by socio-economic drivers, food system activities and environmental drivers. In creating more sustainable food systems we aim to achieve the United Nations Sustainable Development Goals ensuring food security, improved environmental outcomes as well as improved socio-economic outcomes.
This module provides students with a broad practical introduction to laboratory and professional skills: Students will develop the basic skills and knowledge needed for working in a laboratory: chemical handling, measuring, weighing and preparing compounds and solutions; aseptic technique; laboratory instrumentation; collecting, analysing and reporting data; and health and safety requirements;
While the science of nutrition studies the effects of dietary nutrients on growth, development, health and well-being in the population, food science and technology has been critical for producing safe and nutritious food. The development of innovative food processes and technologies and the improvement of the existing ones represent a challenge for food quality, nutrition and sustainability. This module will build on the first module Basic Principles of Nutrition. It will take students through some fundamental aspects of nutrition in Food Science. These will include food antioxidants, phytochemicals, functional foods, novel foods, polyphenols, sweeteners, and other food additives, advanced nutritional, biochemical, and physiological aspects of macro-and micro-mineral elements and toxic elements in humans and advanced nutritional, biochemical, and physiological aspects of vitamins and vitamin-like substances in humans.
New Food Product and/or Process Development is essential for continued growth of a food company. It is a time-intensive and costly process, so it is important that students develop the ability to reflect on the significance and inter-relationship of consumers? and market needs and ensure technical feasibility when involved with the design and development of new food products. Student will explore the challenges and problems faced by the industry in terms of sustainability of food production and food supply chains. It will allow them to explore the current and future trends in food production.
Food innovation plays an important role in the food sector in meeting changing consumer needs as well as opening up new markets. This module is designed to provide students with an understanding of the processes involved in food innovation and development of new brands and products. It will look at how latest information and trend analysis provide the sector with intelligence that can be used to develop new concepts. The step-by-step approach will provide students with an understanding of the conceptual tools required for food innovation and value addition at all stages of the food supply chain. Areas that will be looked at include ingredients, products, packaging, sustainability and climate change. Students will develop an understanding of the logistics of the food supply chain and integrate this within the concept of developing safe, wholesome and sustainable products that meet market requirements.
1. To guide students through the processes of preparing for and delivering their final year research project. 2. To gain an understanding of the skills and attributes required for a graduate to be successful in the employment market.
An understanding of how foods and feeds are produced, manufactured, packaged, distributed and retailed/sold will be studied during this module. The importance of applying a range of good practices from farm to fork will be reviewed for commercially important food and feeds. Hazards present in the environment or intrinsic to specific food and feed will be reviewed and methods for their control considered. The aim is for students to understand the role of safety and quality assurance protocols promoted by the Codex Alimentarius Commission, national legislation and private standards such as the BRCGS standard (food), Start and GLOBALGAP. The module also provides knowledge on the operational issues that occur along food supply chains. Consideration will be given to ensuring compliance of food and feed with food specifications and their links to the National Food Control System in the production of a safe and wholesome food supply.
The placement helps students synthesise knowledge and skills acquired during the first two years of the degree programme and apply them appropriately in a working environment under the supervision of an employer. It provides students with the opportunity to manage and enhance the development of their own personal skills, acquire and develop a range of skills such as communication skills, professional awareness, technological skills, employability skills, and have the opportunity to apply them in a work environment. It also aims to provide students with an opportunity to work supervised and unsupervised with an appreciation of work ethics
During the sandwich year, students conduct a work placement which helps students synthesise knowledge and skills acquired during the first two years of the degree programme and apply them appropriately in a working environment under the supervision of an employer. It provides students with the opportunity to manage and enhance the development of their own personal skills, acquire and develop a range of skills such as communication skills, professional awareness, technological skills, employability skills, and have the opportunity to apply them in a work environment. This module helps students to become reflective practitioners in the food industry through critically reviewing their application of acquired knowledge and skills as well as those developed during the work placement year.
New Food Product and/or Process Development is essential for continued growth of food company. It is a time intensive and costly process, so it is important that students develop the ability to reflect on the significance and inter-relationship of consumers? and markets needs and ensure its technical feasibility when involved with the design and development of new food products. Students will be able to further develop and apply their practical knowledge gained in the previous year by creating a new and innovative product that meet some of the sustainability challenges faced by the industry: from idea generation through to the final packaged product, including the documentation necessary to ensure that the product is safe and follow all the legislative requirements when reaching the market. The aim would be for students to submit their product and technical dossier to Ecotrophelia UK. The module will be student-led and based around the need of the teams.
The project is a key element of the course. It is the point where the knowledge and understanding acquired during the taught modules is synthesised and applied to the student?s area of interest. Students reaching this stage will have acquired some experience of investigative technique and report writing through other modules and in particular the Research and Professional Skills in Life Science module. This Module will build upon that experience and develop a rigorous approach, appropriate to the level of the award. The dissertation will be required so that students show a thorough grasp of the relevant academic underpinnings as stressed in the learning outcomes. Students will be able to carry out projects in food companies (if feasible), in the laboratory, through interactions with the public or businesses, or by reanalysing other authors? primary data.
Accommodation- Standard (shared bathroom) 39 weeks - 6,805.50 (Total charge)
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