This course combines chemistry, engineering, biology and nutrition to explore food processing, quality, and nutrition from farm to fork, preparing you for a career in food science, product development, food technology, quality assurance, and sensory science.You will:Have opportunities to gain practical skills through internshipsAttend events, conferences and workshops with professional bodiesBenefit from links to local industryDevelop digital and entrepreneurial skillsGraduate ready to meet the needs of the local and national food and agriculture strategiesGain knowledge in nutrition and its role in public healthDevelop skills in analytical techniques, food product development, sensory evaluation, and researchKey Course Features:During this course, you will learn about food processing and preservation techniquesThe course will allow you to understand the biological, chemical and physical properties of foodYou will explore food safety, quality assurance, regulatory standards, and food business managementGain insights into consumer and sensory scienceOther potential exit qualifications may include Level 4 Sensory Science, Level 3 HACCP, Level 2 Food Safety HygieneResources include kitchen, wet and dry chemistry laboratories