BSc Food Science
BSc Food Science (D610)
BSc Food Science with Certificate in European Studies (D6R9)
Typical Grade Offer Entry 2013: ABB-BBB
About this course and subject
Food science sits at the interface of a number of core scientific disciplines. Our degree course opens up a wide range of rewarding and challenging career opportunities; it equips graduates with the knowledge and skills to tackle the challenge of producing and manufacturing food for a growing global population.
Interested? Click on any of the links below to find out more:-
What makes this course special?
As well as formal lectures there are talks from industrialists, laboratory classes, a product development team challenge, small scale food manufacture in our new food processing hall, problem-based learning through real-life case studies and tours of food manufacturing sites.
Initially you will study the chemical and physical properties of food materials. In Year 2 you will explore topics like sensory evaluation of food, how to ensure food is safe to eat, food commodity handling and trading, and functional properties of macromolecules and their impact on food quality. Theory is put into practice by making food products and assessing their quality in our new purpose-built manufacturing facility.
In your final year, in addition to undertaking your own research project, you will identify trends in food science research worldwide, and learn about the factors that determine the design and operation of food factories whilst putting the principles of New Product Development (NPD) into practice.
(See below for more information on course content)
Industry Placement 
Many students select to take a paid year out in industry between years two and three; our dedicated industrial placement manager helps to match each student’s interests and ambitions with a suitable company.
Our reputation ensures that we maintain good contacts with food companies ranging from multinationals to local manufacturers. Read about placement students and their industry experiences
Transferable skills
Important transferable skills such as written and oral communication, and computer proficiency, are developed throughout the course. This is important in the food industry where communication and interpersonal skills are essential to ensuring product development and maintenance of food safety.
Facilities
Spacious, modern laboratories on the Sutton Bonington Campus, with state-of-the-art equipment, reflect our outstanding reputation in research. The new purpose built food processing hall contains production-scale equipment for making many food products from snack products to ice-cream. Our sensory centre not only boasts top of the range environment-controlled booths with sensory data capture, but also a fully trained panel of expert tasters.
Teaching Quality
Our Food Sciences Division (in the School of Biosciences) came top in the last external audit of the teaching of Food Science at UK universities. We constantly review our course structure and have recently moved to a problem-based learning style in some extended modules. We are committed to keeping our Food Science course relevant, stimulating, challenging and fun!
Variety
A wide range of teaching and assessment approaches are employed to maximise your learning: formal lectures are supported by practical classes ranging from analytical techniques to NPD (new product development) in the new purpose built food hall; as well as academics, experts from industry engage with you during your degree, and you will enjoy a residential trip touring food factories at the end of your first year.
Career opportunities and profiles
The food and drink industry is Europe's largest manufacturing industry - employing 0.5 million people in the UK alone.
There is a wealth of exciting and diverse opportunities in food-realted careers including production management; sensory analysis; quality control; research and development (in industry or academia (MRes, MPhil, PhD); purchasing raw materials; factory auditing; product specifications; NPD; and a range of other food-related careers such as journalism, food aid coordination and policy making.
Latest data available (for 2010) show that over 79% of School of Biosciences graduates are in full time paid employment six months after graduation or have gone on to further study.
Career Profiles:
Jade Bank graduated with a degree in Food Science. She completed a year in industry as part of her course, which she praised as giving her a great insight into the science and manufacturing of food products and primed her well for the next 40 years of work! It also created a good opportunity to secure jobs after graduating. Jade's current role is as European Sales Manager for Stable Micro Systems. Further Information
Jo Smewing graduated from the School of Biosciences with a BSc and MPhil in Food Science. She began working for Staple Micro Systems after graduation and has now progressed to become Deputy General Manager and heads the development team of the company. She believes that Nottingham University provided her with a strong scientific discipline and fantastic grounding in all aspects of Food Science. Further Information
Entry information
The School welcomes applications from prospective students of all ages and from all countries. Candidates should have at least two science subjects at A level (chemistry preferrred) and an additional A level or equivalent (Access courses, BTEC, HND, International or European Baccalaureates or Scottish Highers/Scottish Qualifications Certificate).
International & EU students: English Language requirements: IELTS score of 6.0 with no less than 5.5 in each element, or equivalent.
For the European studies degree, a minimum of a second modern language to grade B at GCSE or equivalent in the language of the host institution, is normally required.
Course content
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Nottingham offers a modular structure in all undergraduate courses.
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Teaching is based on two 15 week semesters per year; modules are taught as self-contained units assessed through course work and by examination at the end of each semester. The modular structure offers flexibility and is part of the innovative teaching approach of the University. For further details about flexible study options, click here
Typical year-one modules
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Food and Health
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Introduction to Nutrition
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Introductory Biochemistry
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Food Materials
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Microbial Physiology
Typical year-two modules
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Management Science: Food
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Food Commodities
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Manufacture of Food
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Food Safety
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Food Products
Typical year-three modules
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The Microflora of Foods
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Research Project in Food Science 2
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Sensory Quality of Food
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Food Factory Operations
Typical optional modules
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Applied Bioethics 1: Food Production and Consumption
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Virology
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Management: Agricultural and Food Marketing
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Management: Human Resources
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Food Safety
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Industrial Applications of Microbial Analysis
For information on modules please see the University Module Catalogue - just choose 'Biosciences' in the 'Select an administering School' search box to see a full list; click on the module code for details.
Students on the four-year course with the Certificate in European Studies undertake language study and a special placement module in Year Two, prior to spending their third year studying at a partner university in another European country (see below).
Student teams in the annual new product development exercise
The research project
The Research Project encourages critical thinking and involves both independent and team work, a literature survey, and data handling, analysis and interpretation.
Recent Research Projects include:
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Activity of collagenase enzymes on meat protein
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Starch conversion in snack and cereal products
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Flavour release from foods
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Measurement of oat antioxidant activity by a novel method
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Authenticaion of soft cheeses by infrared spectroscopy
Read BURN our Undergraduate Research web site to find out more about research projects.
International Study Options
Combining this course with the one year Certificate in European Studies offers the additional advantages of providing science graduates with language skills (including appropriate scientific terminology) and experience of European culture. Students undertake intensive language study and a special European placement module in their second year, prior to spending their third year abroad. Applicants must have a minimum grade B at GCSE or equivalent in the language of their host institution.
You can also take the opportunity to study abroad for one semester in your second year via the Universitas 21 worldwide exchange scheme, a global consortium of research intensive universities. Our current U21 partners included universities in: Austria, New Zealand, Canada, USA, Singapore, China & Sweden.
Further information
Financial information
Scholarship Schemes
With the generous support of Northern Foods, in 2000 we were the first Food Science Department in the UK to introduce industrially-sponsored scholarships for undergraduates. Through our strong relationships with the food industry (forged though collaborative research, consultancy, and joint teaching activities) we have been able to offer competitive scholarships each year since. The dynamic nature of the food industry means that specific scholarships may change, but we are working to continue this tradition.
See this link for up-to-date financial advice and information
Contact us
The School welcomes applications from prospective students of all ages and from all countries.
If you would like further information about any aspects of this course, or have a specific enquiry, please contact the admissions tutor directly:-
Dr David Gray
Tel: +44 (0) 115 951 6147
Fax: +44 (0)115 951 6142
E-mail: david.gray@nottingham.ac.uk
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