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.
As well as formal lectures there are talks from industrialists, laboratory classes, a product development team challenge, small scale food manufacture in our purpose-built food processing facility, problem-based learning through real-life case studies and tours of food manufacturing sites.
You can take an optional placement in industry between years two and three of your degree programme - read our student blogs:
This course is accredited by the Institute of Food Science and Technology (IFST).
Nottingham students can join the IFST as an Associate member. In Year two students can choose to enter an examination for IFST Certificate in Sensory Evaluation: Intermediate level. Graduates will be able to apply for membership of various other professional bodies and societies such as the Association for Nutrition; European Federation of Food Science and Technology (EFFoST); Royal Society of Chemistry; Society of Chemical Industry (SCI).
In the first year you will learn about the science that explains the chemical and physical properties of food materials. Concepts explained in lectures come alive in practical classes and in the food processing facility, where you will make a range of food products and dishes and explore the reasons for the dramatic changes that occur during processing and cooking. You will also find out about the global food supply chain, ie where commodity crops are grown and how they are
transported around the world. At the end of Year one you will visit a number of food manufacturing sites as part of a field trip; this is not only educational, but it helps to nurture good relationships with peers and staff.
Building on year one, you will manufacture food products and develop your critical thinking skills, supported by small group tutorials and lectures. You will gain a detailed understanding of process engineering and of the role of certain hydrocolloids and macromolecules in determining the physical properties of certain food products.
In small teams you will actively work together to solve food product-related problems as presented in industry based scenarios. A module in sensory evaluation provides you with the skills and protocols to test consumer acceptance of new products. You will learn how to prevent food spoilage and to identify potentially toxic microorganisms.
In the final year you will carry out a unique research project supervised by one of our academics.
In addition to your project, you will study the operation of food factories and develop a new product in the food processing facility as part of a
small group, then present your product (ready to eat or drink) to your peers and to representatives from industry; a prize is awarded to the best team.
You will also be supported in developing your own career plans and gaining the associate skills required to succeed in your chosen graduate pathway.
Industry Placement year
This optional year in industry as a paid employee takes place between years two and three of your degree. It gives you the opportunity to develop a wide range of skills in a real-world environment, which will significantly improve your employment prospects.
Our reputation ensures that we maintain good contacts with food companies ranging from multinationals to local manufacturers. For example you could be working for a multinational food manufacturer like Unilever, Kraft or GSK or a leading retailer such as Sainsbury’s, M&S and Tesco. Read more.
See student blogs
Year in Computer Science
You can combine this degree with a fourth extra year (year three) spent in the University's School of Computer Science. This additional year will provide you with training in software development and computing skills relevant to your final year research project and to your future career.
You will be able to transfer into this programme from your BSc course (subject to progression criteria).
Study Abroad options
Combining Food Science with a Certificate in European Studies offers the opportunity to study abroad at one of our Erasmus+ partner universities in France, Germany or Spain for an extra year. You can transfer to this four year route in your first semester of study, subject to language competency.
Students can also apply to the University-wide exchange programme and spend a semester studying abroad at one of our world-leading partner universities in a variety of overseas locations including Australia, New Zealand, Canada, USA and China.