Food Science BSc

This module is designed to give you a broad foundation in cells - the functional units of life. You will learn:

• how cells operate on a molecular level. The structure, metabolism, and properties of proteins, carbohydrates, lipids, and nucleic acids will be examined in relation to their function and regulation.
• the major metabolic pathways in the cell responsible for energy production and biosynthesis of cellular components, including the major pathways of carbohydrate, protein and lipid metabolism
• how procaryotic (bacteria) and eukaryotic (animal and plants) cells are built, replicate, pass on genetic information and control gene expression and translation
• the fundamental principles underpinning life, from the disciplines of cell biology, genetics, biochemistry and molecular biology

A key theme running through the module will be sustainability – why is it important and how can it be achieved? Key aspects of agricultural production will be introduced, for both UK and global agricultural systems.

You will learn about:

• all aspects of the food supply chain
• factors that influence how we grow and process our food commodities, including how cultural, financial, psychological and social factors affect dietary choice and the supply chain.

You will have a comprehensive introduction to the key concepts in the field of:

• nutrition, including micro and macronutrients
• nutritional composition of food ingredients

Your learning will be supported through practical sessions and visits to our University Farm. 

This module will introduce you to the key concepts in the field of nutrition and food Sciences, including:

• constituents that make up food and its ingredients
• their functional properties
• the physiological impact of diet and nutrition on your body
• dietary guidance and recommendations
• analytical techniques to measure dietary and body composition

What major physiology systems are essential for life in animals and humans? In this module, you will learn about:

• the body’s principle physiological systems including the nervous, respiratory, cardiovascular, reproductive, renal, and digestive systems.
• the structure and function of the major organs including the function of individual cell types.

Through weekly lectures, topics covered will refer to genes, proteins and membranes, the transport of molecules across membranes, nerve signalling and biorhythms.

This module is intended to enhance your transition into university and guide you through the academic expectations of your degree. This module includes three generic sessions on ‘study skills and plagiarism’, ‘study opportunities’ and ‘career and personal development’, and a series of small group tutorials with your academic tutor to develop core skills such as finding crucial information, oral presentation, data handling and presentation of results, preparation for examinations, and essay writing skills relevant to biosciences.

Innovation and enterprise are key drivers of agri-business success and growth. You’ll explore a range of topics including:

• knowledge transfer and exchange
• intellectual property surrounding new innovations
• planning issues for businesses and technologies supporting sustainable intensification projects.

You’ll examine the issues surrounding green energy, taxation, inheritance and business succession. 

Be introduced to the key ingredient transformations and manufacturing steps required to safely produce food microstructures such as bread, yoghurt, and chocolate.

You'll explore how we measure sensory properties and consumer liking of a food product, providing you with an opportunity to gain a Foundation level Certificate in Sensory Science from the Institute of Food Science and Technology.

You’ll study:

• the senses and their role in assessing the sensory properties of products
• sensory evaluation, including panel selection, training and sensory protocols, sensory data analysis and consumer methods for the evaluation of products
• the role of ingredients and processing steps in creating food products
• how the food industry ensures final product quality

Students also have the option to sit the Institute of Food Science and Technology Sensory examination leading to a Foundation Certificate in Sensory Science, for which the course is accredited. Following on from the sensory evaluation of food, the manufacture of food products is addressed from three major perspectives in this module: material functionality, manufacturing process and quality of the final product. Material functionality includes the physiochemical properties of the material as well as the functionality of each ingredient in creating the final food product microstructure. Manufacturing process includes the unit operations required to transform the materials to a food product as well as the effect of these operations on each ingredient. Quality of the final product to include quality control measurement, an appreciation for the safety of the food product and sensorial properties.

This module considers food safety and food quality. It covers the full spectrum of potential foodborne illness, mechanisms and techniques of food preservation. You'll cover the legislation and regulatory environment for the production of commercially viable foods. Specific areas include: 

• Potential foodborne illness and spoilage microorganisms found in the food chain

• Nutritional aspects of food preservation

• Product shelf life and techniques and methods that target extended shelf life

• Theory and practice of major food preservation techniques

Through problem-based learning you will develop skills in diagnosing and solving challenges relating to the manufacture, distribution and/or storage of food products. Most of the scenarios are sourced from real-life industry problems. You’ll have a full day session each week to study for this module.

This module provides a fundamental understanding of the microorganisms causing food-borne disease. You'll learn about the mechanisms by which they do this and their routes of transmission.

In laboratory practicals you will learn a number of core practical methods needed for the safe handling, culture, isolation, enumeration and identification of a range of level 2 pathogens.These are biological agents that can cause disease including Staphylococcus aureus, Listeria and Salmonella. 

You’ll gain an understanding of:

• micro-organisms which are important in foods
• factors which control the development of the microflora of food products
• methods which can be used to isolate and identify bacteria from food products

You’ll study over the year in both lectures and practicals.

What are you going to do after your degree? Options include:

• Technical roles
• Research and development
• New product development
• Further study
• Specialised areas, such as flavour or sensory science or legislation

Through a range of workshops you will gain an awareness of what opportunities exist, identify your strengths and interests and practice how to manage your transition into your next steps.

The module has opportunities to engage with industry guests, alumni and your peers to support you in making good decisions about your future career.

Gain exciting insights into our current research and how it is shaping current and future food formulations and processes. Seminar topics include:

• flavour and sensory science
• properties of biopolymers
• sustainable nutrition
• salt reduction
• engineering new food structures

From these seminars you will identify an area of study that interests you the most for your final year research project. Through discussions with the academic you will create a title for your research project, which you will undertake in your final semester on your course.

Flavour plays an important role in our enjoyment of food, consumption experience, repeat purchase and health and wellbeing. It can be measured by both scientific instruments and sensory panels. But what are the differences between the two, and how can we use them to solve current challenges in the food industry?

In this module, you will study:

• the chemistry, physics and physiology of food flavour
• advanced methods to measure sensory and consumer perceptions of food
• factors that affect our sensory perception and food choice, like genetics
• a range of analytical techniques (APCI-MS, GC-MS, GC-O and HPLC-MS) for flavour analysis
• dynamic flavour release and its role in eliciting flavour perception

You will respond to a current food industry challenge and apply the advanced knowledge you have gained from this module to design and present a realistic scientific solution to a technical brief.

Innovation is crucial within food science. It involves translating scientific, engineering, and technological insights into nutritious, sustainable, and commercially viable foods. This module combines lectures from world-leading internal and external experts, with a practical project, where you will work in a group to create a new food product. 

In this module you will study: 

• food factory operations and engineering   
• new product development, brands and consumer trends
• packaging, unit operations, process and quality control 
• microbiological testing, HACCP and compliance
• intellectual property and entrepreneurship

You'll then work with an industry partner to develop a new food product. Using our Food Processing Facility you'll explore all areas of product formulation, manufacture, quality control, microbiological safety analysis, sensory and consumer assessments.

The module culminates with our New Product Development Showcase, where you can present your work to external visitors, industry partners and members of the broader university community. 

This module commences with a review of microbial fermentation, including beer, cheese, yoghurt, meat and single-cell protein production, as well as sewage treatment. The underlying principles of microbial fermentation will be discussed, in addition to specific examples which will be examined in depth. From this basic knowledge the problems of microbial contamination and spoilage of the finished product will be analysed. You’ll spend four hours in lectures and have a four hour practical each week to study for this module.

This module will provide you with an opportunity to use your initiative and knowledge to undertake an original research project under the supervision of an individual member of academic staff. This project encourages critical thinking and involves independent research in a supportive environment under the supervision of an individual member of academic staff.

You will design the study, gain familiarity with the techniques, undertake data collection, debate ethical issues and where appropriate safety procedures relevant to the topic. You’ll undertake appropriate quantitative analysis and prepare a report of approximately 5000 words.

Recent research projects include: 

• waste tomato seed as a source of tocopherol (vitamin E)-rich natural emulsions

• comparison between Turkish Delight and hard gummy sweets

• particle stabilised emulsions 

• flavour perception of standard and organic orange juice