In the final year you will carry out a unique research project supervised by one of our academics.
You'll study food flavour, looking at aroma perception, taste perception, and texture perception. You will use this knowledge to develop a new product to present to your peers and industry.
The Microbial Isolation and Identification Methods
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.
Personal and Professional Development for Food Scientists
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.
Trends in Food and Nutrition Research
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.
Food Flavour and Advanced Sensory Science
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.
Industrial Food Manufacture and Product Development
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.
Food Science Research Project
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
The above is a sample of the typical modules we offer but is not intended to be construed and/or relied upon as a definitive list of the modules that will be available in any given year. Modules (including methods of assessment) may change or be updated, or modules may be cancelled, over the duration of the course due to a number of reasons such as curriculum developments or staffing changes. Please refer to the module catalogue
for information on available modules. This content was last updated on