Course summary

• Learn how to identify gaps in the market and develop new food products to meet changing customer needs and market demand.
• Study food processing technologies and learn how to balance demands for nutritional quality, shelf life, sustainability, flavour and other sensory attributes.
• Explore the importance of food safety and how to manage this across a range of food manufacturing and retail contexts.
• Develop, the practical and professional skills required to work in the dynamic and fast paced food industry.
• Benefit from studying on an Institute of Food Science and Technology-accredited course and take advantage of our state-of-the-art facilities.

Engage in assessments that reflect the way that you communicate and practice in industry and respond to live project briefs from a range of food retailers and manufacturers. We’ve designed our course around industry needs to ensure that you enjoy excellent career opportunities upon graduation.

How you learn

All our courses are designed around a set of key principles based on engaging you with the world, collaborating with others, challenging you to think in new ways, and providing you with a supportive environment in which you can thrive.

You are taught by a team of lecturers who have research or managerial experience in the food industry. Nutrition lecturers are registered with the Association for Nutrition.

You learn through

• lectures
• seminars
• practical sessions in state-of-the-art facilities
• guest lectures from leading industry professionals
• problem based learning
• workshops
• a live consultancy project in the final year
• self-directed learning activities

Future careers

This course prepares you for a career in

• food product development
• food quality
• food production
• food styling and journalism
• sensory analysis
• buying