BSc Hons Food Science

First Year
 

Focuses on the core sciences of biology and chemistry. There is also an Introduction to Food, Diet & Health module to give a flavour of later stages of your degree.
 

Second, Third & Fourth Year
 

You cover the applied sciences, including:
 

• Food Physics

• Food Analysis

• Microbiology

• Sensory Science
   

You’re introduced to Human Nutrition before progressing to the major food science modules, which include:
 

• New Product Development

• Food Chemistry

• Food Processing
   

The final year focuses on the technology and chemistry of meat, dairy and fermented foods. Food safety and marketing are important aspects of the course. You will also have an opportunity to undertake a research project.
 

The course involves attending lectures and completing laboratory practicals and sessions to give first-hand experience of operating food processing equipment. There are also many opportunities to work on team-based assignments.

General Requirements

Standard XII
 

Central Board of Secondary Education (CBSE)
Council for the Indian School Certificate (CISCE)
 

Intermediate Exam (some state boards)
Higher/Senior School Certificate/Examination (most state boards)

English Language Requirements

CBSE/AISSCE/CUSCE/ISC - English Language 80% OR IELTS/TOEFL or equivalent
 

IELTS
 

• An average score of 6.5 over all components and a minimum of 6.0 in each band on the Academic Version. 

• In 2022 and 2023 we will accept IELTS indicator. It may not be recognised after that depending on the outcome of a review.

 

TOEFL (Test of English as a Foreign Language)
 

• A minimum score of 90 is required in the Internet based TOEFL (iBT) with no less than 21 in writing and at least 19 in every other section.

• In 2022 and 2023 we will accept TOEFL Home Edition. . It may not be recognised after that depending on the outcome of a review.

Non-EU fees for academic year 2022/23 are:
 

• € 26400

Graduates have excellent employment prospects with national and international companies in:
 

• Production management

• Nutrition

• Food quality and safety

• Sales and marketing

• New product development and research