Food and drink production is one of the largest global industries, and as it continues to increase in size, complexity, importance and public profile, so too does the need for food scientists to oversee the production, quality and regulation of food. Food scientists are integral to ensuring that food remains nutritious and safe, in order to facilitate healthy eating.
Focused on food production, new product design, food analysis, and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science. You’ll be taught by experts in food, biological sciences, nutrition, and public health. According to the DLHE survey 2016/17, 95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role. (This data relates to the previous iteration of this course which was called Food and Nutrition BSc (Hons).
Why Coventry University?
An award-winning university, we are committed to providing our students with the best possible experience. We continue to invest in both our facilities and our innovative approach to education. Our students benefit from industry-relevant teaching, and resources and support designed to help them succeed. These range from our modern library and computing facilities to dedicated careers advice and our impressive Students’ Union activities.
The course aims to provide you with the opportunity to develop a sound scientific and technical knowledge of food and nutritional sciences. We will encourage you to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing.
You will have the opportunity to gain a greater appreciation of current practices in food processing, new product design, preservation and packaging, consumer science, emerging technologies in food and nutritional sciences in addition to your understanding of public health, and the role of nutritional interventions in disease prevention and health promotion.
Why choose this course?
According to the Department for International Trade, the Food and Drink Industry is the largest manufacturing industry in the UK and requires food and nutritional scientists who are well-equipped with practical skills and knowledge to ensure that food production remains safe, nutritious, of high quality and full of flavour.
There is a growing awareness by industry, regulators and the general public of the need for better scientific understanding right across the food chain from ‘farm to fork’. Food producers are expected to produce foods with less salt, less sugar and better flavours but at cheaper prices. At the same time governments and other agencies are seeking to alter dietary behaviour to combat public health concerns, such as diabetes, heart disease, obesity, nutrient deficiency and associated health problems.
At Coventry, our current experienced teaching team bring a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major food retailers and manufacturers, to help ensure you receive up-to-date information and can help you begin to establish your professional networks.
You’ll gain hands-on experience of a wide range of techniques, such as sample extraction, purification and analysis, in our well-equipped laboratories, based in the new multimillion pound Alison Gingell Building. Specialist industry-standard facilities include: analytical equipment such as GC, GC-MS, ICP and HPLC, in addition to access to food science facilities for rheological and texture profile analysis of food and drink as well as tasting sessions. This focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught.
Coventry University has an excellent reputation for evidence-based scientific research. The current lecturers on this degree have experience of research in food chemistry/biochemistry, food science and technology, analytical and instrumental analysis, food microbiology and gut microbiota, food quality, assurance and safety inspection, nutrition and dietetics, coeliac disease and the gluten-free diet, probiotics and immune function. Their research regularly inform your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you may also have the opportunity to take part in staff research projects during your final year (subject to availability).