Focused on food production, new product design, food analysis and food safety, our course provides an opportunity to prepare for a career as a food scientist in the largest manufacturing industry in the UK.
Additional key points:
- Ranked No.6 for Food Science in The Complete University Guide 2021
- Accredited by the Institute of Food Science and Technology
- Gain hands-on experience of a wide range of industry techniques in our state-of-the-art laboratories based in the multi-million-pound Alison Gingell Building.
- Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire*.
Why you should study this course
According to the Department for International Trade, the food and drink industry is the largest manufacturing industry in the UK. 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 this industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.
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 multi-million-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.
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.
Their research regularly informs 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). Our current lecturers 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.
How you’ll learn
Our teaching methods include lectures, seminars, tutorials, group work and practical skills sessions. Practical sessions will be taught in our SuperLab, analytical and food science laboratories, where you will work with a range of ingredients and use small scale food processing equipment that reflects the facilities found in industry.
Throughout the course, you will have opportunities to receive insight from the latest research and input from current practitioners. Recent sessions have included guest speakers who are well respected industry consultants and subject experts. We will also discuss current global issues and trends in food and nutrition, such as food security, sustainability and diseases.
In a typical teaching week, you will have around 18 contact hours of teaching. This includes workshops, online tutorials, seminars and lectures. In addition, you will be expected to undertake a further 18 hours of self-directed study each week.
The university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses. In response to the Covid-19 pandemic, we are prepared for courses due to start in or after the 2020/2021 academic year to be delivered in a variety of forms. The form of delivery will be determined in accordance with Government and Public Health guidance. Whether on campus or online, our key priority is staff and student safety.
This course will be assessed using a variety of methods which could vary depending upon the module. Assessment methods include coursework, tests, essays, presentations and posters, practical or project work, formal examinations and group work.
The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.
This degree aims to provide students who wish to work in any part of the food chain process, including the areas of food and nutritional sciences, with the knowledge and skills to evaluate and analyse food in respect of safety, quality and nutrition, and to be able to consider how to protect and promote health in our modern society.
You will be encouraged to take a year out by applying for a work placement or completing a summer internship*. Both of these activities allow you to demonstrate to potential employers that you can apply your skills and knowledge.
International experience opportunities
Our placement/study abroad option allows a full year work placement, which can be taken abroad, or you can undertake a study year abroad*. Previous students in our school have been successful in securing places to study in Spain, France, Canada and the US.
This course attracts many international students, providing a diverse learning experience. This enhances the discussion of issues such as globalisation of foods and provides all students with a global perspective of developments in food, health and nutrition.
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