Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry.

 

Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation.

• A 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.
• The course provides an opportunity to develop an understanding of the complex commercial nature of the industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science.
• Research-informed teaching brings real life examples and case studies into lecture discussions and tutorials.
• The January start for this course is condensed in Year 1. Please see the ‘How you’ll learn’ section below for more details.