The BSc Food Science at the University of Reading is your pathway to understanding and shaping the future of food production, addressing critical societal needs for safety, quality, and sustainability. This undergraduate degree is ideal for those fascinated by the complex interplay of chemistry, biology, and technology within the food industry. You will delve into the science behind what we eat, exploring nutritional biochemistry, food microbiology, and the intricate processes that transform raw ingredients into the products we consume daily. This course provides a robust foundation for a career dedicated to feeding the world responsibly.
You will study this programme full-time on campus over three years, gaining hands-on experience through practical laboratory work, sensory evaluation, and utilising pilot-scale food processing facilities. Your curriculum will cover essential areas such as food processing, quality assurance, spoilage, preservation, and the development of new food products. The syllabus includes modules like Nutritional Biochemistry, Food Microbiology, and a significant Research Project in your final year. Upon graduation, you will be well-prepared for diverse roles in food manufacturing, product development, quality control, and research and development within the global food sector.