Undergraduate study
Food Science and Engineering (Extended)

BSc (Hons) Food Science and Engineering (Extended)

UCAS code: D630 BSc/FSEExt

This extended degree course is ideal if you wish to study for a university degree but you do not have the necessary Level 3 qualifications required for direct admission. In the first year of the extended programme, you enhance your knowledge in maths and the fundamentals of biological, chemical and physical sciences.

Course information

Full-time

  • Length: 4 years (including a foundation year) or 5 years with additional work placement year

More full-time details

Part-time

  • Not available part-time

Contact details

Further information

  • Facilities

    Microscopy laboratory

    Here at Teesside we have world-class facilities, including our microscopy laboratory, it's a 360 video so have a scroll around.

  • Facilities
  • On video

    Food and Nutrition

    First year students visit Teesside Hospice.

 

This is the ideal launch pad if you have an interest in a career as a food scientist, food technologist or food engineer. As the world population increases, food technologists are challenged with developing innovative applications in agricultural technology, biotechnology and processing of raw food materials, as well as understanding the link between food, nutrition and health.

The work is varied, stimulating, challenging and offers excellent career prospects. Currently over one million people are employed in the UK food industry, which is worth around £75 billion to the gross national product. Almost every food item you see in the supermarket will have had some input from a food scientist, food technologist or food engineer during its development. With an in-depth knowledge of agricultural food production, the raw food materials and how these can be handled, processed and packaged, such professionals ensure that the food offered to consumers is safe, nutritional and meets legal health and safety standards.

As well as requiring technical skills, their work may include business development, marketing and management. This course focuses on your career path, not just your graduation day. We emphasise team projects, problem solving and case study exercises. We help blend theory and knowledge in the context of business, society and the environment – developing the skills employers are seeking to set you on a successful career path.

Starting salaries for graduate food technologists can be as high as £26,000, increasing to £65,000+ when a senior level is reached (prospects.ac.uk, 2015).

Fully equipped microbiological and chemical analysis laboratories enable you to undertake a series of relevant practical investigative projects through which you will explore a range of ingredients and food products. A dedicated food product development laboratory is fitted with small scale processing equipment, allowing you to gain valuable hands-on experience of both food processing and food product development.

In the second and third year of study you focus on a number of key discipline-based topics including food science and nutrition, food commodities and agriculture, food science and chemistry, food processing engineering.

The final-year modules, Food Product Development, Functional Foods and Food Safety Management integrate key concepts, preparing you for entry into a career in the food industry. You also develop your independent learning skills by undertaking a research project in food technology. You develop key skills in research and creating and applying knowledge.

If you have not studied the appropriate subjects at A level (or equivalent) or your grades are not sufficient then the integrated foundation year of this programme will provide an excellent preparation by enhancing your understanding of mathematics and science to prepare you for the remainder of your course. Students who have studied the necessary subjects at A-level or equivalent, and have achieved the required level in grades, can be admitted with advanced entry on BSc (Hons) Food Science and Engineering avoiding the foundation year.

Course structure

Year 0 (foundation year) core modules

Experimental Methods for Science

Practical skills are important to virtually all scientific and engineering disciplines, and are one of the keys to success as a professional. Additionally, many of the skills developed, such as time management, and the accurate recording and analysis of information, are also important in wider contexts, and are valued by employers. This module introduces students to a range of different laboratory situations and techniques.

The module is based around four practicals, each delivered in a three week block. The first practical emphasises important basic skills, such as how to work safely in a practical environment, and how to properly document practical work. The remaining three practicals are based on the student’s wider academic ambitions. For example, students interested in biology will investigate the basics of microscopy and the handling of microorganisms. Student interested in crime scene analysis will be introduced to the fundamentals of how crime scenes are examined. Students interested in other academic disciplines will be given similar opportunities to explore practical situations relevant to their aspirations.

Fundamentals of Biology

Biology is arguably the most dynamic and rapidly-growing of all the sciences. Its key principles underlie diverse fields such as medicine, nutrition, biotechnology, forensics and crime scene science. The module develops your understanding of cell structure and function, the basic principles of genetics and protein synthesis, biochemistry, human anatomy, disease-causing microorganisms, environmental management and the role of biology in the forensic and crime scene disciplines.

Fundamentals of Chemistry

Chemistry is a key science that underpins many areas of science, and contributes hugely to our quality of life. Without chemistry we would have no pharmaceuticals or plastics, perfumes and paints, and numerous other materials that we take for granted. You develop an understanding of the fundamentals of chemistry, including study of the structure of elements and compounds, how they interact with each other, and how new chemical compounds are formed. Building on these foundations, you study the basics of organic and biological chemistry.

Fundamentals of Mathematics for Science

This module refreshes and enhances your maths skills as you prepare to study science at undergraduate level. It introduces the mathematical notation and techniques relevant to studying science, developing the skills you need to analyse and solve science problems. You study numerical and algebraic manipulation, solving equations, solving triangles, and introducing probability and descriptive statistics.

You are assessed by an in-course assignment (40%) focusing on the practical application of statistics to scientific data. You also sit an end examination (60%).

Fundamentals of Physics

You develop an understanding of the fundamentals of physics, and their application in science. Concepts from physics and physical measurement underpin nearly all other areas of scientific endeavour. You develop an understanding of the fundamental ideas, particularly common units of measurement.

Learning Skills for Science

The module aims to develop an understanding of the learning skills required for successful study at undergraduate level in science. Students will be encouraged to reflect on and manage their own learning. Time management and good learning practices will be emphasised during the module.
The first few weeks of the module are delivered in the library, and will focus on effective use of information resources.
Later in the module, you will develop your understanding of essay form, referencing, and how to avoid plagiarism.
Professional skills are also emphasised in this module, including how to effectively plan and manage your personal and professional development.

 

Year 1 core modules

Biochemistry and Chemical Science

Biochemistry, the study of the chemistry of life, is one of the most important and exciting areas of science. It spans areas including biomedical science, nutrition, drug design, forensic science, agriculture and manufacturing. It covers the most important principles of biochemistry including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. You study the chemistry of carbon and why it is capable of forming the complex 3D modules that make life possible. And you study important groups of biological molecules in detail including proteins, carbohydrates, lipids and nucleic acids.

Cell Biology and Microbiology

The cellular basis of all living organisms is one of the characteristics which defines life. This module explores the common features and the immense diversity of form and function displayed by cells of organisms. The module will increase your understanding of biological processes at the cellular level. It covers the structure and function of major cellular components and examines how fundamental processes within cells are organised and regulated, such as gene and protein expression. It also addresses the mechanisms by which cells divide, reproduce and differentiate. You study the historical development of cell biology and microbiology advances in theoretical and practical aspects of the discipline. You explore how knowledge of the biology of microorganisms, including bacteria and viruses, has informed the identification and control of infectious diseases. You also examine the beneficial roles of many microorganisms and their utilisation in genetic engineering and biotechnology.

Core Skills in Food Science

Knowledge of the degree subject is not the only thing you learn whilst at university and it’s not the only thing that potential employers are looking for after graduation. You also need to develop a range of skills applicable for a variety of career pathways These include your ability to articulate yourself clearly, confidently and effectively to different audiences; to work independently or on your own initiative demonstrating creativity and adaptability when tackling problems where you don’t have all the necessary information available; to locate information and critically assess its usefulness; and to make efficient and effective use of the latest information technology.

You also learn to assess your own performance, giving you the chance to recognise and build on your strengths, and identify and improve your weaknesses as a way to raise your aspirations. This module also introduces you to basic principles and good practice in collecting, recording and evaluating data, and using information resources and referencing. You also consider the assessment and handling of scientific errors. You review a range of basic mathematical skills and introduce statistical methods that are essential in a wide range of scientific endeavour. Emphasis is placed on using spreadsheets for data recording, presentation and statistical analysis.

Food and Health Investigations

You consider the legal principles of health, safety, environment and ethics facing the professional in the workplace, and have the opportunity to work in teams in order to solve a routine, employer-relevant problem. Your technical and practical knowledge is supplemented by learning employability skills such as time management, presentation of work, and research to support problem solving in a technical context

Food Chain and Sustainability

You examine the major food commodities from technical, agricultural, sustainability and food industry perspectives. Through this module you explore the food supply chain including the structure and organisation of various food production including meat, fish, cereal, fruit, vegetable, dairy and brewery.

Food Science and Nutrition

This module provides you with an introduction to the fundamental concepts that underpin modern food science and nutrition. This includes a review of the composition of food, in terms of macronutrients and micronutrients. You also look at energy in food and the consequences of malnutrition, addressing the question of how to translate our understanding of food and nutrition science into public health initiatives that actually change people’s behaviour for the better.

This translational science agenda provides the rationale for the course and introduces you to the issues surrounding food, nutrition and translational science

 

Year 2 core modules

Bioreactors and Fermentation

This industry-linked module develops a broad understanding of bioprocesses and selecting appropriate bioreactors for selective products. This includes bioreactions, principles of microbial fermentation with specific examples (medium constituents, choice of feedstock, media preparation), fermentation conditions (examples, types, mode of operation of fermenters) and design of bioreactors. You discuss some fundamental products of aerobic and anaerobic fermentations with examples from biofuels, biosurfactants, enzymes, probiotics, pharmaceuticals and healthcare. You also discuss scaling up fermentation and waste minimisation issues.

Food Manufacturing and Processing

This module allows you to develop key employability skills that support the food production process. You explore appropriate food production methods from the prospective of process development. You also gain an understanding of organisational structures, culture, leadership and individual performance.

Food Science and Chemistry

This module examines the chemistry and composition of foods and introduces you to, and gives you practical experience in a wide range of chemical and other analysis techniques commonly applied to raw materials and food products.

Human Diseases and Immunology

Infectious diseases are responsible for a third of global mortality and have a significant impact on quality of life on a worldwide basis. This module examines the organisms able to generate pathogenic interactions with human populations and takes a systems-based approach, for example gastrointestinal, respiratory and genitourinary tract, to examine the virulence determinants, pathology, characteristics and epidemiology of selected pathogens. You are also introduced to the current molecular and cellular biology of pathogen interactions and co-evolution with host cells, and their relevance to human diseases. And you consider the factors contributing to the emergence of devastating pandemics and new diseases, in particular the significance of zoonotic diseases. The module reviews the extensive array of protein and cell-based responses which are typically launched against microbial pathogens as part of the innate and acquired immune response. You analyse the effectiveness of strategies used to treat and control the transmission of infectious diseases.

Science Research Methods and Proposal

You will take this module if you are studying a science degree and complete a hypothesis-driven research project at Level 6 of your degree studies. It is delivered though lectures, tutorials and workshops.

You develop a proposal for your research project, which includes an explanation of the project targeted at both a specialist audience and the general public, and details of experimental design and statistical analysis to be employed. The proposal considers academic beneficiaries and economic, environmental and societal impacts. Project costs are estimated on the basis of a full economic costing model. In addition, the proposal is supported by a targeted CV.

A short lecture series at the start of the academic year provides you with an introduction to the module and advice on completing the research proposal documentation, followed by a series of assessment centre-style workshops and tasks which help assign you to a specific research project area and supervisor. These tasks familiarise you with the type of activities you might face during the application, interview and selection procedures.

You must produce a research proposal for your individual project. You are supported by a series of meetings with your supervisor to provide feedback on your progress.

For the proposal to be considered you must acquire ethical clearance from the School Research Ethics Committee. Once you are allocated a project you join discipline-based tutorials with other students. Each discipline operates tutorial sessions, which are used to provide academic guidance and support for completing ethical clearance documentation and the proposal. A series of research methodology-based workshops introduce you to various experimental designs and statistical techniques relevant to your discipline. These sessions also demonstrate how you can use software such as Minitab, SPSS and Excel to present and analyse datasets. These workshops help you decide on the design and analysis of the data associated with your project.

The module is assessed by you successfully acquiring ethical clearance (pass/fail) and submitting a completed research project proposal and supporting CV (100%).

 

Final-year core modules

Advanced Food Manufacturing

This module provides you with the knowledge of different manufacturing processes, and the food science and technology behind these technologies.
Through the structure of the module, you will accelerate the development of employability skills such as auditing, project management, research and commercial awareness in order to support HACCP (Hazard Analysis Critical Control Point) management in a manufacturing context.
Practical issues such as health, safety, environment and ethics facing the environmental health professional in the manufacturing environment will also be considered.
You will produce an individual report based on a manufacturing system design project and a oral group presentation.

Food Product Development

You learn to successfully project manage food products through a new product development (NPD) cycle. You go through the stages required to launch a new food product, from conception of the idea to product launch, and evaluate the product through sensory and non-sensory techniques.
You work to develop a new food product aimed at a specific target market, typically associated with nutritional diseases (e.g. Celiac Sufferers, Renal Patients, Diabetes, etc.), and you apply key nutritional knowledge from research into developing a new product for one of these groups.

Lectures and tutorials deliver the core concepts of the module, while you also complete an individual report based on the product development project as part of your assessment

Food Safety Management and Control

Emerging new sectors in the food industry have brought with them new challenges and novel problems. This module investigates a range of current food related safety issues, explores the analysis of risk and reviews current hygiene practices in the food industry. You also examine the implementation, auditing and evaluation of appropriate processes. You study procedures to effect safe processing of foods in respect of current legislation from both an enforcement and advisory perspective.

Functional Food

You examine issues surrounding the increasingly economically important area of functional foods. You cover topics such as defining functionality, potential benefits to human health and whether these claims can be substantiated, sources of functional food ingredients, UK and European legislation, analysing specified micronutrients and marketing issues. You examine the key issues surrounding functional foods, critically analyse the claims made for functional food ingredients, assess the effectiveness of functional food products and their potential for health improvement, and implement functional food labelling strategies in the context of relevant UK and EU legislation.

Science Research Project

You bring together a range of practical and academic skills, developed in previous years of study, to interrogate a particular aspect of your field of study. You specialise in a particular area of science, supported by an appointed research supervisor who will act as a mentor and guide you through the development and completion of your research project.

You are required to present a poster and abstract at the School’s annual Poster Day event, which is attended by academics of the School, external examiners, and professionals from the region. The poster contributes to your final project mark. Throughout the project you are expected to maintain systematic and reliable records of your research which are reviewed on a regular basis by your supervisor and assessed at the end of the project. You submit your research in the style of a paper which could be submitted to an appropriate scientific journal related to your discipline.

The module is assessed by a poster presentation (20%) and the submission of a journal paper supported by a research diary and/or laboratory notebook (80%).

 

Modules offered may vary.

How you learn

You are expected to attend a range of lectures, small-group tutorials and hands-on laboratory sessions. Part of your course also involves a substantial research-based project.

The course provides a number of contact teaching and assessment hours (such as lectures, tutorials, laboratory work, projects, examinations), but you are also expected to spend time on your own - self-study time - to review lecture notes, prepare coursework assignments, work on projects and revise for assessments. Each year of full-time study consists of modules totalling 120 credits and each unit of credit corresponds to 10 hours of learning and assessment (contact hours plus self-study hours). So, during one year of full-time study you can expect to have 1,200 hours of learning and assessment.

One module in each year of your study, excluding your first year (Level 3), involves a compulsory one-week block delivery period. This intensive problem-solving week, provides you with an opportunity to focus your attention on particular problems and enhance your team-working and employability skills.

How you are assessed

Your course involves a range of assessments including coursework assignments and examinations.


Our Disability Services team helps students with additional needs resulting from disabilities such as sensory impairment or learning difficulties such as dyslexia
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Work placement

We produce graduates with the problem-solving and leadership skills necessary to forge successful careers.

This programme allows you to spend an optional year - in-between your second year and final year - learning and developing your skills through work experience. You have a dedicated work placement officer and the University's award-winning careers service to help you with applying for a placement. Advice is also available on job hunting and networking. Employers are often invited to our School to meet you and present you with opportunities for work placements.

By taking a work placement year you gain experience favoured by graduate recruiters and develop your technical skillset. You also obtain the transferable skills required in any professional environment. Transferable skills include communication, negotiation, teamwork, leadership, organisation, confidence, self-reliance, problem-solving, being able to work under pressure, and commercial awareness.

Throughout this programme, you get to know prospective employers and extend your professional network. An increasing number of employers view a placement as a year-long interview and, as a result, placements are increasingly becoming an essential part of an organisation's pre-selection strategy in their graduate recruitment process.

Potential benefits from completing a work placement year include:

  • improved job prospects
  • enhanced employment skills and improved career progression opportunities
  • a higher starting salary than your full-time counterparts
  • a better degree classification
  • a richer CV
  • a year's salary before completing your degree
  • experience of workplace culture
  • the opportunity to design and base your final-year project within a working environment.

Career opportunities

You will be equipped with the knowledge, understanding, experience and skills appropriate to food science and engineering. This will provide you with a wide range of career opportunities in the massive food sector. There is a growing UK and international market demand for graduates in this area. Recent employability data of Teesside graduates from similar food programmes indicates that there are excellent job prospects.

Entry requirements

Depending on the Level 3 subjects previously studied, typical offers are normally range from 32-88 tariff points. The points can be accumulated from any combination of Level 3 qualifications. We also consider a range of alternative qualifications and relevant work experience.

Acceptable entry qualifications can include any of the following:
1. any combination of Level 3 qualifications (for example. A/AS levels, BTEC Certificates/Diplomas, Access to HE courses)
or
2. a High School Certificate/Diploma with good grades completed after at least 12 years of primary and secondary education
or
3. demonstrable evidence of appropriate knowledge and skills acquired from at least three years of relevant post-school work experience.

There are no mandatory Level 3 subjects required for entry to this course but we normally expect students to provide evidence of English language and mathematical skills equivalent to GCSE grade 4 or higher. We consider wide range of English and maths qualifications alternative to GCSEs. Please contact our admissions staff for advice.

If you are in the UK you may be required to attend an interview before we make you an individual offer tailored to your background, experience and qualifications. During your visit you also have the opportunity to see our campus, get more information on your course, tour our facilities and meet our staff.

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Guaranteed Place Scheme (for UK/EU students only)

If you have completed Level 3 qualifications (for example AS Levels, BTEC Nationals) and have at least five GCSEs at grade 4 or above, including English and Mathematics, you may be eligible for a guaranteed place on an Extended degree course in your chosen subject whilst still working towards meeting the conditions required for a course with higher entry requirements.
Find out more and check your eligibility

For additional information please see the entry requirements in our admissions section

International applicants can find out what qualifications they need by visiting Your Country


You can gain considerable knowledge from work, volunteering and life. Under recognition of prior learning (RPL) you may be awarded credit for this which can be credited towards the course you want to study.
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Course information

Full-time

  • Length: 4 years (including a foundation year) or 5 years with additional work placement year

More full-time details

Part-time

  • Not available part-time

Contact details

Further information