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Undergraduate study
 

Course overview

This is the ideal launch pad if you have an interest in a career as a food scientist, food technologist or food engineer.

You can complete an optional work placement year as part of this degree course at no extra cost.

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 £75bn 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.

Discover what it would be like to study one of these degree subjects and get advice on careers in the industry with one of our interactive STEMulate12 sessions.

 

Course details

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 first and second 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 and prepare 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.

Course structure

Year 1 core modules

Anatomy and Physiology

You gain a basic knowledge of human body structure and to relate this knowledge to both the understanding of the mechanisms associated with the control and regulation of physiological processes of the major organs systems of the body. This will allow you to develop ability to apply, evaluate and interpret the knowledge to solve problems in the discipline. You also develop applied contexts of the knowledge such as the construction of biological profiles for human identification including sex, age at death, stature determination and biological affinity. The module will be delivered through lectures, computer- aided learning via interactive web-based activities and labs.

Biochemistry and Chemical Science

You will develop an understanding of key concepts necessary to underpin subsequent studies in chemistry, biochemistry, biomedical sciences and molecular biology. Building of the underlying principles of chemistry is essential to understand complex biological systems. This module will introduce the fundamentals of chemistry and link them to the key biomolecules and biochemical processes which form the basis of life.

Cell Biology

You increase your understanding of biological processes at the cellular level. You will explore eukaryotic cell architecture and function with a molecular and mammalian focus, and learn about cell division and the cell cycle, genetic organisation of cells, DNA replication and gene expression. Your exploration of these aspects of cell and molecular biology will be supported by a series of laboratory-based sessions.

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

Food Sustainability

This module will examine the major food commodities from technical, agricultural, sustainability and food industry perspectives. You will explore the food supply chain including structure and organisation of various food production including meat, fish, cereal, fruit, vegetable, dairy, and brewery. You also develop an understanding of the characteristics of the main food commodities, relevant, processing operations and equipment together with factors affecting quality and sustainability.

Nutrition and Health

Eating a well-balanced diet, and following a healthy lifestyle, are important for good health. On the other hand, poor diet and lifestyle choices out people at an increased risk of long-term illnesses, such as diabetes and heart disease.

Despite the clear links between diet, lifestyle and health, more than half of the UK population are overweight obese. There is a greater variety of health food available than at any time in history, but consumption of fruit and vegetables is falling.

This module looks at the role of nutrition in understanding diet, health, and disease. You will also study how we develop public policy on nutrition and health, and how the research process helps us with these ambitions.

 

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

You work in a group to design a food factory using fundamental knowledge of food processing and engineering. This includes examining the key methods used in the design and processing of food and analysing various influencing factors on food processes.

You explore a variety of strategies and methodologies including the use of design software such as CAD - taking food production from bench top production to a full scale automated manufacturing process. You also explore issues such as health, safety, environment and ethics facing the food technologist in the workplace.

Through the factory design activity, you develop employability skills such as project management, teamwork, presentation of work, research and commercial awareness to support problem solving in a practical working situation.

Food Perception and Product Design

You explore a range of factors that influence food consumer choices from a food product development perspective. You gain an in-depth understanding of the food product development process including market analysis, sensory evaluation and other methods used within the food industry to evaluate the properties of food such as taste, flavour and texture. The core knowledge base of the module is delivered via a series of lectures. Seminar and practical sessions focus on the practical application sensory evaluation methods and approaches to food product development.

Food Safety and Microbiology

You explore the fundamentals of food safety and microbiology and will be introduced to microorganisms which are important in food safety and quality and how these microbes are identified, differentiated, and enumerated. Using this knowledge you will develop and understanding of the approaches used in the control of food spoilage, microbiological hazards and food borne illnesses.

Food Science and Chemistry

You examine the chemistry and composition of foods. You gain practical experience in a wide range of chemical and other analysis techniques commonly applied to raw materials and food products.

Food Technology

This module will provide fundamental knowledge of food processing technologies including primary food processing, raw ingredient preparation, ambient-temperature processing, thermal processing, and preservation processing. You will also study the principles and development of novel food technologies such as cold-plasma and pulsed electric field from real-life research cases developed by our research scientists.

 

Year 3 optional placement year

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.

Advanced Food Science and Nutrition

You gain in- depth understanding of the relationship between nutrition, physical activity and health. There will also be an emphasis on the role of diet in the treatment of disease as well as the identification and impact of dietary deficiencies on health and behaviour. Underpinning this module will be a strong focus on the quality of the evidence and research behind these diet and disease relationships

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 Law

You gain the theoretical foundations and practical techniques, together with essential skills to manage and assess effective HACCP-based food safety management systems, which together with an in-depth understanding food legislation will prepare you for a career in the food industry.

Science Research Project

You complete an in-depth, independent investigation into a specialist aspect of your field of study. In your project you will bring together a range of practical and academic skills developed in previous years of study. Regardless of the nature of the project, this process acts as a capstone experience requiring analysis and critical evaluation of data as well as critical reflection on the potential risks, moral and ethical issues. This piece of work will involve a significant individual contribution on your part. You will be supported by the appointment of an academic staff member as your research supervisor. They will act as a mentor and guide you through the development and completion of your research project.

Finally, you will communicate your independent research by producing a research poster and journal article to allow you to develop essential skills which mirror professional practice when research is presented at scientific conferences and for publication.

 

Modules offered may vary.

 

How you learn

You learn through a range of teaching and learning methods including:

  • lectures

  • tutorials

  • seminars and workshops (including oral presentations and poster sessions)

  • laboratory work

  • computer laboratory-based sessions

  • group projects

  • research projects.


Each programme and module is supported by a specific virtual learning environment (VLE) site.

How you are assessed

You may be assessed through:

  • formal exams including 'unseen' exams

  • laboratory reports

  • computer-based assessments

  • problem-solving exercises

  • data interpretation exercises

  • critical analysis of case studies

  • oral presentations and technical interviews

  • essays, literature surveys, evaluations and summaries

  • collaborative project work

  • preparation and display of posters

  • planning, conduct and reporting of project work

You will be provided with an assessment schedule providing details of the submission deadlines for summative assessments.


Our Disability Services team provide an inclusive and empowering learning environment and have specialist staff to support disabled students access any additional tailored resources needed. If you have a specific learning difficulty, mental health condition, autism, sensory impairment, chronic health condition or any other disability please contact a Disability Services as early as possible.
Find out more about our disability services

Find out more about financial support
Find out more about our course related costs

 
 

Entry requirements

Entry requirements

We are committed to widening participation and encourage all students with the potential to succeed, regardless of their background, to apply to study with us. We operate a flexible admissions policy taking into consideration individual circumstances, including personal achievements, relevant experience, personal qualities, as well as qualifications and grades.

Year 1 entry
96-112 UCAS tariff points.
Typical Level 3 qualifications include:

  • A levels (grades BBC)
  • BTEC Extended Diploma (grade DMM)
  • Access to HE Diploma (with 30 Level 3 credits from science units awarded at merit or higher)

You must have studied at least one relevant subject at Level 3. Eligible subjects include:

  • Biology
  • Chemistry
  • Nutrition
  • Environmental Science
  • Applied Science
  • Food Technology
  • Health Sciences

Alternative equivalent UK and international qualifications and subjects are also considered. If you are not eligible for Year 1 entry, we also offer this course with an integrated foundation year.

English language and mathematics requirements
Normally, evidence of English language and mathematical skills equivalent to at least GCSE grade 4 is required. We consider a wide range of English and maths qualifications alternative to GCSEs. Please contact our admissions staff for advice.

Direct entry to later years
If you have previously studied a relevant subject at a higher level (HNC, HND or one or more years of a degree at another institution) we can consider you for direct entry to Year 2 or Final Year of this course. Please provide us with a complete detailed transcript of your previous studies with your application to help us determine your eligibility for advanced entry.

Interviews
You may be invited to attend an interview to help us reach an offer decision. Your interview session is designed to help you by giving you the opportunity to showcase your individual strengths and qualities that define your potential to succeed on your chosen course. You may receive a more flexible offer following a good interview performance.

It is important to us that you reach an informed decision on where to study so we make every effort to provide you with information, guidance and advice to help you make the right choice. During your visit you will have the opportunity to learn more about your course, see our excellent facilities, meet staff and students, and learn more about studying at Teesside University. We receive very positive feedback from visiting students and we are confident you will find your visit a useful experience too.

Alternative progression routes
If you are not eligible to join this course directly then we may be able to help you prepare for admission by studying appropriate pre-degree Summer University modules.
Please contact us to discuss the alternative progression routes available to you.

Non-EU international students
Non-EU international students who need a student visa to study in the UK should check our web pages on UKVI-compliant English language requirements. The University also provides pre-sessional English language courses if you do not meet the minimum English language requirement.

For additional information please see our entry requirements

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.
Find out more about RPL

 

Employability

Work placement

A work placement officer and the University's award-winning careers service are available to help you with applying for a placement. Advice is also available on job hunting and networking.

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.

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 course will provide you with a 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 programmes indicates that there are excellent job prospects.

 

Information for international applicants

Qualifications

International applicants - find out what qualifications you need by selecting your country below.

Select your country:

  
 

Useful information

Visit our international pages for useful information for non-UK students and applicants.

Talk to us

Talk to an international student enrolment adviser

 
 

Full-time

Entry to 2020/21 academic year

Fee for UK/EU applicants
£9,250 a year

More details about our fees

Fee for international applicants
£13,000 a year

More details about our fees for international applicants


What is included in your tuition fee?

  • Length: 3 years (or 4 with a work placement)
  • UCAS code: D631 BSc/FSE
  • Semester dates
  • Typical offer: 96-112 tariff points

Apply online (full-time) through UCAS

 

Part-time

2020 entry

Fee for UK/EU applicants
£4,500 (120 credits)

More details about our fees

  • Length: 6 years if entering Year 1; 4 years if entering Year 2
  • Attendance: Timetable governed - please contact our admissions office
  • Enrolment date: September
  • Semester dates

Apply online (part-time)

 
 

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