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Undergraduate study
food science degree, food science bsc, food science degree uk

Food Science and Technology BSc (Hons)

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


D631 BSc/FST

Course routes:


Course overview

Foundation year Work placement

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.

You may be eligible to apply for a scholarship with Cleveland Scientific Institution.

Complete University Guide 2023 Success

  • We are ranked 2nd for graduate prospects for food science in the Complete University Guide 2023. (43 institutions were ranked,
  • We are ranked 7th for student satisfaction for food science in the Complete University Guide 2023. (43 institutions were ranked,
  • Download pdf Order prospectus


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 sustainability, food science and chemistry, and food manufacturing.

The final-year modules, Food Product Development, and Food Safety Management and Law 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

Gain basic knowledge of human anatomy and an understanding of the mechanisms associated with control and regulation of the physiological processes of the major organ system. Homeostasis is the key theme throughout the module, as you explore interrelationships between human functions and the organisational hierarchy to develop and increase your understanding of how the body functions. You also study the construction of biological profiles for human identification including sex, age at death, stature determination and biological affinity. This knowledge is used in the context of identification and recovery of human remains, the regulatory aspect of handing human remains and ethical issues related to human tissue research.

This is a 20-credit module.

Biochemistry and Chemical Science

Study the key principles of biochemistry, including the structure of the atom, chemical bonding and the forces that operate between molecules, chemical reactions and biological pathways. Investigate the chemistry of carbon and why this element is capable of forming the complex three-dimensional molecules that make life possible. Crucial groups of biological molecules are studied in detail, including proteins, carbohydrates, lipids, and nucleic acids.

This is a 20-credit module.

Cell Biology

At a cellular level, you develop your understanding of biological processes. You explore the common features and immense diversity of form and function displayed by cells of organisms. You examine eukaryotic cell architecture and function with a molecular and mammalian focus and learn about cell division, the cell cycle, genetic organisation of cells, DNA replication and gene expression.

This is a 20-credit module.

Food Science and Nutrition

Develop your understanding of the issues surrounding food, nutrition and human physiology. You are introduced to the fundamental concepts that underpin modern food science and nutrition, including a review of the composition of food in terms of macronutrients and micronutrients.

Explore the concept of critical analysis and evidence-based research in nutrition and health. Dietary intake and analysis are examined along with identifying ways of providing dietary guidance to change behaviour in positive ways.

This is a 20-credit module.

Food Sustainability

Examine major food commodities from technical, agricultural, sustainability and food industry perspectives. Explore the food supply chain and the structure and organisation of food production including meat, fish, cereal, fruit, vegetable and dairy. Develop an understanding of the main food commodities, research processes and the application of qualitative and quantitative research methods in the public perception of sustainable strategies.

This is a 20-credit module.

Nutrition and Health

You develop an understanding of nutrition and health in key areas including the role of nutrition in diet health and disease, the potential of food and medicine, and the importance of the gut biome to health. Nutrition as a science is emphasised in topics including nutrition and food science, dietetics and the potential impact of nutrition on learning. Expand your professional skills in areas including developing and implementing public policy in health and nutrition, how policy is developed from evidence and the role of public health guidelines. These skills support subsequent applications for professional status in nutrition. You also develop key skills in researching academic literature and using that information to develop your own understanding. Key national and international datasets support your understanding of the research process including the application of both qualitative and quantitative research methods, the use of statistics in nutrition, and public perception and trust in nutritional research.

This is a 20-credit module.


Year 2 core modules

Bioreactors and Fermentation

You are introduced to the concept of bioreactions and fermentation kinetics. You explore the principles of developing a microbial fermentation process and examine considerations such as choice of feedstock, media preparation and optimisation. You study different types of fermentation processes, discuss bioreactor designs and learn how to apply molecular biology to the fermentation industry.

This is a 20-credit module.

Food Manufacturing and Processing

Working in a group, create your own food factory, taking food production from the bench top through to a full-scale automated manufacturing process. Examine and analyse the methods and strategies used in the design and processing of food including the use of design software. Issues such as health, safety, environment and ethics facing the food technologist in the workplace are explored. Through the factory design activity you develop employability skills such as project management, presentation and teamwork skills, and research and commercial awareness to support problem solving in a working environment.

This is a 20-credit module.

Food Perception and Product Design

Explore a range of factors that influence food consumer choices. Providing an in-depth understanding of the food product development process, you are introduced to market analysis, sensory evaluation and other methods used to assess the properties of food such as taste, flavour and texture. Understand how to evaluate different perspectives and information regarding the market for new and existing food products and the influences on consumer behaviour.

This is a 20-credit module.

Food Safety and Microbiology

Identify a range of food-related safety issues, review current hygiene practices in the industry and explore the implementation of appropriate processes and procedures to effect the safe processing of foods. Factors which affect food safety including food-borne pathogens, chemical safety and foreign object contamination are examined and the microorganisms causing food-borne disease and food spoilage are discussed. You are also introduced to food safety management including an introduction to hazard analysis critical control points.

This is a 20-credit module.

Food Science and Chemistry

Examine the chemistry and composition of foods and develop your understanding of the effect of food processing on the nutritional value of the food we eat. Get practical experience of analytical techniques commonly applied to raw materials and food products and learn about systems for improving the traceability and authenticity of food supply chains. Data analysis and research skills are developed using statistical tools.

This is a 20-credit module.

Food Technology

Develop your knowledge of food processing technologies including primary food processing, raw ingredient preparation, ambient-temperature processing, thermal processing and preservation processing. Study the principles and development of novel food technologies, from real-life research cases developed by research scientists.

This is a 20-credit module.


Optional work placement year

Work placement

You have the option to spend one year in industry learning and developing your skills. We encourage and support you with applying for a placement, job hunting and networking.

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

Many employers view a placement as a year-long interview, therefore placements are increasingly becoming an essential part of an organisation's pre-selection strategy in their graduate recruitment process. Benefits 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.

If you are unable to secure a work placement with an employer, then you simply continue on a course without the work placement.


Final-year core modules

Advanced Food Manufacturing

Advance your knowledge of various aspects of food manufacturing including material balance and energy consumption, process design and validation, statistic quality control and shelf-life evaluation. Using case studies and short research and development projects, you gain key employability skills including research design, project management, data analysis, health and safety, commercial awareness and environment and ethics.

This is a 20-credit module.

Advanced Food Science and Nutrition

Focus on the quality of the evidence and research behind diet and disease relationships. You explore the relationship between nutrition, physical activity and health. You also contemplate the role of diet in the treatment of disease, and the identification and impact of dietary deficiencies on health and behaviour.

This is a 20-credit module.

Food Product Development

Understand how to successfully run a new product development cycle in this module. Develop a new food product aimed at a market that requires a specific nutritional profile in their diet, such as diabetics. Explore the stages required to launch a new food product, from conception through to product launch, and evaluate the product through sensory and non-sensory techniques.

This is a 20-credit module.

Food Safety Management and Law

Investigate food safety technologies and approaches to food safety management including the implementation of hazard analysis critical control points. Examine the auditing and evaluation of processes and procedures and develop skills to synthesise and critically appraise different aspects of food safety technologies and food safety management in complex contexts. Study the law relating to food safety, the compositional requirements, labelling and advertising of food for human consumption.

This is a 20-credit module.

Science Research Project

You complete an in-depth, independent investigation into a specialist aspect of your field of study. You bring together a range of practical and academic skills developed in previous study, including analysing and critically evaluating data and a critical reflection on the potential risks, and moral and ethical issues. You are supported by a research supervisor who helps you develop and complete your research project.

This is a 40-credit module.


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

  • a product development launching day

  • guest lectures from food industries.

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

  • open-book exams.

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.

Applicant Days
If you receive an offer to study with us you may be invited to attend one of our Applicant Days. This is a great opportunity to learn more about studying at Teesside by exploring our campus, seeing our excellent facilities, meeting staff and students, and finding out more about your course.

The Applicant Day provides you with information, guidance and advice to help you make the right choice. Even if you have attended an Open Day we encourage you to attend the Applicant Day - we are confident you will find your visit a useful experience.

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 general information please see our overview of 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



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


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

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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


Other course routes

Foundation year

Study this course with a foundation year if you need additional preparation or if you don't have sufficient grades to join Year 1.

BSc (Hons) Food Science and Technology (with Foundation Year)

Work placement

Study this course with an optional work placement year, at no extra cost. Alongside this, you can gain valuable experience and engagement with the sector through our shorter work placements, internships and work experience opportunities.

Work placements


Entry to 2024/25 academic year

Fee for UK applicants
£9,250 a year

More details about our fees

Fee for international applicants
£17,000 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/FST
  • Start date: September
  • Semester dates
  • Typical offer: 96-112 tariff points

Apply online (full-time) through UCAS



2024/25 entry

Fee for UK 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
  • Start date: September
  • Semester dates

Apply online (part-time)


Choose Teesside

  • Student and graduate profiles
    Rebecca Storey

    Rebecca Storey

    BSc (Hons) Food Science and Engineering*

    I had an amazing time, achieved a first-class honours degree and now I’ve got my dream job.

    Meet Rebecca

  • On video

    National Horizons Centre

    The NHC is a £22m research, teaching and training facility which addresses the growth needs of the bio-based industries set to transform the UK economy, including biologics, industrial biotechnology and bio-pharmaceuticals.

  • News

    Vice-Chancellor and Chief Executive Professor Paul Croney OBE, and Professor Mark Simpson, Pro Vice-Chancellor (Learning and Teaching) receiving a tour of BIOS.. Link to View the pictures. Teesside University launches bid to further expand health, medical and clinical provision
    Ambitious plans to support the region’s healthcare needs have been unveiled at an event showcasing Teesside University’s new £36.9m BIOS facility.

    Read the full story

    Link to View the pictures. Helping develop sustainable dairy alternatives
    MOMA Foods, one of the United Kingdom’s foremost producers of oat milk, is working with Teesside University to ensure its products lead the way on taste and sustainability.

    Read the full story


Get in touch

UK students


Telephone: 01642 738801

Online chat (general enquiries)

International students


Telephone: +44 (0) 1642 738900

More international contacts


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