Food Science, or ’Food Studies’ is the discipline in which the biological, physical and engineering sciences are used to study the nature of foods as well as the improvement of foods for the public. It is the academic study concerned with the physicality and chemical natures of food that we eat, and the principles behind the making of the food we eat every day.
Students are advised to check with their desired universities and courses to understand what UCAS points are needed for admission. Universities publish entry requirements for the institution itself and separate degree requirements in their prospectus and on their website. Candidates will need to obtain this grades, or specific experience to enrol onto the course.
Some universities ask for a BBB grade level for students, and A Levels in maths and science are preferred to some institutions.
Students can choose from a variety of joint degree courses if they do not want to solely study a BSc in food science. Degree courses available include; Food Science and Microbiology, Physiology, Nutrition and Sports science, Nutrition and Dietetics. Food science works well combined with another subject that is concerned with Sports Science, Nutrition and Biology.
Students may also, depending on the university, be able to study modules from other schools or departments and degrees during their studies.
Candidates will attend lectures, seminars and tutorials with lecturers and fellow students. Food science, especially paired with nutrition or biology-related degrees will most likely take part in laboratory work and workshops to allow them to analyse and critically evaluate food sources.
Choosing the right university and course is important as they are assessed differently, if two universities have a degree each, even if it is titled the same, can assess their students differently. For example, one course may assess students through examinations at the end of the year or through practical assessments, while another course may only use coursework as a means of assessment.
Students will gain skills learned from practical laboratory work, and through workshops that will be tailored to this career area.
Students who attend university will gain skills that are transferable later in life and through employment, from organisation and time management to social skills through presentations and group work.
Although the world may change in the future, humans and animals will always need to eat to continue to live; therefore, jobs within the Food Science industry will always be available. There are job roles in all areas from the lab to the desk, with Sales, Marketing, Manufacturing, and Teaching.
Individuals interested in food, nutrition and biology will be able to create new products, research new combinations and test product quality.
Additionally, working in this industry will offer candidates with the opportunity to travel as food tends to travel nationally and internationally, and large companies usually have branches around the world.
Students tend to decide whether they wish to continue with their studies and gain a postgraduate qualification to specialise their knowledge and training. Others may want to enter the world of work and begin working their way up the career ladder.
Food science degrees teach students skills in research, development and the manufacturing of safe food which will be vital in job roles after graduating. University will provide experience for students in presentations and communication.
Particular jobs within this area include; Animal Nutrition, Food Technology, Brewing, Dietician, Toxicology, Production Management, Horticultural, Sales and Retail and Quality Control.
For those wanting to continue their studies to postgraduate level are able to gain a Master’s degree in the following subjects: Food Science, Advanced Dietetic Practice, Food Innovation, Food Security and Development, Advanced Food Safety, Food Policy and Nutrition.
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