BSc (Hons) Food Science and Technology (with Industry Placement)

What you will study

Year 1 (Level 4)  

Introductory skills in food science, technology and nutrition practice and critical analysis will be developed, placing a strong emphasis on knowledge acquisition, problem-solving and basic research methodologies.

Modules:

• Introduction to Nutrition: During this module, you will develop knowledge of the importance of nutrition in relation to human health and performance with introduction of key concepts including sources and functions of major nutrients, nutritional recommendations for populations, methods of nutritional assessment and consequences of inappropriate intakes.
• Human Anatomy and Physiology: This module aims to introduce you to applied anatomy and physiology and enhance your knowledge and understanding of the complex systems within the human body.  You will develop an understanding of models that explore the critical windows of opportunity to influence health and performance.
• Introduction to Genetics, Immunology and Biochemistry: This module aims to support you to become familiar with cell structural components, biochemistry and how cells function; with particular emphasis on metabolic pathways, immunology, genetics and DNA structure.
• Food Science: This module aims to develop knowledge and practical skills in food science and technology, including methods of food or feed production, preparation, preservation, fortification, format and sustainability in relation to legislative and regulatory requirements.
• Consumer Behaviour and Market Research: The module develops the major concepts associated with consumer buyer behaviour in the food industry and combines this with effective market research techniques to deliver innovative and successful product formats to market. 
• Introduction to Chemistry of Foods: This module aims to equip you with an understanding of the composition and manufacturing processes of a range of food materials and concepts in chemistry. All aspects of the product manufacturing system are covered including food engineering operations, raw material, and product properties, in a theoretical and practical delivery.

Year 2 (Level 5) 

Advancement in research skills and food science and nutrition-based methodologies will be emphasised, focusing on blending theory and practice, with special attention to contemporary food and nutrition related applications. 

Modules:

• Research Methods: This module will equip you with skills required to locate and critically analyse research. This will enable you to understand the process involved when conducting scientific research and develop knowledge of key statistical methods used in nutrition research.
• Food Microbiology and Preservation Techniques: This module aims to equip you with an understanding of the ways in which foods spoil, and how this spoilage can be reduced and/or prevented by using a range of preservation techniques.
• Food and Sensory Analysis: The module aims to introduce you to some of the key theoretical and practical approaches in the evaluation of physical properties, quality, and performance of food. The opportunity to make use of techniques and strategies in sensory science to develop new food products for existing and new consumer groups (e.g. the elderly) will be examined.
• New Product Development: This module aims to introduce you to the importance the food industry places on the continued development of new food products, techniques relevant to new product development, product testing (shelf-life determination), the legal requirements of a new product (including labelling regulations) and packaging requirements for a new product.
• Principles of Food Processing & Packaging: This module aims to develop your understanding of food processing techniques and build knowledge of the principles of packaging.
• Food Business Innovation & Entrepreneurship: This module aims to give you an understanding of how businesses and other organisations run within the framework of government policy and legal requirements. It also gives you an understanding of business law to provide an insight into the steps required to establish and operate a new business so that graduates might consider either business start-up after graduation or a future career path in business management.
• Professional Development: The aim of this module is to provide you with the opportunity to develop professionally under supervision and guidance. You will spend placement hours in internships, attending workshops, and or conferences. Learning opportunities both on campus and within the practice placement experience will allow you to advance your competence in knowledge, communication and professional skills to the point of proficiency required by the Professional Bodies

Year 3 (Industry Placement)

• Industry Placement: This module aims to provide you with the opportunity to gain valuable experience in the workplace, specifically related to your specialism, via first-hand experience. This module allows you to undertake a sustained period, embedded with a host employer, to work on one or more defined projects or goals. You will be expected to find and secure a suitable placement opportunity in collaboration with the module leader. The Industry Placement will typically take place during the normal academic year, over the two normal university semesters. However, where necessary, it may start earlier, and finish earlier where required by industry. As such its duration should normally be in the region of 40 weeks dependent on working hours 
  

Year 4 (Level 6)

The focus at this stage will be on high-level research skills, critical thinking, and application of knowledge to solve complex food and nutrition problems. Independent projects will demonstrate advanced understanding and application of academic knowledge.

Modules:

• Research Project: This module will enable you to engage in primary research (empirical or non-empirical) in a topic relevant to the dietetics, food science, and nutrition profession.  
• Advances in Food Science and Technology: In this module, you will explore the nature of modern food supply chains and the processes that can influence the safety and quality of food products available to the consumer.
• Advances in Food Analysis: This module aims to develop a critical understanding of the methods used in food analysis and detection to industry standards of determining food component levels.
• Food Safety, Quality and Integrity: This module explores the advances in food safety and quality within the food industry. You will become familiar with the food safety acts, regulations, industrial food standards and safe management systems in food production and manufacture. 
• Product Design and Innovation: This module aims to give you the ability to think critically about food and drink production, including food processing, preservation, storage, packaging, sensory perception, legislation, marketing, and intellectual property. You will apply your innovative knowledge of product design to develop and evaluate a novel food or drink product.

The information listed in this section is an overview of the academic content of the programme that will take the form of either core or option modules. Modules are designated as core or option in accordance with professional body requirements and internal academic framework review, so may be subject to change.

Entry requirements & applying

112 UCAS tariff points obtained via A-level (must include subjects of Biology and Chemistry, Maths and one other subject at minimum grade C), Scottish Highers/Advanced Highers or Irish Leaving Certificates.  

112 UCAS tariff points from alternative Level 3 qualifications, such as the Access to HE Diploma or B-TEC Extended Diploma (Science or Health studies).   

We will also normally expect applicants to demonstrate the following: 

• A minimum of 5 GCSE passes (A*-C, or 9-4) to include Maths, Biological Science and English/Welsh (if first language) or equivalent. 

Note: An enhanced Disclosure and Barring Service (DBS) check may be required for placements involving work with children, young people or vulnerable adults. A DBS check is not required for other types of placements.

Teaching & Assessment

We deliver content using a variety of teaching and learning methods:

• Lectures and presentations
• Interactive seminars
• Practical workshops
• Simulated learning activities
• Online quizzes
• Webinars 
• Blended learning

We will use a range of assessment methods such as:

• Essays
• In-class test / exams
• Presentations and Poster
• Portfolio
• Practicals
• Group assessments
• Research – Proposal & Project

Teaching and Learning

We offer workshops and support sessions in areas such as academic writing, effective note-making and preparing for assignments.

Students can book appointments with academic skills tutors dedicated to helping deal with the practicalities of university work. Our student support section has more information on the help available.

In terms of particular needs, the University’s Inclusion Services can provide appropriate guidance and support should any students require reasonable adjustments to be made because of a recognised prevailing disability, medical condition, or specific learning difference.

Career prospects

Our dedicated Careers and Employability team is committed to helping you achieve your professional goals. They provide personalised advice, useful resources, and extracurricular employability events to prepare you for the job market.

Graduates of this course can pursue careers in: 

• Food Industry
• Quality Assurance
• Food and Analytical Research
• Academia
• Food Retail

Additionally, you may choose to further your expertise through postgraduate studies. Explore our postgraduate courses for more information.

Fees & funding

You do not have to pay your tuition fees upfront.

The fees you pay and the support available will depend on a number of different factors. Full information can be found on our fees & finance pages. You will also find information about what your fees include in the fee FAQs.

All fees are subject to any changes in government policy, view our undergraduate fees.

Accommodation

At Wrexham University, we offer on-campus en-suite rooms within our Wrexham Student Village. These private, fully furnished spaces are conveniently located, providing easy access to campus facilities, study areas, and social spaces. Plus, you’re just a 10-minute walk from the city centre!

With all bills included, free Wi-Fi, 24/7 security, and large social areas, you’ll find everything you need for a great student experience.

Explore our student accommodation options to find your perfect home away from home.