University of Reading

Degree level: Undergraduate

Food Technology with Bio Processing

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Course summary

TEF Silver

University of Reading has opted into the TEF and received a Silver award.

Find out more about the TEF.

If you are interested in the manufacture of food products, particularly food engineering, then BSc Food Technology with Bioprocessing is the perfect course for you. Food technologists are innovative, with an in-depth knowledge of raw materials and of methods for producing safe and healthy products. You will develop your scientific knowledge and technical skills, whilst exploring the role of technology within the food sector and addressing issues such as quality assessment. The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector. You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation and laboratory-based practicals, and work in our pilot-scale food processing plant. The final year will give you the chance to pursue your own interests by undertaking an original research project. You can also develop your teamwork skills through our "Product development" module. You will be given a brief by industry and work as a team to produce an original product, which you will showcase at an end-of-term trade show. You will also study advanced modules in integrated food processing, economic manufacturing and the sensory evaluation of food. Graduates of this course are recognised as professional food technologists by the Institute of Food Science and Technology. Careers If you are interested in the manufacture of food products, particularly food engineering, then BSc Food Technology with Bioprocessing is the perfect course for you. Food technologists are innovative, with an in-depth knowledge of raw materials and of methods for producing safe and healthy products. You will develop your scientific knowledge and technical skills, whilst exploring the role of technology within the food sector and addressing issues such as quality assessment. The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, microbiology and food law. Our staff are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector. You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation and laboratory-based practicals, and work in our pilot-scale food processing plant. The final year will give you the chance to pursue your own interests by undertaking an original research project. You can also develop your teamwork skills through our "Product development" module. You will be given a brief by industry and work as a team to produce an original product, which you will showcase at an end-of-term trade show. You will also study advanced modules in integrated food processing, economic manufacturing and the sensory evaluation of food. Graduates of this course are recognised as professional food technologists by the Institute of Food Science and Technology.

Course details

Modules

Sample modules may include: • Biochemistry and metabolism • Farm to fork • Introduction to food microbiology • Introduction to food processing and engineering • Introduction to human physiology and nutrition • Introductory microbiology • Molecular studies for the life sciences • The living cell Check our website for more details of the course structure.


How to apply

You can no longer submit a new application for courses starting in 2020.

If you already have a 2020 application and are in Clearing, you can add this course as a Clearing choice in Track – contact the university or college first to check they have places.

Application codes

Course code:
D622
Institution code:
R12
Campus name:
Main Site
Campus code:
-

Points of entry

The following entry points are available for this course:

  • Year 1

Entry requirements

Qualification requirements

Contextual offers for this programme are typically two grades beneath our standard entry requirement, e.g. BBC including grade B in two science subjects, including at least one of Chemistry, Biology, Physics and Maths.

Additional entry requirements

Interview


English language requirements

TestGradeAdditional details
IELTS (Academic)6.5We require a minimum score of 6.5 overall with at least 5.5 in each element of the test (Listening, Speaking, Reading and Writing).
TOEFL (iBT)88We require a minimum score of 88 overall with no less than 17 in Listening and Writing, 18 in Reading and 20 in Speaking.
Cambridge English AdvancedBWe require a grade B or 193 overall.
Cambridge English ProficiencyCWe require a grade C or 200 overall.
PTE Academic64We require a minimum score of 64 overall with at least 51 in each element of the test (Listening, Speaking, Reading and Writing).
Institution's Own TestTest of English for Educational Purposes (TEEP). We require a minimum score of 6.5 overall with at least 5.5 in each element of the test (Listening, Speaking, Reading and Writing).
Trinity ISEMeritWe require a Merit in each element from ISE II. If you take ISE III or ISE IV, we require a Pass in each element.

Full list of acceptable English Language Tests

http://www.reading.ac.uk/ad-EnglishTests.aspx


Fees and funding

Tuition fees

EU £9250 Year 1
England £9250 Year 1
Northern Ireland £9250 Year 1
Scotland £9250 Year 1
Wales £9250 Year 1
Channel Islands £9250 Year 1
International £20315 Year 1

Additional fee information

No additional fees or cost information has been supplied for this course, please contact the provider directly.
Food Technology with Bio Processing at University of Reading - UCAS