University College Birmingham

Degree level: Undergraduate
Awarded by: University of Birmingham

Food Science and Culinary Innovation

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Course summary

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Course snapshot Passionate about food? Curious about how it's produced from farm to fork, or intrigued by the science behind the dishes that delight our palates? Our Food Science and Culinary Innovation degree at University College Birmingham will give you the up-to-date knowledge and practical skills to embark upon a career in a fast-paced and constantly changing industry. You will explore a broad range of subjects from product development to sustainability and consumer psychology, with the opportunity to undertake a 48-week paid placement as well as putting your skills into practice in our purpose-built Food Science and Innovation Suite. Who’s the course for? Whether you are looking to diversify your chef skills or enhance your employability, this degree will open the doors to endless job opportunities in the wider food industry. Why should I study this course?

  • WORK PLACEMENT – Gain invaluable first-hand experience with the option of a paid industry placement – and you won’t incur any tuition fees during your placement year
  • PRACTICAL APPLICATION – Put training into practice on live industry projects and by working in our Food Science and Innovation Suite and development kitchens
  • EXPERT TUITION – Learn from our expert multi-disciplinary lecturing team as well as guest speakers from industry
  • ENRICHMENT – Get additional qualifications to boost your employability alongside your food science degree, including food safety and sensory evaluation
Great! Tell me more Our course has been developed against the key skills competencies outlined by the Institute of Food Science and Technology (accreditation subject to approval) and reflects the evolving needs of the sector. It is also accredited by the University of Birmingham, one of the world's leading academic institutions. After your second year, you will have the option of a one-year placement, with opportunities in the UK or overseas. Our past students have worked with the likes of Mondelēz, Whitworths, Newly Weds, Campden BRI, Greencore, M&S, Co-op, Synergy Flavours, Samworth Brothers and Coppenrath & Wiese. Studying this course means you will have access to our professional development kitchens and state-of-the-art food science facilities, including our Food Science and Innovation Suite. Designed with the food industry in mind, the £2m suite features the latest food testing and diagnostic technology, including a bespoke sensory evaluation room where you can test recipes and evaluate flavour combinations. You will need to buy a uniform and specialist equipment for this course. University College Birmingham can help cover the costs for this through our Kick-Start scheme. What skills will I gain? This course will enable you to gain knowledge in a wide range of subjects including product development, food quality and safety, sustainability and food science as well as the psychology behind consumer choice and sensory analysis. Alongside your degree course, you will have the opportunity to undertake additional qualifications (subject to approval), including Level 3 Food Safety and IFST Sensory Evaluation (Foundation). By undertaking a placement, you will gain invaluable first-hand experience of the industry alongside your studies, boosting your employability and improving your career prospects upon graduation. What about the future? Completing this course will enable you to pursue a broad spectrum of careers in the food industry, including roles such as:
  • Product development technologist
  • Product development chef
  • Quality assurance technician
  • Buyer
  • Food technologist
  • Specifications technolgist
Should you wish to continue studying, you can also continue onto courses at postgraduate level.

Course details



  • Introduction to Nutrition
  • Fundamentals of Food Chemistry
  • Culinary Skills with Food Science
  • Introduction to Microbiology
  • Psychology of Consumer Behaviour and Innovation
  • Farm to Fork
  • Composition and Functionality of Food Ingredients
  • Food Product Design Development
  • Sensory Science and Data Handling
  • Food Enterprise and Innovation
  • Consumer Attitudes and Food Choice
  • Food Media and Digital Communication
YEAR 3/4
  • Food Technology
  • Packaging, Design and Functionality
  • Food Supply and Sustainability
  • Food Quality Management
Plus one option from:
  • Research Project
- Enterprise and Innovation Showcase

Assessment method

Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction. Teaching Example of a typical teaching week (up to 16 contact hours):

  • Lectures – 4-6 hours
  • Seminars – 2-3 hours
  • Practical kitchen/food lab session – 4-6 hours
  • Tutorials – 1-2 hours
You will also need to commit around 20 hours per week for individual study time. Assessment Estimated breakdown of assessment for this degree course (weighting will vary depending on optional modules):
  • Coursework – 65%
  • Practical assessment – 23%
  • Written examinations – 12%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

How to apply

Application codes

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Points of entry

The following entry points are available for this course:

  • Year 1

Entry requirements

Qualification requirements

Year 1 Entry: Students who are studying a combination of different qualification types will receive an offer that will be inclusive of all Level 3 qualifications. Advanced Entry: If you are unsure if your previous higher education qualification is suitable please contact us before completing an application, you can call us on 0121 604 1040 or email: [email protected]

English language requirements

TestGradeAdditional details
Cambridge English AdvancedLevel B2BA/BSc - Minimum 170 with no less than 160 in any skill FdA/FdSc - Minimum 160 with no less than 150 in any skill
IELTS (Academic)BA/BSc - Overall score of 6.0 with no less than 5.5 in each component FdA/FdSc - Overall score of 5.5 with no less than 5.0 in each component
Institution's Own TestBA/BSc - Overall score of B2 with no less than B2- in in each component FdA/FdSc - Overall score of B2- with no less than B1+ in in each component

To apply for all undergraduate degrees, if your first language is not English, you will need to sit an approved test in English.

UCB English Language Requirements

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 £11500 Year 1

Additional fee information

UK/EU If you are a UK/EU student enrolling on a Foundation Degree or a BA/BSc at University College Birmingham in 2020/21, your fee for this academic year will be £9,250. A half year tuition fee is £4625. This is a yearly fee, and will increase with inflation in subsequent years (in line with the government’s permitted rise). If you are an English or EU student studying your first higher education qualification, you can apply for a tuition fee loan from the Student Loans Company. You will not start repaying this loan until you leave the course and are earning over £25,000 a year. If you live in Scotland, Wales or Northern Ireland, you should apply to Student Finance Wales, Student Finance Northern Ireland, or SAAS. The loans and grants available to you will differ from those available from Student Finance England. UCB does not charge for 24 or 48 week placements. More information about UK/EU Fees please go to our website here - International: More information about International Fees please go to our website here -
Food Science and Culinary Innovation at University College Birmingham - UCAS