Coventry University

Degree level: Undergraduate

Food Science

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Course summary

TEF Gold

Coventry University has opted into the TEF and received a Gold award.

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Employing 3.9 million people, the UK food industry is always seeking competent food and nutritional scientists, who are well-equipped with practical skills and knowledge to ensure that food production remains safe, nutritious, of high quality and full of flavour. There is a growing awareness by industry, regulators and the general public of the need for better scientific understanding right across the food chain from ‘farm to fork’. The consumer is demanding less salt, less sugar with better flavours and more global choice, but at cheaper prices. While governments and other agencies are seeking to alter dietary behaviour to combat public health concerns, such as diabetes, heart disease, obesity, nutrient deficiency and associated health problems. At Coventry, our experienced teaching team brings a range of professional and research expertise into their teaching. Having worked as food scientists, public and environmental health professionals and nutritionists for both governmental and local councils as well as working in the food industry, they maintain links with major food retailers and manufacturers, such as International Food and Fragrances Ltd and Greencore to ensure you receive up-to-date information and help you begin to establish your professional networks. You’ll gain hands-on experience of a wide range of techniques, such as sample extraction, purification and analysis, in our well-equipped laboratories, based in the new multimillion Alison Gingell Building. Specialist industry-standard facilities include: analytical equipment such as GC, GC-MS, ICP and HPLC in addition to access to kitchen facilities for nutritional testing and tasting sessions. This focus on practice-led teaching means you will have opportunity to develop the analytical and practical skills required by employers – working with accuracy and precision to obtain data and results relevant to the skills being taught. Coventry has an excellent reputation for evidence-based scientific research. The lecturers on this degree have experience of research in food chemistry/biochemistry, food science and technology, analytical and instrumental analysis, food microbiology and gut microbiota, food quality, assurance and safety inspection, nutrition and dietetics, coeliac disease and the gluten-free diet, probiotics and immune function, medication and dietary adherence and Parkinson’s disease. Their research regularly informs your teaching by bringing real life examples and case studies into lecture discussions and tutorials and you also have the chance to take part in staff research projects during your final year. Key Benefits

  • Strong network of professional agencies and potential employers – including food processors and manufacturers in addition to analytical food testing laboratories as well as local government agencies.
  • Hands-on experience of a wide range of laboratory techniques such as methods for proximate analysis, texture and rheometry testing alongside more traditional analysis of volatile and non-volatile food materials using GC-MS and HPLC as examples.
  • Well-established academic and practical support systems for students, includes weekly ‘drop-in’ surgery sessions for students to talk to staff about academic material, general study skills and personal problems.
  • Staff research expertise and high quality publications in the disciplines of: biochemistry, cell biology, genomic and molecular biology, microbiology, pharmacology, food chemistry and analysis, nutrition and physiology.
  • Support applying for short and long-term placements in laboratory and industrial settings to gain the experience employers desire. Past students have undertaken one year placements in the food industry with companies such as Greencore and Industrial Flavour and Fragrances Ltd

Course details

Modules

Your main study themes are: Food Science and Technology Food processing, production, new product design, preservation, biotechnology, packaging labelling, marketing and advertising. Food quality, Safety and Regulation: Contamination and infection, food microbiology, quality control of processes, legislative and regulatory systems. The Scientific Basis of Nutrition Nutrient metabolism – digestion, absorption, storage and utilisation of macro and micronutrients – and biological influences on dietary intake. Assessing dietary intake, body composition, diet, and weight management. Nutrient requirements throughout the life course and current dietary guidelines. Public Health Public health policies and health promotion initiatives. Patterns of nutrition-related disease and disease prevention. Laboratory Skills Develop a range of laboratory skills and understanding of health and safety in the laboratory.  Research Understand a variety of research methods and how to critically appraise research articles, undertake a final year independent research project Disease development and prevention The underlying biological mechanisms involved in a range of diet-related diseases, including type 2 diabetes, cardiovascular disease, obesity and cancer. For more information about what you will study, please visit our website.


How to apply

Application codes

Please select a course option – you will then see the application code you need to use to apply for the course.

Points of entry

The following entry points are available for this course:

  • Year 1

Entry requirements

Qualification requirements

All applications are considered on an individual basis and the whole application is reviewed which includes previous and predicted qualifications, experience, reference and your motivation to study the course. The University also accepts the BTEC Level 3 National Extended Certificate / BTEC Level 3 Subsidiary Diploma and BTEC Level 3 National Diploma / BTEC Level 3 Diploma for entry onto degree programmes, provided that they are studied in combination with other qualifications that are equivalent to three A2 Levels. This may include subject specific requirements where necessary. If you are successful in receiving an offer, you will be invited to an Applicant Visit Day to discover more about the course and studying at Coventry University.


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

Additional fee information

EU students should be aware that there may be a change to UK laws following the UK’s exit from the European Union, this may change their student status and/or their tuition fee charges. Coventry University Group will act in accordance with the UK’s laws in force in relation to student tuition fees and finance at that time.
Food Science at Coventry University - UCAS