Course summary
This course combines chemistry, engineering, biology and nutrition to explore food processing, quality, and nutrition from farm to fork, preparing you for a career in food science, product development, food technology, quality assurance, and sensory science. You will: Have opportunities to gain practical skills through internships Attend events, conferences and workshops with professional bodies Benefit from links to local industry Develop digital and entrepreneurial skills Graduate ready to meet the needs of the local and national food and agriculture strategies Gain knowledge in nutrition and its role in public health Develop skills in analytical techniques, food product development, sensory evaluation, and research Key Course Features: During this course, you will learn about food processing and preservation techniques The course will allow you to understand the biological, chemical and physical properties of food You will explore food safety, quality assurance, regulatory standards, and food business management Gain insights into consumer and sensory science Other potential exit qualifications may include Level 4 Sensory Science, Level 3 HACCP, Level 2 Food Safety Hygiene Resources include kitchen, wet and dry chemistry laboratories
Modules
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 Human Anatomy and Physiology Introduction to Genetics, Immunology and Biochemistry Food Science Consumer Behaviour and Market Research Introduction to Chemistry of Foods 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 Food Microbiology and Preservation Techniques Food and Sensory Analysis New Product Development Principles of Food Processing & Packaging Food Business Innovation & Entrepreneurship Professional Development Year 3 (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 Advances in Food Science and Technology Advances in Food Analysis Food Safety, Quality and Integrity Product Design and Innovation 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.
Assessment method
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.
How to apply
14Jan
This is the deadline for applications to be completed and sent for this course. If the university or college still has places available you can apply after this date, but your application is not guaranteed to be considered.
Application codes
- Course code:
- FS25
- Institution code:
- G53
- Campus name:
- Wrexham (Main Campus)
- Campus code:
- W
Points of entry
The following entry points are available for this course:
- Year 1
Entry requirements
Qualification requirements
UCAS Tariff - 96 - 112 points
Student Outcomes
Operated by the Office for Students
There is no data available for this course. For further information visit the Discover Uni website.
Fees and funding
Tuition fees
| England | £9535 | Year 1 |
| Northern Ireland | £9535 | Year 1 |
| Scotland | £9535 | Year 1 |
| Wales | £9535 | Year 1 |
| Republic of Ireland | £9535 | Year 1 |
| EU | £11750 | Year 1 |
| International | £11750 | Year 1 |
| Channel Islands | £11750 | Year 1 |
Tuition fee status depends on a number of criteria and varies according to where in the UK you will study. For further guidance on the criteria for home or overseas tuition fees, please refer to the UKCISA website .
Additional fee information
No additional fees or cost information has been supplied for this course, please contact the provider directly.
Provider information
Wrexham University
Plas Coch
Mold Road
Wrexham
LL11 2AW