Course summary

Studying for a BSc in Food Science at CCCU will provide you with a gateway to life-long learning about issues that will really matter to our shared future. The food industry is calling out for well trained professionals with the knowledge and skills needed to help change people’s lives. This hands-on course will help you develop expert skills on a variety of scientific fields, including chemistry, biochemistry, biology, human physiology and nutrition. You will apply this scientific knowledge to the study of the nature, properties, and composition of food and the changes food undergoes during storage and processing. You will study the biochemistry and physiology of the metabolism of food materials, and analyse the physical and chemical properties of food stuffs. You will examine the role of nutrients and non-nutrients on health and disease, and the positive and negative influences of diet and nutrition on human health. You will learn how scientific techniques and knowledge are applied in commercial, industry or societal contexts. You will also explore the big issues and challenges surrounding food production from an environmental, social and economic sustainability perspective, including global food security, issues with food supply chain (from field to fork), and local and global policy and regulations. There is a very strong emphasis on practical work, allowing you to become a well-rounded scientist with a wealth of laboratory skills. You will acquire sought-after laboratory skills valued by the industry, including microbiology, analytical and molecular biology techniques - a clear key strength of this curriculum that sets this degree apart from many other degrees. You will benefit from specialist laboratories in a new multi-million-pound Verena Holmes Building at our Canterbury Campus. Additionally, our Industry Liaison Lab is located on Kent's leading science business park, Discovery Park, which is a thriving part of the South East’s life science community.