Food Science and Innovation - BSc/BSc (Hons)

The food industry is the largest manufacturing sector in the UK, employing 4 million people and generating around £121 billion annually. The Scottish food and drink sector is worth around £14 billion each year and accounts for one in five manufacturing jobs. Scotland has 18,850 food and drink businesses, which employ around 115,400 people.

There are a number of challenges in the way we produce and consume food. How do we make sure that we produce food in a sustainable way in terms of its impact on the environment and climate change? How do we make sure that we produce healthy food that aids in reducing obesity and cardiovascular disease, including producing food that is low in salt, sugar and fat but which is still nutritious, safe and tastes good? The BSc (Hons) Food Science and Innovation at QMU, will give you the knowledge, skills and tools to find innovative solutions to these challenges and opportunities.

On this course you will:

• become more aware of the issues facing the food industry today and gain the knowledge, skills and tools to find innovative solutions to those challenges;
• develop a sound understanding of the issues and concepts related to food science and the link between food science, nutrition and health;
• have a detailed understanding of the important characteristics of food which enable the prediction of the safety, shelf life and acceptability of food products, and assess their nutritive values;
• have detailed knowledge of the functionality of ingredients and their innovative use in the formulation and production of food products; and have developed practical skills in the evaluation of food with respect to composition, sensory, safety and nutritive value;
• have experience of the nature and application of the legislation relevant for the food industry and consumer protection; and have practical experience of the monitoring, sampling and analysis of food when assessing safety standards and levels of permitted ingredients and contaminants;
• apply the principles of quality and safety as applied to food provision, and become familiar and practised in the scientific principles and laboratory techniques used in the production, examination and analysis of food;
• examine the systems legal and otherwise, which seek to control the production of food and protect the interests of the consumer, and foster an informed attitude to ethical and environmental concerns associated with food production;
• develop the capacity for critical, analytical, reflective and independent thinking so that you become more of an effective problem solver and continuing learner both as a student and in your subsequent career;
• develop experimental and practical skills and associated skills in design of investigations, data collection, analysis and reporting; and
• understand the role of the food scientist within the food industry and professional and ethical conduct expected of a food scientist as set out by the Institute of Food Science and technology (IFST).

Structure

You can opt to study for an honours degree over four years or an ordinary degree over three years. You will complete a range of modules each year as outlined.

Teaching, learning and assessment

Learning and teaching is very much student-centred and focuses on developing knowledge and understanding in the subject area, as well as development of intellectual, practical, transferable and professional skills. We use a combination of lectures, laboratory, workshops, student-led tutorials, problem-based case studies, and directed independent activities. Coursework is designed to mimic what happens in the work place.

Assessment methods include essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects.

Placements

Practical learning in real-world environments is the perfect way to consolidate your skills. In Year Three, you will undertake a placement in a food and drink company.

Teaching staff, class sizes and timetables

You can read more about the teaching staff on this course at the bottom of this page. Please note that teaching staff is subject to change.

For more information, please also visit ‘How we teach and how you’ll learn’.

Year One

You will:

• gain a strong foundation in the core areas of the biological sciences; and
• be introduced to fundamental principles and concepts in food science and associated disciplines (eg biology, biochemistry, sustainability and nutrition) and start to integrate your acquired knowledge from the different disciplines.

Modules

• Sustainable Food Systems
• Cell biology and Genetics
• Contextualising you and your Profession
• Biochemistry
• Food, Lifestyle and Society
• Introduction to Food Science

Year Two

You will apply the knowledge and skills obtained in Year One, to a range of modules specifically relating to food science, food processing, microbiology, and nutrition.

The Evidence-Based Practice module will develop knowledge and understanding of qualitative and quantitative research methodology, analysis, along with an ability to critically appraise the literature and prepare you for the work placement in Year Three and independent food science and innovation honours project in Year Four. 

Modules

• From Ingredient to Manufacture
• Food Processing
• Applied Microbiology
• Evidence Based Practice
• Nutrition
• Food Product Development

Year Three

You will:

• gain first-hand experience of the industry by undertaking a placement in the food industry; and
• study specialised modules addressing topics relating to food characterisation, current issues in the food industry, food safety, and food packaging.

Modules

• Food Industry Placement
• Current Issues in the Food Industry
• Food Product Characterisation
• Food Safety in the 21^st Century
• Innovations in Food Packaging

Year Four

There will be an increasing focus on the application of previous knowledge and skills gained in earlier years such as the module relating to food business and research development, giving a critical understanding of the complex nature of business development. Alongside this, the Food Innovation in Practice module will require you to design and assess innovative food development (ingredient, product, process or packaging).

The final year food science and innovation honours project offers you an opportunity to focus on an area of particular interest and this project could be undertaken in industry or in the specialist facilities in the University.

Modules

• Food Innovation in Practice
• Food Business and Research Development
• Food Science and Innovation Honours Project

The information posted here is correct at time of posting (Feb 2023) but may differ slightly to the course offered in 2024. Please check back here for any updates.

The course will give you the scientific knowledge and skills to solve real problems associated with the many facets of the food system and will offer you opportunities to gain graduate employment both in the UK and abroad in roles such as a Food Scientist, a Food Production and Processing Technologist, a New Product Development Technologist, a Food Analyst, a Food Microbiologist or a Sensory Technologist or Analyst. Additionally, you could work in government and other organisations such as charities, enter the teaching profession on completion of a Postgraduate Diploma in Education (PGDE), or further your studies at postgraduate level (MSc/MPhil/PhD).

Entry requirements

Scottish Higher: Standard - BBBC Minimum - BCCC

A Level: BB

Irish Leaving Certificate: H2 H2 H3 H3

International Baccalaureate: 26 points

International: IELTS score of 6.0 with no element below 5.5

Required subjects: Chemistry or Biology or Human Biology and preferably one other science (may include Maths, Physics, Health and Food Technology, Environmental Science, or Home Economics) at Higher/A Level or equivalent AND Chemistry, Biology, Maths and English at Nat 5/GCSE. We can also accept National 5 Application of Maths or Lifeskills at the same grade.

Alternatively:

• Foundation Apprenticeship in Food and Drink Technologies PLUS 2 Scottish Highers in Science and English at Grade C or above AND Maths and English at Nat 5/GCSE.

• Level 3 BTEC National Diploma in Food Nutrition and Health (DM) AND Maths and English at Nat 5/GCSE.

• BTEC Level 3 National Extended Diploma in Applied Science/Applied Human Biology (MMM) AND Maths and English at Nat 5/GCSE.

Am I a Widening Access student?: We apply the minimum entry criteria to applicants who meet one or more contextual factor. To see if this would apply to you, please refer to the access and application page.

Mature/Access: We welcome applications from mature students with relevant qualifications in Biology and Chemistry or experience. Visit our College Leavers and Mature Students Advice page for more information. 

Direct Entry:

Year Two

• HNC in a related subject with B in the graded unit

Year Three

• Foundation degree in food science/technology or a related subject.
• HND in a related subject with CB in the graded units

For details of related HNC and HND courses, visit our College Leavers and Mature Students Advice page. 

Terms and Conditions

The delivery of this course is subject to the terms and conditions set out in our 2024/25 Entry Terms and Conditions (Undergraduate).

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