Through this course, you’ll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.

You’ll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. You’ll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.

Technical skills are vital to the food industry and they’re an important part of this course. In our dedicated food technology and biochemistry laboratories, you’ll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.

You’ll also complete a food development project where you’ll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements – and you’ll create your product too.

Past projects include beer made from waste patisserie products, functional yoghurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.

Many of our graduates begin their careers in new product development.

You could work in a variety of roles across the food and nutrition industry though, in areas such as quality and food safety, food manufacturing, food marketing and technical management.

Some of the roles you could pursue include food production manager, food technologist, consumer care manager, technical manager, food buyer, and legal compliance officer.