Food science is a multidisciplinary subject that applies biology and chemistry to the study of food. 

In your first year, you’ll study a broad range of topics, including food science and nutrition, to give you a solid foundation upon which to build the rest of your degree. 

In your second year, you’ll develop your understanding of what happens to the components of food during processing and storage. You'll gain an understanding of the role of food microbiology and how safe, nutritious food can be produced. You’ll acquire an appreciation for the functionality of ingredients used in foods, while exploring the basis of nutrition and the role this has on aetiology and prevention of key disorders, such as cancer. 

In your third year, you’ll have the choice to specialise further, studying topics like food chemistry to continue to evaluate the role of natural and added components in the foods we eat. You will also gain a more in-depth understanding of the technologies used to produce safe and nutritious foods as well as the importance of food security. You’ll also advance your knowledge of the role of nutrition in illnesses like cardiovascular disease.

Our reliance on a supply of safe food, together with the economic problems that can arise from crop damage and food spoilage, mean that graduates from this course are in high demand by food and beverage industries. In your new career, you could be involved in undertaking research into the potential applications of food science, like the development of novel foods.