Food Technology
UCAS Code: D633
Bachelor of Science (with Honours) - BSc (Hons)
Entry requirements
UCAS Tariff
Students should normally have 104 UCAS tariff points at A2 Level to include a Grade B in Home Economics or a Science subject, plus four GCSE subjects at Grade C or higher including a Science subject, Mathematics and English Language or equivalent. Please note we do not accept essential skills as an equivalent to GCSE English and Maths for this programme
About this course
This course has alternative study modes. Contact the university to find out how the information below might vary.
Loughry Campus has excellent laboratory and teaching facilities to support its food education programmes. These include chemistry and microbiology teaching laboratories and a specialist food technology centre featuring the latest equipment and materials for producing food to EU standards. The specialist Food Technology Centre incorporates four mini-food processing areas; meat, bakery, fruit and vegetables and dairy and is designed to demonstrate best practice in food manufacture. This unique facility is equipped with an extensive range of modern pilot and industrial scale food processing and product development facilities to ensure that Loughry students acquire the competencies and skills needed by the food industry. Small-scale process equipment allows the demonstration of computerised process control systems used in food manufacturing. The state of the art laboratories are equipped with advanced scientific equipment which enables students to carry out essential and complex microbiological, chemical and physical analysis of food ingredients and products. The latest technologies in food analysis are continuously being reviewed, thus enabling students to gain valuable knowledge and experience relevant to careers in the industry. The Food Packaging Centre is a unique and well equipped facility used to evaluate packaging materials and complete packs. As food companies strive to meet consumer expectations through innovative packaging, Loughry Campus graduates are in a prime position to make a significant impact on the industry having worked in the centre.
Modules
Students undertake core subjects in Years 1 and 2 and select optional subjects in the third year to allow an element of specialisation.
Year 1 Food chemistry and nutrition, Food manufacture, safety and quality, Food microbiology, Food packaging technology, Introduction to data management and analysis, Sensory perception.
Year 2 Applied food science; Food manufacture; Food packaging design; Food preservation; Food processing; Food product design; Work placement (12 weeks for 3 year programme and 48 weeks for 4 year programme).
Year 3 (Year 4 if Diploma in Professional Practice has been completed) Applied food processing, Business improvement, Environmental and quality management, Food technology and Packaging developments, Research project.
Tuition fees
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The Uni
Loughry Campus
Food Technology Education Branch
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