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Food Technology

College of Agriculture, Food and Rural Enterprise

UCAS Code: D633 | Bachelor of Science (with Honours) - BSc (Hons)

Entry requirements


UCAS Tariff

104

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.

Course option

3.0years

Full-time | 2022

Other options

4.0 years | Sandwich including industrial placement | 2022

No matter what happens in the world, people cannot survive without food! The Honours Degree in Food Technology and Science, validated by Ulster University, has been designed to equip graduates with the knowledge and skills to enter an exciting, competitive, global food processing industry. This course is ideal for someone with an interest in both science and food and who are interested in a career in areas such as new product development, production, technological enhancement, robotics, quality management and packaging.

Loughry Campus – The Food Centre of Northern Ireland.

CAFRE Loughry Campus offers full-time and part-time courses in Food to educate new entrants and support staff working within the agri-food sector to improve business efficiency. One of the great things about CAFRE is that each of our three campuses deliver a specific range of courses and has the specialist facilities to match. We are continually investing in our staff, buildings, equipment and resources so you can get the most out of your time with us.

Loughry Campus, which is based 2 miles outside Cookstown in Co Tyrone, showcases the latest design and technology to ensure compliance with best practice in food manufacture.

The educational facilities are exceptional and include the Food Innovation Centre, Food Technology Centre, Science Laboratories and Packaging Centre.

The Food Innovation Centre comprises product development labs, sensory suites, an ideas hub, and a package prototyping lab to assist in the creation of new food concepts to meet the needs of a dynamic market place. A new robotics project is currently underway in partnership with Queens University, Belfast. The facilities within the centre are used by students and many food businesses, retailers and industry bodies working in our agri-food sector.

The Food Technology Centre showcases the latest technology and is designed to ensure compliance with best practice in food manufacture. The facility incorporates four food processing areas focusing on the meat, bakery, dairy, brewing, fruit and vegetable sectors. This unique facility is equipped with an extensive range of modern pilot and industrial scale food processing equipment, used in equal measure by our students and technical team. Small-scale processing equipment allows the demonstration of computerised control systems used in food manufacturing. Utilisation of the facility helps students develop the competences and skills needed by the food industry.

The Food Packaging Centre provides a modern resource for evaluating packaging materials and distribution packaging systems. It is equipped with advanced, high-tech testing equipment, which allows the evaluation of a wide range of properties important to technologists in the food and packaging industries. Strength evaluation, permeability measurement and distribution evaluations are a few examples of the types of tests, which can be conducted at the campus.

The Science Laboratories include a microbiology and chemistry laboratory and are a valuable resource enabling students to gain the practical skills essential to a career in the agri-food industry. Students spend time analysing food products, ingredients and water using internationally recognised methods. They learn the processes involved in preparing samples for testing, preparing media, plating out samples and analysing the results. Information gathered through microbiological analysis is used to determine product shelf life and check the food is safe to eat. Students also have the opportunity to examine unique processes used by food companies to test food processing equipment and work environment.

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

Select where you currently live to see what you'll pay:

England
£9,250
per year
Northern Ireland
£4,530
per year
Republic of Ireland
£4,530
per year
Scotland
£9,250
per year
Wales
£9,250
per year

The Uni


Course location:

Loughry Campus

Department:

Food Technology Education Branch

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What students say


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