Food Science BSc

Flavour plays an important role in our enjoyment of food, consumption experience, repeat purchase and health and wellbeing. It can be measured by both scientific instruments and sensory panels. But what are the differences between the two, and how can we use them to solve current challenges in the food industry?

In this module, you will study:

• the chemistry, physics and physiology of food flavour
• advanced methods to measure sensory and consumer perceptions of food
• factors that affect our sensory perception and food choice, like genetics
• a range of analytical techniques (APCI-MS, GC-MS, GC-O and HPLC-MS) for flavour analysis
• dynamic flavour release and its role in eliciting flavour perception

You will respond to a current food industry challenge and apply the advanced knowledge you have gained from this module to design and present a realistic scientific solution to a technical brief.

This module will provide you with an opportunity to use your initiative and knowledge to undertake an original research project under the supervision of an individual member of academic staff. This project encourages critical thinking and involves independent research in a supportive environment under the supervision of an individual member of academic staff.

You will design the study, gain familiarity with the techniques, undertake data collection, debate ethical issues and where appropriate safety procedures relevant to the topic. You’ll undertake appropriate quantitative analysis and prepare a report of approximately 5000 words.

Recent research projects include: 

• waste tomato seed as a source of tocopherol (vitamin E)-rich natural emulsions

• comparison between Turkish Delight and hard gummy sweets

• particle stabilised emulsions 

• flavour perception of standard and organic orange juice

Innovation is crucial within food science. It involves translating scientific, engineering, and technological insights into nutritious, sustainable, and commercially viable foods. This module combines lectures from world-leading internal and external experts, with a practical project, where you will work in a group to create a new food product. 

In this module you will study: 

• food factory operations and engineering   
• new product development, brands and consumer trends
• packaging, unit operations, process and quality control 
• microbiological testing, HACCP and compliance
• intellectual property and entrepreneurship

You'll then work with an industry partner to develop a new food product. Using our Food Processing Facility you'll explore all areas of product formulation, manufacture, quality control, microbiological safety analysis, sensory and consumer assessments.

The module culminates with our New Product Development Showcase, where you can present your work to external visitors, industry partners and members of the broader university community. 

What are you going to do after your degree? Options include:

• Technical roles
• Research and development
• New product development
• Further study
• Specialised areas, such as flavour or sensory science or legislation

Through a range of workshops you will gain an awareness of what opportunities exist, identify your strengths and interests and practice how to manage your transition into your next steps.

The module has opportunities to engage with industry guests, alumni and your peers to support you in making good decisions about your future career.

Gain exciting insights into our current research and how it is shaping current and future food formulations and processes. Seminar topics include:

• flavour and sensory science
• properties of biopolymers
• sustainable nutrition
• salt reduction
• engineering new food structures

From these seminars you will identify an area of study that interests you the most for your final year research project. Through discussions with the academic you will create a title for your research project, which you will undertake in your final semester on your course.

Healthy diets are vital for healthy lives. But how do nutritionists change health behaviours to achieve optimal nutrition? In this module, you'll study the psychological origins of dietary behaviour. You will learn the behaviour change techniques nutritionists use to modify food choice. You'll look at how to promote healthy diets using community, legislative, persuasive and empowerment tools. You'll work as an intervention team to achieve improved dietary health. Working together, you'll design an evidence-based behaviour change programme.

You’ll study:

• psychodynamic, behaviourist, cognitive and humanistic explanations of food choice
• social influences on consumer behaviour and the social determinants of health
• behaviour change techniques used in professional practice
• health promotion tools used to achieve dietary health across populations

Modern biological and environmental science includes the study of complex systems and large data sets, including imaging data. This necessitates the use of computer models and analyses in order to understand these systems. This module contains an introduction to computer programming and modelling techniques that are used in the biological and environmental sciences. Specifically, it contains: (i) Development, simulation and analysis for models in space and time, using the Python language, with applications in the biological and environmental sciences; (ii) Analysis of long term behaviour of models in two or more dimensions; (iii) Methods for fitting models to experimental and environmental data; (iv) analysis of image data. The module will focus on relevant applications in environmental and biological science, e.g. chemical, radioactive and biological pollution, crop development and pathogens and microbiology. The module will use the Python programming language throughout and be assessed by a patchwork assessment consisting of write-ups of assignments from during the semester.

Within this module you will develop an understanding of how agri-businesses operate in the international arena.

This module commences with a review of microbial fermentation, including beer, cheese, yoghurt, meat and single-cell protein production, as well as sewage treatment. The underlying principles of microbial fermentation will be discussed, in addition to specific examples which will be examined in depth. From this basic knowledge the problems of microbial contamination and spoilage of the finished product will be analysed. You’ll spend four hours in lectures and have a four hour practical each week to study for this module.

The use of culture methods as a standard for determining bacterial contamination will be evaluated in the context of foodmicrobiology and medical microbiology in comparison to other methods. The intrinsic and extrinsic factors which affect the growth of microorganisms in foods and other environments will be considered.

Practicals will cover methods for isolating and identifying microorganisms using both standard and newer methods and will evaluate the limitations of these procedures.

Basic relationships dilute solutions of small molecules (perfect and real gases ideal solutions concentration vapour pressure Raoult's law Henry's law freezing point depression boiling point elevation osmotic pressure). Solution thermodynamics (1st law: enthalpy entropy and free energy 2nd law: water as a solvent ideal solution from a thermodynamic viewpoint chemical potential non-ideality) physical chemistry of macromolecules (sizes and shapes of proteins and polysaccharides macromolecular concentration measurement macromolecular non-ideality macromolecular heterogeneity and molecular weight averages macromolecular flexibility analytical ultracentrifugation for measuring shape and molecular weight colloidal properties of macromolecules phase transition phenomena).