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Food Science BSc (Hons)

Unistats

What is Unistats?

Key Information Set (KIS) Data is only gathered for undergraduate full-time courses. There are a number of reasons why this course does not have KIS data associated with it. For example, it may be a franchise course run at a partner college or a course designed for continuing professional development.

Overview

This course's scientific study of food takes a multi-disciplinary approach, integrating the basic sciences (biology, chemistry and mathematics) and examining them within the context of the modern food industry.

A student in a food science lab, where biochemistry and human nutrition studies take place

6 reasons to study here

Industry relevant: Develop an understanding of the complex commercial nature of the food industry.
Professional links: Students are eligible for student membership of the Institute of Food Science and Technology.
Research quality: No.1 London modern university for research quality in Food Science (Complete University Guide league table, 2018).
Great teaching: Staff members are experts in their respective fields.
Dedicated facilities: Product development labs include sensory evaluation suite and our extensive compositional and analytical suite.
Work experience: LSBU's London Food Centre helps to find industrial placements and to organise work experience.

This degree course covers...

As a student here you'll cover a range of contemporary topics, including:

  • food safety
  • food security
  • nutrition
  • wellness
  • sustainability
  • food ethics
  • socio-economic issues
  • official and industrial food control
Key course information - ordered by mode
Mode Duration Start date Location
Mode
Sandwich
Duration
4 years
Start Date
September
Location
Southwark Campus
Mode
Full-time
Duration
3 years
Start Date
September
Location
Southwark Campus

Case studies

  • Frank Brake, alumnus and business founder

    Frank Brake, alumnus and business founder

    Before founding a multi-million pound company, Frank Brake studied Catering Management at LSBU.

  • Instron Food Materials Testing Machine

    Instron Food Materials Testing Machine

    A key machine of the food industry, Instron is a materials testing instrument. Manufactured in Britain, the machine evaluates the mechanical properties of materials and components using tension, compression, flexible, fatigue, impact, torsion and hardness tests.

Modules

Methods of assessment for course overall: 63% coursework

Year 1

  • Scientific skills
    This module will provide you with a foundation for the study of science at undergraduate level. The basis for the module will be the context, planning and execution of experimental work, along with analysis and presentation of experimental data. A substantial component of study will involve activities in effective written communication and the writing of laboratory reports in particular. Assessment method: 100% coursework.
  • Biology of the cell
    This is an introductory module providing a foundation for further studies in all areas of biology and biosciences. You'll be introduced to the cellular organisation of living organisms and you'll explore the organisation and functions of eukaryotic cells. You'll focus on the regulation of cellular homeostasis and metabolism, including the flow of energy and genetic information, cell death, renewal and differentiation and their relation to human health and disease. In addition, you'll be introduced to current research approaches and methods for studying cells and manipulating genes. Assessment method: 100% coursework.
  • Anatomy and physiology
    This module will develop your knowledge and understanding in anatomical language and human anatomy of the musculoskeletal system, as well as the physical and chemical principles that underlie physiological functions and metabolic processes. The concept of integration and control in physiology will be developed, beginning with the study of cell membrane function and leading to an appreciation of human physiology through an understanding of systems. Assessment method: 100% coursework.
  • Foodology
    This module aims to familiarise you with the science and technology basis needed for the conversion of raw materials into food ingredients, and the application of food ingredients in manufactured food products. The first part of the module will establish the history and scientific principles of food technology and preservation. The module will give you a general overview of the principles of the science of food and the factors that influence the quality of food products, and will explore some current technologies employed in food processing and manufacture. You'll study a range of systems using suitable examples drawn from the production of meat, cereals, fruit and vegetables, seafood, dairy produce or other products, and you'll adopt a ‘farm to fork’ approach. You'll be required to complete an accredited training course appropriate for food handlers. Finally, you'll appreciate the legal controls applied to food. Assessment methods: 70% coursework, 30% exam.
  • Nutrition health and disease
    This module will familiarise you with the fundamental principles of human nutrition as a multidisciplinary perspective relating to human health and well-being. You'll explore key concepts of nutritional requirements, food chemistry, macro and micro-nutrient functions. You'll also explore the relationship of diet to health, with special reference to over and under nutrition states. You'll examine dietary recommendations for the maintenance of health and well-being, and you'll consider the assessment of food intake in this context. You'll review the factors determining food choice, and you'll explore the role of nutrition in the context of physical activity. Assessment method: 100% coursework.
  • Numerical methods for biosciences
    This module introduces one of the central principles of biosciences, that of quantitative measurements, their interpretation and analysis. The emphasis of this module is based around understanding the measurement process, the significance of the measurement units and the mathematical manipulation of the data obtained to produce results of use to the analyst. You'll develop the relevant mathematical skills needed to achieve this in conjunction with the introduction to selected analytical data processing software. The data will be derived from a variety of human, microbial and epidemiological experimental settings. On completion of this module you'll have gained knowledge of the main basic mathematical concepts and the use of software in the treatment and interpretation of the measured data. Assessment methods: 40% coursework, 60% exam.

Year 2

  • Human nutrition 
    The science of human nutrition is a rapidly evolving discipline. This module will consolidate and expand on introductory concepts from Level 4. The breadth of the subject will be explored including perspectives from physiology, cell biology, epidemiology and public health. Applied aspects of the area will be introduced and the human being as the central subject emphasised. You'll foster an appreciation of the multidisciplinary nature of nutrition and gain practical experience of assessing nutritional status. Assessment methods: 40% coursework, 60% exam.
  • Public health
    Improving public health requires a multi-disciplinary and multi-professional approach in order to gain increased control over the determinants of health and well-being. In both developed and developing societies, an evidence-based approach to public health is of increasing importance. This module will give you insight into a variety of key concepts associated with the complex influences on human health and disease. It will emphasise an epidemiological approach and will critically evaluate strategies for disease prevention and management. You'll examine various modes and means of communication to diverse audiences. Assessment method: 100% coursework.
  • Research methods
    This is a module that builds on the earlier module, Core Scientific Skills, and introduces the concepts and skills that underpin scientific research, data analysis and problem solving. The opportunities and limitations of the scientific method will be explored in the context of how research is carried out. This module will equip you with the skills required to undertake scientific research and problem solving, namely through statistical analysis, modelling, quality assurance, risk assessment and project design and planning. A series of lectures and workshops will provide you with knowledge and hands-on experience of using statistics in an appropriate manner. The module aims to increase your employability and transferable skills, and acts as a precursor to the final year research project. Assessment method: 100% coursework.
  • Food composition, properties and analysis
    This module builds on an understanding of the chemistry of biological molecules and applies these principles to explaining the nature, properties and behaviour of particular food macromolecules. Specific components will be used for illustration, e.g. starch, lipids, proteins, pectin and fibre. The properties of many of these compounds can be influenced by functional chemicals called ‘food additives’. The determination of all of these components in foods is essential for declaring compositional, nutritional and labelling information, and therefore the module will include practical learning material explaining the methods of analysis. Proximate and sensory analysis will form the major aspect of the laboratory analysis. Assessment methods: 40% coursework, 60% exam.
  • Food microbiology
    This module is designed to help you develop an understanding of food microbiology, appreciate the principles of food microbiology and explore both microbial food spoilage and food borne microorganisms. In this context you'll learn about the hazards that microorganisms pose to food safety, evaluate the risk and apply methods by which food can be processed safely. This is a practical module, and you'll continue to develop your skills in examining foodstuffs in order to enumerate and identify specific microorganisms. Emphasis will be given to the development, application and use of microbiological criteria for evaluating food safety. Assessment methods: 40% coursework, 60% exam.
  • Safe food preparation
    This module will provide you with a sound foundation of safe food operations in the modern food and drink industry. In the first few weeks, you'll learn about the legal requirements for production of safe food and appreciate that food manufacture and production operates under strict controls to ensure high quality and products that pose minimal risk to the consumer. You'll investigate the hazards to food safety, assess risk and learn the principles of modern food hygiene, covering personal hygiene, hygienic design and maintenance of food premises, plant and equipment. This learning will be enhanced and supplemented with visits to local food businesses and invited guest lecturers. You'll then appreciate the food manufacturing operations that enhance food quality and assure food safety, including pasteurisation, chilling, commercial sterilisation, freezing and an overview of emerging innovative methods such as high pressure processes. Assessment methods: 40% coursework, 60% exam.

Year 3

  • Advanced topics in food science 
    This module will build on the knowledge and understanding gained in previous modules to look at a few chosen topics in depth. These will be chosen amongst important food science and technology subjects. The module will be delivered by a variety of lecturers with expert knowledge, hence ensuring both variety and depth of the subjects covered. You'll use time on the module to critically evaluate topical issues. Where relevant, laboratory practicals making use of advanced laboratory equipment will be demonstrated. Assessment method: 100% coursework.
  • New food product development
    This module applies the principles of food safety, food control and food preservation to the development of a new food product. Food product development is essential to maintaining competitive advantage in the modern food and drink industry. You'll work in small groups to interpret a design brief and develop a new food product. To be successful a new product has to ‘look good and taste good’, then consumers will return to buy more. The food manufacturer must ensure that the product can be made consistently and meet all legal and supplier specifications. Good practice, accurate specifications and meeting all legal requirements in terms of ‘due diligence’ are essential for product design and delivery of outcomes for the development process. This module takes a practical, technological approach to food product development and deliberately encourages you to experience the constraints and conflicts arising from team work in the design, prototype and pilot manufacturing process. Assessment method: 100% coursework.
  • Food control and sustainability
    All food and food products intended for the consumer are subject to legal control. Over the years there has been a considerable amount of legislation in the form of Acts of Parliament and Regulations to ensure that food is safe, produced hygienically, is clearly described by label information and gives enough information to enable consumers to make informed choices. Currently there are proposals to improve the information given on labels to give consumers information about ‘healthy eating’. Considerable efforts have been made to ensure that food legislation is consistent across the European Union. This has been achieved by requiring all Member States to adopt European regulations or to adopt specific Directives. Legislation provides an environment of ‘official control’ which is enforced by local authorities. Besides ‘official control’, food producers, processors, and caterers have developed a wide range of codes of practice and guidelines to ensure food is produced, distributed and sold to the highest standards of quality. These codes and guidelines reflect Good Manufacturing Practice (GMP) developed over many years and describe requirements for chemical composition, personal hygiene, machinery, temperature control and packaging. The requirements for food control extend beyond the factory and the industrial kitchen to the retailers, and ensure that food is produced to high standards of quality and safety throughout the food chain. Sustainability in relation to food production and supply has a significant impact on the Food Industry and can be used to demonstrate the multi-facet of food control. Assessment methods: 40% coursework, 60% exam.
  • Current perspectives in bioscience
    This module will take a critical look at science, its past, present and future, and will examine how it relates to the society it serves and how it's perceived by scientists and non-scientists alike. The module will explore the links between pure science and applied science that give rise to technological advances. It will also consider science as culture, and will explore the way in which science is communicated and featured in the cultural life of nations. The ethical dimension of scientific endeavours will also be examined, along with the importance of professionalism within the scientific community. Assessment method: 100% coursework.
  • Project
    This project is an extended piece of work that requires you to undertake independent scientific research. The project is primarily a laboratory or fieldwork-based investigation. You'll be expected to manage your own research activity with tutorial support from your research supervisor. You'll use a project book as a record of research, and you'll be presenting your findings in form of a scientific paper that is assessed and subjected to a presentation and examination. Assessment method: 100% coursework.

Employability

This course prepares graduates for the food industry in its broadest sense, both at national and international levels. The food industry is a major employer with over 650,000 people employed in the UK. Roles match up to each stage of the food supply chain and span agriculture, manufacture, retail, and catering. In direct response to government initiatives for children to develop a healthier understanding food there is an increased demand for food technology teachers in secondary schools.

On graduation a Food Science degree could lead to careers as a dietician, product design specialist, retail buyer, or working for government developing food policy.

What to expect from your career

The following information gives a bit more detail on a couple of possible career paths, however it is not an exhaustive list.

Dietician

If you are open to further study, then training as a product designer or a dietician is an option. Dieticians provide clear advice to help people make informed decisions about what they eat. If you would rather not undertake further studies, then working as a retail buyer – someone who plans and selects the products sold in shops, is another common option on graduation. 

Food Technologist

Food technologists are the leading career choice. Depending on which industry you work in: retail, manufacturing or the public sector, the nature of work is likely to vary. Generally, one of the major roles of a food technologist is to make sure that the food we eat is produced legally, to the quality advertised and as safe as it can be. This is done by conducting experiments on food samples, checking quality control procedures and working with others through the supply chain.

A scientific mind, strong attention to detail and the ability to stick to strict hygiene rules are needed. Key transferable skills such as analytical and problem-solving will be developed, opening up opportunities in other industries where this specialised knowledge is in demand.

Factories and laboratories are where most time is spent. Salaries for food technologists start between £20,000-£25,000, with experience this can rise to £30,000-45,000 (National careers service). 

Demand for food technologists and new product developers is rising sharply, so the number of vacancies and salaries are increasing too.

I've always been passionate about food. I started looking at jobs in product development and realised I'd need a qualification. When I graduated chocolatiers Green & Black's offered me a job that really reflects my passions.

Micah Carr-Hill, Alumna, BSc Food Science

Progression to postgraduate studies

If you graduate from this course, you'll be able to apply for further study at postgraduate level, including for a place on our full-time or part-time MSc Food Safety and Control.

The academic strength of this course means that you can also consider entering the field of academic research. Graduates from this course have secured: pure research in Universities and Research Institutions (often leading to a higher degree); and applied research and development in the biological-based industries.

LSBU Employability Service

We are University of the Year for Graduate Employment - The Times and Sunday Times Good University Guide 2018

LSBU is committed to supporting you develop your employability and succeed in getting a job after you have graduated. Your qualification will certainly help, but in a competitive market you also need to work on your employability, and on your career search.

As an LSBU student you have access to the Employability Service and its resources during your time here and for two years after you graduate.

Our Employability Service will support you in developing your skills, finding a job, interview techniques, work experience or a placement/internship, and will help you assess what you need to do to get the career you want at the end of your course. LSBU offers a comprehensive Employability Service, with a range of initiatives to complement your studies, including:

  • Direct engagement from employers who come in to network with students
  • Job Shop – daily drop in service to help with, tailoring CVs, cover letters and applications, sourcing online resource, mock interviews and general job searching. One to one appointments for further support also available
  • Mentoring and work shadowing schemes
  • Higher education achievement report - The HEAR is designed to encourage a more sophisticated approach to recording student achievement, which acknowledges fully the range of opportunities that LSBU offers to our students.
    It pulls into one certificate: Module grades, Course descriptions, Placements, LSBU verified extra-curricular activities
  • Employability workshops - delivered free to students all year round on a variety of related topics
  • Careers fairs throughout the year to really focus your thoughts on a career after university

Find out about any of these services by visiting our student employability page

Placements

In the third year you'll have the opportunity of working on an industrial placement, where you can start to put your newly acquired skills into practice. This is a great opportunity to understand the way that the industry functions and to gain an appreciation of the priorities in the commercial environment. The (optional) sandwich year in industry will enhance your career prospects and confidence. Many students get their first job offers through this training year.

Staff

Dr Amar Aouzelleg

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Senior Lecturer

Dr Aouzelleg is interested in novel food preservation and processing methods. He is especially interested in high pressure processing as an alternative to heat treatment. Dr Aouzelleg is also interested in the link between molecular structures and macroscopic food properties.


Dr Suela Kellici

School/Division: Engineering / Chemical and Petroleum Engineering
Job title: Senior Lecturer

Suela's background is in Chemistry and Materials Science, in particular Nanotechnology.


Mandy Maidment

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Associate Professor; Academic Director for Collaborative Partnerships; Head of Division of Food Sciences

Mandy Maidment is a practising food microbiologist and leads the Food Science Division.  She is a Senior Fellow of the Higher Education Academy and a passionate advocate of knowledge transfer.


Dr Delia Ojinnaka

School/Division: Applied Sciences / Food Sciences (including the National Bakery School)
Job title: Course Director, MSc Food Safety & Control

Delia is an academic with over 25 years of university teaching and is a food safety, control and sustainability expert and consultant.


Dr Vadim Taraban

School/Division: Applied Sciences / Human Sciences
Job title: Course Director, BSc (Hons) Biosciences

With a background in clinical and experimental immunology, Vadim is particularly interested in the regulation of lymphocyte activation and the initiation of antigen-specific immune responses.


Facilities

As a student here you'll learn to solve real-life problems by integrating fundamental knowledge with the practical and social dimensions of science. We have invested heavily in new equipment so that our mix of multi-purpose and specialist laboratories offers you the space and latest equipment for analysis and research. You'll have the opportunity to use all the instrumentation you would expect to find in a modern analytical laboratory as well-equipped food laboratories, with facilities for product development and testing.

Teaching and learning

Percentage of time spent in different learning activities 
Lectures, seminars and lab-based studySelf-directed study
Year 134%66%
Year 229%71%
Year 322%78%

Entry requirements

2018 Entry

  • A Level CCD including two Science related subjects or;
  • BTEC National Diploma MMM or;
  • Access to HE qualifications with 39 Merits and 6 Passes including 12 credits in Science related subjects or;
  • Equivalent level 3 qualifications worth 96 UCAS points
  • Applicants must hold 5 GCSEs A-C including Maths and English or equivalent (reformed GCSEs grade 4 or above).
  • We welcome qualifications from around the world. English language qualifications for international students: IELTS score of 6.0 or Cambridge Proficiency or Advanced Grade C.

How to apply

International (non Home/EU) applicants should follow our international how to apply guide.

Instructions for Home/EU applicants
Mode Duration Start date Application code Application method
Mode
Sandwich
Duration
4 years
Start date
September
Application code
D610
Application method
Mode
Full-time
Duration
3 years
Start date
September
Application code
D610
Application method

All full-time undergraduate students apply to the Universities and Colleges Admissions Service (UCAS) using the University's Institution Code L75. Full details of how to do this are supplied on our How to apply webpage for undergraduate students.

All part-time students should apply directly to London South Bank University and full details of how to do this are given on our undergraduate How to apply webpage.

Accommodation

Students should apply for accommodation at London South Bank University (LSBU) as soon as possible, once we have made an offer of a place on one of our academic courses. Read more about applying for accommodation at LSBU.

Finance

It's a good idea to think about how you'll pay university tuition and maintenance costs while you're still applying for a place to study. Remember – you don't need to wait for a confirmed place on a course to start applying for student finance. Read how to pay your fees as an undergraduate student.

Fees and funding

Fees are shown for new entrants to courses, for each individual year of a course, together with the total fee for all the years of a course. Continuing LSBU students should refer to the Finance section of our student portal, MyLSBU. Queries regarding fees should be directed to the Fees and Bursary Team on: +44 (0)20 7815 6181.

Full-time
The fee shown is for entry 2017/18.
UK/EU fee: £9250International fee: £12500
AOS/LSBU code: 3828Session code: 1FS00
Total course fee:
UK/EU (excluding any optional years) £27750
UK/EU (including any optional years) £27750
International (excluding any optional years) £37500
International (including any optional years) £37500

For more information, including how and when to pay, see our fees and funding section for undergraduate students.

Possible fee changes

Current regulatory proposals suggest that institutions will be permitted to increase fee levels in line with inflation up to a specified fee cap. Specifically, LSBU may be permitted to increase its fees for new and existing Home and EU undergraduate students from 2017/18 onwards. The University reserves the right to increase its fees in line with changes to legislation, regulation and any governmental guidance or decisions.

The fees for international students are reviewed annually, and additionally the University reserves the right to increase tuition fees in line with inflation up to 4 per cent.

Scholarships

We offer students considerable financial help through scholarships, bursaries, charitable funds, loans and other financial support. Many of our scholarships are given as direct tuition fee discounts and we encourage all eligible students to apply for our Access Bursary. New home full-time undergraduate students meeting eligibility criteria could receive a £1,000 cash bursary by joining us in the 2017/18 academic year. Find out more about all our scholarships and fee discounts for undergraduate students.

International students

As well as being potentially eligible for our undergraduate scholarships, International students can also benefit from a range of specialist scholarships. Find out more about International scholarships.

Please check your fee status and whether you are considered a home, EU or international student for fee-paying purposes by reading the UKCISA regulations.

Case studies

Select a case study and read about practical project work, students' placement experiences, research projects, alumni career achievements and what it’s really like to study here from the student perspective.

  • Frank Brake, alumnus and business founder

    Frank Brake, alumnus and business founder

    Before founding a multi-million pound company, Frank Brake studied Catering Management at LSBU.

  • Instron Food Materials Testing Machine

    Instron Food Materials Testing Machine

    A key machine of the food industry, Instron is a materials testing instrument. Manufactured in Britain, the machine evaluates the mechanical properties of materials and components using tension, compression, flexible, fatigue, impact, torsion and hardness tests.

  • Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury, food technology, Knowledge Transfer Partnership

    Ashbury Labelling required specialist knowledge about food specifications that the company simply didn't have. To overcome these problems they decided to form a Knowledge Transfer Partnership (KTP) with LSBU.

Prepare to start

We help our students prepare for university even before the semester starts. To find out when you should apply for your LSBU accommodation or student finance read the How to apply tab for this course.

Applicant Open Days

To help you and your family feel confident about your university choice we run Applicant Open Days. These are held at subject level so students start getting to know each other and the academic staff who will be teaching them. These events are for applicants only and as an applicant you would receive an email invitation to attend the relevant event for your subject.

Enrolment and Induction

Enrolment takes place before you start your course. On completing the process, new students formally join the University. Enrolment consists of two stages: online, and your face-to-face enrolment meeting. The online process is an online data gathering exercise that you will complete yourself, then you will be invited to your face-to-face enrolment meeting.

In September, applicants who have accepted an unconditional offer to study at LSBU will be sent details of induction, which is when they are welcomed to the University and their School. Induction helps you get the best out of your university experience, and makes sure you have all the tools to succeed in your studies.

Read more about Enrolment and Induction.

 
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Contact information

Course Enquiries - UK/EU

Tel: 0800 923 8888

Tel: +44 (0) 20 7815 6100

Get in touch

Course Enquiries - International

Tel: +44 (0) 20 7815 6189

Get in touch
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