Food Science

What is food science?

Food science is the application of pure science disciplines, such as chemistry, biochemistry, biology, microbiology and physical sciences, to a study of the nature, properties and composition of foods. It demands an understanding of the changes that foods undergo during storage and processing. If you enjoy biology and other sciences, particularly in their application to everyday situations, and if you have an interest in food and are looking for secure career prospects, then a food science or related degree could suit you.

Why is it important?

We rely on the plant and animal kingdoms for our own fundamental requirement of food and drink. At least part of our scientific interest in them stems from this.

Food is an essential part of our lives, not just for survival, but also culturally and socially. Indeed, satiating our appetites is what drives most of our behaviour! Yet most of us don't have the time or resources to bake bread rolls or catch the salmon for tonight's starter, we rely instead on mass-produced foods. This takes quality and safety control out of our hands and on to the food scientists who work for Britain's largest industry.

What would you study on a food science course?

All courses contain an essential core of food biochemistry, food processing, nutritional and microbiological aspects. Students on most modular degree courses are free to specialise in areas of their own choice via optional modules, which can include topics as diverse as business studies and marketing, biotechnology, food allergy, quality assurance, legislation and food psychology. It is important to realise that food science is not food technology and certainly nothing to do with catering or cookery directly. Food technology is more concerned with how to choose and operate large-scale industrial processing equipment. Food science is about the underlying mechanisms operating during such processing. In other words, why food materials respond in the way that they do to specific processing conditions. The best food science courses also include some practical training and study in the key industrial food processing operations.

What types of degree are available?

A number of degrees have in-built work placement opportunities, which may form an integral part of the course or involve a complete year out of university as a company employee. Bear in mind that this extends some degrees from three to four years, and has financial implications. Students on straightforward three-year degree schemes also find summer work placements to gain appropriate work experience. Another fantastic opportunity offered by some universities is a placement in Europe.

There is an increasing number of degrees combining, to varying extents, elements of food science with specialisation in other subjects. For example, food bioscience is very similar to food science, and the two are already quite broad scientific disciplines. However, courses covering food biochemistry and health, food studies and nutrition, joint honours degrees in food science and biology, biochemistry or microbiology, etc., provide additional challenge and interest.

There is an increasing number of degrees combining elements of food science with more specialisation in other subjects, such as nutrition and health studies. These include joint honours degrees such as food science with biology, biochemistry or microbiology. While these combinations provide additional challenge and interest, they may be so diverse as to lose focus. Students should be aware that food science in itself is already a very broad scientific discipline.

What does the future
hold for food science graduates?

The food and related industries are dynamic and complex organisations. The food industry is curious in encompassing some of the largest multinational companies in the world as well as many small to medium enterprises, which may manufacture end-products themselves or supply the larger companies. A wide range of job opportunities exists in both, including research, product development, production management, market research, buying and sales. New graduates are encouraged to gain experience in all these areas at some stage of their careers. Equally, a number of students are inspired to study for higher degrees, either for research or vocational qualifications, for example in dietetics or teaching.

Both nationally and internationally, there is a growing awareness of the need for better understanding within the food industry. We need a deeper knowledge of the long-term health effects of changing dietary habits. More and more, we need to understand the nature of material entering the food chain, how this material interacts with the processing conditions and, ultimately, with the consumer. Consequently, there has never been a greater demand for well-qualified food scientists at all levels. These are the people with the appropriate knowledge and experience to meet the challenges ahead in securing a safe ­ and enjoyable ­ food supply.

Typical Entry Requirements:

University of Leeds: Food Science BSc 3/4 years requires CCC at A-level including two science subjects, one of which must be chemistry.
University of Leeds: Food Bioscience BSc 3/4 years requires BCC at A-level including two science subjects (BC), one in biology, chemistry, maths or physics.
University of North London: Food Science BSc 3/4 years requires 8 points at A-level, including biology or physics. Also accepts merit qualifications in Science BTEC N.Dip. and GNVQ.
University of Nottingham: Food Science 3/4 years requires BCD at A-level including two science qualifications.