Program Overview

Through this course, youll explore 21st century food manufacturing and develop your understanding of how the biochemical properties of food components influence how foods taste and feel, and how they impact nutrition and health.

Youll explore sensory evaluation, food law and how global trends in trade, regulation and policy influence the sustainability and wider impact of the food chain. Youll also consider topics such as modern production and analytical technologies, functional foods and labelling legislation, and how to ensure that foods are nutritious and safe to eat.

Technical skills are vital to the food industry and theyre an important part of this course. In our dedicated food technology and biochemistry laboratories, youll have practical sessions in areas of food production, evaluating the sensory properties of foods, microbiological quality, and the chemical and physical analysis of foods.

Youll also complete a food development project where youll create your own innovative foods, working on everything from marketing and sensory analysis to legal requirements and youll create your product too.

Past projects include beer made from waste patisserie products, functional yoghurts for elderly consumers, and sustainable vegan ice cream made with tiger nuts.

This course is also available to study part-time online.