Coventry University - BSc (Hons) Food Science

Coventry University

BSc (Hons) Food Science

Food and drink production is one of the largest global industries, and as it continues to increase in size, complexity, importance and public profile, so too does the need for food scientists to oversee the production, quality and regulation of food. Food scientists are integral to ensuring that food remains nutritious and safe, in order to facilitate healthy eating. 

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Focused on food production, new product design, food analysis, and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science. You’ll be taught by experts in food, biological sciences, nutrition, and public health. According to the DLHE survey 2016/17, 95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role. (This data relates to the previous iteration of this course which was called Food and Nutrition BSc (Hons).

Entry Requirements

A Level


BBC to include Biology or Chemistry or Food Technology. Excludes General Studies.



DMM in the BTEC Level 3 Extended National Diploma in a Biology or Chemical Science related subject.

IB Diploma


30 points to include a minimum of grade 5 in Biology or Chemistry at Higher Level.

GCSE requirement


Minimum 5 GCSEs graded 9-4 / A*-C including English Language, Mathematics and two Sciences.

IELTS: 6.0 overall (with at least 5.5 in each component area.

Career Prospects

This degree aims to provide students who wish to work in any part of the food chain process, including the areas of food and nutritional sciences, with the knowledge and skills to evaluate and analyse food in respect of safety, quality and nutrition, and to be able to consider how to protect and promote health in our modern society.  

The food industry encompasses a wide range of businesses, from some of the largest global multinational companies to a vast array of small to medium enterprises, involving manufacturing, processing, developing, importing and exporting. Food affects every person every day and, as such, there is a large regulatory framework overseeing the food industry. Graduates are needed across the food chain from raw material inspection, production and processing through to final product evaluation. 

A wide range of potential career opportunities may include fields such as: food analysis and safety, nutritional design of food, public health promotion, quality assurance, food production, market research, media health journalism, biological and analytical research and postgraduate study. A large regulatory framework oversees the food industry, with roles for food inspectors and analysts within regulatory bodies.

You will be encouraged to take a year out by applying for a work placement or completing a summer internship. Both of these activities allow you to demonstrate to potential employers that you can apply your skills and knowledge. (Opportunities will be subject to availability, application, meeting visa requirements where necessary and additional costs may apply).

Coventry University is committed to preparing you for your future career and giving you a competitive edge in the graduate job market. The university's Talent Team provide a wide range of support services to help you plan and prepare for your career.

Course Details

The course aims to provide you with the opportunity to develop a sound scientific and technical knowledge of food and nutritional sciences. We will encourage you to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing. 

You will have the opportunity to gain a greater appreciation of current practices in food processing, new product design, preservation and packaging, consumer science, emerging technologies in food and nutritional sciences in addition to your understanding of public health, and the role of nutritional interventions in disease prevention and health promotion.

Year 1

Physiology and biochemistry for nutrition
Introduction to public health
Chemistry of food
Introduction to food law and policy
Skills for food and nutrition sciences 1
Skills for food and nutrition sciences 2

Year 2

Food microbiology
Nutrition through the lifespan
Contemporary skills for food, nutrition and health
Principles of food preparation
Food processing and technology
Food properties and material sciences

Placement year
Professional experience sandwich year
Study abroad
Post placement perspectives

Year 3

Product design
Food quality, safety and assurance
Research design for food and nutrition sciences
Independent project in food and nutrition sciences
Integrated topics in nutrition, food and public health
Food biotechnology

*The information’s are correct at the time of publishing, however it may change if university makes any changes after we have published the information. While we try our best to provide correct information, It is advisable to call us or visit university website for up to date information.

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