Food Science and Technology (with Foundation Year)

About this course

Food science and technology applies scientific knowledge to the production, preservation, packaging and quality of food. It is a discipline that draws on chemistry, microbiology, biochemistry and engineering to understand what happens to food during processing, how its safety and nutritional quality can be maintained, and how innovative products can be developed for a global market that is changing rapidly in response to concerns about health, sustainability and diet. It is a field that is both scientifically rigorous and practically consequential, underpinning the safety and quality of what billions of people eat every day. At Teesside University this four-year full-time programme includes a foundation year for those who need additional preparation before the main degree. You will study the science of food alongside its technological and industrial applications, covering topics in food

Where its graduates go

The 5 largest scored destinations, covering 30% of graduates; the headline also reflects the subject baseline.

• 72 / 100Information Technology Professionals · 5% of graduatescards →
• 62 / 100Secretarial and related occupations · 5% of graduatescards →
• 55 / 100Administrative occupations · 10% of graduatescards →
• 40 / 100Science, engineering and technology associate professionals · 5% of graduatescards →
• 30 / 100Managers, directors and senior officials · 5% of graduatescards →

The tabs above carry the rest: modules and satisfaction (The Course), where you'd live and what it costs (Student Life), the full pay story (Pay & Outcomes), and easier ways into the same subject (Alternatives).