BSc Food Science and Technology

About this course

Food Science and Technology is a discipline that applies the principles of chemistry, biology, physics and engineering to the understanding and production of food. It examines how food is composed at the molecular level, how processing affects its nutritional value, safety and sensory properties, and how new products are developed and manufactured at scale. The field is central to one of the world's largest industries, encompassing everything from fundamental food chemistry and microbiology to product innovation, quality assurance, packaging and regulatory compliance. At Teesside University this part-time programme provides a flexible route into food science and technology, allowing you to develop knowledge and skills in the field at a pace that fits around other commitments. You will study the scientific principles that underpin food composition and processing, alongside the practical and technological knowledge needed to work in the food industry or in food research. The programme develops your understanding of how food systems work and how they can be made safer, more sustainable and more innovative. Graduates from Food Science and Technology degrees go on to careers across the food and drink industry in a wide range of roles. Many find positions in product development, quality assurance, food safety, analytical chemistry, food processing and manufacturing management. Others work in regulatory bodies, environmental health, food consultancy and retail. The scientific skills and technical knowledge the degree develops are valued by food manufacturers, retailers, government agencies and research organisations. Postgraduate study in food science, nutrition, food safety or related disciplines is an option for those wishing to develop specialist expertise or move into food research.

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