Food and Consumer Science

About this course

Food and consumer science is a discipline that examines the complex relationships between how food is produced and processed, how consumers respond to it in terms of taste, nutrition and purchasing behaviour, and how the food industry develops products that are both commercially successful and scientifically sound. It draws on food science, sensory science, nutrition, consumer psychology and food technology to understand food supply and food choices from multiple angles, developing graduates who can work across the full range of organisations involved in putting food on the table. At Abertay University this four-year programme, taught in state-of-the-art facilities, gives you practical experience of making and testing foods, exploring sensory science and applying cutting-edge technology to food analysis and product development. You will study the chemistry and microbiology of food, food

Where its graduates go

The 5 largest scored destinations, covering 60% of graduates; the headline also reflects the subject baseline.

• 68 / 100Customer service occupations · 5% of graduatescards →
• 48 / 100Business and public service associate professionals · 5% of graduatescards →
• 30 / 100Managers, directors and senior officials · 5% of graduatescards →
• 28 / 100Engineering professionals · 30% of graduatescards →
• 18 / 100Teaching Professionals · 15% 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).