Food Science and Innovation (+ Foundation year)

About this course

Food science and innovation is concerned with understanding food as a complex system, from the chemistry and microbiology that determine how food is made safe, preserved, and nutritious, to the technological and creative processes through which new food products are developed and brought to market. The food industry is one of the largest sectors of the UK economy, and it depends on graduates who can apply scientific knowledge to practical challenges in safety, quality, sustainability, and product development. This five-year full-time programme at Harper Adams University begins with a foundation year designed to build the skills, confidence, and academic resilience needed to succeed in higher education. It is particularly suited to students who have the motivation and interest to pursue food science but whose prior qualifications would benefit from this additional preparation. You then m

Where its graduates go

The 5 largest scored destinations, covering 53% of graduates; the headline also reflects the subject baseline.

• 48 / 100Business and public service associate professionals · 12% of graduatescards →
• 45 / 100Media Professionals · 5% of graduatescards →
• 40 / 100Science, engineering and technology associate professionals · 15% of graduatescards →
• 40 / 100Natural and social science professionals · 8% of graduatescards →
• 30 / 100Managers, directors and senior officials · 13% 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).