Year 2will consist of approximately 264 hours of lectures, 138 hours of practicals, and 16 hours of tutorials in Biochemistry, Food Chemistry, Microbiology, Process Engineering, and Statistics. The first year of the programme recognises that students coming into the programme have taken different science subjects for their Leaving Certificate so all students are required to take introductory courses in Physics, Chemistry and Biology, along with Mathematics and Food Science: In your second year, you'll deepen your knowledge of food science. Learning will focus on understanding the scientific basis of food such as food texture, flavour and taste by examining physical, chemical and other properties of foods. You'll be introduced to the theory behind food formulation, new product development and quality control, with an emphasis on the study of how food components affect the chemical and microbiological safety of food. You'll delve deeper into food processing, investigating all the stages involved in getting food from the farm to the shop, the quality and safety regulations and laws, how processing impacts the nutritional value of food and analysis of the nutritional value of foods. A six-month work placement in Year 3 will give you an excellent opportunity to work in the industry.

Our Academic Personal Tutor initiative is designed to help you develop and demonstrate the skills and experience you need for when you graduate and move into the world of work. We will help you to access opportunities across the University and record your key achievements, so that you can clearly articulate your experiences and the skills gleaned from them, with confidence. Hervé This, among his many other accolades, is the only person to hold a doctorate in the field of molecular gastronomy. If you’ve ever watched Top Chef and wondered how they decide to use flavored fog or make tiny suspended balls of lemon or whatever crazy science-magic they come up with, this is going to be the deep dive you want to read into. Molecular Gastronomy begins by debunking myths and long-held dictums about cooking, and ends with an eye to the future and the ways that creative thought and innovation can make for new dishes we’ve never seen before. Salt Sugar Fatby Michael Moss Make the most of your time at Leeds by joining our Food Science society, where you can widen your interest in food studies and get to know people on your course outside of lectures through trips and socials such as a Summer BBQ. From Europe to Asia, the USA to Australasia, we have many University partners worldwide you can apply to, spanning across some of the most popular destinations for students.Other specialist facilities include high-performance liquid chromatography (HPLC) and gas chromatography (GC) analytical equipment used for nutrient analysis. In the Food Technology Laboratory, you’ll apply theories of physics and mathematics to gain understanding and experience in using industrial food processing equipment such as industrial retorts, ovens, blast and plate freezers, spray driers, rotary evaporators and pasteurisation equipment. Our purpose-built Sensory Panel room, equipped with PCs and sensory software, alongside rheometers and tribometers, allows you to develop skills in sensory and texture analysis, including shelf-life testing and quality control. The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. There are many options for further study in food science and you will have a large number of courses to choose from including: We typically receive a high number of applications to our courses. For applications submitted by the January UCAS deadline, UCAS asks universities to make decisions by mid-May at the latest. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.

As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Accreditation is the assurance that a university course meets the quality standards established by the profession for which it prepares its students. Throughout the course, you’ll build on these foundations, studying a range of industry-relevant topics in food processing, nutritional analysis, the chemical and microbiological safety of food and even how to develop new food products – from concept to market. A strong emphasis is placed on applied aspects of food science, and the work placement allows you to get a taste of what working in the food industry is like at an early stage in your career. Many companies that host students as part of the work-placement programme recruit those students when they graduate. Placement or Study Abroad Information Work PlacementExperience expert teaching delivered by a programme team made up of academics and researchers who specialise in a variety of food science and nutritional disciplines.