The course aims to provide you with the opportunity to develop a sound scientific and technical knowledge of food and nutritional sciences. We will encourage you to develop your understanding of the practical side of applied food science and nutrition, examining the nature of raw food materials across the food chain, their transformation into products and the effects of these processed products on our health and wellbeing. Food and drink production is one of the largest global industries, and as it continues to increase in size, complexity, importance and public profile, so too does the need for food scientists to oversee the production, quality and regulation of food. Food scientists are integral to ensuring that food remains nutritious and safe, in order to facilitate healthy eating. Focused on food production, new product design, food analysis, and food safety, our course provides an opportunity to develop an understanding of the complex commercial nature of the food industry, as well as the interactions between food composition, metabolism, diet, health, and consumer science. You'll be taught by experts in food, biological sciences, nutrition, and public health. According to the DLHE survey 2016/17, 95% of our students go on to work or study 6 months after finishing and 90% are in a professional or managerial role. (This data relates to the previous iteration of this course which was called Food and Nutrition BSc (Hons).