Food Science

Food science is the application of chemistry, biology, and engineering principles to the study of food: what it is made of, how it behaves, how it can be preserved and processed, and how it can be made safe, nutritious, and enjoyable at scale. It is a discipline that sits at the intersection of pure science and applied industry, and its importance is only growing as global populations increase, food systems come under pressure, and consumers become more demanding about the safety, sustainability, and quality of what they eat.

This programme at the University of Reading includes a foundation year, which provides additional preparatory support in the sciences before the main degree begins, making it accessible to students who have not followed a conventional science pathway. It also includes a sandwich year and a work placement, giving you direct experience of working in the food industry before you complete your studies. With a typical tariff of 120 points, the programme welcomes students with scientific curiosity and interest in food rather than requiring the highest prior attainment.

Reading has one of the UK's strongest food science departments, with research connections to the food industry and a long track record of producing graduates who go directly into relevant roles.

You will study the chemistry of food components including proteins, fats, carbohydrates, and micronutrients, alongside food microbiology, food safety and hygiene legislation, processing technologies, product development, and sensory science. The sandwich and placement years give you the opportunity to apply this knowledge in real food businesses, whether in production, quality assurance, research and development, or regulatory functions.

Graduates from food science programmes move into careers in the food and drink industry across product development, quality management, food safety, regulatory affairs, nutrition, and technical management. Research roles in both industry and academia are also common, and some graduates move into consultancy or public health roles related to food policy and nutrition. The global food industry is large and diverse, giving food science graduates broad career options across many sectors and countries.