麻豆原创

As the population grows, we need to find ways to make better use of our resources to produce nutritious, healthy foods. On this accredited course, you'll combine nutritional science with food science. Our course builds your knowledge in food, nutrition and physiology to explain the connection between diet and health. You will: - Understand the impact of food processing on nutritional value and food quality - Develop the latest nutritional knowledge from academics working on international research - Build skills in sensory evaluation and product development - Use our specialist labs and work on real-life research projects You'll learn how to apply science to create sustainable, nutritious, safe food. Using our specialist food facilities you'll investigate the properties of foods: - Food processing facility - learn about different technologies and engineering - Quality control lab - use equipment to assess product and process quality - Teaching lab - learn about the role of microbiology in food safety and production - Flavour lab - use our world class lab to understand flavour chemistry - Sensory science centre - test consumer preferences and use techniques to understand how we perceive flavour We have strong links with industry, which means that you'll get plenty of exposure to food companies. In the third year, you'll develop a new food product and present this to industry guests and even have the opportunity to enter Ecotrophelia, a European food innovation student competition. Throughout your degree you have the opportunity to choose from a range of additional options. You can apply to do these when you get here: - Industry placement - you can add a year in industry between years two and three - Computer Science year - use algorithms to analyse complex data and apply this to your course

School of Biosciences