Food Science and Innovation BSc

Why study Food Science and Innovation at Chester?

The programme will combine food science, technology and nutrition with the objective of creating innovative food products whilst ensuring that they are safe, wholesome and nutritious. This will also help address future issues such as, prevention and treatment of chronic disease, malnutrition, resource depletion and food fraud. New product development (NPD) is a key element, whilst industry relevant areas such as communication, entrepreneurship, team and project management are embedded in the programme.

The programme is of benefit to individuals looking to pursue careers in the many areas of the food supply chain.  It will be of particular benefit to individuals with an interest in areas such as new product development, food processing and manufacturing and the food service industries. It will help participants advance career prospects, inspire creativity and innovation, enable them to network with peers and collaborate with industry leaders.     


The BSc in Food Science and Innovation is unique and the first course of its type to integrate the key elements required addressing the future needs of industry and the global population. It is built upon a programme of research and development that has been developed at the University to support the Food and Drink sector industries.

This will significantly enhance the development of skills necessary for a career in the food and drink sector. 


Students are taught at Reaseheath College during the first year. You will then be taught at the University of Chester during your second and third years.

Programme Structure:

The programme will be fully modular with credit accumulation and transfer. This will allow students to achieve a range of intermediate qualifications, as well as the full BSc, which will include specialist Professional Certificates; Diploma of Higher Education or Foundation Degree. Credit for prior learning or industrial experience can also be awarded. The blended learning approach offers flexibility, employer relevant training whilst minimising time away from the work place.  Other features include an Employer Mentor Scheme (for CPD or academic credit). Designed with the support of food industry partners, both full time and part-time/blended learning options will be available. Students will be supported with a mixture of work place mentors, on-line support materials and university tutors. Industrial and practical ‘hands-on’ training will be embedded into all elements of the programme.

Year 1 (Level 4):

  • Data Handling and Project Design
  • Food Materials
  • Food Safety in Manufacturing
  • Food Science and Composition
  • Food Preservation
  • Nutrition and Food Labelling

All Level 4 modules will be delivered at Reaseheath College

Year 2 (Level 5):

  • Diet and Food Choice
  • Human Nutrition
  • New Product Development
  • Food Processing
  • Food Policy and Marketing
  • Food Analysis
  • Principles of Food Packaging Technology
  • Work Based Learning or Experiential Learning

Year 3 (Level 6):

  • Sensory Analysis
  • Key Concepts in Food and Nutrition Sciences (XN6126)
  • Business Innovation and Entrepreneurship
  • Food Safety, Quality and Integrity
  • Food Nanotechnology
  • Food Reformulation and Substitution
  • Functional and Bioactive Foods
  • New Developments in Packaging Technology
  • Project Dissertation

Optional inclusion of up to 24 months' funded work experience with a European partner institute or industry.


The graduate will epitomise professionalism, scientific and technical expertise, combined with an understanding of the global food supply chain issues. They will be capable of developing products suitable for a global market and have skills in business innovation and entrepreneurship.

Food Science and Innovation BSc

Duration: 3 - 6 years

Study options: Delivery at Provider Premises, Full Time, Part Time

BSc (Hons)

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