Food is fuel, so of course it's fundamentally important to the wellbeing of every living human being. The scientific study of food takes a multi'disciplinary approach, integrating the basic sciences (biology, chemistry and mathematics) and examining them within the context of the modern food industry. Food science is a constantly evolving industry, where companies are often looking for ways to make the food we eat safer, tastier and cheaper. The sector focuses on creating new and exciting recipes, making sure they are profitable and well'marketed and that they are safe to eat. People entering the field need to ensure everything is done legally, hygienically and efficiently.
Year 1: scientific skills; (bio) molecules; physiology and nutrition; foodology. Year 2: research methods; analytical techniques; advanced analytical techniques; food composition and analysis; safe food preparation; food microbiology. Year 3: project; social aspects of science; advanced topics in food science and technology; new product development; food control and sustainability.
|Duration & Attendance||Qualification||Tuition fees||Fee type|
- Tariff 88-96
- International Baccalaureate 24
- GCE AS-level
- SQA Higher
- GCE A-level
- SQA Advanced Higher
- GCSE/SQA Standard Grade
- OCR National Certificate (6 Units)
- OCR National Diploma (12 Units) D
- OCR National Extended Diploma (18 Units) M3
- BTEC Scottish Higher National Certificate
- BTEC Scottish Higher National Diploma
- BTEC Level 3 Subsidiary Diploma
- BTEC Level 3 Diploma DD
- BTEC Level 3 Extended Diploma MMM
- BTEC Level 3 National Certificate
Key Course Information
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Total Written: 30%
Total Coursework: 58%
Total Practical: 12%