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Food Science is a multidisciplinary subject involving the application of sciences such as chemistry and biology to the study of food.Studying a broad-based curriculum, you will gain an understanding of the raw materials that will become food, how these interact, and how food science can have dramatic implications for human health and disease. Food safety also forms a key component of the programme. You have only to open a newspaper and read about the latest food safety scare to appreciate how food can be a major source of disease-causing chemicals and micro-organisms.
A-level Overall: BBB, Required subjects: Biology and Chemistry, or Biology/Chemistry at grade B and one of: Physics, Sport Studies, Physical Education, Mathematics, Statistics, Psychology, Geography, Environmental Science, or Food Technology, Home Economics or Nutrition and Food Science, IELTS of 6.5 overall with 6.0 in each band. International Baccalaureate Overall: 32, Required subjects: HL5/SL6 in Biology or Chemistry and a second science or Mathematics. Minimum percentage required (12 standard or HSC) 70%.
Clinical DieteticsFood and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeRelated Health Professionals
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University of Surrey
