Food Development and Innovation BSc (Hons) / FdSc

Previously entitled Food and Consumer Management

This degree course is accredited by the University of Birmingham.

Overview (NV)

BSc (Hons)

Course length
3 years full-time
UCAS code
DN45
Fees (Home/EU) 16/17
£8,830 per year
Fees (International) 16/17
£9,600 per year

FdSc

Course length
2 years full-time
UCAS code
DN44
Fees (Home/EU) 16/17
£8,830 per year
Fees (International) 16/17
£9,600 per year

 

This course is offered as both a BSc (Hons) and FdSc. Students studying the FdSc will have the option of progressing onto the final year of the BSc (Hons) at the end of year 2.


Overview

Food Development and Innovation has evolved from the successful and long-running Food and Consumer Management degree.

While the core values of the previous course have been retained, it has been enhanced to reflect the development of our Food Science and Innovation Suite and feedback from the industry. The course combines up-to-date technical knowledge with the practical skills required by the food industry. 

Innovation and creativity in food development is crucial if the industry is to meet the challenges posed by a diverse market and changing consumer trends. Technology is constantly evolving to meet the demands of a nutritious, safe and sustainable food supply. 

This course is designed for individuals who are seeking a management career in the food, beverage and retail industries. The food industry is diverse, consisting of small and niche businesses, blue chip manufacturers and major retailers. Additionally, this course is designed for those interested in food media and food technology education.

While analysing the industry in its broadest sense, module options allow specialisation in areas such as food product and process development, public relations and marketing. Food technology specialists undertake all aspects of product development – from concept, idea generation, formulation, optimisation, pilot trials and product evaluations through to commercialisation and launch. 

You will assess new food ingredients, identify appropriate market applications and learn how to enhance the sensory attributes of products and recipes, ensuring food delivers the consistent quality expected from manufacturers, retailers and consumers.

Why should I choose this course?

  • You will learn about food commodities, nutrition and food safety through practical application and development work.
  • You will examine current trends within the industry such as health, food availability, food security and the rise in food costs.
  • Your employability will be enhanced by the opportunity to work for a year in industry and additional work placement options.
  • You will get the chance to work in our new Science and Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities.
  • Well-developed links with industry are reflected in the design and delivery of this course. Industry-led projects and assignments have a strong industrial focus ensuring students experience real live projects.

Innovation and creativity are essential in the food, beverage and retail industries. This course will give future industry managers and leaders the knowledge and understanding to succeed at the highest level.

Pauline Lovatt - Assistant Dean, College of Food, University College Birmingham

 

Food Science & Innovation Suite 

Our new multi-million pound, state-of-the-art Food Science & Innovation Suite comprises: two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment that a student will work in after graduation.

Teaching & Assessment (NV)

Teaching & assessment

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 17 teaching contact hours made up as follows:

  • Large group lectures: 5 hours of lectures in lecture rooms
  • Smaller group teaching: 2 hours of seminars in small groups discussing the topics presented in lectures
  • Practical sessions - 6 hours of teaching in practical environments for skills development, sensory and food analytical activities and microbiology
  • Tutorials - 2 hours of tutorials, being a mixture of personal, group and academic success tutorials per week
  • Subject advice sessions - 2 hours per week across a range of topics

Individual study

In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

Assessment

Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including live project work and group assessment.

An estimated breakdown of the assessment for this course is as follows:

  • Coursework - 53%
  • Practical assessment - 32%
  • Written examinations - 15%

Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Entry Requirements (NV)

Entry requirements

Food Development and Innovation BSc (Hons)

Tariff for 2016 entry: A minimum of 240 UCAS Tariff points.

Tariff for 2017 entry: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent. Find out more about the changes to the UCAS Tariff.

Food Development and Innovation FdSc

Tariff for 2016 entry: A minimum of 140 UCAS Tariff points.

Tariff for 2017 entry: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent. Find out more about the changes to the UCAS Tariff.

Non-tariff: Non UCAS Tariff based Level 3 qualifications are also considered for entry. 

Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to UCB. To apply, you must have a minimum of 3 years’ relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education. For further details please contact Admissions.  

Find out more information on Tariff entry requirements for 2016 entry and 2017/18 entry.

EU/international students

For entry requirements for EU and international students, please visit the Country Specific Information page.

Bridging courses

Students joining the course with no culinary arts qualifications or experience can attend a short bridging course in practical skills development before year 1 starts. Additionally, all students will undertake a brief induction period prior to the first semester, focusing on academic development and orientation.  

 

UCAS Tariff calculator

For 2017/18 entry, please use our UCAS Tariff calculator (2017/18 entry).

You can use our calculator below to convert your predicted/achieved grades into UCAS Tariff points.  

If your total predicted/achieved points do not meet those outlined above or your qualification(s) do not appear on the UCAS tariff please contact the admissions directly on 0121 604 1040 or email admissions@ucb.ac.uk

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Qualification Grade Points
Total
Modules (NV)

Modules

FdSc students will study modules for years 1 and 2. Upon successful completion FdSc students will have the option of progressing onto the final year.

Year 1

Culinary Skills for Innovation Diet and Nutrition Food Industry Insights Food Science for Product Development Managing for Profit Sensory Evaluation of Food

Year 2

Commercialisation and Supply Chain Consumer Behaviour for Food Contemporary Food Communication New Food Product Development Research for Food

Optional Work Placement

Options:
Food Production Management Creative Food for the Media Food Product Reformulation Enterprise Start-up Studies

Year 3

Food Quality Management Food Retail Innovation Strategies for Food Production and Food Retail Industries
Plus one option from:

Research option

Placements (NV)

Work placement

As well as the opportunity to complete a one-year work placement within the industry at the end of your second year, you will have other work placements embedded in your course during your first two years – either as two periods of three weeks or 120 hours in total.

These work placements will provide you with the opportunity to develop all the skills, knowledge, experience and practices that you will develop on your course and relate them to the working environment to gain a sound base of industrial experience. This will be organised by our dedicated hired@UCB team.

At UCB, we understand the importance of work placements within academic study, and our employer contacts say they give preference to students with qualifications who also have experience within the field.

Employability (NV)

Employability

Upon successful completion of this course, you will be able to move into a wide variety of areas including developing new products, reformulating old ones, marketing, education or the media. 

On successful completion of this course students can pursue career paths in:

  • Quality assurance
  • Food selection and buying
  • Health promotion
  • Research and development
  • Food consultancy

Graduates have also chosen to continue their studies and undertake postgraduate level studies in subjects including education, environmental health, food sustainability and business.

hired@UCB

hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills.

Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises specialist staff with knowledge and experience of:

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Employer engagement
  • Part-time and seasonal work
  • Internships, apprenticeships and traineeships
  • Graduate schemes and alumni support
  • Unitemps – UCB's recruitment agency

Find out more about hired@UCB services.

Profiles (NV)

Student profiles

Read what our current students and alumni love about UCB and how we helped them begin their career in industry.

Darcy Laceby

Darcy Laceby

Food Development and Innovation

Read more

Sophie Ecclestone

Sophie Ecclestone

Food Development and Innovation

Read more

Ben King

Ben King

Food Development and Innovation

Read more

KIS Data (NV)
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