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.
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.
All new students studying a full-time, undergraduate or PGCE course, paying fees at the maximum rate (£9,250), and with a student status of Home, EU or Channel Isles are eligible to receive £300 per year via the Kick-Start Scheme. To find out more about how these funds can support your studies and your future career, and to find out if you are eligible for an additional £500 per year, visit Kick-Start FAQs.
Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day.
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.
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
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
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 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.
Food Development and Innovation BSc (Hons)
Tariff: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent BTEC qualifications.
Food Development and Innovation FdSc
Tariff: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent BTEC qualifications.
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 2019/20 entry.
For entry requirements for EU and international students, please visit the Country Specific Information page.
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
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 firstname.lastname@example.org.
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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.
Optional Work Placement
Plus one option from:
The modules listed on the website for this course are regularly reviewed to ensure they are up-to-date and informed by industry as well as the latest teaching methods. Unless otherwise stated,
the modules listed above for this course are for students starting in the academic year 2019/20. On occasion, we may need to make unexpected changes to modules and if this occurs,
we will contact all offer holders as soon as possible.
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.
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 is our 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, the hired@UCB team comprises specialist and qualified staff with knowledge and experience of:
- Careers advice and guidance
- Placements, work experience and volunteering
- Employer engagement
- Part-time and seasonal work
- Internships and apprenticeships
- Graduate schemes and alumni support
- Unitemps – UCB's recruitment agency
Find out more about hired@UCB services.
Read what our current students and alumni love about UCB and how we helped them begin their career in industry.
Food Development and Innovation
Food Development and Innovation
Food Development and Innovation