Institution code: H12
4 years (full-time) including a one-year work placement
Harper Adams University campus (and location of work placement)
88 - 104 UCAS points
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The variety of food and drink available to us is continually increasing in its quality, diversity, and interest. This course will help you develop the skills to be at the heart of the food development process adding value to a complex and exciting food industry. You will learn about the range of ingredients available to the food industry, how these ingredients are sourced and how they react together to form some of our most familiar foodstuffs.
You will learn to develop food that can be transported through a sophisticated supply chain whilst retaining its quality for today’s discerning consumer, learn about commercialising products, being able to reconcile the conflict between adding value and the cost of a product, and the importance of a clear business strategy to support this. If you wish you will be given the opportunity to enter new product development competitions and start your own food business with the support of Harper Adams expertise to guide you.
The percentage of time spent in different learning activities for this year of study:
This is the breakdown of assessment methods for this year of study:
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Telephone: +44 (0)1952 815 000
In the third year you will have the opportunity to gain first-hand experience through the work placement. You will build on theory learned in the classroom and acquire valuable practical skills. Work placement can take place in the UK or abroad and it is usually paid. It is a good opportunity to try areas and aspects of the food industry before becoming a qualified professional.
Students will have the opportunity to develop excellent food industry knowledge in a subject area recognised by the industry for employment in a wide range of food careers both in the UK and abroad. Opportunity for regular travel is significant as many ingredients are sourced from across the globe.
Our graduates have an excellent employability rate and record, many being offered graduate jobs whilst on placement. The high level of skill and specialist knowledge makes graduates from this course uniquely prepared for food technical, auditing and processing roles.
Graduates can expect to be involved in the decisions necessary to manufacture, develop and improve food and drink products in a dynamic and fast paced environment.
Food technologists are at the centre of product design, formulation, food safety and quality assurance in the food industry.
All Food students share a common first year, studying the same modules. In your second and final years you will focus on your chosen specialism. You will study subjects such as food creativity, styling and photography, food product development and sensory evaluation, retail environment and operations as well as European food innovation and trade and consumer behaviour. You will become familiar with the scientific properties of different food elements and compositions, be able to experiment with foods to develop your understanding of how ingredients behave when processed in different ways and to design and create your own food and drink ideas for development to become confident in working creatively with food.
Learning at Higher Education level is a big step up from further education so we make sure you get lots of advice and support. Everyone learns differently and in the workplace you’ll need to work in different ways, so we make sure our courses test you in every way possible. Therefore, you will attend lectures and tutorials, undertake regular hands-on practical work in the laboratories or on the farm, sit exams, and complete coursework assignments. Guest speakers and visits to industry all support the learning. All students undertaken a major project in their final year concentrating on a topic that is of particular interest to them.
Assessment is via a balance of course work and examination. Students receive written feedback on all course work to help them improve. In addition, first year students undertake examinations in two subjects at the end of the first term to enable them to gauge how they are progressing and feedback is provided on these exams. Examples of assessments may include a group of three students present on a specific issue in food production – e.g. pesticide residues in crops / fresh produce – and how the relevant farm assurance schemes requirements effectively manages the risk to levels which remove the problem / risk from the food chain.