• This degree programme is about gaining the knowledge and understanding of three key areas in relation to food production and consumption.
  • Food Quality concerns the ‘fitness for purpose’ of our food in terms of appearance (e.g. colour and surface qualities, texture, flavour and odour) and how these can be improved.
  • Food Safety considers the physical, microbiological and chemical aspects of our food, which may be harmful to human health and how these can be minimised.
  • Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill health throughout all life stages.
  • This degree emphasises the inter-relationship between these areas and their equal importance in food production