Level 1: Food biochemistry and structure; food business, management and marketing; food microbiology; quantitative methods and information technology; science for food technologists; the food industry and professional studies; optional work placement. Level 2: business and operations management; food composition and nutrition; food manufacture; food processing systems; product innovation; research and development: methodology and problem solving; work placement. Level 3: advanced food manufacture 1; food industry studies; food technology project; management of quality systems; plus 1 from: advanced food manufacture 2; food nutrition and innovation; packaging and waste minimisation.
Other courses at College of Agriculture, Food and Rural Enterprise