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Food and Consumer Science
BSc (Hons)

Choose an accredited Food and Consumer Science degree that offers specialist work experience through industry placements. Learn in £3.5million, state-of-the-art facilities at Scotland’s top modern university.

Course detail

Start Date

September

Duration

4 years (full-time) or 3 years (accelerated)

Degree Classification

BSc (Hons)

UCAS Code

DN69

Why Study Abertay's BSc (Hons) in Food and Consumer Science?

Are you fascinated by food and what drives our everyday food choices? Study in our £3.5m state-of-the-art laboratory facilities to learn about the relationships between food and the consumer, and discover how socioeconomic, legal, technical, ethical or environmental factors shape food supply and food choice. 

This degree is vocationally relevant and blends academic learning with practical skills honed in the state-of-the-art pilot plant and consumer science laboratories at Abertay.  You’ll learn practical skills alongside leading-edge experts to help you uncover:

  • The nutritional requirements of a person throughout their lifespan
  • What drives consumer food choices
  • What are the quality and safety requirements for manufacturing foods
  • How to innovate and make healthy delicious foods ensuring they’re safe to eat
  • How to improve products and processes to make the food industry more efficient and sustainable

The food industry is the fastest growing manufacturing sector in the UK. Over the next 10 years, the Food and Drink Federation Scotland has forecasted 27,000 new job opportunities for highly skilled professionals who are capable of improving products and processes to make the industry more efficient and sustainable.

Your Journey Starts Here

Learn how to make and test foods, explore sensory science, uncover the principles of nutrition, and use cutting-edge technology in our state-of-the-art facilities. If food is your passion, this is the programme for you. 

Entry Requirements

Please note:  All applicants must have a pass in Maths and English - National 5 grade C or GCSE grade C/4 or equivalent.  Lifeskill Maths not accepted in lieu of Maths.

Please visit our Entry from College pages for suitable College courses.

Qualification Type Grade Requirements Essential Subjects
Higher BBBB
A-Level CCC
Irish Highers H3H3H3H3
International Baccalaureate 28 Points
BTEC Extended Diploma MMM Applied Science, Applied Science (Medical Science), Business, Enterprise & Entrepreneurship, Environmental Sustainability, Health & Social Care, Hospitality, Sport, Travel & Tourism
AHEAD Successful completion of the relevant stream of our AHEAD programme
SWAP Access BBB Access to (one of the following): University Study, Life Sciences, Health & Life Sciences, Science, Biological Sciences, Biological & Biomedical Sciences
Qualification Type Grade Requirements Essential Subjects
Advanced Higher BBB To include Health and Food Technology or Home Economics and Biology or Chemistry
A-Level BBB To include Home Economics or Food Studies and Biology or Chemistry
BTEC Extended Diploma DDD Hospitality
HNC/HND - Our Entry from College pages list approved HNC/HND courses
Qualification Grade Requirements Essential Subjects
HND - Our Entry from College pages list approved HND courses

Not sure if you're eligible for entry?

If you have the potential and motivation to study at university, regardless of your background or personal circumstances, we welcome your application.

We understand some people have faced extra challenges before applying to university, which is why we consider the background in which your academic grades have been achieved when making an offer.

If you expect to receive passes in three Scottish Highers (grades A-C) and have either ...

  • been in care
  • participated in a targeted aspiration-raising programme such as LIFT OFF, LEAPS, FOCUS West, or Aspire North
  • no family background of going to university
  • attended a school or lived in an area where not many people go to university

... we encourage you to submit an application.

Information for International Applicants

Please provide certified proof of your English language level. Our accredited International English Foundation Course can help. To further enhance your academic English, Intensive English for Academic Purposes can help you achieve your potential.

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English Language Requirements

Explore English language requirements for entry to Abertay University.

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English Language Courses

Discover the range of English language courses on offer at Abertay University.

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Visa Information

Learn more about visa requirements for studying at Abertay University.

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About Your Modules

The module information shown here describes the modules our students are taking this year. The modules do change over time to keep our programmes up-to-date and relevant. This means the exact modules you take could be different. If you receive an offer to study with us, you will receive a Programme Information document that sets out exactly which modules you can expect to take as part of your Abertay University degree programme.

Please note: As well as Key Modules outlined below, you may also be required to choose Elective Modules. 

Key Modules (2017/18)

Fundamentals of Nutrition (FOD101)

Provides an understanding of the physiological and metabolic basis for dietary requirements, as well as the role of nutrients in the body. Module content includes: nutrients and nourishment; nutritional guidelines; nutritional assessment methods; macronutrients and micronutrients; metabolic endocrinology; physiology of the digestive system.

Biology 1: Biology Principles and Practice (LSC101)

A broad introduction to the theory and practice of biology. Module content includes: the principles of cell biology; an overview of the major forms of life and their taxonomic relationships; introductory microbiology; basic laboratory techniques; health and safety in the laboratory; data handling and numeracy skills for laboratory work.

Properties of Food (FOD104)

An understanding of physicochemical characteristics and functionalities of macronutrients (carbohydrates, proteins and lipids) and micronutrients (vitamins and minerals) and their changes during freezing, cooking and processing. Also includes the functionalities and applications of commonly used food additives and develops basic chemistry laboratory and scientific writing skills.

Nutrition and the Consumer (FOD105)

An investigation of food behaviour and an examination of individual and global food choice models to provide students with an understanding of the influences on eating habits and consumption patterns. Module content includes: physiological vs psychological differences in food choice; food choices from a global perspective; food fashion and trends.

Safe Food Handling (FOD106)

Provides students with an understanding of different food commodities, food quality and safety which enables them to develop basic kitchen and microbiology lab skills.

Food Design and Promotion (FOD203)

A practical based module in which students develop an understanding of the functionality of food ingredients and develop food handling skills and apply them in the design and promotion of multi component food recipes.

Nutrition through the Lifespan (FOD205)

Provides an understanding of life-cycle nutritional needs, the importance of suitable food choices to meet these needs and the potential influence of early diet and food choice on health throughout the lifespan.

Law (LAW251)

An examination of the fundamental principles of law and the legal framework in Scotland and the UK. Module content includes: legal systems; contract; delict; employment law and business organisations; food law; criminal law.

Food Characterisation (FOD204)

An introduction to the techniques required to test food using analytical, physico-chemical and sensory analysis techniques.

Public Health Nutrition and Health Promotion 1 (FOD201)

An overview of the concepts of public health, development of public health policy and key public health issues. It will also provide the fundamentals of epidemiology. Module content includes: food and nutrition policy; health policy and public health; policy implementation.

Quality And Safety Management Systems (FOD306)

Provides an understanding of the issues related to the management of food safety and quality systems in food environments, throughout the food supply chain. Module content includes: contamination of food and its prevention; safety management; legislation and other requirements.

Food Processing (FOD303)

An introduction to the basic unit operations and food processing technologies used in the food and drink manufacturing industry.

Professional Development For Placement (FOD301)

Prepares students for a placement opportunity and supports the development of realistic expectations for the individual placement in order to maximise the benefits of the placement.

Placement for FNH/FCS (FOD302)

Students are provided with a 10 week unpaid work placement that provides practical experience of the world of work in food and consumer studies. This gives an opportunity to develop useful employability and interpersonal skills.

New Product Development 1 (FOD403)

A project based module where qualitative and quantitative techniques are applied to develop innovative food concepts and a supportive business plan. Module content includes: new product development theory and practice; consumer research; business plan; food ingredients.

Current Topics in Food (FOD405)

Develops the awareness on the contemporary national and global issues around food, consumer science and nutrition, and strategies taken to address these challenges.

Project Research Methods (2) (FOD407)

Provides students with the statistical and management skills required to pursue a detailed investigation of a research topic. Module content includes: research project management; research project development; experimental design and statistics.

New Product Development 2 (FOD404)

Students are provided with the skills needed for conducting development projects in the food industry. They will develop and design a product formulation and production process for a defined food product concept, and produce and market it at pilot scale.

Honours Project (2) (FOD408)

Develops the ability to apply intellectual, organisational and communication skills within a specified area of study to enhance the capacity for independent thought, innovation and critical analysis of original and published data.

How the Course Works

Please note: the two-year common core programme allows you to keep your options open and transfer between BSc (Hons) Food and Consumer Science and BSc (Hons) Food, Nutrition and Health at the end of year 2, in line with your career aspirations. This programme also prepares you for careers in home economics.

Accredited by the Institute of Food Science and Technology (IFST), this programme provides you with specialist work experience through industry placements as well as an honours project linked to cutting edge topics of interest and your chosen career path.

Learning and Assessment 

You’ll be assessed through a combination of coursework, class tests, online assessments, exam presentations, vivas (an examination in which you answer questions in speech rather than writing) and projects.

You will have an opportunity to gain real life experience through a 10 week-long placement in year 3, giving you the opportunity to put your academic learning into practice.

For more information on the course content, please download the Programme Information - BSc (Honours) Food and Consumer Science

Accreditation

Accelerated Degree

If you’re keen to undertake the accelerated degree, you’ll complete the first two years of the degree programme alongside those students following the non-accelerated route.

Acceleration starts in May at the end of second year. The table below illustrates the difference between the two routes.

Academic Year Term Accelerated Route Non-Accelerated Route
Year 1 Term 1 (Sept-Dec) Term 1 Term 1
Year 1 Term 2 (Jan-May) Term 2 Term 2
Year 1 Term 3 (May-Aug) - -
Year 2 Term 1 (Sept-Dec) Term 3 Term 3
Year 2 Term 2 (Jan-May) Term 4 Term 4
Year 2 Term 3 (May-Aug) Term 5 -
Year 3 Term 1 (Sept-Dec) Term 6 Term 5
Year 3 Term 2 (Jan-May) Term 7 Term 6
Year 3 Term 3 (May-Aug) Term 8 (Honours degree completed) -
Year 4 Term 1 (Sept-Dec) - Term 7
Year 4 Term 2 (Jan-May) - Term 8 (Honours degree completed)
Year 4 Term 3 (May-Aug) - -

Programme Fees for 2018

Scottish & EU students

£1,820

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

English, Welsh & Northern Irish Students

£9,250

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

International Students

£13,800

Fees shown are payable annually and may be subject to increase each year.

Please see our Undergraduate Fees and Funding page for further details. 

Additional Costs

Students are required to purchase two lab coats (one for use in the labs and one for use in the kitchens), and to make a one-off contribution of £50 to the cost of ingredients.

Scholarships

Rest of UK Abertay Scholarship - £2,300 per year for four years

This scholarship is intended to support students from England, Wales and Northern Ireland to study at Abertay. Scholarship is paid directly into your bank account in two instalments each year to support you with living and travel costs. No application necessary.

International Abertay Scholarship - £2,300 per year for four years

This scholarship is intended to support students from international countries (outside of the EU) to study at Abertay. Scholarship is paid directly into your bank account in two instalments each year to support you with living and travel costs. No application necessary.

In addition, we offer a range of corporate/philanthropic scholarships shown below, which are available to all students to support your studies with us. 

The Lothian Family

A £5,000 award for undergraduate students with financial or social difficulties which may prevent them from studying at Abertay.

The Robert Reid Bursary

Two £500 awards for students who have overcome challenges to attend university.

Careers

If you have a passion for food innovation, new product development, food science or food technology, food promotion and consumer advice, food quality and assurance, food safety or home economics teaching, this Food and Consumer Science programme could be your passport to success.

Your career prospects will be enhanced by your relevant work experience placement and projects linked to health and nutrition, food quality and safety or new product development.

Trained to maximise your own potential, either contributing to teamwork, or leading a team, you’ll be confident in presenting to audiences of all professional levels – a combination of skills that are highly sought-after by employers in the food sector.

 

Female using knife and chopping board to prepare food

Choose Your Path

Many of our graduates have gone on to secure roles in areas such as:

  • New Product Development
  • Technical Manager
  • Food Safety Manager
  • Quality or Assurance Managers
  • Hygiene Officer
  • Consumer advice
  • Home Economics teaching

In addition, this programme meets the General Teaching Council requirements as a pre-requisite degree for Home Economics teaching.

Unistats

Unistats collates comparable information in areas students have identified as important in making decisions about what and where to study. The core information it contains is called the Unistats dataset (formerly the Key Information Set (KIS)).

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Linzi Brechin

The job where Christmas comes in July - Linzi works as an Assistant Editor of th...

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A picture of Samuel Ceolin wearing a hairnet and apron at Scott Brothers Butcher

Samuel Ceolin

BSc (Hons) Food and Consumer Sciences, 2016

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Madison House

BSc (Hons) Food Product Design, 2015

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Rebecca Fitchet

BSc (Hons) Food and Consumer Sciences, 2013

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Programme Leader - Food and Consumer Science

Dr Alberto Fiore

Dr Alberto Fiore

School of Science, Engineering and Technology | Senior Lecturer

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