Abertay University’s high quality labs and close links to the food industry have been recognised by the Institute of Food Science and Technology as part of the reaccreditation of the BSc (Hons) Food and Consumer Science programme.
The IFST is the UK’s industry body for those working and educating in food science and technology.
During the reaccreditation process assessors noted the programme provided students with a solid education in food science and praised its links to the food industry.
The IFST also noted our facilities, highlighting our industrial food services kitchens as well as our New Product Development (NPD) Laboratories.
It comes as Abertay University was named the top university in Scotland for Nutrition and Food Science by the Guardian University Guide and our Nutrition and Food Science courses were named in the UK top 10 by the Times and Sunday Times Good University Guide.
New Product Development is a fundamental part of the Food and Consumer Science programme and students are encouraged to create products that benefit society by reducing waste and meeting specific needs of different food markets.
In recent years students have worked on an array of eye catching projects, including creating high protein ‘bug biscuits’ from crickets, and a chocolate product that aimed to combat the symptoms of Premenstrual Syndrome (PMS).
As part of wider research work, the University has also worked on innovative projects that have been launched commercially, including the world’s first climate positive gin made from the humble garden pea, new packaging that keep Upper Dysart’s Larder’s mash products shelf stable for longer, and our Transform Net-Zero project sponsored by EU ERDF and Scottish Enterprise, where we work closely with Food and Drink businesses to help guide them to Net-Zero.
Our state-of-the-art Consumer Testing Laboratory allows students to test their products on consumers before they are graded by module leaders, and allow us to make consumer ready products which will appeal to the palate.
Local industry partners also regularly utilise these facilities before they take a new product to market.
Dr Jon Wilkin, Senior Lecturer said: “We’re delighted the IFST has recognised the quality of our facilities and teaching by reaccrediting our BSc (Hons) Food and Consumer Science programme.
“We pride ourselves on ensuring our students are ready for the world of work by helping them develop sought-after skills as well as the ability to think outside the box to create new products.
“We’d like to thank the IFST for their positive feedback on the course and look forward to strengthening our relationship going forward.”