Food science is the study of the quality, safety and nutritional purposes of foods. This course aims to give you the scientific skills and knowledge base needed to understand food processes and meet society's demands for safe and sustainable food products. The University of Reading is a world authority on human nutrition, food chemistry, chemical engineering, and microbiology and food law. Our staff is actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector. You will study the fundamental science behind food and nutrition, the processes involved in production, and human physiology. You will also gain experience of using key technical skills through sensory evaluation, laboratory-based practical’s and work in our pilot-scale food processing plant. Graduates of this course are recognised as professional food scientists by the Institute of Food Science and Technology. Additionally, their final year projects are often finalists in the National Science, Engineering and Technology awards. Food is Europe's largest and most buoyant industry, and there is a constant demand for graduates with knowledge of technical skills and ways to tackle the latest consumer issues.  As a graduate of this course, you will be recognised as a professional food scientist by the Institute of Food Science and Technology. You can embark on a career within the food industry or a related sector, working for companies such as Kraft, Mars, Marks & Spencer, and GlaxoSmithKline.  Additionally, you may decide to move into other areas, such as teaching, accountancy and environmental health. You will also be well-placed to move on to further study.