Engineering courses

About Food Science And Engineering Bsc (hons) in Teesside University

This is the ideal launch pad if you have an interest in a career as a food scientist, food technologist or food engineer.

You can complete an optional work placement year as part of this degree course at no extra cost.

As the world population increases, food technologists are challenged with developing innovative applications in agricultural technology, biotechnology and processing of raw food materials, as well as understanding the link between food, nutrition and health.

The work is varied, stimulating, challenging and offers excellent career prospects. Currently over one million people are employed in the UK food industry, which is worth around £75bn to the gross national product. Almost every food item you see in the supermarket will have had some input from a food scientist, food technologist or food engineer during its development. With an in-depth knowledge of agricultural food production, the raw food materials and how these can be handled, processed and packaged, such professionals ensure that the food offered to consumers is safe, nutritional and meets legal health and safety standards. As well as requiring technical skills, their work may include business development, marketing and management.

For entry onto Year 1:
India Standard XII – 65% minimum from all state boards.
Diploma from the State Board of Technical Education with 60% minimum (including MEng)
Holders of the International Baccalaureate Diploma with 28 points or more will be considered for direct admission to Bachelor degree courses

Advanced entry to undergraduate:

You may be eligible to enter Year 2 of a degree programme if you have a three or four-year diploma
Decided on a case-by-case basis – your course must closely match our own curricula

Teesside University Highlights 

Teesside University The Average Tuition Fees And Other Expenses

The living expenses may sum up to £1,015/month, which includes accommodation, food and other essentialities.

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