Would you like to learn how to create appetising food products and dishes through scientific understanding and the application of culinary skills? This course will prepare you for a career as a development chef or food product developer, as well as for other roles in the manufacturing, retail and related food industries.

This course is a joint degree offered by the School of Culinary Arts and Food Technology and the School of Food Science and Environmental Health.

Culinary science is a rapidly growing discipline. The food industry needs to satisfy the demands of consumers requiring value-added, high-quality, tasty food. The first two years of the course will provide you with practical skills in kitchens, food science and nutrition in our labs. The kitchen skills focus on professional cookery, whereas science focuses on food research and experimentation. Years 3 and 4 focus on the everyday needs of a dynamic concept/development chef. Overall, you’ll gain skills and knowledge in the sciences and culinary arts which will be applied during two specific work placements. You will engage in a food product development research project which will involve creating a product in an industrial kitchen and analysing its properties in a range of specialist laboratories.