BSc (Hons) Food Science

The Food Science degree provides a high quality, innovative, flexible and dynamic education which exposes you to current developments in food sciences in both academic and industrial settings.

The degree blends academic learning with practical skills and industrial work-based learning, developing the next generation of food scientists.

The Food Science degree at GCU was the first in Scotland to be accredited by the Institute of Food Science and Technology (IFST). The course links with the Glasgow School for Business and Society to offer core and optional business modules to increase business acumen.

Developing, safe, healthy, nutritious, sustainable food has never been more important, and a food science degree opens the door to a diverse industry and a myriad of opportunities.

Graduate opportunities

In a global context, there is an increasing demand for highly-trained graduates in food science and technology. The food industry is the fastest-growing manufacturing industry in the UK with over 27,000 new opportunities for skilled graduates forecast by the Food and Drink Federation in the next 10 years.

Students from the GCU Food Science course are highly regarded and sought after by the food industry. All graduates undertake a full trimester in industry on a workplace and there are opportunities to study abroad where you can spend a trimester with our partners in the University of Applied Sciences in Amsterdam developing food concepts for Europe.

All students can become members of our professional body IFST. Further studies include Masters and PhD.

Year 1

Biological Chemistry, Core Skills in Biosciences 1, Human Physiology

Year 2

Core Skills in Biosciences 2, Fundamental Cell Biology, Introduction to Microbiology, Project Management and Risk, Practical Skills in Biomolecular Sciences

Year 3

Analysis of Food, Biotechnology, Molecular Diagnostics, Food Commodities and Sustainability, Food Science, Nutrition and Public Health *, Operations Management*.

Year 4

Quality Systems in Food Manufacture, Placement Undergraduate, Project and Workshop, Food Toxicology*, Managing Sustainable Business Excellence*

*optional modules

The tuition fees you pay are mostly determined by your fee status. What is my student fee status?

Annual full-time tuition fees

Home: £1,820*
RUK: £9,250**
International: £13,000

*Scottish student tuition fees are subject to confirmation by the Scottish Government and may change once confirmed.
**Students from the Rest of the UK (RUK) will pay no more than £27,750 towards the total fees of a three or four-year degree.

Fees are subject to change and published here for guidance only.

Additional costs

As a student at the University, there are additional fees and costs which may or may not apply to you, but that you should be aware of.

View additional costs


We provide high-quality education for a fair price; as the University for the Common Good, we are committed to offering accessible higher education for talented students by keeping our tuition fees low and providing a generous scholarship package of over £2 million per year.

View undergraduate scholarships at GCU.

Study Options

  • 2022/23


Mode of study


Start date



BSc (Hons)
Full Time
4 Years
Sep 2022
GCU Glasgow
Award Mode of study Duration Start date Location UCAS  
BSc (Hons) Full Time 4 Years Sep 2022 GCU Glasgow Enquire Apply
Year 1

Scottish Higher:
Standard entry requirement: 
BBBB: Two science subjects (such as Biology, Human Biology, Chemistry, Health and Food Technology, Physics, Maths, Psychology) and one essay-based subject such as English, History or Modern Studies plus Maths/English/Biology or Human Biology at Int. 2/Nat 5 B
Minimum entry requirement: BBCC: Two science subjects (such as Biology/Human Biology, Chemistry, Health and Food Technology, Physics, Maths, Psychology) and one essay-based subject such as English, History or Modern Studies plus Maths/English/Biology or Human Biology at Int. 2/Nat 5 B

Minimum entry requirements are for widening access students only. If you are from a group that is not currently well-represented in higher education you may qualify as a widening access student. This includes living in a target postcode area, attending a target school or college, attending SWAP, are care-experienced or provide care for someone else, have refugee status or are an asylum seeker.

A level: BBC (incl Chemistry) GCSE: B/6 (Biology, Double Science,
English and Maths)
ILC Higher: H2 H2 H3 H3 (incl Chemistry, English/essay-based subject and one other Science) O2: (Maths and Biology)
IB Diploma: 28 points (incl HL Chemistry) SL: 5 (Biology)
BTEC: DMM Ext Dip (incl Chemistry and Biology) GCSE: BB (Double Science, English and Maths)
SWAP: Science - BBB
College HNC: Relevant subject - graded unit B (incl sufficient coverage of Chemistry)

Year 2

A level: ABB (incl Chemistry, Biology and Maths) GCSE:
B/6 (English)
IB Diploma: 32 points (incl HL Chemistry and Biology) plus SL Maths AT 6 and SL English
College HNC: 15 credit HNC in relevant subject - graded unit B (incl Genetics and DNA Structure/Physiology unit)

Year 3

College HND: Relevant subject - graded units AB (incl Genetics and DNA Structure/Physiology)

All entry requirements listed here should be used as a guide and represent the minimum required to be considered for entry. Applicants who are made a conditional offer of a place may be asked to achieve more than is stated.

Additional information

Modern Apprenticeships

If you have completed a Modern Apprenticeship at SCQF level 6 in a relevant discipline this would be equivalent to two highers at B.

Relevant experience (RPL)

GCU’s flexible entry policies exist to allow relevant work experience and prior learning to be considered towards standard entry or advanced entry into a course. If you have three to five years of relevant work experience, you can apply for the degree that interests you and get in touch with our admissions team about your application and your eligibility for Recognition of Prior Learning.

International pathways

This is the only Institute of Food Science and Technology (IFST)- approved Food Bioscience programme in Scotland; it satisfies the educational requirements for membership of the Institute. 

It is also approved by the Royal Environment Health Institute for Scotland (REHIS) to meet the pre-registration academic standard for the Scottish Food Safety Officers' Registration Board.

We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.

Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.

A blended learning approach is adopted in all modules with lectures and seminars and laboratory practicals augmented by tutorial sessions facilitating direct knowledge transfer and the GCU Virtual Learning Environment (GCU Learn) providing a dedicated website which hosts course and lecture materials, web links to online resources, directed reading and announcements as well as discussion forums designed to help students build their knowledge and regularly engage with the syllabus.

Lectures introduce key theoretical principles, laboratory practicals give hands-on experience and develop analytical skills alongside data generation, management and interpretation and tutorials allow for discussion in smaller groups.

Your learning is further enhanced through guest lectures from industry experts on specific areas of business practice and further enriched by onsite visits.

You will be empowered to take responsibility for directing your learning by developing project work and completing reading tasks independently for further discussion in class.

You will also be encouraged to engage with IFST events such as the Careers Launch Pad, Young Scientist Competition and Food Matters Live. Additionally, the Food Science team run a food group where all years comes together informally to discuss current food science related issues.