Essentials of Food Science (Food Science Text Series)

Product Information

Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Discovery modules are available throughout your degree, as long as you’re taking enough credits of your own subject for that year. On this course you’ll be taught by our expert academics, from lecturers through to professors. You may also be taught by industry professionals with years of experience, as well as trained postgraduate researchers, connecting you to some of the brightest minds on campus. Assessment Dr. Elizabeth Christian was an adjunct faculty member at Texas Woman’s University in Denton for 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science Department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth has two grown daughters, and currently lives in Longview, TX, with her adorable dog, Winston!

Access excellent specialist facilities including computer clusters and teaching laboratories that give you an industry-standard environment to perform experiments and conduct project work. This degree supports your learning using problem-solving approaches and teamwork to foster high-level thinking and skills which will be key at all stages of your degree and future career. Our problem-based learning approach, laboratory classes and project-based work allows you to gain first-hand experience investigating and applying material from your lectures and tutorials to real-life work situations. This ensures that, as a student, you’re actively engaged in teaching and learning and working collaboratively with your coursemates to build a sense of community where you feel valued. This approach will also equip you with in-depth knowledge, key practical skills and transferable skills that will help you secure a graduate job. This course offers you the chance to spend time abroad, usually as an extra academic year between years 2 and 3 which will extend your studies by 12 months.In previous years, students have worked at many prestigious organisations, including major retailers, manufacturers and research centres such as: This is the kind of sake that should have an ingredient label so that people can see that it's truly pure. It's a tragedy that we have it the other way around here in Japan. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. See the Academic Programme Catalogue for the complete and up-to-date content for this course. Note that the modules for all courses are subject to change from year-to-year. For complete descriptions of individual modules, see the Book of Modules.

In Year 2, your studies will be focussed on applying biological and chemical sciences to foods in multiple areas such as food analysis, food chemistry, food quaity and legislation and food microbiology. Graduates are equipped to work in a wide range of positions such as food production and management, quality assurance, food research and food product and process innovation and development. Our graduates develop careers as scientists, technologists, and innovators in food and related industries, such as the healthcare and pharmaceutical sector. Job titles of recent graduates include: customer service technologist, product development scientist, product innovation manager, quality control analyst, quality manager, regulatory technologist, research manager, stability and validation analyst, technical analyst and technical and development scientist. As a food science student at Leeds, we ensure that you benefit from a wide range of active learning activities and innovative teaching methods, including lectures, workshops, small group tutorials and practical lab work. The delivery of teaching through a mix of hands-on face-to-face activities and the use of innovative digital technologies will provide a rewarding and engaging learning experience.Food science is a multidisciplinary subject that brings together the pure science subjects of chemistry, biology, physics and nutrition to the study of nature, sustainability, properties and composition of foods and the changes they undergo during storage and processing. Make the most of your time at Leeds by joining our Food Science society, where you can widen your interest in food studies and get to know people on your course outside of lectures through trips and socials such as a Summer BBQ.