We are in the process of finalising our postgraduate taught courses for 2026/27 entry. In the meantime, you can view our 2025/26 courses.
We all need food to survive: it's a product that will be forever in demand. So it's not surprising that the sector is Europe's largest and most buoyant industry.
Featuring regularly in the national media, food is often found at the centre of debates on such areas as human health and disease, global shortages and surpluses, consumer demand, the rights and wrongs of genetic modification, and food quality and nutrition. Through studying one of our courses in food and nutritional sciences or food business and marketing, you can explore these issues and prepare yourself for an exciting and relevant career.
The University of Reading is a world authority on food chemistry, chemical engineering, microbiology, food law, and human nutrition.
Our staff across departments are actively engaged in world-class research and will tailor their teaching to reflect changing trends and emerging technologies within the sector.
In the Department of Food and Nutritional Sciences, you will have access to one of the largest ranges of dedicated food teaching facilities in a UK university. These include a large pilot plant containing processing equipment for food product development work, advanced taste panel facilities, and specialist laboratories for assessing human gut microflora.
In the Department of Agri-Food Economics and Marketing – home to our food business and marketing degree – you’ll benefit from staff expertise in food consumer behaviour. Staff will help you get to grips with the challenges of sustainable food system transformation from farm to fork, while developing strong entrepreneurial and digital skills for the food industry.
Graduates from many of our food and nutritional sciences degrees will be recognised as professional food scientists or food technologists by the Institute of Food Science and Technology.
Our food business and marketing degrees are accredited by the Chartered Institute of Marketing, enabling graduates to receive exemptions from all but one module of the Certificate in Professional Marketing or Certificate in Professional Digital Marketing qualification, or exemptions from all but two CIM modules for the Diploma in Professional Marketing qualification or Diploma in Professional Digital Marketing.
Graduates from our nutrition courses will also be eligible to apply to become a Registered Associate Nutritionist with the Association for Nutrition via the direct entry pathway, providing a clear and respected marker of your status as a nutrition professional.
The University of Reading ranks 1st for graduate salary for Agriculture, Food and related studies after five years.*
Our selection of courses enables you to pursue your interests within the food sector, whether you are keen to study it from a technological, nutritional, or business angle.
*Based on The Telegraph, August 2024, analysis of DfE data on the earnings of first degree graduates after five years from English Higher Education Institutions.
Full Time: 3 Years
BSc Food Science with Industrial Training
Full Time: 4 Years
BSc Food Science with Foundation
Full Time: 4 Years
BSc Food Science with International Foundation Year - September Entry
Full Time: 4 Years
BSc Food Business and Marketing with International Foundation Year - September Entry
Full Time: 4 Years
BSc Food Business and Marketing with International Foundation Year - January entry
Full Time: 4 Years
BSc Food Technology with Bioprocessing
Full Time: 3 Years
BSc Food Technology with Bioprocessing with Industrial Training
Full Time: 4 Years
BSc Food Business and Marketing
Full Time: 3 Years
BSc Food Business and Marketing with Placement Year
Full Time: 4 Years
BSc Food Business and Marketing with Foundation Year
Full Time: 4 Years
Full Time: 3 Years
BSc Nutrition with Professional Training
Full Time: 4 Years
Full Time: 4 Years
BSc Nutrition and Food Science
Full Time: 3 Years
BSc Nutrition and Food Science with Professional Training
Full Time: 4 Years
I have had a keen interest in nutrition and its impact on human health for several years. I chose Reading’s combined Nutrition & Food Science degree because I believe that to be able to understand nutrition and its impact on society today, it is necessary to understand the complete food chain as it operates from ‘farm to plate’. The combination of academic subjects and hands-on work in the department’s pilot plant was one of the aspects of the course that I particularly enjoyed.
