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Food Science

SUBJECT LEAGUE TABLE 2021

Food Science combines engineering, biological and physical sciences to study the physical and chemical natures of food. Our university rankings for Food Science include Food & Beverage Studies and Nutrition.

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The total score calculated by our independent and trusted methodology.
The average UCAS tariff score of new students entering the university.
A guide to how satisfied students are with the quality of teaching they receive.
A measure of the quality of the research undertaken in the university.
A measure of the proportion of staff involved in high-quality research in the university.
A guide to the success of graduates on completion of their courses at the university.
A guide to how much the university spends on supporting services such as libraries and IT.
A guide to how much the university spends on supporting facilities such as the careers service, health and counselling services and sport facilities.A guide to how much the university spends on supporting facilities such as the careers service, health and counselling services and sport facilities.
The percentage of graduates achieving a first or upper second class honours degree – the class of degree achieved can impact a graduate’s employment prospects.
The proportion of students expected to successfully complete their studies and gain a degree from the university.
The average staffing levels at the university.
  • Sorted by: Student -staff ratio
  • University name
  • Overall score
    / Max 100
  • Entry standards
    / Max 211
  • Student satisfaction
    / Max 5
  • Research quality
    / Max 4
  • Research intensity
    / Max 1
  • Graduate prospects
    / Max 100
  • 91.5 92%
    86.5 87%
    90.4 90%
    93.4 93%
    92.1 92%
    96.7 97%
    85.2 85%
    97.3 97%
    90.0 90%
    93.5 94%
    96.0 96%
    89.6 90%
    100.0 100%
    92.2 92%
    81.6 82%
    88.3 88%
    90.0 90%
    91.5 92%
    91.5 92%
    90.8 91%
    95.2 95%
    94.1 94%
    94.1 94%
    89.6 90%
    98.0 98%
    95.5 96%
    90.4 90%
    86.1 86%
    90.4 90%
    89.3 89%
    95.1 95%
    89.6 90%
    88.6 89%
    95.9 96%
    87.1 87%
    97.3 97%
    99.9 100%
    82.2 82%
    84.0 84%
  • 147 70%
    101 48%
    130 62%
    n/a
    121 57%
    143 68%
    130 62%
    211 100%
    97 46%
    113 53%
    158 75%
    n/a
    162 77%
    113 54%
    n/a
    117 56%
    134 64%
    114 54%
    128 61%
    129 61%
    132 63%
    93 44%
    143 68%
    155 73%
    151 71%
    134 63%
    118 56%
    127 60%
    119 57%
    n/a
    134 64%
    132 63%
    108 51%
    141 67%
    117 56%
    148 70%
    154 73%
    110 52%
    96 45%
  • 4.40 88%
    4.14 83%
    4.49 90%
    4.36 87%
    3.63 73%
    4.13 83%
    3.87 77%
    3.95 79%
    4.18 84%
    4.14 83%
    3.69 74%
    4.54 91%
    4.17 84%
    4.26 85%
    3.46 69%
    3.69 74%
    4.32 86%
    4.22 84%
    4.26 85%
    4.14 83%
    4.10 82%
    4.31 86%
    4.36 87%
    3.83 77%
    3.82 76%
    3.89 78%
    4.01 80%
    3.43 69%
    4.10 82%
    4.10 82%
    4.43 89%
    4.21 84%
    3.96 79%
    4.17 83%
    4.07 81%
    4.42 88%
    4.33 87%
    3.78 76%
    4.05 81%
  • n/a
    2.75 69%
    2.56 64%
    2.63 66%
    2.29 57%
    3.14 79%
    n/a
    n/a
    2.66 67%
    2.41 60%
    3.33 83%
    2.82 71%
    3.06 77%
    2.72 68%
    n/a
    1.94 49%
    2.75 69%
    2.57 64%
    2.88 72%
    3.12 78%
    3.12 78%
    3.16 79%
    2.60 65%
    2.41 60%
    3.26 82%
    3.24 81%
    2.85 71%
    n/a
    2.81 70%
    n/a
    3.24 81%
    n/a
    2.87 72%
    2.84 71%
    2.96 74%
    2.85 71%
    3.37 84%
    n/a
    n/a
  • n/a
    0.64 64%
    0.19 19%
    0.31 31%
    0.77 77%
    0.10 10%
    n/a
    n/a
    0.23 23%
    0.68 68%
    0.59 59%
    0.08 8%
    0.80 80%
    0.37 37%
    n/a
    0.86 86%
    0.20 20%
    0.20 20%
    0.32 32%
    0.29 29%
    0.71 71%
    0.50 50%
    0.66 66%
    0.10 10%
    0.98 98%
    0.89 89%
    0.63 63%
    n/a
    0.12 12%
    n/a
    0.77 77%
    n/a
    1.00 100%
    0.82 82%
    0.08 8%
    0.14 14%
    0.62 62%
    n/a
    n/a
  • 80 80%
    55 55%
    65 65%
    80 80%
    90 90%
    95 95%
    60 60%
    n/a
    85 85%
    95 95%
    80 80%
    60 60%
    95 95%
    85 85%
    60 60%
    n/a
    60 60%
    85 85%
    70 70%
    65 65%
    85 85%
    100 100%
    75 75%
    60 60%
    90 90%
    85 85%
    70 70%
    75 75%
    75 75%
    85 85%
    75 75%
    80 80%
    60 60%
    85 85%
    55 55%
    95 95%
    95 95%
    55 55%
    70 70%
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