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BSc (Hons) Food Science and Innovation (Extended)

Study mode: Full-time
Length: 5 years
Distance learning: Not available
Placement year: Compulsory
Year abroad: Not available
Foundation year: Compulsory

National Student Survey (NSS)

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

Qualification types

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

UCAS Tariff points

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

A year on the course

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

Earnings after the course

Average earnings for all full-time Agriculture, Food And Related Studies courses

For graduates from Harper Adams University

After 15 months
£25,000

Range: £22,000 — £27,000

Data from 170 people (76% of those asked)

After 3 years
£24,000

Range: £18,500 — £29,000

Data from 345 people

After 5 years
£29,000

Range: £20,500 — £36,000

Data from 350 people

Average earnings for all full-time Food And Beverage Production courses

For graduates from Harper Adams University

After 15 months
£22,000

Range: £19,000 — £24,000

Data from 25 people (90% of those asked)

After 3 years
£25,500

Range: £20,000 — £30,000

Data from 30 people

After 5 years
£29,500

Range: £24,000 — £35,000

Data from 35 people

What graduates are doing 15 months after the course

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

Occupation types 15 months after the course

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.

Perception of work after graduating

No data available.

It could be because the course's dataset is too small. This has nothing to do with the quality of the course.