This is an exciting subject that is suitable for any student who is interested in Food; from how it is produced, how it affects our health, medical conditions linked to diet, how food can be prepared safely and skilfully. This qualification allows you to gain a wealth of knowledge about the Food Science and Nutrition Industry.
The department has excellent resources which will enable students to experience a wide range of learning opportunities. There is strong emphasis on practical work – the students will develop their high level food skills each week. Demonstrations will be regularly given to introduce students to new techniques. We have a flexible teaching approach, using a range of quality learning materials, most of which have been designed in-house.
Assessment is continuous throughout the year. All assignments are moderated internally and externally.
1. Meeting Nutritional Needs of Specific Groups
Structure – Mandatory
Assessment – Internal and External
2. Ensuring Food is Safe to Eat
Structure – Mandatory
Assessment – External
3. Experimenting to Solve Food Production Problems
Structure – Optional
Assessment – Internal
4. Current Issues in Food Science and Nutrition
Structure – Optional
Assessment – Internal
Grading
You will achieve for each unit:
Pass = 40 marks
Merit = 60 marks
Distinction = 80 marks
With the increase in consumption of pre-prepared/processed food there is sharp rise in the number of job opportunities within the field of Food Science and Nutrition. An understanding of food science and nutrition is relevant to many industries and job roles such as manufacturing, product design, food stylist, food journalism, health promotion, dietitian/nutritionist, sports coaching, etc. The food business is one of the most successful industries in the UK. Demand is approximately four times higher than the number of graduates leaving university; therefore, career prospects are excellent.
University destinations of recent Food Science and Nutrition students include: BSc Nutrition (University of Nottingham), BSc Dietetics and Human Nutrition (Coventry University), BSc Food Development and Innovation (University College Birmingham), BSc Human Nutrition (University of Worcester), BSc Food Science (University of Leeds), FdSc Artisan Food Production (Nottingham Trent University).