Food with Nutrition

Equip yourself for employment with this dynamic Food with Nutrition degree that fuses academic and vocational learning.

• Accredited by the IFST, the UK’s leading professional body for those involved in all aspects of food science and technology.

• You'll join a close-knit community of staff and students and be assigned a personal tutor from day one.

• Graduates have been recruited by companies including Oasis Foods, Kerry Foods and Ferndale Foods.

The food we eat affects our health – how we feel today, tomorrow, and in the future. On this course, you’ll explore the complexities of the food chain, the needs and demands of consumers, and the controls that exist to ensure the food we eat is nutritious and safe.

Our graduates are in great demand in the food industry, consumer organisations and enforcement agencies. The food and drink industry is the largest manufacturing sector in the UK, employing around 400,000 people. It’s responsible for providing safe, nutritious and desirable food while facing the long-term challenge of feeding a growing population.

This course is designed for students who want to pursue a career in food and nutrition, but don't necessarily have a traditional science background. You don't need a science qualification to apply, as applied science is introduced into the programme where appropriate.

In your first year, you'll build a science base, learning fundamental concepts of human biology, microbiology, anatomy and physiology. You'll learn about consumer perceptions of the food supply chain with particular reference to nutritional, environmental and ethical issues. You'll develop your practical, study and ICT skills.

In year two, you'll gain more detail in topics you covered in your first year, while laying the foundations for your dissertation in your final year. You'll develop your understanding of the interaction of diet and other lifestyle factors that affect individuals, communities and population groups, in the development and/or treatment of disease; your methods of enquiry and critical evaluation of the appropriateness of different approaches to solving problems; the skills and techniques required to undertake primary and secondary scientific research in food science, food technology and nutrition.

You'll also explore food quality and new food product development, and you’ll have the option to complete a work placement module.

In your final year, you'll critically evaluate the national and international concepts of risk assessment and their application at all stages of the food system. You'll evaluate issues and concerns over food provision, and conduct a primary research investigation. You can opt to collaborate with an organisation in the food and nutrition sector for an independent project.

Many assessments on this course mimic the tasks, ways of working and reporting that are used by the food and nutrition sector. Experiencing these ways of working will help prepare you for employment, whether that's in industry, or as a consultant, teacher or researcher.

Assessment methods include essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects. There's an approximate 50/50 split between coursework/presentations and exams.