Nutrition and Food Management

Our knowledge and understanding of food and nutrition is constantly evolving, making it one of the most diverse and interesting areas to work in today.
On this contemporary BSc (Hons) Nutrition and Food Management course, you will cover a variety of key topics, including:
• nutrition through the life cycle
• consumer behaviour
• microbiology
• sensory science
• sustainable food supply chain management.
The course content is developed with support from sector professionals to include changes in the industry.
You will undertake research into areas related to modern food management, and enhance your knowledge and skills in this increasingly important field.
Additionally, you will also have the opportunity to learn from our network of food entrepreneurs and industry professionals.
Our courses offer opportunities to discuss current issues and examine solutions from a sector perspective.

What you'll study
Nutrition and food management techniques are being updated as our understanding of food science grows. As you progress in your studies, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector.
During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network. And throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology.
Food-related research is a key part of this course and includes topics such as:
• nutritional analysis to develop plant-based menus
• processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
• new product development and sensory analysis of new products using novel ingredients
• sustainable food production techniques including solutions to zero food waste and energy-efficient food production.
The final year dissertation project will give you the opportunity to develop a professionally presented piece of work that demonstrates your abilities in critical thinking.
Placement*
You can choose to take this course with a work placement of 50 weeks (1750 hours) after Level 5. It will give you the opportunity to expand your network, gain experience and enhance your professionalism. Once you complete your placement, you will return for your final year of studies.
*If you choose a course with a placement/internship route we would like to advise you that if a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route. This is to ensure you are still successful in being awarded a degree.
The placement route for this course is open to UK students only.

Nutrition and food management techniques are being updated as our understanding of food science grows. As you progress in your studies, you will gain the technical, operational and managerial skills you need to meet the current demands of businesses in the food management sector. During this food and nutrition course, you will have access to food entrepreneurs and industry professionals who are part of the West London Food Innovation Lab Network. Throughout your studies, you will use a knowledge base that we have developed with the Institute of Food Science and Technology.

Food-related research is a key part of this course and include topics such as:
• nutritional analysis to develop plant-based menus
• processing techniques to provide optimum nutrition in restaurants, schools, hospitals and nursing homes
• new product development and sensory analysis of new products using novel ingredients
• sustainable food production techniques including solutions to zero food waste and energy efficient food production.

Modules:

Year One
• Principles of Nutrition• Applied Nutrition
• Principles of Food Microbiology
• Public Health and Nutrition
• Becoming a Nutritional Professional
• Food Provenance.

Year Two
• Nutrition Through the Lifecycle
• Food Quality and Sensory Analysis
• Human Psychology and Nutrition
• Leadership and Talent Management
• Food Processing and Engineering
• Applied Research Methods.

Year Three
• Nutrition - Health and Disease
• Critical Issues in Food and Nutrition
• Sustainable Food Systems
• Lifestyle and Food Management
• Dissertation.