Food and Nutrition with placement year - BSc (Hons)
| Program start date | Application deadline |
| 2023-09-17 | 2023-06-30 |
| 2024-01-22 | 2024-11-30 |
| 2025-09-01 | - |
Program Overview
This four-year BSc (Hons) Food and Nutrition program equips students with expertise in nutrition science, food sustainability, and business. Through research-informed teaching, industry connections, and a compulsory placement year, graduates are prepared for diverse careers in the food industry, government, or research environments. The program emphasizes the application of knowledge to real-world scenarios and offers opportunities for international study and professional recognition.
Program Outline
Degree Overview:
This BSc (Hons) Food and Nutrition program, with a 4-year structure and a compulsory placement year in year 3, equips you to be a leader in this field.
Objectives:
- Develop expertise in nutrition science for sustainable futures.
- Shape the future of nutrition in the food industry, government, or research environments.
- Gain professional experience through a placement year.
- Gain expertise in food sustainability, business and consumer marketing and consumer behavior.
Program Description:
This program, taught by research-active staff within the Nutrition Innovation Centre for Food and Health (NICHE) - a world-renowned center for global nutrition research and teaching - provides a comprehensive understanding of nutrition science and its application in various settings. Students benefit from:
- Research-informed teaching by the NICHE staff.
- Strong industry connections through placements and partnerships.
- A curriculum that meets the needs of the global food industry and prepares graduates for diverse career paths.
Outline:
Structure:
- Four-year full-time program.
- 20-25 timetabled hours per week (9:15 am - 5:05 pm Monday - Friday).
- Compulsory placement year in year 3.
- Final year research project.
Content:
The program covers a wide range of topics, including:
- Nutritional sciences: Biochemistry, physiology, food science, metabolism, functional foods, nutrition and chronic diseases, clinical nutrition, food production and regulation, food technology, food safety.
- Food sustainability: Supply chain management, environmental impact of food production, sustainable food systems.
- Business and consumer marketing: Consumer behavior, marketing principles, product development, consumer research.
- Research methods: Statistical analysis, data interpretation, research design, scientific writing.
- Professional skills development: Communication, teamwork, problem-solving, critical thinking.
Modules:
Year 1:
- Biochemistry
- Human Physiology & Anatomy
- Chemistry and Pharmacology
- Fundamentals of Nutrition Science
- Future Orientated Professional Skills Development 1
- Medical Cell Biology (optional)
- Practical and Laboratory Skills (optional)
- Introduction to Chinese language (optional)
- Management in Action (optional)
- Food Choice and Consumer Behaviour (optional)
Year 2:
- Food science
- Epidemiology and statistics
- Assessment of Nutritional Status
- Nutrition Through the Lifecycle
- Food and Nutrition Entrepreneurship
- Future Orientated Professional Skills Development 2
- Clinical biochemistry (optional)
- Microbiology (optional)
- Fundamentals of Chinese Language (optional)
- Fundamentals of People Management (optional)
- Contemporary Marketing Practice (optional)
- Food Production, Regulation and Innovation (optional)
Year 3:
- Human Nutrition / Food and Nutrition Placement - Diploma in Professional Practice (DPP)
- Human Nutrition / Food and Nutrition Placement - Diploma in International Academic Studies (DIAS)
Year 4:
- Food Product Development
- Nutrition Research Methodology
- Food, Nutrition and Dietetics Research project
- Functional Foods and the Supply Chain
- Competency in Chinese language (optional)
- Global Active Citizenship and Sustainability (optional)
- Digital Marketing Management (optional)
- Health Promotion and Nutrition Communication (optional)
- Sport & Exercise Nutrition (optional)
- Biochemistry and Molecular Nutrition (optional)
- Clinical Nutrition (optional)
Assessment:
Assessment methods vary depending on the module and include:
- Case studies
- Projects
- Exams
- Workbooks
- Presentations
- Literature-based assignments
- Project reports
- Practical examinations
- Oral presentations
- Posters
Teaching:
Teaching methods:
- Lectures
- Tutorials
- Seminars
- Practical sessions
- Independent study
- Student-led seminars
- Supervised practical sessions
- Self-directed learning
Faculty:
- Research-active academic staff from the Nutrition Innovation Centre for Food and Health (NICHE).
- Professors, Readers, Senior Lecturers, Lecturers.
- 82% hold PhDs in their subject field.
- 85% recognized as fellows of the Higher Education Academy (HEA) by Advance HE.
Unique approaches:
The program utilizes a research-informed approach, emphasizing the application of knowledge to real-world scenarios. Students gain valuable experience through a compulsory placement year, allowing them to apply their skills in a professional setting.
Careers:
Career paths:
Graduates can pursue careers in various sectors, including:
- Food industry: Food technician/technologist, new product development nutritionist, sports nutritionist, quality assurance auditor/technician, researcher, food scientist, food marketing specialist, food safety specialist.
- Public health: Public health nutritionist, community nutritionist, health education specialist.
- Research: Research scientist, lecturer, academic researcher.
Graduate employers:
Graduates are currently employed by leading organizations such as:
- Kerry Group
- Moy Park
- Dale Farm
- Danone Nutrition
- Public Health Agency
- Lakeland Dairies
- Kellogg's
Other:
Graduate awards:
The program offers prestigious awards for high-performing students, including:
- Dean's List for year 1 and 2 students achieving a year average of 70% or above.
- Best overall performance in year two.
- Best overall performance in final year.
Industry-sponsored awards:
- Best overall performance in final year.
- Best final year research project.
Professional recognition:
The program is accredited by the Institute of Food Science and Technology (IFST).
International opportunities:
Students have the opportunity to study abroad through the Diploma in Academic Studies (DIAS) program, gaining valuable cultural and academic experience.
