Program Overview
This BSc (Hons) Food with Nutrition degree prepares students for food and nutrition careers, developing their understanding of the food chain and equipping them with practical, science-based knowledge. Accredited by IFST, the program emphasizes employability with a focus on research skills, laboratory techniques, and industry collaborations. Graduates pursue roles in food development, nutrition, and quality control.
Program Outline
Degree Overview:
This BSc (Hons) Food with Nutrition degree is designed for students who want to pursue a career in food and nutrition, even if they don't have a traditional science background. The program focuses on the food chain and issues important to consumers, such as nutrition and safety. It equips students with skills that will make them attractive to employers. The program is accredited by the IFST, the UK's leading professional body for those involved in all aspects of food science and technology.
Objectives:
- Develop a deep understanding of the impact of food provision.
- Become familiar with the scientific principles and laboratory techniques used in the examination and analysis of food.
- Develop an informed attitude to ethical and environmental concerns associated with food production.
Program Description:
The program offers a supportive, close-knit working environment with small class sizes. Students are assigned an Academic Advisor from day one. The program emphasizes practical, study, and ICT skills development. Graduates are in high demand in the food industry, consumer organizations, and enforcement agencies.
Outline:
Year One (Level 4) Modules:
- Biological Techniques
- The Microbial World
- Food and Nutrition
- Nutrition and Exercise for Health
- The Business Environment
- Sustainability in Life and Work
Year Two (Level 5) Modules:
- Human Nutrition
- Food Analysis
- Research Skills for Food with Nutrition
- Food Product Development for Quality, Health and Exercise
- Microbial Applications and Biotech
- Future Food: Food and Nutrition in the 21st Century
- Biology Work Placement
- Environmental Management
- Health: Mind, Body, Society
- Science Journalism and Publishing
- Understanding Classrooms
- Professional Placement Year
Year Three (Level 6) Modules:
- Dissertation Planning for Food with Nutrition
- Dissertation Publication for Food with Nutrition
- Food Safety
- Global Trends in Food, Preservation and Packaging
- Plants and People
- Environmental Practice
- Medical Biology
- Epidemiology and Public Health
- Food and Nutrition in Practice
- Enterprise: Creating Your Own Business
- Creativity and Digital Technologies in Education
- Publishing Industry Project
Assessment:
- Assessment Methods: Essays, reports, case studies, seminar presentations, examinations, group work, and independent study projects.
- Assessment Split: Approximately 50/50 split between coursework/presentations and exams.
Examples of Assessments:
Year One:
- Food diary
- Development of a smoothie
- Communication of a food issue (report)
Year Two:
- Students develop an affordable standard range healthy option convenient food for a supermarket
- Dietary review
- Food analysis report
- Group research project
Final Year:
- Independent project – dissertation
- Hazard analysis of critical control points (HACCP) report
- Practical report on food preservation and packaging
Teaching:
- Teaching Methods: Lectures, seminars, case studies, practical workshops, and educational visits.
- Faculty: Core team of lecturers, visiting lecturers with expertise in specific areas.
- Unique Approaches: Encouragement of relevant work experience, independent study in the final year to enhance transferable and employability skills.
Careers:
- Potential Career Paths: Food Development Technologist, Research Technician, Assistant Scientific Officer, Nutritionist, Product Developer, Quality Controller, Teacher.
- Opportunities: Work placements, industry links, and internships.
- Outcomes: Graduates have been recruited by companies including Oasis Foods, Kerry Foods, Leatherhead Food Research, Coldwater Seafoods, and Ferndale Foods.
Other:
- Fieldwork: Factory visits are part of the compulsory second year module Food Product Development and third year module Global Trends in Food Preservation and Packaging. Visits have included trips to Marshfield Bakery, Marshfield Ice Cream, Bath Brew House, Wyke Farms, Westbury Dairies, Barber's Cheese, and Yeo Valley.
- External Events: Students are encouraged to attend external events such as The Bath Science Fair, The Bristol Science Fair, IFST career launchpad event, The Nutrition Society conferences, Food Matters Live event, IFST Annual Conference, and IFST annual lecture.
- Endorsed Events: Students are encouraged to attend endorsed events or activities such as IFST and Nutrition Society training events and endorsed activities.
- Work-Based Module: As part of the Food and Nutrition in Practice module (Work based module), students have:
- Developed sports milk
- Developed low sugar ice-cream
- Developed hygiene guidance for home catering businesses with BANES Environmental Health Department (now in use across South West England)
- Developed a white chocolate lemon meringue bar for Marshfield Bakery
- Developed a salsa dip for Tracklements (now in production)
- Developed a pie for Pieminister (now in production)
- Competitions and Awards: Students are encouraged to submit to IFST Competitions.
- Global Citizenship: Full-time undergraduate students starting their first year at Bath Spa University can apply for the Certificate in Global Citizenship, which they’ll study alongside their degree.
- Adobe Creative Campus: Bath Spa University is one of only three Adobe Creative Campuses in the UK, providing all students with access to the full Adobe Creative Suite.
- Professional Placement Year: This optional placement year provides students with the opportunity to identify, apply for, and secure professional experience, normally comprising one to three placements over a minimum of nine months. Successful completion of this module will demonstrate the student's ability to secure and sustain graduate-level employment.
- Facilities and Resources:
- Teaching laboratories for biochemistry, human biology, microbiology, and food analysis
- Low hazard laboratory for food preparation (kitchen facilities), sensory analysis, and physiology (including exercise equipment)
- Analytical suite for instrumental analysis
- Research and project space
- Virtual Learning Environment
- Commons building
- Newton Park library
- Food and Nutrition Labs and workshops are fully equipped with a mix of general and specialist equipment, appropriate for modules taught in them, student dissertations, and staff research.
- Students have personal on-campus access to dietary analysis software, which is used frequently in lectures and seminars.
2024 entry Student Annual tuition fee UK full time £9,250 UK part time £4,625 International full time £16,905 Professional Placement Year During the placement year, the fee is reduced to 20% of the full time fee. This applies to UK and EU/International students. UK: £1,850 International: £3,381
