Food Science & Nutrition, BSc Hons

Program Overview

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The BSc Hons in Food Science & Nutrition at the University of Greenwich equips students with a solid foundation in food production, nutrition, and food systems. Through a comprehensive curriculum, hands-on training, and research opportunities, this program prepares graduates for diverse careers in the thriving food sector, including food technology, product development, and nutrition. Emphasizing digital technologies and addressing contemporary issues, this program empowers students to navigate the evolving landscape of the food industry.

Program Outline

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Food Science & Nutrition, BSc Hons - University of Greenwich

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Degree Overview:

This BSc Hons program in Food Science & Nutrition is designed to meet the growing demand for trained technical staff in the UK's thriving food sector. It offers a comprehensive curriculum covering food science, nutrition, and food systems, providing students with a solid foundation in all aspects of food production.

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Objectives:

• Equip students with a strong understanding of food production and food systems.
• Develop knowledge about the role of human nutrition in food production.
• Train students in laboratory techniques and testing, enhancing sustainability and creativity.
• Address climate change within food chains.
• Provide experience vital for employment and postgraduate study.
• Focus on the application of digital technologies.

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Outline:

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Full-time:

• Year 1:
• Introduction to Sustainable Food Systems (15 credits)
• Food Processing and Preservation (30 credits)
• Fundamentals of Food Science and Nutrition (30 credits)
• Basic Principles of Nutrition (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Sustainable Food Systems, Safety and Quality Assurance (30 credits)
• Food Product and Process Development (30 credits)
• Advanced Nutrition for Food Scientists (30 credits)
• Introduction to Food Innovation (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 3:
• Research Project (30 credits)
• New Product Development Dossier (15 credits)
• Optional Modules (choose 15 credits):
• Science Internship Course (15 credits)
• Personal and Professional Development (15 credits)
• Optional Modules (choose 60 credits):
• Food Marketing and Consumer Behaviour (15 credits)
• Food Microbiology (15 credits)
• Food Packaging and Waste Management (15 credits)
• Advanced Food Analysis (15 credits)
• Principles of Food Engineering (15 credits)
• Sustainability, Environmental and Ethical Management (15 credits)

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Part-time:

• Year 1:
• Introduction to Sustainable Food Systems (15 credits)
• Basic Principles of Nutrition (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Food Processing and Preservation (30 credits)
• Fundamentals of Food Science and Nutrition (30 credits)
• Year 3:
• Sustainable Food Systems, Safety and Quality Assurance (30 credits)
• Food Product and Process Development (30 credits)
• Year 4:
• Advanced Nutrition for Food Scientists (30 credits)
• Introduction to Food Innovation (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 5:
• New Product Development Dossier (15 credits)
• Optional Modules (choose 15 credits):
• Science Internship Course (15 credits)
• Personal and Professional Development (15 credits)
• Optional Modules (choose 30 credits):
• Food Marketing and Consumer Behaviour (15 credits)
• Food Microbiology (15 credits)
• Food Packaging and Waste Management (15 credits)
• Advanced Food Analysis (15 credits)
• Principles of Food Engineering (15 credits)
• Sustainability, Environmental and Ethical Management (15 credits)
• Year 6:
• Research Project (30 credits)
• Optional Modules (choose 30 credits):
• Food Marketing and Consumer Behaviour (15 credits)
• Food Microbiology (15 credits)
• Food Packaging and Waste Management (15 credits)
• Advanced Food Analysis (15 credits)
• Principles of Food Engineering (15 credits)
• Sustainability, Environmental and Ethical Management (15 credits)

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Sandwich:

• Year 1:
• Introduction to Sustainable Food Systems (15 credits)
• Food Processing and Preservation (30 credits)
• Fundamentals of Food Science and Nutrition (30 credits)
• Basic Principles of Nutrition (15 credits)
• Practical and Academic Skills (30 credits)
• Year 2:
• Sustainable Food Systems, Safety and Quality Assurance (30 credits)
• Food Product and Process Development (30 credits)
• Advanced Nutrition for Food Scientists (30 credits)
• Introduction to Food Innovation (15 credits)
• Research and Professional Skills in Life Science (15 credits)
• Year 3:
• Work Placement Module (For students taking Sandwich Year option)
• Year 4:
• Research Project (30 credits)
• New Product Development Dossier (15 credits)
• Food Industry Work Placement Reflective Module (15 credits)
• Optional Modules (choose 60 credits):
• Food Marketing and Consumer Behaviour (15 credits)
• Food Microbiology (15 credits)
• Food Packaging and Waste Management (15 credits)
• Advanced Food Analysis (15 credits)
• Principles of Food Engineering (15 credits)
• Sustainability, Environmental and Ethical Management (15 credits)

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Assessment:

The program utilizes a combination of assessment methods, including:

• Coursework: This includes assignments, reports, presentations, and practical work.
• Examinations: These are typically written exams held at the end of each semester.
• Research Project: This is a major component of the program, requiring students to conduct independent research and write a dissertation.

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Teaching:

• Teaching Methods: The program employs a variety of teaching methods, including lectures, seminars, workshops, laboratory sessions, and field trips.
• Faculty: The program is taught by a highly qualified and research-active team with extensive industrial experience and strong links with employers.
• Unique Approaches: The program emphasizes the application of digital technologies and addresses contemporary issues around nutrition and public health.

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Careers:

Graduates of this program are well-prepared for a variety of careers in the food sector, including:

• Food technologists
• Food safety technicians
• Production technicians
• Food product and process development
• Nutritional design
• Auditing
• Ingredients science
• Laboratory analysis
• Sensory testing
• Procurement
The degree also opens up opportunities in:
• Teaching
• Academia
• Research
• Media
• Marketing
• Regulatory bodies
• Non-governmental organizations/international development

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Other:

• The program is taught on the Medway Campus in Kent, at the heart of a major food-producing area.
• Students have access to a wide range of up-to-date facilities, including new food processing and product development areas.
• Students have the option to take up an industrial placement.
• The course team has a comprehensive research profile, including infant and child nutrition, obesity, probiotic and fatty acids.

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|Fees Type|Fees|Currency| |------|------ |Home|£9,250|GBP| |International|£17,000|GBP|