Applied Food and Nutrition BSc (Hons) Top-up

Overview (NV)
Course length
1 year full-time
UCAS code
DB64
Fees (Home/EU)
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Fees (International)
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Overview

Nutrition-related issues are becoming increasingly important in public policy and the commercial food sector. Food-related research and concepts relating to new product development are reported regularly in the food industry media. The consumption of food has wide-reaching effects throughout society and government initiatives attempt to stress the importance of diet and fitness in society.

As a result, there is increased demand in food-related employment for graduates with specialised nutrition backgrounds. With this in mind, this top-up has been designed to explore food science as well as the skills required for food preparation.

This course has been developed in accordance with guidelines from the Association for Nutrition (AfN) with the aim of becoming an accredited course.

Why should I choose this course?

  • It covers a vast range of core competencies in the sector including nutritional science, current issues in food and nutrition, and food supply and sustainability.
  • You will get the opportunity to tailor your degree to suit your own career goals. For example, you might want to focus on food technology, principles for teaching and learning with food, nutrition for performance pr nutrition at key life stages.
  • You will get the chance to work in our new Food Science and Innovation Suite, which features the latest food testing and diagnostic technology alongside state-of-the-art kitchen facilities.
  • We have fantastic links with the food industry, which means a wealth of opportunities for students with regards to guest lectures, industry research and work placements.

Our Applied Food and Nutrition course will provide a superb grounding for students to go into the food science industry as well as students seeking to continue into the postgraduate specialism of nutrition, sports nutrition and food technology.

Hannah Boardman - Applied Food and Nutrition Lecturer

Open days

Our open days are designed to give you as much information as possible about UCB and the areas you are interested in studying. Come along and we may make you an offer on the day.

Food Science & Innovation Suite 

Our new multi-million pound, state-of-the-art Food Science & Innovation Suite comprises: two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment that a student will work in after graduation. 

Teaching & Assessment (NV)

Teaching & assessment

Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 15 teaching contact hours made up as follows:

  • Large group teaching - 9 hours of lectures in lecture rooms, classrooms and laboratory
  • Practical kitchen session - In the second semester of the first year there will be an additional 3 hours of teaching in practical environments for skills development and realistic working practice
  • Tutorials - 2 hours of tutorials, being a mixture of personal, group and academic tutorials per week
  • Subject advice session - In addition to the above 1 hour a week is timetabled for students to cover a range of topics/modules.

Individual study

In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides a 24 hour access to learning and support material.

Assessment

Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used.

An estimated breakdown of the assessment for this course is as follows:

  • Coursework - 80%
  • Practical assessment - 10%
  • Written examinations - 10%

Assessment weighting will vary in the second and third year due to optional modules being taken.

Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Entry Requirements (NV)

Entry requirements 

Applicants must have a relevant HND with a Merit profile or a foundation degree with 240 credits.

If you have any queries, please email: transfer@ucb.ac.uk

Modules (NV)

Modules

Plus one option from:

Research option

Options:

 

Placements (NV)

Work placement

You are encouraged to gain work experience throughout this course because it is a great opportunity to put what you have learned into practice alongside qualified professionals. Over the years we have developed close working relationships with food science and product development industries so that we can offer you a wide range of placement opportunities alongside your studies.

Our hired@UCB team will make sure that you are well-matched for your placement and support your progress throughout your work experience.

Employability (NV)

Employability

Upon successful completion of this course, you will be able to move into a wide variety of food industry areas including new product development, the health sector or you can continue your education to postgraduate level in a specialised area such as dietetics. 

Graduating with this degree will enable you to pursue a career in:

  • Health education – both at a local and national level
  • Hospital laboratories
  • Product and menu development
  • Advisory work
  • Research and teaching

hired@UCB

hired@UCB is our new student and alumni support service designed to provide a single reference point for information, advice and guidance regarding opportunities to develop and demonstrate employability and enterprise skills.

Based on the 7th floor of our Summer Row campus, in newly refurbished facilities, the hired team comprises of specialist staff with knowledge and experience of:

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Employer engagement
  • Part-time and seasonal work
  • Internships, apprenticeships and traineeships
  • Graduate schemes and alumni support
  • Unitemps – UCB's recruitment agency

Find out more about hired@UCB services.

Profiles (NV)

Student profiles

Read what our current students and alumni love about UCB and how we helped them begin their career in industry.

Natasha Lee

Natasha Lee

Applied Food and Nutrition

Read more

Jamie Hughes

Jamie Hughes

Applied Food and Nutrition

Read more

 

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