Applied Food and Nutrition BSc (Hons) / FdSc

Overview (NV)

BSc (Hons)

Course length
3 years full-time
UCAS code
DB64
Fees (Home/EU) 16/17
£8,830 per year
Fees (International) 16/17
£9,600 per year

FdSc

Course length
2 years full-time
UCAS code
BD65
Fees (Home/EU) 16/17
£8,830 per year
Fees (International) 16/17
£9,600 per year

 

This course is offered as both a BSc (Hons) and FdSc. Students studying the FdSc will have the option of progressing onto the final year of the BSc (Hons) at the end of year 2.


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 course 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 science, the food chain, social and behavioural aspects, health and wellbeing and professional conduct.
  • You will be able to apply your knowledge in practical and relevant ways to different areas such as nutrition, public health, food science, food politics and food manufacture.
  • You will get the opportunity to tailor your degree to suit your own career goals. For example, you might want to focus on functional foods, specialised diets or product development.
  • 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

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 

Applied Food and Nutrition BSc (Hons)

Tariff for 2016 entry: A minimum of 240 UCAS Tariff points.

Tariff for 2017 entry: A minimum of 96 UCAS Tariff points from at least two A Levels or equivalent. Find out more about the changes to the UCAS Tariff.

Applied Food and Nutrition FdSc

Tariff for 2016 entry: A minimum of 140 UCAS Tariff points.

Tariff for 2017 entry: A minimum of 56 UCAS Tariff points from at least one A Level or equivalent. Find out more about the changes to the UCAS Tariff.

Non-tariff: Non UCAS Tariff based Level 3 qualifications are also considered for entry. 

Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to UCB. To apply, you must have a minimumof 3 years’ relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education. For further details please contact Admissions. 

Find out more information on Tariff entry requirements for 2016 entry and 2017/18 entry.

EU/international students

For entry requirements for EU and international students, please visit the Country Specific Information page.

 

UCAS Tariff calculator

For 2017/18 entry, please use our UCAS Tariff calculator (2017/18 entry).

You can use our calculator below to convert your predicted/achieved grades into UCAS Tariff points.  

If your total predicted/achieved points do not meet those outlined above or your qualification(s) do not appear on the UCAS tariff please contact the admissions directly on 0121 604 1040 or email admissions@ucb.ac.uk 

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Qualification Grade Points
Total
Modules (NV)

Modules

FdSc students will study modules for years 1 and 2. Upon successful completion FdSc students will have the option of progressing onto the final year.

Year 1

Academic Skills for Food and Nutrition Culinary Skills for Nutrition Food Manufacture Food Science Introduction to Nutrition Public Health and Nutrition

Year 2

Contemporary Eating Practices Functional Foods and Legalities Nutrition in Context Product Design and Process Development Research for Food and Nutrition
Plus one option from:

Year 3

Plus one option from:

Research option

 

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

 

KIS Data (NV)
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