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Why choose this degree course?
- SPECIALISE YOUR STUDIES – Develop a specialism relevant to your chosen career through optional modules, covering subjects including food technology and food education
- PRACTICAL APPLICATION – Get hands-on working in our state-of-the-art facilities featuring the latest food testing and diagnostic equipment
- ENRICHMENT – Our industry connections provide you with guest lectures from experts and additional work experience opportunities, as well as the latest research from the industry
University College Birmingham is renowned for its outstanding food industry training facilities. Studying our Food and Nutrition course means you will have access to our professional standard kitchens and state-of-the-art food development facilities, including our Food Science and Innovation Suite.
Students are able to test recipes and evaluate flavour combinations in our bespoke sensory evaluation room
Designed with the help of the food industry, our Food Science and Innovation Suite features the latest food testing and diagnostic technology alongside state-of-the-art development kitchen facilities
Our industry standard kitchens provide a real-time working environment for students on our food courses to develop their skills and are used regularly for prestigious competitions, including Michel Roux Jr’s annual scholarship contest
Current Issues in Food and Nutrition
You will study current issues and trends in food and nutrition by reading press articles and scientific reports, paying particular attention to the science of weight loss. In addition you will study buyer behaviour to see if it affects the popularity of certain market products.
Food Supply and Sustainability
You will learn more about the various functions and job roles in different sectors of the agri-food supply chain including agriculture, manufacture, distribution, food services and retail. This will broaden your knowledge of the food industry and enable you to investigate food resources, climate and seasonal effects, food waste and environmental control.
You will consider the different clinical measures for testing the nutritional status of an individual by examining the chemistry of different micronutrients as well as analysing methods of data collection.
Choose 1 optional module
Applied Food Project
You will be required develop a new product with a 6,000 article supported by a poster presentation. You will be supported throughout this project with regards to key research by an appointed tutor.
You will have the opportunity to engage in an independent research project of your choice. You will have support with preparing your proposal and understanding the competent characteristics of good research. An appointed tutor will help guide you through this important and rewarding process.
Choose 1 optional module
You will study the principles, control and optimisation of processing systems, food handling, hygiene, refrigeration, mixing and blending. You will also investigate scientific principles and food preservation methods including heat treatments, chilling, drying, fermentation and chemical preservatives.
Nutrition at Key Life Stages
Focusing on the specific area of childhood nutrition, you will be studying the requirements and legislation surrounding pre-natal, infant, toddler, child and teenage nutrition. You will also pay attention to both policy and practice and how the ultimately impact young individuals.
Nutrition for Performance
You will explore advanced concepts in sports nutrition and look at the application of diet in response to individualised sport specific needs through the assessment of anthropometry and caloric assessment. You will analyse the use of contemporary and emerging diets within sport such as the Palaeolithic diet, ketogenic diets and intermittent fasting practices.
Principles for Teaching and Learning with Food
Food education is important and many food graduates take their knowledge and skills to the teaching environment. You will be introduced to the principles of teaching and learning and explore the theory behind it. You will also critically evaluate the practice of teaching, giving you a deeper understanding of the skills you need to be able to teach.
The modules listed above for this course are regularly reviewed to ensure they are up to date and informed by industry as well as the latest teaching methods. On occasion, we may need to make unexpected changes to modules – if this occurs, we will contact all offer holders as soon as possible.
Academic: A relevant HND or a foundation degree in the areas of Food, Food and Nutrition or Food Technology, with 240 credits.
If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can complete our enquiry form here or call us on 0121 604 1040
Academic: European and International qualifications studied in a relevant subject matter will also be considered. Applicants will need to have achieved 120 ECTS or equivalent (European Credit Transfer).
If you are unsure if your previous qualification is suitable, please contact us before completing an application. You can call us on 0121 604 1040 or send an email:
Teaching and assessment
In light of COVID-19, we have made some changes to the way we deliver our teaching. We are continually following the guidelines and measures put in place by the UK Government to ensure our students and staff are safe on campus, whilst remaining committed to providing high-quality education. The information below explains how teaching will take place in semester 2 (or semester 1 for those joining us in January).
Estimated breakdown of assessment for this course (weighting may vary depending on optional modules):
- Coursework – 80%
- Practical assessment – 10%
- Written examinations – 10%
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
Uniform and kit costs
You may require a uniform and kit costing up to approximately £300, depending on the items you purchase and the modules you select. (Prices are subject to change each year – exact costs and information on how to order required items will be provided to you prior to enrolment.)
As a new student studying this degree full-time, you will receive £300 per year via our Kick-Start Scheme (eligibility criteria applies). This scheme will support your studies and future career by contributing to course-related materials, uniform or selected items on campus. You might even qualify for an additional £500 per year.
If you are a UK/EU student enrolling on a full-time foundation degree or a BA/BSc in 2020/21, your fee for this academic year will be £9,250 per each full year. A half year tuition fee is £4,625. UK/EU students do not pay tuition fees for any placement periods.
If you are an international student enrolling on a a full-time foundation degree or a BA/BSc in 2020/21, your fee for this academic year will be £11,500 per year.
If you complete a placement year, there will be an administration fee of £500 for a full year, or £250 for a half-year placement.
UCBconnect - meet other students on your course
Starting university is an exciting time, but we understand that it can sometimes feel a little daunting. To support you, we have created a platform called UCBconnect, where you can meet other students who have applied for the same course at University College Birmingham, before you start studying here.
As soon as you have been made an offer, you will be sent an invitation via text and email to complete your user registration and join UCBconnect. For more information, please visit ucb.ac.uk/ucbconnect.
Join the conversation and check out the latest updates from the department of Sport and Nutrition.
Work experience is vital for learning how to apply your training in the real world and for building your confidence and skills before you finish your course – and it may even lead to a job when you graduate. Our hired@UCB team can help you find suitable work experience.
We encourage students on our BSc Food and Nutrition top-up course to gain work experience throughout your studies.
Work alongside experts in your sector
A snapshot of some of the employers we have worked with:
- Ritz Carlton Naples (Florida)
- NHS England
- Holland & Barrett (Coventry)
- Food Cycle (Birmingham)
- Sandwell Council (Birmingham)
The course covers a wide range of interests. For instance, you can study personalised diets, which appeals to me. The group is great too – like a big happy family - and there is a relaxed atmosphere even while you are learning. And if you need support, it is always there.
Note: Some roles below may require further study/training. The roles and salaries below are intended as a guide only.
Health promotion specialist
£24,907 – £44,503
Product/process development scientist
Average salary: £32,000 - £40,000
Average Salary: £42,500
Average Salary: £35,000
Secondary school teacher (food technology)
Average Salary: £29,364
Want to take your studies to the next level? Completing the BSc (Hons) degree will enable you to move onto our postgraduate courses such as Gastronomy and Food Sustainability MSc/PGDip. If you are interested in teaching, you could also progress onto our PGCE course.
We are here to support your career goals every step of the way.