of graduate employers say relevant experience is essential to getting a job with them
Why choose this degree course?
- WORK PLACEMENTS – Boost your employability and real-world experience through undertaking work placements in the industry during your second and third years
- SPECIALISE YOUR STUDIES – Develop a specialism relevant to your chosen career through optional modules covering subjects such as sports nutrition or product design development
- PRACTICAL APPLICATION – Put your knowledge into practice working in our cutting-edge Food Science and Innovation Suite and professional kitchens
- ENRICHMENT – We have great links with the food industry to provide you with an array of enrichment opportunities including guest lectures and industry research
University College Birmingham is renowned for its outstanding food industry training facilities. Studying our Food and Nutrition degree 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
Students on the FdSc have the option of progressing onto the final year upon completion of the foundation degree.
- Year 1
- Year 2
- Year 3
Culinary Skills for Nutrition
As a nutritionist or dietician, you will need to be able to advise others on what foods to focus on and how to obtain vital nutrients through the cooking of healthy, nutritious and enjoyable dishes. By producing a range of these types of dishes, you will learn the required skills and competencies to excel in your vocation.
You will be provided with a fundamental understanding of the principles of food manufacture including learning about preservation methods and the effects of processing different parts of good and its safety and quality.
By examining the scientific properties of food products you will learn about core chemical, microbiological and physical components and understand their function within the food. You will assess the quality of these products in relation to the performance of these components during processing.
Introduction to Human Anatomy and Physiology
Students will be introduced to the area of human anatomy and physiology and how the body maintains these bodily systems in a state of homeostasis. Physiological systems studied will include: digestive, musculoskeletal, renal and excretory; cardiovascular, respiratory and brain and neurological. Effects of loss of homeostasis will also be discussed.
Introduction to Nutrition
You will be introduced to nutrition as an integrated subject. This will include consideration of the individual components which make up the human diet, including macronutrients, micronutrients and the non-nutritional elements of food and study their specific roles within the human diet. In addition you will consider Government dietary recommendations, dietary patterns and the foundations of ill health linked to diet.
Public Health and Nutrition
Public health and diet considers the general population and their diets in terms of health promotion. Specific government initiatives and their effectiveness will be considered and you will investigate different ways of assessing an individual's energy requirements and expenditure by covering anthropometric measurements.
Contemporary Eating Practices
You will investigate the issues surrounding specialised diets, focusing on the consideration required when working with individuals suffering from diet-related illnesses. You will also examine the risks posed by popular specialised diets adopted through personal choice, such as vegetarianism and veganism, and address the key requirements of people at different life stages and their potential dietary risks.
Food Product Design Development
Food technologists and product developers need to understand the ingredients that can be incorporated into food products and how they relate to the formulation of new and innovative developments as well as improving existing products. This module will has a strong practical focus and with an industry led project you will be able to participate in a real life development opportunity. Alongside the practical element you will also study the theories of product development, and strategies for new products and product improvement and considerations around scale-up. This will include market trends and analysis, competitor reviews and benchmarking exercise.
Functional Foods, Nutraceuticals and Legalities
You will gain an understanding of the principles, definitions and roles of functional foods and food supplements and the process of approval of health claims, developing your core knowledge of food and medicinal plant products.
Nutrition in Context
This module is all about the global politics surrounding food production, storage and consumption, including an overview of the history of food and nutrition and how it has impacted on today's issues and decisions. You will study food trends and the reasons why we love food, looking at the social relationship we have with it.
Research for Food and Nutrition
You will develop your ability to carry out effective research, considering research within the health field, specific nutrition methodologies, data capture and statistics. You will also consider any current limitations of existing research.
Choose 1 optional module
Dietary Research in Culinary Development
If you are looking for a career in nutrition and diet, this module will allow you to research the background and fundamental elements of a specific dietary or vulnerable group. You can propose a specialised menu or diet plan for this group and work on creating the dishes to enhance your cookery skills and recipe formulation techniques.
You will consider nutritional issues from a worldwide perspective, paying particular attention to World Health Organisation strategies and malnutrition concerns. Alongside this, you will learn effective and accurate methods of testing nutritional status in the field.
You will examine the nutritional needs of athletes and those undertaking substantial exercise programmes, exploring the importance of nutrition in achieving optimal health. Other topics addressed will include exercise and metabolism, energy generation, hydration and vitamin and mineral needs for athletic performance.
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.
Food and Nutrition BSc (Hons)
A-levels: An A-level grade profile of CCC.
BTEC: A BTEC grade profile of MMM. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 96 UCAS Tariff points will be required.
Access to Higher Education Diploma: 96 UCAS Tariff points, including a minimum of 15 Level 3 credits at Distinction.
Food and Nutrition FdSc
A-levels: An A-level grade profile of CD.
BTEC: A BTEC grade profile of PPP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 56 UCAS Tariff points will be required.
Access to Higher Education Diploma: 56 UCAS Tariff points.
Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry. Please contact email@example.com to check your eligibility.
Work-based: We also give equal consideration to applicants who are currently in work and wish to apply to University College Birmingham. To apply, you must have a minimum of 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.
For entry requirements for EU and international students, please visit the Country Specific Information page.
Teaching and assessment
Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.
Example of a typical teaching week (up to 15 contact hours):
- Large group teaching – 9 hours
- Practical kitchen session – up to 3 hours in first year
- Tutorials – 2 hours
- Subject advice sessions – 1 hours
You will also need to commit around 20 hours per week for individual study time.
Estimated breakdown of assessment for this degree course (weighting will vary in Year 2 and 3 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
This course requires a uniform and kit costing approximately £250-300, depending on the items you purchase. (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, your tuition fee would be £500 for a full year (£250 for half year placement).
Work placements are vital for gaining real-life experience and for building your confidence and skills before you finish your course – and they may even lead to a job when you graduate. Our hired@UCB team can help find the ideal placement for you.
We encourage students on our FdSc and BSc Food and Nutrition courses 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.
Health promotion specialist
Average Salary: £38,132
Product/process development scientist
Average Salary: £36,000
Average Salary: £42,500
Average Salary: £35,000
Secondary school teacher (food technology)
Average Salary: £29,364
We are here to support your career goals every step of the way.