FOOD AND NUTRITION

BSc (Hons) / FdSc

Accredited by University College Birmingham

Choose Award

Duration

3 years full-time

UCAS Code

DB64

Placement

Multiple placements

Entry

September

Fees

View Fees

College of Food and Hospitality Management

Choose Award

Duration

2 years full-time

UCAS Code

BD65

Placement

Opportunites available

Entry

September

Fees

View Fees

College of Food and Hospitality Management

Discover more at our next open day

Saturday 03 October 2020

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100% overall student satisfaction*

*NSS, 2019

Access to specialist facilities to support your future career opportunities

Nutrition has become a major talking point in modern society. Governments are working to emphasise the importance of diet and fitness, while food-related research and new products are reported in the media on an almost daily basis. By studying our Food and Nutrition degree, you will gain the scientific knowledge and specialist background in nutrition that the industry is craving.

Developed in accordance with guidelines from the Association for Nutrition (AfN), our Food and Nutrition course allows you to explore food science as well as the skills required for food preparation. 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.

Supported by fantastic facilities such as our Food Science and Innovation Suite, you will be able to apply your knowledge in practical and relevant ways to areas such as nutrition, public health, food science, manufacturing and politics. In addition, you will have the chance to take on a number of placements to enhance your employability, while you will also go on residential visits to boost your industry engagement before you graduate.

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

Our facilities

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

Course breakdown

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

Core Modules

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.

Food Manufacture

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.

Food Science

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.

Core Modules

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.

International Nutrition

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.

Sports Nutrition

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.

Core Modules

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.

Nutritional Science

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.

Research Project

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

Food Technology

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.

Entry requirements

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 admissions@ucb.ac.uk 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.

EU/international students

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

Key information

Teaching and assessment

Note: Indicative information only – actual timetables and assessment regimes will be issued at your induction.

Teaching

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.

Assessment

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.)

Kick-Start

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.

Tuition fees

UK/EU students

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.

International students

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).

70%

of graduate employers say relevant experience is essential to getting a job with them

Work placements

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.

Natasha Lee Food and Nutrition BSc (Hons)